Manager, Restaurant Openings & Concept Development

This position is responsible for leading the successful planning, development, and execution of new restaurant openings and evolving existing concepts. This role bridges culinary vision, operational excellence, and brand strategy to ensure each concept is delivered with consistency, profitability, and a differentiated guest experience.

This individual acts as the central project lead across cross-functional teams—including culinary, design, operations, marketing, and training—ensuring all elements of a concept are aligned from ideation through post-opening stabilization.

Your day to day 

Essential Duties And Key Responsibilities: 

• Tracking and communication chairperson for all R+B concept development projects, including both pipeline and existing inventory. Delegate to and direct all internal key stakeholders. 
• Primary oversight of all Smartsheet project management and project tracking systems. Manage Smartsheet-based Critical Path to track all projects and maintain sheets weekly, including milestone accountability and weekly distribution 
• Participates in bi-weekly communication calls, updating and/or collaborating with the various disciplines involved on a project and providing project tracking updates 
• Manages pre-opening checklists and deliverables for Exec Chef and GM of property 
• Collection, organization and maintenance of all documents/documentation in web-based file sharing format (currently utilizing both box and one drive) 
• Review of design, kitchen/bar and construction documentation to ensure compliance with Kimpton Standards 
• Produce data point market analysis for all new pipeline projects and redevelopment projects. 
• Tracking of expenses to budget for all pre-opening budget areas directly related to Restaurant & Bars 
• Support documentation and reconciliation of all OSE for new projects. As well, maintain the DC OSE showroom and support vendor relationships, keeping shelves filled with latest/greatest or missing items. 

General Responsibilities: 

• Manage calendars and proactively organize time as required 
• Arrange ongoing/recurring as well as ad hoc meetings and conference calls 
• Create systems to help manage priority issues and timely deadlines through email management and support or other practices 
• Resolve business issues or questions on behalf of team, referring to other team members when necessary 
• Track action items using a follow-up system, tool or process, communicate and report on status 
• Compose, proofread, edit and format written correspondence, agendas, and documents 
• Assist with creation of vendor contracts and distributing final contracts to involved parties 

Attributes/Skills: 

• Operational Awareness: Can "walk in the shoes" of restaurant and bar operators; understands the language, culture and uniqueness of the restaurant and bar world 
• Strategic Vision: Ability to evaluate current practices, systems and procedures and seek-out and recommend improvements and innovation 
• Leadership: Ability to build, inspire and focus a team on delivery; passionate and committed; able to build a strong culture; 
• Results Orientated: Completer/finisher - pushes projects through and delivers tangible change in the business; ability to execute; 
• Collaborative: Politically savvy; great at building consensus and relationships across all levels, effectively coordinates effort; 
• Resourceful: Knows who to ask for what and when to do it; can navigate the organization with minimal guidance. Collaborates with Vice Presidents/Directors of Operations to build ownership support; 
• Innovative: Creative thinker with the ability to transform ideas into a practical strategy; 
• Dialed-In: Commits to continuous education and ongoing networking within the market/industry; 
• Commercial Focus: Good financial understanding and broader business perspective; commercial, action orientated mindset; 
• Credible: Can win trust of senior stakeholders up to and including EC (Executive Committee) level; 
• Communicative: Exceptional communication ability to build and maintain strong relationships. Communicates expectations, deadlines and needs/progress 

What we need from you

• Associate or Bachelor degree in Hospitality Management, Restaurant Management or Culinary Arts is preferred or an equivalent combination of education and work-related experience 
• Experience leading cross-functional teams in a global hospitality company 
• Minimum 2 years of experience in restaurant and bar operations leadership role (Assistant Director of Food & Beverage or Director of Food & Beverage) 
• Minimum 3 years of experience in a multi unit restaurant and bar operations management role (manager or higher)  
• Familiarity in administration and support, particularly within design, construction, or operations, ideally supporting more than one person in this capacity 
• Familiarity with design and construction documentation and schedules 
• Knowledge of Culinary trends, operators, restaurateurs, and notable Chefs. Proficient in Microsoft Office Suite, Smartsheet, Box/One Drive, Blue beam Revu, Revinate, PeopleSoft, Concur

Travel – 20%

Location – Remote: Candidate must reside in the United States; Or if Local/Atlanta: our hybrid work structure is an expectation of three (3) days a week in office. This expectation may be adjusted to evolve with the changing needs of the business.

The salary range for this role is $84,000.00 to $110,000.00.  This role is also eligible for bonus pay (as applicable). We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401K, and other benefits to employees.  

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