Job Description
Position Objective The Facility & Project Manager will lead facility repairs and maintenance, capital improvements, and new store openings across the Back of the House restaurant portfolio. They are responsible for the maintenance, repairs and buildouts of all locations, managing all trades, budgets and schedules for each project. This role requires a wide range of communication, wearing many hats. This person will work closely with Ownership, Operations teams, contractors, and vendors to support everything from new restaurant openings, to small- to mid-sized capital projects, preventive maintenance, and urgent facility issues. The ideal candidate is organized, has strong verbal and written communication skills, is solutions-oriented, and highly responsive, with the ability to manage competing priorities in a fast-paced hospitality environment. Position Accountabilities All responsibilities are expected to be executed in alignment with company quality, safety, and operational standards.
Facility Repair & Maintenance :
Manage relationships with external vendors, contractors, service providers, and maintenance partners, ensuring they complete work according to budget and schedule Ensure all facilities are operating safely, efficiently and in compliance with current codes Negotiate contracts, qualify vendors and coordinate schedules for ongoing preventative maintenance and repair needs across multiple restaurant locations for HVAC, refrigeration, plumbing, electrical, kitchen equipment and fire safety Respond to urgent facility issues and coordinate timely resolutions Oversee and identify areas of improvement for utility practices and spend Maintain organized records of service agreements, warranties, permits, and invoices Capital Projects & Improvements :
Support restaurant refreshes, repairs, remodels, and small construction projects Create, manage and track scopes, budgets, bids, approvals by Ownership, schedules and completion status Communicate and coordinate project intent, timelines and impact with restaurant leadership Manage all trades, site walks, punch lists, and closeout coordination to ensure projects are completed successfully throughout all phases of execution Work with operators to identify facility needs, create scopes and budgets for those projects and forecast them on an annual basis Development Pipeline Management :
Manage a pipeline of approximately 4-5 restaurant openings per year, NROs, balancing new builds, remodel activity and capex and R&M projects Create, manage and track the critical path, budget to actual spend, and schedule throughout the NRO process, clearly communicating status to all key stakeholders Maintain visibility in timelines, dependencies, and resourcing to ensure consistent, predictable openings aligned with company growth plan Work closely with Operations and key stakeholders to ensure seamless turnovers of NROs and remodel projects as well as the timelines for all capital and R&M projects Key Responsibilities (in addition to Position Accountabilities) Leadership & Culture:
Serve as the primary owner of assigned projects, setting clear expectations with internal partners, contractors, and vendors while holding all parties accountable to timelines, budgets, and quality standards. Facility Operations:
Coordinate maintenance and repair requests across multiple restaurant locations. Conduct regular site visits and facility assessments. Respond to emergency facility issues as needed Project Planning and Execution:
Develop detailed project plans, schedules, and budgets from pre-construction through closeout. Actively manage sequencing, dependencies, and on-site execution to ensure projects are delivered on time and within approved scope. Trade and Vendor Coordination:
Direct and coordinate all construction trades, consultants, and suppliers to ensure effective communication, proper workflow, and resolution of field issues. Proactively address conflicts to maintain momentum and jobsite efficiency. Financial Awareness:
Track project costs, manage change orders, and forecast final spend against approved budgets. Identify risks and variances early and recommend corrective actions to protect financial outcomes. Documentation and Compliance:
Maintain accurate project documentation, including contracts, permits, schedules, inspections, and closeout materials. Ensure compliance with local codes, safety regulations, and company standards throughout the project lifecycle. Cross-Functional Partnership:
Collaborate closely with Operations, Finance, and Leadership to align projects with business needs, opening readiness, and long-term growth objectives. Experience 3+ years of facilities management, construction coordination, hospitality operations, or project management experience Commercial General Contractor and/or Site Superintendent experience Restaurant and/or retail construction experience a plus Experience managing multiple projects ranging from $200K - $2M Required Open availability Currently lives/resides in San Francisco Bay Area Candidates must have reliable transportation Company Perks:
Competitive Salary/Pay 401(k)GO Retirement Savings Plan Health Insurance & Dental $1,000 Manager Referral Bonus (Applies to all Restaurants in the group!) Employee Portal with access to digital paystubs, W2, and your insurance information Group gym membership rates Transportation and Commuter Benefits Dedicated Career Development Monthly Meal Allowance within our group On Demand Pay Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Pay:
$125,000.00 - $150,000.00 per year Benefits:
Dental insurance Health insurance Health savings account Paid time off Work Location:
In person
