Development Project Manager - Major Food Group - New York

Major Food Group; New York (NY); Hybrid; USD 100,000 - 115,000; Full time

Benefits offered by this job

Medical/Dental/Vision Insurance with 1

Growth Opportunities

Parental Leave

Tuition Reimbursement

Dining Allowance

401K Plan with Employer Contribution

Unlimited Referral Program

TransitChek Discount

Job summary

Major Food Group is seeking a Development Project Manager to support senior leadership on new restaurant and hospitality ventures. You will manage budgets, schedules, plan reviews, and day-to-day tasks while coordinating with Culinary, Design, Legal, and Operations teams.

Openings will focus in New York and Miami, with flexibility to expand to other markets. The role blends office work and on-site project management in restaurant spaces, requiring weekend availability as needed.

Qualifications

• Bachelor’s degree in restaurant/hotel development or real estate.
• Proven analytical and project management skills.

Responsibilities

• Lead development projects with schedules and resources.
• Evaluate design/construction options balancing cost, quality, schedule.
• Identify risks and implement mitigation plans.
• Coordinate among Culinary, Beverage, Design, Legal, Operations, GCs and consultants.
• Maintain project records, dashboards and handover documentation.
• Lead opening readiness and handover planning.
• Manage FF&E procurement planning and budgets.

Skills

Analytical thinking

Multi-tasking

Communication

Education

Bachelor’s Degree in related field

Tools

Google Suite

Excel

PowerPoint

Smartsheet

Bluebeam

Job description

Major Food Group is hiring a Development Project Manager to join our team!

This role provides critical support to senior leadership on all new restaurant and hospitality projects. This role requires someone who is solutions-oriented, capable of managing multiple projects, and making strategic recommendations for complex development initiatives. The Development Project Manager should be comfortable preparing budgets, establishing project schedules, leading plan reviews while managing day-to-day tasks.

The initial focus for this role will be for restaurant openings in New York and Miami, but it could expand into other hospitality projects. A strong understanding of restaurant project management is preferred, as this role requires the ability to seamlessly transition between office-based responsibilities and hands‑on project management tasks within restaurant spaces. You might excel in this role if you have opened multiple projects from start‑to‑finish, either working at a GC or Owner’s Rep on hospitality projects, or for a rapidly scaling restaurant group.

LOCATION & TRAVEL

• Location: Ability to work out of NYC Office or Miami Office (in office 4 days per week)
• Travel: Occasional travel to markets MFG operates in (5-6 trips per year)
• Flexibility: Must be available to work flexible hours, including weekends, based on project demands

RESPONSIBILITIES

Development Planning & Project Management

• Lead assigned development projects, establishing project execution plans, priorities, schedules, and resource requirements within approved business objectives.
• Evaluate design, construction, and procurement alternatives and recommend approaches that balance cost, quality, schedule, and operational needs.
• Identify project risks, assess their financial and operational implications, and develop and implement mitigation plans within delegated authority.
• Resolve project issues within approved scope and budget parameters; present recommendations to leadership when decisions exceed delegated authority.
• Lead coordination among Culinary, Beverage, Design, Legal, Operations, general contractors, and consultants, resolving competing requirements and establishing action plans.
• Analyze project performance and provide leadership with forecasts, material variances, recommended corrective actions, and decisions requiring approval.

Budget Management & Procurement

• Develop and manage project budgets, evaluate cost forecasts, and recommend adjustments to scope, purchasing strategy, and resource allocation.
• Evaluate contractor, subcontractor, consultant, and vendor proposals, considering pricing, scope completeness, qualifications, delivery risks, and commercial terms.
• Recommend vendor selections and negotiate proposed pricing, scope, and delivery terms within established parameters, subject to applicable approval requirements.
• Assess the necessity, pricing, and project implications of change orders; negotiate proposed resolutions and approve or recommend approval in accordance with delegated authority.
• Manage FF&E procurement planning and budgets, evaluating alternatives and resolving purchasing and delivery issues that affect project objectives.

Design, Construction & Opening Readiness

• Lead plan reviews to identify conflicts among design intent, operational requirements, budget, and construction feasibility; develop recommendations for resolution.
• Evaluate RFIs and proposed substitutions for their effect on project scope, cost, schedule, and quality, coordinating technical review by the appropriate professionals.
• Assess construction progress and quality, determine corrective priorities, and manage resolution with contractors and consultants.
• Establish punch‑list priorities and oversee completion, identifying deficiencies that affect opening readiness or operational performance.
• Lead development‑related opening readiness and handover planning with Operations and Facilities, assessing outstanding risks and recommending corrective measures.
• Manage vendors responsible for signage, artwork, furniture installation, and other opening requirements, resolving execution issues within approved parameters.
• Maintain project records, dashboards, and handover documentation necessary to support project oversight and informed decisions.

