Project Manager

Job Summary

Your primary goal is to deliver structurally sound, operationally efficient F&B spaces on time, within budget, and in full compliance with building and health codes.

1. Engineering & Construction Management

• Review, evaluate, and approve civil, structural, mechanical, electrical, and plumbing (MEP) plans to ensure they meet F&B operational requirements (e.g., kitchen exhaust systems, grease traps, cold storage layout, heavy equipment loads).
• Supervise on-site construction, fit-out works, and equipment installations to ensure adherence to engineering standards and safety protocols.
• Troubleshoot structural or mechanical issues on-site and provide immediate technical solutions to keep projects on track.

1. Purchasing, Procurement & Vendor Management

• Lead the technical procurement process for kitchen equipment, HVAC systems, construction materials, and specialized F&B fixtures.
• Conduct bidding processes, evaluate contractor proposals, negotiate commercial terms, and draft technical service contracts to optimize project costs.
• Manage vendor relationships and supply chains to ensure timely delivery of long-lead items, preventing project bottlenecks.

1. Permits, Licensing & Regulatory Compliance

• Own the entire statutory permitting process, ensuring all pre-construction and post-construction government clearances are secured (e.g., Building Permits, Occupancy Permits, Fire Safety Clearances, and Health/Sanitary Permits).
• Liaise directly with local government units (LGUs), building administrations, and regulatory bodies to expedite approvals and handle inspections.
• Ensure all designs and installations comply with local building codes, fire codes, and food safety standards.

1. Project Controls & Reporting

• Develop comprehensive project timelines, critical path schedules, and resource allocation plans.
• Manage and track the overall project CAPEX budget, analyzing cost variances and approving progressive contractor payments.
• Provide clear, structured progress reports to executive leadership regarding timelines, budget utilization, and risk mitigation.

• Education & License: Bachelor’s Degree in Civil Engineering or Mechanical Engineering. Must be a Registered/Licensed Professional Engineer.
• Experience: Minimum 4 to 6 years of project management experience, specifically handling construction, fit-outs, or renovations within the F&B, retail, or hospitality sectors.
• Technical Expertise: Proven experience handling purchasing/procurement for engineering and kitchen equipment, as well as a solid track record of processing building and operational permits.
• Software Proficiency: Strong skills in AutoCAD, MS Project or Primavera, and standard project collaboration tools (e.g., Asana, Monday.com).
• Core Competencies: Exceptional negotiation skills, strong commercial acumen, detailed knowledge of local building/sanitary codes, and the ability to lead cross-functional teams under tight deadlines.