Job Overview:
We are seeking a creative and detail oriented QSR Architect to lead and design innovative, functional, and aesthetically compelling spaces for Quick Service Restaurants (QSR). In this role, you will translate brand identities into captivating physical environments that enhance customer experiences while ensuring operational efficiency. You will work closely with cross-functional teams—including branding experts, operational leaders, and general contractors—to craft spaces that balance creativity, durability, and brand alignment. Additionally, you will play a key role in defining and coordinating architectural standards across the system to ensure consistency and excellence across all projects.
Key Responsibilities:
1. Conceptual Design & Creative Direction:
- Lead the design of QSR environments that reflect the brand's vision, identity, and values.
- Develop innovative, cutting-edge concepts for restaurant layouts, interior design, facades, and customer engagement areas, from initial sketches to final design documentation.
- Integrate the latest design trends, materials, and technologies to create modern, functional, and visually appealing spaces.
- Collaborate with branding and marketing teams to seamlessly incorporate the restaurant's brand elements (color schemes, materials, signage, lighting, etc.) into the design, creating immersive customer experiences.
2. Architectural Standards & Compliance:
- Coordinate projects for new store design guidelines to ensure a unified approach across all locations, balancing brand consistency and operational flexibility.
- Define all construction and architectural standards to be followed across the system, ensuring high-quality, standardized execution in each project.
- Create and manage a construction/architectural compliance process to ensure all designs adhere to defined standards, guidelines, and regulatory requirements.
- Regularly update and maintain architectural guides, ensuring they reflect current design trends, industry best practices, and operational feedback.
3. Space Planning & Functionality:
- Create effective, efficient layouts that optimize customer flow, kitchen operations, and staff movement, ensuring seamless and smooth operations.
- Balance design aesthetics with the practical needs of high-volume foodservice operations, including front-of-house and back-of-house spaces.
- Ensure designs meet industry standards for ergonomics, safety, accessibility, and compliance with local codes and regulations.
4. Material Selection & Durability:
- Source and select materials that align with the brand's visual identity and aesthetic while prioritizing durability and functionality in high-traffic QSR environments.
- Work closely with vendors and suppliers to identify innovative material solutions that balance design excellence with operational durability and ease of upkeep.
- Ensure materials are easy to maintain, resistant to wear, and long-lasting to meet the demands of a fast-paced, high-volume environment.
5. Project Management & Coordination:
- Oversee the design process from conceptualization to completion, coordinating with consultants, engineers, and contractors to ensure seamless execution.
- Manage project timelines, budgets, and deliverables, ensuring designs are executed on time, within scope, and aligned with the project's financial goals.
- Support development managers and franchisees in the development and execution of new restaurant locations, providing design guidance and support throughout the build-out process.
- Provide detailed design documentation, including floor plans, elevations, material boards, and 3D renderings, to ensure clear communication and smooth construction implementation.
6. Collaboration & Teamwork:
- Work closely with interior designers, contractors, and project managers to bring designs to life, ensuring alignment with operational needs.
- Foster a collaborative environment with other departments to ensure that design solutions meet both aesthetic and operational objectives.
- Support the introduction of new architectural standards, collaborating with internal teams to ensure that any new guidelines are successfully implemented across locations.
7. Client and Stakeholder Engagement:
- Engage with clients, stakeholders, and franchisees to understand project requirements, goals, and feedback.
- Present design concepts, proposals, and mood boards to clients, adjusting designs based on feedback to meet their expectations.
- Coordinate with cross-functional teams to integrate operational, logistical, and financial considerations into design plans.
Qualifications:
- Education: Bachelor's or Master's degree in Architecture, Interior Architecture, or a related field.
- Experience: 3+ years of professional experience in architectural design, with a focus on hospitality, retail, or QSR environments.
- Portfolio: Strong portfolio demonstrating experience in designing innovative, customer-centered spaces, particularly in the foodservice or retail sectors.
- Design Software: Proficiency in AutoCAD, Revit, SketchUp, Adobe Suite (Photoshop, Illustrator), and 3D rendering tools.
- Knowledge: Strong knowledge of building codes, ADA requirements, and health/safety regulations in the restaurant industry.
- Project Management: Ability to manage multiple projects simultaneously while maintaining high design standards and meeting deadlines.
- Communication: Strong communication, collaboration, and presentation skills.
Preferred:
- Experience with franchise systems and multi-location rollouts.
- Knowledge of high-performance, durable materials suitable for QSR applications.
- Familiarity with kitchen design and the integration of operational workflows into architectural layouts.
Why Join Us?
This is an exciting opportunity for a designer who thrives in a fast-paced, creative environment and is passionate about creating dynamic spaces that have a lasting impact on customers and the brand. You'll be part of a dynamic, growing team where innovation and design excellence are at the heart of everything we do. The role offers the opportunity to influence not only the aesthetic but also the operational success of quick-service restaurants, working on both new locations and ongoing projects.