PLANNING – DEVELOPING A STRATEGY

• Determine needs of the client and understand project scope.
• Identify menu, service and staffing requirements.
• Conduct a site visit to recognize existing conditions and equipment needs
• Collaborate with client to determine desired functions, brands and concepts for the conceptual design phase.
• Develop concepts that meet project scope
• Create and maintain design and construction project budget estimates.

 CONCEPTUAL DESIGN AND DEVELOPMENT

• Determine brands, concepts that meet scope objectives
• Create conceptual concepts that meet the strategic goals and budget
• Create innovative foodservice equipment layout plan with equipment specifications
• Develop utility, exhaust/ventilation systems, refrigeration, waste handling and special condition plans
• Coordinate architectural and engineering services to provide construction drawings for permitting.

 CONSTRUCTION ADMINISTRATION

• Plan, review and coordinate the build function through project meetings and documentation of project progress to the client on routine basis
• Conduct the bid management process
• Coordinate with architect any licensing and submittal requirements, shop drawings with sub-contractors and conduct field inspections of work in progress.
• Coordinate equipment and materials purchasing.
• Approve invoices, monitor budget compliance; approve change orders.
• Ensure contractor abides by punch lists and provides project close out documents at completion of project.

 FINANCIAL ACCOUNTABILITY

• Manage Project Budget from conceptual estimate to final construction.
• Direct Contract Administration
• Provide Invoice Control, Change Order Management
• Confirm Accurate Project Costing
• Conduct Project Financial Reconciliation including close out documents, as builts, operating manuals, letters of warranty and guarantees.