Foodservice Project Manager| Remote

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

Job Overview:We are seeking a driven, full-time Foodservice Project Manager to join our team, responsible for overseeing the entire lifecycle of foodservice projects within the sports and entertainment industry. This role will require frequent travel across the organization’s territory to ensure seamless project execution from concept to completion. The successful candidate will work closely with architects, general contractors, chefs, and other key stakeholders to design, specify, and implement high-quality foodservice solutions in venues such as stadiums, arenas, and entertainment centers.

This role is an exciting opportunity for someone with a strong background in foodservice design and project management, who is passionate about delivering innovative and functional foodservice spaces in dynamic, high-profile environments.

Compensation:

• Yearly Salary: $115,000 - $125,000, depending on experience.
• Bonus: Performance-based bonus structure.

Benefits:

• Comprehensive Health, Dental, and Vision insurance.
• 401(k) savings plan with company matching contributions.
• Generous paid time off, including vacation days, sick days, and 12 holidays annually.

Application Deadline:This position will remain open until December 31, 2024.

Responsibilities

Key Responsibilities:

• Design Collaboration: Work alongside Architects, General Managers (GMs), General Contractors (GCs), and Chefs to design functional and efficient foodservice spaces, including but not limited to kitchens, concessions, bars, and markets.
• Equipment Specification: Identify and specify the appropriate foodservice equipment tailored to each project’s unique requirements, ensuring the equipment aligns with industry standards and operational goals.
• Vendor Management: Liaise with approved equipment dealers to obtain competitive pricing, manage order processing, and oversee invoicing for project equipment.
• Project Management: Lead and manage multiple foodservice projects simultaneously, ensuring that each project adheres to established timelines, budgets, and quality standards. Responsibilities include monitoring progress, troubleshooting issues, and coordinating across teams to ensure timely delivery and installation of equipment.
• Client Communication: Serve as the primary point of contact for clients, providing regular updates on project progress and addressing any questions or concerns that arise during the project lifecycle.
• Adaptability: Be prepared for daily variations in responsibilities, ranging from design collaboration to on-site project management, ensuring a flexible and hands-on approach to project execution.
• Travel: Regular travel will be required to oversee projects across various locations within the organization’s territory, ensuring close involvement in all stages of project development and execution.

Qualifications

Qualifications:

• Experience:
• 5+ years of experience in foodservice layout and design, utilizing tools such as AutoCAD, AutoQuotes, and KCL to develop detailed designs and specifications.
• 3–5 years of experience as a Kitchen Equipment Contractor (KEC) and/or in project management within the foodservice industry, with a proven track record of successfully managing large-scale projects from conception to completion.
• Technical Skills: Strong proficiency in AutoCAD for creating detailed layouts, AutoQuotes for equipment pricing, and KCL for equipment specifications.
• Project Management: Demonstrated ability to manage multiple projects simultaneously, ensuring they meet deadlines, budgets, and client expectations.
• Communication: Excellent interpersonal and communication skills, with the ability to work collaboratively with a wide range of stakeholders, including architects, contractors, chefs, and vendors.
• Problem-Solving: Abili