Project Manager – Kitchen Projects (Restaurants & Hotels) - Caribbean

Gap Talent; Remote; ZAR 300 000 - 400 000; Full time

Job summary

A leading talent placement firm is seeking an experienced Project Manager to oversee commercial kitchen projects globally. The candidate should have over 5 years of project management experience, especially in the hospitality sector, and a strong understanding of kitchen design and equipment. This role involves working with various stakeholders to ensure projects meet operational needs and quality standards, all while functioning in a dynamic, international environment.

Benefits

Relocation support

Housing allowance

Qualifications

• 5+ years of project management experience in commercial kitchens.
• Strong understanding of commercial kitchen equipment and BOH design principles.
• Proven ability to manage multiple projects in fast-paced environments.

Responsibilities

• Lead end-to-end project management for commercial kitchen builds.
• Coordinate with architects, designers, and contractors.
• Ensure compliance with health, safety, and building regulations.

Skills

Project management

Communication

Negotiation

Problem-solving

Stakeholder management

Education

Bachelor's degree in Project Management or related field

Job description

Location : Caribbean

Please Note : This is a full-time international role based in the Caribbean, offering relocation support—including a housing allowance—in an idyllic, expat-friendly location.

Overview

We are seeking an experienced and detail-oriented Project Manager with specialized expertise in commercial kitchen projects for restaurant and hotel environments.

This role is ideal for a highly organized, technically minded professional who understands the unique demands of culinary operations—from workflow efficiency and safety standards to equipment specifications and back-of-house design.

You will oversee the planning, execution, and delivery of kitchen build-outs, renovations, and equipment installations, ensuring each project meets operational requirements, budget parameters, quality standards, and opening timelines.

Key Responsibilities

Project Planning & Coordination

• Lead end-to-end project management for commercial kitchen builds, remodels, and equipment installations across multiple restaurant and hotel locations.
• Conduct site assessments to understand operational flow, space constraints, and culinary requirements.
• Develop detailed project plans, timelines, budgets, and resource allocations.
• Coordinate closely with architects, designers, contractors, and equipment suppliers to ensure all technical specifications are met.

Kitchen Design & Operational Efficiency

• Collaborate with chefs and culinary leadership to translate menu and operational needs into efficient kitchen layouts.
• Ensure that kitchen functionality, ergonomics, and workflow support high-volume service and safety standards.
• Advise on equipment selection, utility requirements, and BOH (back-of-house) operational needs.
• Source, negotiate with, and manage vendors for equipment procurement, installation, and maintenance.
• Oversee contractor performance to ensure work is delivered on time, within scope, and to quality standards.
• Ensure compliance with health, safety, and building regulations.

Execution & Implementation

• Monitor project progress on-site and remotely, quickly resolving issues that could impact deadlines or budgets.
• Manage procurement schedules, delivery coordination, storage, and installation sequencing.
• Conduct quality checks during construction, installation, and handover phases.

Budgeting & Reporting

• Develop and manage project budgets, ensuring cost control and transparent reporting.
• Track expenditures, identify discrepancies, and propose cost-effective solutions.
• Provide regular updates and progress reports to senior leadership.

Cross-Functional Collaboration

• Work closely with operations, facilities, culinary, and corporate leadership to ensure project alignment with business goals.
• Support pre-opening teams during training, commissioning, and soft-opening phases.
• Facilitate smooth handover of fully operational kitchen spaces.

Qualifications & Requirements

• Bachelor's degree in Project Management, Engineering, Construction Management, Hospitality, or related field (preferred).
• 5+ years of project management experience, ideally with a focus on commercial kitchens in hotels, restaurants, or F&B environments.
• Strong understanding of commercial kitchen equipment, MEP requirements (Mechanical, Electrical, Plumbing), and BOH design principles.
• Proven ability to manage multiple projects simultaneously in fast-paced environments.
• Excellent communication, negotiation, and stakeholder management skills.
• Ability to read and interpret drawings, plans, and technical diagrams.
• Strong organizational and problem-solving abilitiesli>
• Knowledge of health, safety, and food-service regulatory requirements.
• Willingness to travel to project sites when required.