Director of Design

🕒 il y a 29 jours

🤠 Texas – Distant

🤠 Texas – Remote

💵 $117 000 - $190 000 / an

⏰ Temps Plein

🔴 Expert

👔 Directeur

👻 Score fantôme 0%

Ce que ça veut dire : la probabilité que personne ne recrute vraiment pour cette offre.Comment le lire : 60 % ou plus, on pense que c'est une offre fantôme. Un score plus bas est moins inquiétant.Comment on la calcule : ancienneté, republications, postes ouverts vs taille de l'équipe, rapidité de clôture, et si le salaire est indiqué.À noter : une estimation à partir de données publiques, pas un jugement sur l'entreprise. De vraies offres peuvent avoir un score élevé, alors prenez-le comme un indice, pas comme un fait.

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Mendocino Farms

Site WebLinkedInTous les Emplois

1001 - 5000 employés

Fondée en 2005

🍽️ Alimentation et boissons

🏨 Hôtellerie

👥 B2C

Food & Beverage • Hospitality • B2C

Mendocino Farms est une enseigne de restauration fast casual et de catering qui propose des sandwichs et des salades raffinés, ainsi que des plats réconfortants aux inspirations du monde entier. Fondée en 2005, l’entreprise met l’accent sur des expériences culinaires mémorables, l’engagement local et des solutions de commande pratiques : catering, commandes groupées, livraison et retrait, application mobile et eClub. La marque se distingue par des produits de qualité préparés à la commande et une offre de catering complète pour les groupes et les événements.

Description

• Lead, coach, and develop internal designers and external design resources • Align design resources to the development pipeline and identify when specialized expertise is needed • Serve as senior design leader for complex, high-visibility, or high-risk projects and decisions • Own and evolve the restaurant prototype, design standards, material palettes, finishes, furniture, fixtures, lighting, equipment integration, and reusable design details • Ensure restaurants deliver a recognizable Mendo experience while adapting to site conditions, market needs, and business priorities • Set and elevate the creative design point of view by translating brand strategy into memorable, functional restaurant environments • Maintain design standards prioritizing guest flow, ordering and pickup, digital and delivery activity, seating, accessibility, storage, serviceability, and daily operations • Partner with Operations, Culinary, Facilities, Construction, and equipment vendors to improve kitchen planning, back-of-house flow, equipment integration, ergonomics, throughput, food safety, and maintainability • Incorporate post-opening learning into future layouts, prototypes, and specifications • Oversee design delivery for new restaurants, remodels, and refresh programs from feasibility test fits and concepts through permit-ready documentation and construction support • Establish design QA/QC and phase-gate practices for complete, coordinated, code-aware, and timely deliverables • Lead cross-functional reviews, translate stakeholder input into direction, and surface risks and tradeoffs early • Partner with Construction to protect design intent, improve constructability, and reduce rework, RFIs, and change orders • Select, brief, manage, and evaluate architects, interior designers, engineers, and specialty vendors • Partner with Construction and Real Estate on design cost drivers and value-engineering recommendations • Balance brand expression, operating performance, durability, cost, schedule, and long-term unit economics • Track design-function performance, capacity, risks, and priorities; use post-project reviews to improve standards, tools, and partner performance • Develop the annual design operating plan with Real Estate, including capacity, priorities, budget needs, and key risks; provide regular delivery updates • Report to the VP, Design & Construction

🎯 Exigences

• 10+ years of progressive experience in restaurant, retail, hospitality, architecture, interior design, or another related built-environment discipline • Experience leading a design team, studio, function, or substantial network of external design partners in a fast-moving, multi-project environment • Significant hands-on experience with restaurant or similarly operationally intensive commercial design, including prototype development, new-unit growth, remodels, and site-specific adaptation • Strong command of restaurant operations and design, including FOH/BOH flow, kitchen equipment, labor and ergonomics, guest circulation and accessibility, pickup/delivery, food safety, storage, and maintainability • Experience managing architects, interior designers, engineers, and specialty vendors against quality, schedule, scope, and budget expectations • Working knowledge of construction documentation, design QA/QC, permitting, building and health codes, design detailing, accessibility, shop-drawing review, and constructability • Financial fluency with design budgets, cost drivers, value engineering, specification tradeoffs, lifecycle durability, and unit economics • Bachelor’s degree in Architecture, Interior Architecture, Interior Design, Environmental Design, Product Design, or a related field; equivalent relevant experience may be considered • Proficiency with Bluebeam Revu, Excel, PowerPoint, and project-management platforms • Working knowledge of AutoCAD and/or Revit and SketchUp is preferred • Exceptional written, verbal, and visual communication skills, including the ability to develop concise recommendations and executive-ready presentations • Ability to travel occasionally for market visits, project milestones, and team meetings • Must be able to lift 25 pounds • Sitting/standing 6–8 hours • Hand use: single grasping, fine manipulation, pushing and pulling • Ability to bend, twist, squat, and reach

🏖️ Avantages

• Competitive salary • Meal privileges • Health benefits • 401k Plan • Paid Vacation • Occasional travel for market visits, project milestones, and team meetings

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