Sr. Director, Equipment Innovation & Optimization, Tim Hortons, Canada job opportunity at Restaurant Brands International.

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Restaurant Brands International Sr. Director, Equipment Innovation & Optimization, Tim Hortons, Canada
Experience: 10-years
Pattern: full-time
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Equipment Innovation & Optimization, Tim Hortons, Canada

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loacation Corp - Toronto Corporate Office, Canada
loacation Corp - Toronto..........Canada

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 $45 billion in annual system-wide sales and over 32,000 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. Director, Equipment Innovation & Optimization  leads the Tim Hortons Operations Equipment team in driving operational efficiency, product quality, and guest experience through the strategic development, deployment, and lifecycle management of restaurant equipment. This highly cross-functional role focuses on restaurant-level processes and equipment solutions that reduce complexity and improve franchisee profitability.    This position engages with a wide range of internal and external stakeholders including Restaurant Teams, equipment manufacturers, and cross-functional teams such as operations, training, marketing, and supply chain.    Responsibilities Lead Innovation Roadmap : Define and execute a strategic roadmap for new kitchen and front-of-house equipment that aligns with marketing, operational, and sustainability goals.  This includes overseeing the end-to-end innovation process — from ideation, prototyping, and field testing to national deployment. Trend & Technology Scouting : Identify and assess emerging technologies that enhance speed, consistency, energy efficiency, and food/beverage quality. Equipment Optimization : Analyze equipment performance data to maximize asset lifecycle, reduce energy and water consumption, and simplify operational training. Cost & Efficiency Improvements : Implement strategies to reduce capital expenditure, maintenance costs, and overall operational complexity without compromising quality or throughput. Partner with Marketing : Ensure equipment solutions support new menu innovations and promotional launches, enabling seamless execution at scale. Partner with Operations & Training: Collaborate with Operations to ensure equipment is intuitive, easy to train on, and operationally viable across diverse markets. Vendor & Supplier Management : Establish relationships with key equipment suppliers, negotiate terms, and manage performance to ensure innovation, cost, and quality goals are met. Test & Validation : Lead structured lab and in-restaurant testing to evaluate new or upgraded equipment. Use operational insights and performance data to refine innovations before scaling. Deployment Planning : Develop detailed rollout plans for national launches, including logistics, install training, and change management. Analytics & Performance Monitoring: Leverage data from IoT-enabled devices and manual audits to track uptime, usage patterns, and maintenance needs. Establish KPIs to measure equipment ROI, guest experience impact, and long-term performance, and share findings with senior leadership. Leadership & Team Management : Lead and mentor a team of engineers, innovation managers, and analysts responsible for equipment design, testing, and deployment. Act as a visible leader and change champion across the organization and franchisee network. Requirements Undergraduate degree in engineering 10+ years of experience in equipment or operations in the food service industry (QSR experience strongly preferred) Prior experience managing and planning large scale projects Demonstrated ability to lead cross-functional teams and influence senior stakeholders and franchisees Advanced knowledge of Microsoft Office applications including Excel, Word, and PowerPoint Strong communication and leadership skills are needed Project related travel (0-25%), primarily in continental US & Canada with occasional travel outside North America Ability to work out of the Toronto, Ontario office 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.

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