Director of Facilities & Development

About this position

Director of Facilities & Development
About Four Clovers Hospitality Group

Four Clovers Hospitality Group is a growing family of restaurant and hospitality concepts founded by Billy Durney. Our portfolio includes Hometown Bar-B-Que, Red Hook Tavern, Tavern Next Door, Sag Harbor Tavern, Kings Tavern, Four Clovers Events, and Hōp alongside new projects in development.

Rooted in craftsmanship, community, and genuine hospitality, we build places that reflect a commitment to exceptional food, thoughtful design, and care for our teams, guests, and neighborhoods.

We are seeking a Director of Facilities & Development to lead new restaurant development, capital projects, and facilities management across our growing portfolio.

Reporting to the COO and CEO/Owner, this individual will manage projects from site evaluation and planning through design, permitting, construction, and opening. They will also oversee maintenance, repairs, and improvements at existing locations.

This is a hands-on leadership role for someone who understands how restaurants function and can translate a creative vision into an executable plan. Success requires establishing a clear critical path, forecasting costs accurately, negotiating effectively, and keeping projects within approved budgets and on schedule.

The role works closely with culinary and operational leadership to ensure that each location’s layout, equipment, and infrastructure support the needs of the business.

Lead New Development & Openings

• Evaluate potential sites with ownership and leadership, identifying infrastructure needs, development costs, and construction or permitting challenges.
• Lead projects from feasibility and budgeting through design, construction, inspections, and opening.
• Establish and manage each project’s critical path, accounting for dependencies, approvals, procurement lead times, and opening milestones.
• Build detailed schedules with clear responsibilities and deadlines for internal teams and external partners.
• Manage architects, designers, engineers, expeditors, contractors, and other project consultants.
• Learn the state and local requirements applicable to each project and work with qualified local professionals to navigate permitting, inspections, and approvals.

• Coordinate liquor licensing requirements and filings with licensing counsel and internal stakeholders.
• Partner with culinary and operations teams on layouts, equipment selection, and workflow.
• Coordinate equipment and materials procurement, delivery, and installation.
• Anticipate obstacles, communicate risks early, and drive solutions.
• Oversee punch lists, project closeout, warranties, and handoff to operating teams.

Own Budgets, Forecasting & Negotiations

• Develop detailed project and pre-opening budgets, including contingencies, with leadership and finance.
• Maintain current forecasts of cash requirements, committed spending, and anticipated costs through completion.
• Track invoices, contracts, change orders, and actual spending against approved budgets.
• Identify budget variances early and recommend corrective action to keep projects within approved spending.
• Obtain competitive bids and evaluate scope, exclusions, pricing, and potential additional costs.
• Negotiate vendor and contractor pricing, payment schedules, lead times, warranties, and service terms within approved authority.
• Review change orders for necessity, cost, and schedule impact, securing approval before additional commitments.
• Identify cost-saving and value-engineering opportunities that preserve quality and functionality.
• Support lease evaluation and negotiations with insight into facilities obligations and anticipated capital needs.
• Provide clear, regular updates on forecasts, project milestones, risks, and decisions requiring leadership input.

Manage Facilities & Capital Improvements

• Oversee maintenance, repairs, and capital improvements across operating locations.
• Establish preventive maintenance programs for restaurant equipment and critical building systems.
• Partner with restaurant leadership to prioritize repairs and coordinate work with minimal disruption to service.
• Manage relationships with landlords, property managers, contractors, and service providers.
• Establish a consistent process for reporting, tracking, and resolving facilities issues.
• Coordinate responses to urgent repairs and equipment failures.
• Maintain inspection schedules, certifications, service agreements, warranties, and vendor documentation.
• Coordinate facilities-related compliance matters with counsel, insurance partners, and internal teams.
• Identify opportunities to improve reliability, energy efficiency, and long-term operating costs.

Build Accountability & Clear Communication

• Keep ownership, culinary, operations, finance, and project partners aligned on scope, priorities, budgets, and deadlines.
• Hold contractors, consultants, and vendors accountable for quality and timely delivery.
• Direct project coordinators, facilities staff, and consultants as applicable.
• Maintain organized, accessible project records, including plans, permits, contracts, budgets, approvals, and outstanding action items.
• Develop practical systems that support multiple projects and effective handoffs as the portfolio grows.

• Demonstrated experience managing restaurant or hospitality development, construction, facilities, and capital projects.
• Experience overseeing multiple locations or projects simultaneously.
• Strong critical-path planning and project scheduling skills.
• Proven experience developing budgets, forecasting costs, controlling spending, and managing change orders.
• Strong vendor and contractor negotiation skills.
• Working knowledge of restaurant equipment, building systems, construction processes, and preventive maintenance.
• Familiarity with New York City permitting and inspections, and the ability to learn and navigate requirements in other states and municipalities.
• Ability to read construction plans and work effectively with architects, engineers, and contractors.
• Understanding of front-of-house and back-of-house operational needs.
• Clear communication, sound judgment, and consistent follow-through.
• A collaborative approach, attention to detail, and a strong sense of ownership.
• Valid driver’s license preferred.

This position is based in Brooklyn and requires regular visits to operating locations and active project sites. Travel outside New York is required as projects and portfolio needs dictate. The role also requires availability to coordinate urgent facilities responses outside standard business hours when necessary.

Please submit your resume and a brief introduction highlighting relevant hospitality development and facilities experience, including projects you have managed and your responsibility for budgets, schedules, and vendor negotiations.

Four Clovers Hospitality Group is an equal opportunity employer.

Location and commute

Brooklyn, NY .

Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3153673326.