Restaurant Process Manager

 

 

JOB TITLE: Restaurant Process Manager

NAME OF EMPLOYEES IN JOB:

NUMBER OF EMPLOYEES IN JOB:

FUNCTION: Operations

MANAGER JOBTITLE: Chief Operations and Digital Officer

CURRENT LEVEL (IF NOT A VACANT OR FUTURE JOB): 10

A: JOB SUMMARY:

End-to-end accountability of restaurant processes, ensuring operational excellence and compliance across food safety as well as product and equipment standards. This role drives cross-functional alignment between restaurant processes and the broader business demands.

B: KEY RESPONSIBILITIES:

Prioritized Responsibilities % of Time

Team Leadership & Development

• Lead, mentor, and performance manage three direct reports. Set team objectives, conduct regular performance reviews, and foster a culture of continuous improvement across the Restaurant Process Team.

25%

Food Safety Programme Oversight

• Direct all food safety initiatives including ROCC audits, pest management programmes, water testing protocols, and harvest compliance. Ensure all programmes meet regulatory requirements and global standards. Provide food safety consultation on plan approvals.

 

20%

Product & Equipment Standards

• Govern product and equipment brand standards, oversee equipment trials and the fryer certification process, and drive Win on Taste quality initiatives. Manage the asset register in partnership with relevant leads and validate existing schedules.

20%

Restaurant Compliance & Routines

• Ensure restaurant compliance through effective routine management, including MX and KFC Connect platforms. Initiate new routines as required, lead development and testing, and oversee change management approval workflows.

5%

Own Change Management Across the Business Unit

o Lead end-to-end change management for all operational and innovation initiatives

o Drive structured rollout, communication, and adoption of new ways of working to ensure successful implementation

10%

 

 

 

Budget & Cost Centre Management

• Manage cost centre as delegated, including recoverable accounts. Ensure accurate financial reporting and coordinate with Finance on cost allocation and team salary management.

5%

New Builds and Remodel Plan Approval

• Ensure planned equipment capacity aligns with sales projections

15%

C: COMMUNICATION REQUIRED:

Collaborate with cross-functional teams at the RSC, service providers, field teams and franchisees. Build strong relationships with senior stakeholders to drive continued alignment.

D: PROBLEM SOLVING AND ANALYSIS:

Deviations from defined standards, whether food safety, product or equipment standards. Target is to establish root causes and to ensure processes and systems are updated, where applicable, to prevent repeat failures.

E: JUDGMENT AND DECISION MAKING:

Manage and decide upon reactions to deviations within scope of role in order to restore defined standards.

F: INNOVATION:

Drive innovation for greater optimization of processes and equipment. Involvement in sustainability innovation as pertains to restaurant processes.

G: SUPERVISORY RESPONSIBILITIES:

Titles and Types of Direct Reports # EEs in Title

Extent of Supervision Involvement

# of EEs Supervised by Direct Report

Food Safety Manager 1 Hiring, performance reviews, task delegation, direction in terms of goal setting

0

Compliance Lead 1 Hiring, performance reviews, task delegation, direction in terms of goal setting

0

Equipment Lead 1 Hiring, performance reviews, task delegation, direction in terms of goal setting

0

 

 

 

 

H: QUALIFICATIONS / COMPETENCIES / SKILLS:

• Driving operational excellence

• Creating and maintaining structured processes

• Stakeholder management and cross-functional collaboration

• Analytical and problem-solving skills

• Strong communication and leadership abilities

• Budget management and financial acumen

 

I: RELATED EXPERIENCE REQUIREMENTS / QUALIFICATIONS:

• Degree in Engineering, Operations Management, or a related field

• 7+ years of experience in QSR operations or food service management

• Proven leadership experience managing multi-disciplinary teams

• Strong knowledge of food safety regulations and compliance frameworks

• Experience with change management and process improvement methodologies

J: EDUCATIONAL REQUIREMENTS:

Bachelor’s degree

Degree in Engineering, Operations Management or related field

 

K: WORKING CONDITIONS:

Normal working conditions in the office plus regular field trips and Africa travel required