About this role
Ready to make your next big professional move? Join us on our journey to achieve our big dream of building the most loved restaurant brands in the world.
Restaurant Brands International Inc. is one of the world's largest quick service restaurant companies with nearly $49 billion in annual system-wide sales and over 33,000 restaurants in more than 120 countries and territories.
RBI owns four of the world's most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. These independently operated brands have been serving their respective guests, franchisees and communities for decades. Through its Restaurant Brands for Good framework, RBI is improving sustainable outcomes related to its food, the planet, and people and communities.
RBI is committed to growing the TIM HORTONS®, BURGER KING®, POPEYES® and FIREHOUSE SUBS® brands by leveraging their respective core values, employee and franchisee relationships, and long track records of community support. Each brand benefits from the global scale and shared best practices that come from ownership by Restaurant Brands International Inc.
The Sr. Manager, Equipment Operations oversees equipment solutions within Tim Hortons, managing the lifecycle of kitchen and restaurant equipment to enhance operational efficiency and franchisee profitability. This position collaborates cross-functionally and works hands-on in test labs and restaurants to identify, test, and implement innovative equipment solutions. Reporting to the Sr. Director of Equipment Operations, the role combines project management, technical knowledge, and problem-solving to support the brand’s operational goals.
Key Responsibilities:
• Category Management & Innovation
o Manage a portfolio of equipment solutions, optimizing reliability, performance, and ease of in-restaurant execution.
o Evaluate equipment performance, placement, and workflow in restaurants to identify opportunities for equipment improvements or new solutions that enhance FOH and BOH operations, space utilization, and operational efficiency.
o Lead innovation efforts from concept to execution, collaborating with vendors and internal stakeholders to test and deploy equipment that meets operational standards.
• Project Management
o Oversee multiple equipment projects aligned with brand goals, including timelines, resource allocation, and cross-functional collaboration.
o Manage project communication, providing updates and reports to all stakeholders, and ensure alignment with franchisee needs and brand objectives.
o Maintain the Approved Equipment List (AEL) and conduct quarterly reviews of warranty, performance, and service agreements with vendors.
o Lead equipment projects from concept and design through testing, approval, implementation, and post-launch review.
o Collaborate with restaurant design and other cross-functional teams to incorporate equipment requirements and improvements into restaurant plans and layouts.
• Testing & Validation
o Conduct lab and field testing to validate equipment performance against operational requirements, using performance data to identify equipment enhancements.
o Conduct time and motion studies in restaurants to assess equipment flow, employee movement, and operating processes, and recommend workflow improvements.
o Gather feedback from franchisees and field teams, analyzing results to develop actionable recommendations.
o Ensure rigorous testing protocols and document findings to drive continuous improvement and consistency in restaurant operations.
• Implementation & Support
o Support restaurant locations with technical resources, procedural guides, and training materials for equipment deployment.
o Act as a problem-solving resource for field teams, providing troubleshooting support and collaborating on operational or equipment layout adjustments.
o Facilitate equipment updates, menu changes, and software upgrades across the system as required.
o Support implementation of approved equipment and layout improvements, gathering feedback to assess results and identify further opportunities.
• Equipment Service & Reliability
o Partner with equipment vendors to establish and maintain service level agreements (SLAs) that align with procurement standards and support the service needs of restaurant owners.
o Work with vendors to maintain adequate service network coverage across the restaurant system and address gaps that may affect timely support.
o Meet with vendors on an established cadence to review open service issues, corrective actions, service call trends, and opportunities to reduce repeat calls.
o Regularly review available equipment telemetry and performance data to assess reliability, uptime, and utilization, and identify opportunities for improvement.
Required Skills and Qualifications:
• Experience & Technical Expertise
o Bachelor’s degree in Engineering (Mechanical or Electrical preferred) or Business.
o 5–7 years of experience in equipment management, operations, or project management within the food service industry.
o Strong technical skills in equipment evaluation, testing, and project management.
o Experience with restaurant layout or design software to create equipment renderings or visualize proposed improvements in a restaurant environment is an asset.
• Analytical & Project Management Skills
o Advanced proficiency in Microsoft Excel and PowerPoint for data analysis and presentation.
o Ability to manage complex projects, using data and feedback to drive decision-making.
o Experience applying AI agents, automation, or digital workflows to streamline analysis, reporting, project coordination, or other recurring work.
o Sound judgment in reviewing AI-generated analysis and recommendations for accuracy and relevance.
o Experience with data visualization and process simulation tools (e.g., FlexSim) is an asset.
• Communication & Interpersonal Skills
o Excellent verbal and written communication skills, capable of presenting information to diverse audiences.
o Proven ability to build and maintain relationships with vendors, franchisees, and cross-functional teams.
• Travel
o Willingness to travel (0–25%) for project-related tasks, primarily within the continental US and Canada, with occasional travel outside North America.
Base salary range of $130,000 – $160,000CAD. Base salary for this position may vary based on relevant factors such as experience, education, location, and skills. This position is eligible to participate in the Company’s annual discretionary bonus plan, subject to the terms and conditions of the incentive program, based on individual and company performance metrics. This position may also be eligible for additional compensation in the form of equity grants pursuant to the Company’s long-term incentive plan.
This posting is for an existing vacancy.
RBI follows a 5 day, in-office work schedule to support collaboration. Successful candidates will be expected to work onsite 5 days per week.
Benefits at all of our global offices are focused on physical, mental and financial wellness. We offer unique and progressive benefits, including a comprehensive global paid parental leave program that supports employees as they expand their families, free telemedicine and mental wellness support.
Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.