Construction Project Manager 1 - Non-Store facilities
About the job
- A Bachelor's degree in Construction Management, Architecture, Engineering, or a related field is required.
- Five to seven years of experience in construction project management, field supervision, or construction administration across commercial, industrial, or production facility types is required.
- Two or more years of experience with food and beverage, meat manufacturing, or production facility construction, including hygienic environments, Good Manufacturing Practices, and Food Safety Modernization Act standards, is required.
- A strong understanding of commercial construction methods, materials, and best practices across production/manufacturing, office, and warehouse environments is required.
- Knowledge of building codes, Occupational Safety and Health Administration safety standards, and regulatory inspection processes is required.
- Familiarity with construction scheduling, critical path management, and contractor coordination is required.
- Understanding of construction quality control principles and long-term facility performance considerations is required.
- Working knowledge of hygienic design principles as applied to food and beverage or production facility construction is required.
- Ability to read, interpret, and evaluate construction documents, architectural drawings, and engineering plans is required.
- Strong field observation and construction deficiency identification skills are required.
- Intermediate to advanced proficiency across multiple software platforms is required, including Microsoft Office Suite, Autodesk Revit or AutoCAD, Adobe Acrobat or Bluebeam, Procore or a similar construction management platform, Autodesk Construction Cloud, and project management tools such as Asana.
- A valid California driver's license is required.
- Ability to travel out of state, including overnight and weekend travel, 25–50% of the time, is required.
- Comfort working in active construction environments and adverse field conditions is required.
- Conduct regular site visits to monitor construction progress, workmanship quality, and adherence to approved construction documents, company specifications, Basis of Design, and prototype standards; inspect structural, mechanical, electrical, plumbing, and finish trades; identify deficiencies, non-conforming work, and potential issues; and coordinate their documentation and resolution with the Construction Manager.
- Lead punch-list development, tracking, resolution, and pre-turnover and final turnover walks with internal stakeholders; verify that stakeholder requirements are met; ensure punch-list items are resolved before facility acceptance; and own the operational handoff process so the facility is ready for its intended use.
- Attend and participate in Owner-Architect-Contractor meetings, pre-construction meetings, and regular project progress meetings; track action items and schedule milestones; coordinate with general contractors, subcontractors, and consultants; and provide construction status, risk, and schedule-impact updates to the Construction Manager and Development Project Managers.
- Evaluate field conditions requiring construction modifications or design clarifications; coordinate modifications with the Design Manager and architectural consultants to preserve design intent, code compliance, and operational performance; and document changes through request-for-information and change-order channels.
- Review contractor submittals, shop drawings, material samples, and request-for-information responses for construction quality and operational longevity; coordinate design-related submittals with the Design Manager; ensure materials and methods align with company standards, Basis of Design, and stakeholder expectations; and track submittal and request-for-information logs.
- Monitor construction-site safety and contractor compliance with Occupational Safety and Health Administration standards, company safety requirements, building codes, and regulations; report safety concerns and ensure corrective actions; and support authority-having-jurisdiction inspections and required testing.
- Track schedule milestones, critical-path activities, and contractor performance; assist with construction budget tracking, invoice review, and field-verified change-order evaluation; and identify and escalate cost or schedule risks to the Construction Manager.
- Act as a field liaison between construction teams and internal stakeholders; coordinate project transitions with Development Project Managers; and communicate with Operations, Production, Supply Chain, Maintenance, and other end-user groups to align construction with operational schedules, shutdown windows, and transition plans.
- Provide construction oversight during weekends, holidays, and nighttime hours as required for mission-critical projects, facility shutdowns, and time-sensitive work in active operational environments, maintaining quality standards and safety compliance.
- LEED accreditation is preferred.
- PMP, CMIT, or OSHA certification is preferred.
- Two or more years of experience with warehouse, distribution center, or corporate office construction is preferred.
About the company
In-N-Out Burger operates a chain of fast-food restaurants focused on serving simple, high-quality, made-to-order burgers and fries. Their core product is a straightforward menu of patties, fresh ingredients, and classic combinations, prepared to order and served in clean surroundings by friendly staff. The company emphasizes consistent quality and hospitality, maintaining no menus changes since 1948 and keeping operations privately owned by the Snyder family. This focus sets them apart from many competitors who offer broader menus and corporate ownership. The goal is to deliver a consistently high-quality product in a clean, welcoming environment with attentive service.
Company Size
5,001-10,000
Company Stage
N/A
Total Funding
N/A
Headquarters
Irvine, California
Founded
1948
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Simplify's Take
What believers are saying
- Store 443 opened September 4, 2026 in Irvine, anchoring Great Park retail demand.
- In-N-Out targets Hermitage, Tennessee and new Southern California sites for 2026 openings.
- Average unit sales hit about $5.8 million in 2024, showing exceptional restaurant productivity.
What critics are saying
- Culver City extended a drive-thru moratorium through mid-2027, blocking one Westside expansion path.
- Rancho Park and Salinas face zoning, traffic, and community opposition before approvals.
- If California keeps banning drive-thrus, In-N-Out's growth model stalls in its core market.
What makes In-N-Out unique
- In-N-Out keeps a tightly controlled menu, preserving brand consistency since 1948.
- Family ownership under Lynsi Snyder prevents quarterly pressure and franchise dilution.
- Managers average over $200,000 in 2026, supporting unusually low turnover and service quality.
