Project Manager - Commercial Kitchen Design

At SCOPOS Hospitality Group, we're all about pushing the boundaries of innovation and creativity in the hospitality industry. As a Project Manager in commercial kitchen design, you'll transform culinary visions into reality, working with a dynamic team to craft state-of-the-art kitchen and restaurant spaces for diverse institutions.

Your role is pivotal in fostering environments that inspire excellence, and we're committed to supporting your professional growth with flexible work arrangements and competitive compensation.

You'll thrive in our collaborative and creative culture, where we encourage you to bring your unique ideas to the table. With access to continuous learning opportunities and a comprehensive benefits package—including 401(k) matching, extensive PTO, and comprehensive insurance options—you'll be well-supported in your journey with us. Join us at SCOPOS, and together, we'll challenge the status quo, exceed customer expectations, and set new standards in hospitality design.

Let's create exceptional culinary experiences that leave a lasting impact.

$75,000 - $85,000 yearly

Strategic

• 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.

Tactical

• 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.
• Coordinate equipment needs with the Specifications Manager. Ensuring 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.

Position Specific

• Be honest about any areas where you may need help or training and seek guidance from management and colleagues as needed.
• Travel for the project as required.
• Develop a sense of ownership and leadership throughout the project process, taking responsibility for the project's success.

Company Wide

• Participate in SCOPOS daily stand-up meetings to discuss schedules and top priorities.
• All work will be performed according to SCOPOS standards in the spirit of the company vision.
• Client and team phone calls will be returned within 3 hours whenever possible and one business day at the latest.
• All process information and documents will be held strictly confidential outside the company.
• Company dress code of business casual for all prospects and client interaction and nice casual for all other times you represent SCOPOS.
• Provide excellent customer service.

• Knowledge of KCL, Auto Quotes, 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…