POSITION:
Design/Project Manager
CLASS: Exempt
HIRING MANAGER: Jack McNertney
Title: VP-Facilities
DEPARTMENT: Facilities/Real Estate
POST DATE: 08/15
POSITION DESCRIPTION:
Manage special projects related to Exterior and Interior design, including all dining rooms and kitchens.
Coordinate Support Center meetings as well as in the field in support of Red Lobster initiatives. Supervise
and coordinate contractors, vendors as well as interact with various team members in Facilities, Culinary
and Operations departments. Individual ensures that all Red Lobster initiatives are thoroughly designed
and/or implemented.
Responsibilities include, but not limited to:
- Support VP of Facilities/Real Estate and Facility Managers on all national and/or local initiatives.
- Implement modifications to equipment, seating elevations and renderings utilizing Auto CAD.
- Primary contact for all design strategy, standards and implementation.
- Lead/Support other team members (FM’s, Mgr. of CEP and Culinary) in development of design
concepts, material/finish selections and construction documents for all projects.
- Lead outside Architects, Design firms, Engineers and various consultants for Brand initiatives including Remodel, Kitchen designs and new prototypes.
- Develop and Maintain Design standards for concept related specifications and finishes.
- Assist VP of Facilities/Real Estate in establishing short term and long term strategic plans.
- Own the design and upkeep of plans, prototype drawings, including R and S drive data.
REQUIRED SKILLS:
-Knowledge of refrigeration, HVAC, and related building systems
-Technologically proficient using computer, PDA, Microsoft Office Suite, Auto CAD
-Demonstrated project management skills
-Excellent communication skills and the ability to work with all levels of management
-Demonstrated ability to work independently having been given defined objectives as well directing and
motivating consultants, design professionals, architects, etc.
-Capable of easily adapting and solving problems in an expedient manner
-Ability to manage, lead and motivate others to achieve stated goals
-Ability to adapt to changing business environments, solve problems and take advantage of opportunities
to minimize project costs, maintain construction schedules and improve quality of completed facilities.
-Ability to operate given broadly defined objectives.
REQUIRED EXPERIENCE:
- Previous multi-unit building management experience, preferably in the food service industry
- Extensive project management experience (national roll outs and upwards of $20MM projects),
preferably in the food service industry
REQUIRED EDUCATION:
- Bachelor’s Degree in Engineering, Construction Management or Facility Management with 5-7 years’ of
related field experience or
- Associate’s Degree in Engineering, Construction Management or related field with 7-10 years’
experience managing the work of design professionals on multiple projects
OTHER:
- 20-30% travel required
- Professional registration/certifications a plus