Director of Kitchen Equipment, International / Directrice de Matériel de Cuisine, International

Our Opportunity

The Director, Kitchen Equipment, International is responsible for setting the vision and strategy for kitchen and restaurant equipment across the International regions (EMEA, APAC, and LAC). This role oversees the entire equipment lifecycle to enhance operational efficiency, guest experience, and franchisee profitability. The ideal candidate will possess extensive commercial and operational expertise in the QSR environment, paired with strong business acumen. This senior leader will collaborate with operations, business, and franchisee stakeholders at all levels. Reporting to the Head of Operations, International, this position combines strategic leadership with executive-level communication, program management, and persuasive influence to achieve the brand's operational goals.

RBI adheres to a 5-day, in-office work schedule to foster collaboration. Candidates must be comfortable working onsite five days per week.

Your Role and Responsibilities

Strategy & Leadership

• Develop and own a multi-year equipment strategy and roadmap for International, in collaboration with regional leads, Procurement, Finance, and other functions.
• Establish standards, governance, and decision-making frameworks to determine the approval, deployment, and retirement of equipment across regions.
• Act as the equipment authority for the International business, advising senior leadership on trade-offs between brand standards, regional market needs, and franchisee economics.

Business Acumen & Financial Stewardship

• Create business cases for equipment investments, considering total cost of ownership, return on investment, labor, speed of service, energy usage, and franchisee profitability.
• Collaborate with Procurement and Finance on vendor strategy, commercial terms, pricing, and supplier performance to ensure value for the system.
• Adapt global equipment solutions to regional conditions, including utilities, regulations, supply availability, and market maturity.

Management & Innovation

• Oversee the entire portfolio of equipment solutions, optimizing reliability, performance, and ease of execution within restaurants.
• Identify and prioritize opportunities for enhancing current equipment and introducing new technologies and products.
• Lead innovation from concept to wide-scale deployment, partnering with vendors and internal stakeholders to test and launch equipment that meets operational standards.
• Manage the Approved Equipment List (AEL) and regularly review warranty, performance, and service agreements with vendors.

Program & Project Management

• Oversee a portfolio of concurrent, multi-market equipment programs aligned with brand goals, ensuring clear timelines, resource allocation, and accountability across teams.
• Proactively identify risks and dependencies, resolve issues early, and escalate with clear recommendations when necessary.
• Provide concise updates and recommendations to senior leadership, cross-functional teams, and the franchise community to ensure alignment with franchisee needs and brand objectives.

Testing & Validation

• Ensure comprehensive lab and field testing of new equipment, utilizing time and motion studies, performance data, and franchisee feedback to validate solutions and identify enhancements.
• Establish rigorous testing protocols and documentation standards that promote continuous improvement and consistency in restaurant operations.
• Translate testing results and field insights into actionable, data-driven recommendations for leadership decisions.

Implementation & Stakeholder Engagement

• Support restaurants and field teams with technical resources, procedural guides, and training materials for equipment deployment.
• Act as an escalation point for complex field issues, working closely with vendors, operations teams, and regional leads to drive resolutions.
• Facilitate equipment updates, menu-driven changes, and software upgrades throughout the system.
• Build trusted relationships with franchisees, their leadership groups, operations and business teams, and vendors, influencing decisions and driving alignment without relying on formal authority.

Your Skills and Experience

• 8+ years of experience in equipment management, operations, engineering, or project/program management within the QSR or broader foodservice industry. Experience with a supplier, manufacturer, or distributor serving QSR brands is highly valued.
• In-depth knowledge of the commercial and operational dynamics of kitchen equipment within the QSR environment, including its impact on speed of service, food quality and safety, labor, and utility costs.
• Strong business acumen, demonstrating the ability to build compelling business cases, understand financial drivers, and recommend sound investment strategies.
• Outstanding presentation and communication skills, with proven ability to engage and influence senior leadership and executive audiences, both in writing and verbally.
• Strong project and program management skills, with a commendable record of delivering complex, multi-market initiatives on time.
• Highly organized, capable of managing competing priorities while maintaining clarity across a diverse portfolio.
• Demonstrated ability to influence and build relationships with operational and business teams, vendors, and franchisees at all levels.
• Advanced proficiency in Microsoft Excel and PowerPoint for data analysis and presentation. Experience with data visualization and process simulation tools is advantageous.
• Experience working across multiple international markets and cultures is a plus.
• Willingness to travel 25-50%, primarily throughout EMEA, APAC, and LAC.

Apply online using the form below. Only applications matching the job profile will be considered.