Project Manager Culinary

Key Responsibilities

• Coordinate end-to-end project activities, from initial planning to regional implementation.

• Support the development and maintenance of SOPs and rollout toolkits to ensure consistent execution.

• Work closely with cross-functional teams (e.g., Procurement, Ops Excellence, IT, Finance, HR) to align project efforts.

• Track project progress and provide updates to stakeholders in a clear and timely manner.

• Identify and help manage project risks and issues, escalating as needed.

• Ensure compliance with internal standards, best practices, and governance frameworks.

• Maintain project documentation, including timelines, action trackers, and version-controlled materials.

• Assist with budget tracking and financial documentation.

• Support change management efforts and help teams transition to new processes or systems.

• Capture lessons learned and contribute to continuous improvement of project approaches.

Qualifications & Skills

Education & Experience

• Degree in business, hospitality, or a related field.

• Minimum 3 years of project coordination or management experience, ideally in the culinary, hospitality, or food service sectors.

• Experience working with cross-functional teams and managing multiple priorities in a fast-paced environment.

Technical Skills

• Proficiency in Microsoft Office (Excel, PowerPoint, Outlook, Word) and project tools such as MS Project or SharePoint.

• Familiarity with project methodologies; PMP or similar certification is a plus but not required.

• Fluent in English; additional languages are an asset.

Core Competencies

• Highly organized and self-motivated, with strong time management and attention to detail.

• Collaborative and confident in communicating across functions and cultures.

• Comfortable working independently and taking ownership of project deliverables.

• Passionate about food, hospitality, and delivering quality results.