Standards & Process Improvement

• Develop and recommend improvements to construction brand standards, procurement practices, project controls, and handover procedures.
• Evaluate completed projects to identify causes of cost variances, delays, and quality issues; recommend and implement approved improvements.
• Advise development leadership on recurring project risks and opportunities to improve delivery across the portfolio.

LOCATION & TRAVEL

• Location: Ability to work out of NYC Office or Miami Office (in office 4 days per week)
• Travel: Occasional travel to markets MFG operates in (5-6 trips per year)
• Flexibility: Must be available to work flexible hours, including weekends, based on project demands

RESPONSIBILITIES

Development Planning & Project Management

• Lead assigned development projects, establishing project execution plans, priorities, schedules, and resource requirements within approved business objectives.
• Evaluate design, construction, and procurement alternatives and recommend approaches that balance cost, quality, schedule, and operational needs.
• Identify project risks, assess their financial and operational implications, and develop and implement mitigation plans within delegated authority.
• Resolve project issues within approved scope and budget parameters; present recommendations to leadership when decisions exceed delegated authority.
• Lead coordination among Culinary, Beverage, Design, Legal, Operations, general contractors, and consultants, resolving competing requirements and establishing action plans.
• Analyze project performance and provide leadership with forecasts, material variances, recommended corrective actions, and decisions requiring approval.

Budget Management & Procurement

• Develop and manage project budgets, evaluate cost forecasts, and recommend adjustments to scope, purchasing strategy, and resource allocation.
• Evaluate contractor, subcontractor, consultant, and vendor proposals, considering pricing, scope completeness, qualifications, delivery risks, and commercial terms.
• Recommend vendor selections and negotiate proposed pricing, scope, and delivery terms within established parameters, subject to applicable approval requirements.
• Assess the necessity, pricing, and project implications of change orders; negotiate proposed resolutions and approve or recommend approval in accordance with delegated authority.
• Manage FF&E procurement planning and budgets, evaluating alternatives and resolving purchasing and delivery issues that affect project objectives.

Design, Construction & Opening Readiness

• Lead plan reviews to identify conflicts among design intent, operational requirements, budget, and construction feasibility; develop recommendations for resolution.
• Evaluate RFIs and proposed substitutions for their effect on project scope, cost, schedule, and quality, coordinating technical review by the appropriate professionals.
• Assess construction progress and quality, determine corrective priorities, and manage resolution with contractors and consultants.
• Establish punch‑list priorities and oversee completion, identifying deficiencies that affect opening readiness or operational performance.
• Lead development‑related opening readiness and handover planning with Operations and Facilities, assessing outstanding risks and recommending corrective measures.
• Manage vendors responsible for signage, artwork, furniture installation, and other opening requirements, resolving execution issues within approved parameters.
• Maintain project records, dashboards, and handover documentation necessary to support project oversight and informed decisions.

Standards & Process Improvement

• Develop and recommend improvements to construction brand standards, procurement practices, project controls, and handover procedures.
• Evaluate completed projects to identify causes of cost variances, delays, and quality issues; recommend and implement approved improvements.
• Advise development leadership on recurring project risks and opportunities to improve delivery across the portfolio.

REQUIREMENTS

• Bachelor’s Degree and up to 4 years of experience in restaurant development, hotel development, or real estate project management
• Passion for food and hospitality.
• Proven analytical and technical skills with a self-starter attitude.
• Strong organizational, communication, and influencing skills.
• Ability to work well under pressure, manage shifting priorities, and meet tight deadlines.
• Proficiency in Google Suite, including advanced Excel and PowerPoint skills.
• Proficiency in Smartsheet and Bluebeam preferred.
• Demonstrated ability to multi-task, think critically, and generate actionable recommendations.
• Strong understanding of end-to-end development processes, with expertise in entitlements and permitting.
• Experience developing and executing project schedules, pacing, and project execution plans.

Compensation

Compensation: $100,000 - $115,000 based on experience

BENEFITS

• Competitive Salary
• Medical/Dental/Vision Insurance with Company subsidy
• Growth Opportunities
• Progressive Paid Time Off
• Parental Leave
• Tuition Reimbursement
• Generous Dining Allowance
• Unlimited Referral Program
• TransitChek Discount
• 401K Plan with Employer Contribution

Equal Employment Opportunity

Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

More detail about Major Food Group - New York part of Major Food Group, please visit https://culinaryagents.com/entities/20548-Major-Food-Group---New-York