Director of Facilities & Development

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. The Opportunity 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. What You’ll Do 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…

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