Job Description:

Five Thirty Management is looking for a proactive and experienced Facility/ Project Manager to oversee the complete process of opening new restaurant locations. The ideal candidate will have a proven track record of successfully managing restaurant openings and an in-depth understanding of restaurant operations and facility management.

Key Responsibilities:

Restaurant Openings & Setup:

• Manage the entire process of opening new restaurant locations from planning to launch.
• Develop and oversee project timelines, budgets, and resources for restaurant openings.
• Coordinate with architects, interior designers, and contractors for layout planning and construction work.
• Ensure all restaurant facilities, including kitchens, dining areas, and restrooms, are set up as per operational and brand standards.

Legal & Compliance Approvals:

• Handle all legal requirements and approvals related to restaurant openings, including permits, health and safety regulations, fire safety, and other local compliances.
• Work closely with government authorities and legal consultants to ensure smooth approvals and timely execution.

Vendor & Contractor Management:

• Identify and negotiate contracts with AMC (Annual Maintenance Contract) companies for regular maintenance and servicing.
• Contact and finalize equipment suppliers for kitchen, HVAC, electrical, and plumbing needs.
• Obtain and compare quotes from vendors to ensure cost-effectiveness and quality standards.

Facility Operations & Coordination:

• Ensure smooth restaurant operations by setting up layouts, utility connections, and all necessary infrastructure.
• Coordinate with restaurant teams to ensure facilities meet operational requirements for staff workflow, customer experience, and safety.
• Plan and oversee preventive maintenance schedules to minimize downtime and optimize restaurant performance.

Skills

Qualifications & Experience:

• Minimum 3+ years of experience in facility management, specifically in restaurant openings.
• Proven experience in successfully opening and managing at least 2-3 restaurants independently.
• Strong knowledge of restaurant operations, layouts, and equipment requirements.
• Ability to handle multiple projects, timelines, and vendors efficiently.
• Strong understanding of legal compliance and regulations related to restaurant establishments.
• Excellent negotiation, problem-solving, and communication skills.
• Bachelor's degree in Facility Management, Business Administration, or a related field is preferred.