Traveling Superintendent

Supervise ground-up restaurant construction, renovations, remodels, tenant improvements, and fast-track buildouts across multiple locations.

Travel to project sites nationwide to manage daily field operations from mobilization through substantial completion and turnover.

Direct subcontractors, trade contractors, vendors, and field personnel while maintaining project schedule, quality, safety, and production requirements.

Coordinate all phases of restaurant construction including sitework, foundations, concrete, structural framing, roofing, exterior finishes, interior buildout, and MEP systems.

Manage installation of commercial kitchens, walk-in coolers/freezers, food-service equipment, grease interceptors, hood and exhaust systems, plumbing, HVAC, electrical, fire protection, and specialty equipment.

Review construction drawings, specifications, architectural details, MEP plans, equipment layouts, and project scopes for constructability and coordination issues.

Develop and maintain short-term and master schedules, coordinate sequencing, and aggressively manage critical-path activities to meet restaurant opening dates.

Conduct daily subcontractor coordination meetings, site walks, inspections, and progress reviews.

Coordinate material deliveries, equipment installation, site logistics, temporary utilities, mobilization, and jobsite access.

Work closely with project managers, owners, architects, engineers, franchise representatives, vendors, and local authorities to resolve field issues and maintain project momentum.

Identify design conflicts, missing information, and field conditions; initiate RFIs and coordinate timely resolutions.

Monitor subcontractor manpower, productivity, workmanship, and adherence to approved schedules.

Enforce OSHA requirements, site-specific safety plans, housekeeping standards, PPE requirements, and safe work practices.

Perform quality-control inspections throughout construction and ensure work complies with plans, specifications, manufacturer requirements, and applicable building codes.

Coordinate inspections, testing, permitting, utility connections, fire/life-safety systems, and municipal approvals.

Track project progress and communicate schedule risks, material delays, manpower requirements, and potential cost impacts to project management.

Manage punch-list completion, final inspections, commissioning, equipment startup, owner training, and turnover.

Coordinate final cleaning, signage, furniture/equipment installation, landscaping, paving, and other activities required to prepare restaurants for opening.

Manage multiple projects and locations while adapting to different site conditions, local subcontractors, municipalities, and client requirements.

Deliver projects safely, on schedule, and to the quality standards required for successful restaurant openings.