Industrial Engineer

Job Facts

Minimum Requirements

• Bachelor's Degree – BEng / BSc (Eng), NQF Level 7 (required)
• Lean Six Sigma certification – Green or Black Belt (advantageous)
• Project Management certification (advantageous)
• Data analysis and statistical tools (e.g. Excel, Power BI)
• Own vehicle and a valid driver's license.
• Willing to travel throughout South Africa.
• A minimum of 2–3 years' experience as an Industrial Engineer, preferably within a quick-service restaurant (QSR), retail, hospitality or other high-volume operations environment.
• Demonstrated experience in process optimisation, work study, labour and capacity modelling, and continuous improvement (Lean / Six Sigma).
• Practical experience managing improvement projects end-to-end and partnering with operational stakeholders to implement and sustain change.
• with Industrial engineering principles, methods and tools , time-and-motion and work-measurement techniques, and workforce/demand modelling, Process mapping, simulation and layout design.
• with Health, safety and food-safety standards (advantageous)
• across restaurant operations. Working closely with Operations and store teams, the Industrial Engineer leads continuous-improvement initiatives and translates data-driven insights into practical, measurable performance gains.
• A minimum of 2–3 years'
• as an Industrial Engineer, preferably within a quick-service restaurant (QSR), retail, hospitality or other high-volume operations environment.
• Demonstrated
• in process optimisation, work study, labour and capacity modelling, and continuous improvement (Lean / Six Sigma).
• managing improvement projects end-to-end and partnering with operational stakeholders to implement and sustain change.

Responsibilities

• Process analysis & optimisation – map and analyse restaurant, kitchen and service workflows to identify bottlenecks, eliminate waste and improve flow.
• Labour & capacity modelling – develop labour standards, staffing models and capacity plans that match demand patterns and optimise workforce deployment.
• Work measurement & standards – conduct time-and-motion studies and establish standard operating procedures and productivity benchmarks.
• Continuous improvement – lead improvement initiatives to reduce cycle time, equipment downtime, cost and variability while maintaining quality, safety and food-safety standards.
• Layout & equipment optimisation – design and evaluate restaurant and kitchen layouts and equipment configurations to maximise efficiency and speed of service.
• Data analysis & reporting – collect, analyse and report operational data (service times, throughput, waste, labour) to inform decision-making.
• Project management – manage improvement projects from feasibility and cost-benefit analysis through to implementation and hand-over.
• Stakeholder collaboration & training – partner with operations teams to roll out new standards and train store teams on optimised processes.