Overview
The Consultant, Restaurant Design plays a critical role in shaping the operational design of restaurants across the UK & Ireland, supporting both New Store Openings (NSO) and Reinvestment (IRLX) programs. This role owns the operational design framework and principles that enable kitchen design partners and wider project stakeholders to produce consistent, right‑first‑time layout recommendations, focusing on back‑of‑house (BOH) kitchen positioning and operational flow.
Responsibilities
- Own and continuously evolve the operational design framework and principles for operational positioning and customer/crew flow across all restaurants.
- Provide expert review, challenge and strategic direction to kitchen design partner and architect outputs, improving right‑first‑time quality and reducing design rework and site delivery risk.
- Lead design governance and maintain a clear, stakeholder‑aligned change management process for standards, deviations and continuous improvement.
- Define and maintain bronze / silver / gold design standards to support implementation of new Global and local initiatives at different investment levels.
- Ensure operational designs are future‑proofed for capacity and service model evolution, while remaining cost‑optimised against forecasted volumes.
- Work in close partnership with Consultant, Equipment and GIRSM to ensure designs are deliverable, operationally compliant, and supported by the correct operational “minimum equipment requirements.”
- Collaborate with Consultant, Equipment on high‑level equipment demand planning and forecasting driven by NSO/IRLX volume and design assumptions.
- Ensure project delivery partners (design partners, installers, project managers and architects) understand the operational “why” behind standards and can engage franchisees consistently and confidently.
- Lead, coach and develop Officer, Restaurant Design—setting clear priorities, quality expectations and development plans to scale the function as volumes increase.
Qualifications
A strong candidate will combine deep operational expertise, design understanding, and influencing leadership, with the ability to translate restaurant performance needs into scalable, cost‑effective design standards.
