Design/Construction Project Manager

Project Management Key Duties and Responsibilities

• Manage end-to-end food service design and construction projects, including scheduling, budgeting, and quality control.
• Serve as the primary liaison between internal stakeholders (operations, culinary, procurement) and external partners (clients, consultants, contractors, vendors).
• Coverage of project milestones to ensure timely delivery within budget.
• Review and approve project specifications, architectural drawings, and food service equipment layouts.
• Coordinate and monitor project milestones to ensure timely delivery within budget.
• Review and select food service equipment based on functionality, performance, and cost-effectiveness.

Design & Planning

• Collaborate with architects, kitchen designers, and culinary / operations teams to create efficient and ergonomic foodservice layouts.
• Ensure that designs meet operational needs, code compliance (e.g., health, ADA, fire), sustainability standards, and brand aesthetics.
• Evaluate workflow, storage, prep, service lines, and dishwashing areas to optimize labor and product flow.
• Review and select food service equipment based on functionality, performance, and cost-effectiveness.

Construction Oversight

• Conduct site visits to assess progress, ensure compliance with plans, and address issues.
• Oversee installation of foodservice equipment and utilities coordination (e.g., plumbing, electrical, ventilation).
• Manage change orders, punch lists, and final project closeouts.
• Ensure all construction is in compliance with applicable local, state, and federal regulations.

Procurement & Budget Management

• Work with purchasing and culinary teams to specify and procure foodservice equipment and materials.
• Develop and manage project budgets, track expenditures, and ensure cost control.
• Negotiate with vendors and contractors to achieve favorable terms and project efficiency.

Stakeholder Communication

• Lead regular project meetings with stakeholders to provide updates, gather feedback, and resolve issues.
• Prepare and present project reports to executive management.
• Support post-occupancy evaluations to ensure performance expectations are met.

Day-to-Day Requirements

• Cook up to several projects at a time from the planning phase through completion.
• Balance work from office environment and various types of job sites/accounts.
• Travel by car or plane as needed to visit job sites in various states.
• Extended walking or standing while visiting project sites at client facilities.
• Manage multiple disciplines and meet tight timelines while exceeding client expectations.

Education & Experience

• 5+ years of experience in project management, with at least 3 years in food service venues and/or commercial kitchen design/construction.
• Experience working in hospitality, healthcare, education, or corporate dining environments is preferred.
• Bachelor’s degree in Architecture, Construction Management, Engineering, Hospitality Management, or a related field is a plus.

Knowledge & Skills

• Proficiency in reading and interpreting architectural and MEP drawings.
• Working knowledge of building codes, health and safety regulations, ADA compliance, and food safety requirements.
• Familiarity with commercial foodservice equipment and kitchen workflows.
• Skilled in project management tools (e.g., Microsoft Project, Smartsheet, Procore).
• Strong organizational, leadership, and communication skills.

Benefits

• A family culture and atmosphere.
• Competitive compensation.
• Health, dental, vision, and life insurance for full-time team members.
• 401(k) with generous company match.
• Paid vacations and holidays.
• Immensely training and growth opportunities.

EEO

• We are an equal opportunity employer.