Job Summary
The Assistant Director/Senior Manager, F&B Project Management is responsible for leading the planning, development, execution, and delivery of Food & Beverage (F&B) capital projects for the Attractions & Destination Experience business. This role oversees the end-to-end project lifecycle of F&B outlets, kiosks and other dining experiences, ensuring projects are delivered on schedule, within budget, operationally efficient, guest-focused, and aligned with brand and business objectives.
Job Responsibilities
F&B Project Planning & Development:
- Lead the planning and execution of new F&B concepts, venue developments, refurbishments, and expansion projects across attractions and destination experiences.
- Develop project briefs, scope, timelines, budgets, and resource plans.
- Translate operational and guest experience requirements into project specifications and design criteria.
- Conduct feasibility studies, business case evaluations, and ROI assessments for new concepts and investments.
- Support strategic master planning of F&B offerings within attractions and destination developments.
Project Management & Delivery:
- Manage multiple concurrent F&B projects from concept through opening.
- Establish project schedules, milestones, risk registers, and governance frameworks.
- Monitor project progress and proactively address issues impacting cost, timeline, quality, or operational readiness.
- Coordinate stakeholder reviews and approvals throughout project phases.
- Ensure compliance with project management methodologies, company standards, and regulatory requirements.
Design & Operational Integration:
- Collaborate with architects, designers, kitchen consultants, and operational teams to optimize guest flow, kitchen layouts, food production efficiency, and back-of-house operations.
- Review design submissions, technical drawings, and equipment specifications.
- Ensure venue designs support operational excellence, safety, sustainability, accessibility, and guest experience objectives.
- Validate operational readiness requirements during design and construction phases.
Budget & Financial Management:
- Develop and manage project budgets, CAPEX plans, forecasts, and financial reporting.
- Track expenditures and ensure cost controls throughout project execution.
- Evaluate value engineering opportunities without compromising quality or guest experience.
- Support procurement strategies and vendor negotiations.
Stakeholder Management:
- Act as the primary point of contact for project stakeholders, both internal and external.
- Facilitate alignment among Operations, Culinary, Marketing, Commercial, Finance, Facilities, and Development teams.
- Manage consultant, contractor, supplier, and vendor relationships.
- Present project updates, risks, and recommendations to senior management and executive stakeholders.
Construction & Fit-Out Oversight:
- Oversee construction, fit-out, equipment installation, testing, and commissioning activities.
- Conduct site inspections to monitor quality, safety, and project progress.
- Coordinate defect rectification and project close-out activities.
- Ensure smooth transition from project delivery to operational handover.
Operational Readiness & Venue Opening:
- Lead pre-opening planning and operational readiness activities.
- Coordinate training, equipment commissioning, operational testing, and soft openings.
- Ensure all regulatory permits, licenses, food safety, and operational approvals are obtained.
- Support grand openings and post-opening stabilization.
Job Requirements
- Bachelor's degree in Project Management, Hospitality Management, Engineering, Architecture, Construction Management, Business, or related discipline.
- Project Management certification (PMP, PRINCE2, or equivalent) is preferred.
- 10-15 years of experience in project management, hospitality development, F&B operations, construction, or venue development.
- Experience working in theme parks, attractions, integrated resorts, hotels, airports, cruise lines, or large-scale entertainment destinations.
- Strong stakeholder and team leadership capabilities.
- Strong project planning and execution skills.
- Budgeting, forecasting, and financial analysis capabilities.
- Contract administration and procurement knowledge.
- Understanding of restaurant operations, kitchen design, food production systems, and guest flow planning.
- Knowledge of construction processes, MEP systems, and facilities infrastructure.
- Familiarity with food safety and regulatory compliance requirements.
- Strong presentation and reporting skills.
- Ability to communicate effectively with executives, operational teams, consultants, and contractors.
- Excellent negotiation and conflict resolution skills.
- Strategic thinker with strong business acumen.
- Highly organized and detail-oriented.
- Resilient and adaptable in fast-paced project environments.
