Project Manager - Commercial Kitchen Design

Responsibilities

• Meet with the Project Coordinator, Director of Design, and Director of Culinary to receive project information and guidance.
• Gain a full understanding of the project scope, vision, desired end goal, and budget.
• Collaborate with management and other team members to develop a strategy for project execution and resource allocation.
• Take part in internal project kick-off meetings and collaborate with the Production/Studio Manager on project scheduling and production requirements.
• Attend coordination meetings with clients, architects, and other stakeholders, both in person and virtually.
• Manage the Revit model, ensuring it is clean, organized, and structured properly with the help of production staff.
• Understand the project's design phases and the documentation level necessary for each phase.
• Assemble project presentations deck and deliverables, communicating program, vision, and scope.
• Manage turnkey projects that involve food service design, interior design, and branding.
• Coordinate project-specific needs with the Architect, MEP, Interior Designer, and Client as needed per project.
• Coordinate Specification Drawings needed with manufacturers on project-specific equipment.
• Ensure Cut-books and Written Specifications correspond with the Equipment schedules in the drawing documents.
• Schedule and delegate production work in the studio using the schedule board system (AC).
• Manage any procurement necessary for furniture, accessories, and artwork for projects.
• Ensure quality assurance/quality control (QA/QC) by reviewing work produced by drafters and collaborating with the Director of Design and Studio Manager.
• Oversee project hand-off and construction administration (CA), providing support in responding to RFIs and reviewing submittals.
• Track project budget against time recorded by the production team.

Qualifications

• Knowledge of KCL, AutoQuotes, CRM, Revit, AutoCAD, and 3D programs/tools preferred but not required.
• Insight into trends in design and construction for Food Service and Hospitality would be a big asset.
• Bachelor’s degree in engineering, construction management, or related fields.
• Superb leadership capability, organizational skills, time-management abilities, and communication skills.
• Completed training for OSHA 30 license.
• Knowledge of the construction industry and the entire building process, including building permits, blueprints, building codes, construction equipment, material resources, construction methods, and project management principles.
• Minimum 1 year of work experience in construction management.
• Experience in project management within the hospitality or commercial kitchen design industry.
• Ability to collaborate effectively with diverse teams, including architects, designers, and culinary experts.
• Proven track record of managing multiple projects simultaneously, ensuring timely and successful completion.
• Strong proficiency in Revit and other design software, with a keen eye for detail and organization.
• Excellent communication skills, both verbal and written, to articulate project vision and scope clearly.
• Ability to travel as needed to meet project requirements and client expectations.
• Experience in coordinating with manufacturers and managing equipment specifications for projects is a plus.

About Company

SCOPOS Hospitality Group is a premier hospitality consulting firm that values innovation, creativity, and excellence. Our team specializes in designing, programming, branding, and providing operational support services to senior living, healthcare, corporate, and educational institutions. We're passionate about bringing new concepts to life, challenging the status quo, and exceeding customer expectations through exceptional culinary experiences and design.

Benefits

• 401(k) with matching
• Dental, life, medical, and vision insurance
• Flexible schedule
• Extensive PTO
• Vibrant office with weekly breakfast, lunch and learns, and other perks