Job overview: The Sr. Manager, Kitchen Layout Design, International is responsible for shaping and elevating the operational performance of RBI’s international restaurants through best-in-class kitchen design. This role leads the end-to-end International Layout Approval process, manages a team of layout reviewers, and partners closely with franchisees, vendors, and cross-functional teams to optimize restaurant workflows, capacity, equipment, and crew and guest experience. The position plays a critical role in driving consistency, innovation, and scalability across all RBI brands internationally (EMEA, LAC & APAC regions). Position requires 5 days per week of office presence. Your roles & responsibilities: Lead the International Layout Approval process, overseeing day-to-day operations, long-term planning, budgeting, and process evolution to meet business needs. Manage a team of 2–3 contractors responsible for reviewing all restaurant layouts across international markets. Manage a diverse set of stakeholders, including franchisees, vendors, and internal cross-functional partners. Maintain and update Standard Layouts, Kitchen Design Guidelines, and Fabrication Guidelines. Deliver training on Design Standards, Ops–Design integration, and the Layout Approval process to internal and external stakeholders. Proactively manage complex or non-standard layouts with a strong focus on restaurant operations and guest experience. Support strategic initiatives related to innovative kitchen formats, equipment, workflows, production capacity, and labor distribution. Serve as an advocate for our restaurant teams, guest experience, and franchisee success. Your skills & experience: Bachelor’s degree in architecture or engineering; 5 years of experience in quick service restaurant or restaurant construction, including involvement in 20 executed restaurant projects; Advanced proficiency in CAD and 3D modeling software; Strong ability to interpret restaurant layouts, construction and installation drawings, equipment details, and technical specifications; Ability to understand and visualize interdependence across restaurant operations; Preferred experience: technical project management, supplier management, continuous improvement, operations performance management; Previous experience managing a small team is preferred; High attention to detail, strong execution mindset, results-driven, methodical; Experience delivering specialized training, onsite or virtual, is highly desirable; Proficiency in Microsoft Excel, Word, and PowerPoint.