Ready to make your next big qualified 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 $49 billion in annual system-wide sales and over 33,000 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. Manager, Equipment Operations oversees equipment solutions within Tim Hortons, managing the lifecycle of kitchen and restaurant equipment to enhance operational efficiency and franchisee profitability. This position collaborates cross-functionally and works hands-on in test labs and restaurants to identify, test, and implement innovative equipment solutions. Reporting to the Sr. Director of Equipment Operations, the role combines project management, technical knowledge, and problem-solving to support the brand’s operational goals. Key Responsibilities:

Category Management & Innovation

Manage a portfolio of equipment solutions,



optimizing reliability, performance, and ease of in-restaurant execution. Evaluate equipment performance, placement, and workflow in restaurants to identify opportunities for equipment improvements or new solutions that enhance FOH and BOH operations, space utilization, and operational efficiency. Lead innovation efforts from concept to execution, collaborating with vendors and internal stakeholders to test and deploy equipment that meets operational standards.

Project Management

Oversee multiple equipment projects aligned with brand goals, including timelines, resource allocation, and cross-functional collaboration. Manage project communication, providing updates and reports to all stakeholders, and ensure alignment with franchisee needs and brand objectives. Maintain the Approved Equipment List (AEL) and conduct quarterly reviews of warranty, performance, and service agreements with vendors. Lead equipment projects from concept and design through testing, approval, implementation, and post-launch review. Collaborate with restaurant design and other cross-functional teams to incorporate equipment requirements and improvements into restaurant plans and layouts.

Testing & Validation

Conduct lab and field testing to validate equipment performance against operational requirements, using performance data to identify equipment enhancements.



Conduct time and motion studies in restaurants to assess equipment flow, employee movement, and operating processes, and recommend workflow improvements. Gather feedback from franchisees and field teams, analyzing results to develop actionable recommendations. Ensure rigorous testing protocols and document findings to drive continuous improvement and consistency in restaurant operations.

Implementation & Support

Support restaurant locations with technical resources, procedural guides, and training materials for equipment deployment. Act as a problem‑solving resource for field teams, providing troubleshooting support and collaborating on operational or equipment layout adjustments. Facilitate equipment updates, menu changes, and software upgrades across the system as required. Support implementation of approved equipment and layout improvements, gathering feedback to assess results and identify further opportunities.

Equipment Service & Reliability

Partner with equipment vendors to establish and maintain service level agreements (SLAs) that align with procurement standards and support the service needs of restaurant owners. Work with vendors to maintain adequate service network coverage across the restaurant system and address gaps that may affect timely support. Meet with vendors on an established cadence to review open service issues, corrective actions, service call trends, and opportunities to reduce repeat calls. Regularly review available equipment telemetry and performance data to assess reliability, uptime, and utilization, and identify opportunities for improvement.

Required Skills and Qualifications:

Experience & Technical Expertise

Bachelor’s degree in Engineering (Mechanical or Electrical

📌 Sr. Manager, Operations Equipment, Tim Hortons, Canada (Winnipeg)
🏢 2105 The TDL Group Corp./ Groupe TDL
📍 Winnipeg