The Design/Construction Project Manager is responsible for overseeing the planning, design, construction, and implementation of food service facilities in commercial, institutional, or hospitality environments. This role requires close coordination with architects, engineers, kitchen consultants, contractors, and internal stakeholders to ensure food service areas are functional, code-compliant, and operationally efficient.
Key Duties and Responsibilities
Project Management:
- 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).
- Coordinate and monitor project milestones to ensure timely delivery within budget.
- Review and approve project specifications, architectural drawings, and food service equipment layouts.
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:
- Coordinate various 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:
AVI offers:
- 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
- Immense training and growth opportunities
We conduct pre-employment drug testing. EOE
