Director – Engineering Rapid Growth-Capacity & Labor
Posted on 12/1/2023
Taco Bell

10,001+ employees

Mexican-style restaurant chain

Company Stage


Total Funding





Irvine, California

Growth & Insights

6 month growth


1 year growth


2 year growth

Irvine, CA, USA
Experience Level
Desired Skills
Growth & Marketing
  • MBA or master's degree in industrial engineering preferred
  • 10 + years minimum of leadership experience driving end-to end capacity and labor utilization or similar field
  • Proven track record of leading measurable productivity improvements and setting the operational foundation to enable growth
  • Experience in the restaurant or retail industry preferred
  • A minimum of 3+ years directly leading, engaging and inspiring a team - able to leverage the team's expert knowledge and integrate with new ways of working
  • Ability to quickly develop trust-based cross-functional partnerships and influence at various levels of an organization
  • Proven ability to multi-task and prioritize time in a fast-paced, deadline driven environment
  • Identify, design, and develop end-to-end kitchen capacity and labor utilization strategy to streamline processes, create seamless restaurant execution, and enhance employee/customer experience while positively impacting margins and other business metrics
  • Drive cross functional collaboration and partnerships across Operations, Marketing, and Food Innovation Technology to enable and operationalize the long-term menu strategy & growth platforms
  • Enable Taco Bell to hit our ambitious target of improved peak transactional throughput across the entire restaurant system
  • Lead strategy to operationalize major menu innovation & future growth platforms including:
  • Define and evolve minimal operating guidelines for executing existing menu mix and transaction levels
  • Drive cross-functional partnerships to build creative solutions that deliver the most effective AND efficient solutions to challenges
  • Spearhead 3rd party initiative to build a dynamic capacity model for the system that proactively identifies & addresses operational constraints across customer access points, and back of house employee experience (on-the-line storage (dry, cold, hot), spacing and equipment utilization, and preparation & storage prior to the line, etc.)
  • Establish partnerships for experimentation with internal and external stakeholders, including Operations leadership, franchise partners, etc., and develop technical platform mechanisms that free-up labor to focus on service and maximize productivity
  • Leverage balanced holistic thinking and integrated approaches with the ability to move fast to drive concrete operational and financial impact in-restaurant