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Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life Insurance
Health Savings Account/Flexible Spending Account
Adoption Assistance
Pet Insurance
Company News
Tucson sandwich chain looks to its past to guide its future. Eegee's ditches breakfast, focuses on its sandwiches, fries and drinks. Moms and dads cheered when Eegee's added chicken fingers to its menu in 2022, but there didn't seem to be much enthusiasm when the Tucson sandwich and iced drinks chain rolled out a breakfast menu in April. The addition of a chorizo and egg breakfast burrito, and trio of breakfast sandwiches with egg, cheese and choice of chorizo, sausage or ham along with a coffee-flavored Eegee made with real coffee seemed a bit off the beaten path for the company, which is celebrating its 55th anniversary. Not surprisingly, the breakfast menu quietly disappeared after only a couple of months, said CEO Ken Kenwood, who moved to Tucson in February to serve as operations vice president before taking over as CEO three months ago. People are also reading... "We're not a breakfast brand, and so when you're not noticed as that, I just don't think people are thinking, 'Hey, let's go into Eegee's and have a breakfast burrito'," Kenwood said. "They're thinking about more lunch, dinner, you know the summertime Eegee's, the ranch fries." That's what Kenwood wants customers to focus on - the sandwiches, iced drinks and those crispy crinkled fries served with the restaurant's addictive ranch dressing. "That's my main focus is to get us focused on how it used to be, and that was part of the decision to unwind breakfast," said Kenwood, who joined the Tucson chain after 33 years with the California burger behemoth In-N-Out. "Let's get back to getting customers excited about the Eegee's that it used to be." A big part of that is simplifying the menu and focusing on "our original sandwiches and grinders and ranch fries," Kenwood said. "Just really focusing mainly on that and not trying to reinvent the wheel with a bunch of different products and getting our customer base confused," he said. "What is Eegee's? What is it nowadays? That's really what the focus is." Kenwood said the chain will continue looking for unique Eegee's icee flavors, "but I think our core flavors are pretty strong when done right." The chain also is looking to get back to the customer-focused quality of service that nurtured brand loyalty going back to Eegee's early days. "A lot of neighborhoods and states and cities are very territorial as far as the brands and Eegee's has that brand loyalty here in the market," Kenwood said. "I was really trying to get back to some of the core things that we're known for. That's really what they brought me in for, to kind of help with that part and to get customer-focused quality of service." Contact reporter Cathalena E. Burch at [email protected]. On Bluesky @Starburch Subscribe to stay connected to Tucson. A subscription helps you access more of the local stories that keep you connected to the community.
In-N-Out's Tennessee expansion rolls on with new Clarksville site. October 3, 2026 In-N-Out Burger has purchased the former Quality Inn Exit 4 property at 3095 Wilma Rudolph Boulevard in Clarksville, paving the way for a new restaurant and additional retail development. More Eat & Drink News The 6.26-acre site sits near Interstate 24 at Exit 4, one of Clarksville's busiest commercial corridors. In-N-Out plans to develop a new restaurant on the property, along with space for two future restaurant or retail establishments. The property previously operated as the 143-room Quality Inn Exit 4, a full-service hotel with high visibility along Wilma Rudolph Boulevard and easy access to I-24. Brandt Niehaus, principal broker with Huff, Niehaus & Associates, represented the seller in the transaction. "This was a unique opportunity to transition a well-established hotel property into a significant new commercial development," Niehaus said in a release. "The Quality Inn's location at Exit 4, with its excellent visibility and accessibility, made it an exceptional redevelopment site." Niehaus said the sale reflects continued demand for strategically located commercial real estate in Clarksville, which remains one of Tennessee's fastest-growing markets. A timeline for construction or an opening date for the new In-N-Out location has not yet been announced.
Costco overtakes H-EB as top retail brand. Costco has overtaken H-E-B as the top retail brand in ChangeUp's 2026 Experience Report, marking the first time the warehouse retailer has led the rankings. How the rankings work. ChangeUp surveyed over 6,500 consumers across 300 brands, collecting more than 400,000 data points through surveys and AI-driven sentiment analysis of reviews and online discussions. Brands were assessed on eight dimensions: memorability, perceived staleness, likelihood of return, unprompted visit desire, customer advocacy, novelty, substitutability, and relevance. Costco improved in all eight categories, outperforming the retail average, while H-E-B's scores remained flat. In restaurants, In-N-Out Burger retained its top spot for the second year, followed by Texas Roadhouse. Chick-fil-A and Playa Bowls also stood out by turning unique elements into signature experiences that drive repeat visits. Emerging brands like Dutch Bros and Buc-ee's gained traction by making the in-store experience itself a draw. Grocers dominate, but discretionary retail lags. Grocery and club retailers occupy five of the top 10 retail spots, with Sam's Club (#7), Wegmans (#8), and Publix (#10) rounding out the list behind Costco and H-E-B. Wegmans, new to this year's study, was praised for its food selection, prepared meals, and staffing depth that attracts shoppers willing to travel. Publix earned recognition for service, including associates who assist with finding products and carrying bags. Convenience stores like Buc-ee's (#9) and Kwik Trip (#11) also rank highly, with the report noting that these brands turn the act of stopping into the primary reason for the visit. Meanwhile, discretionary categories such as apparel saw declines in customer satisfaction, suggesting that essential shopping trips hold steady while optional ones face growing competition. Other notable retailers in the Top 50 include Trader Joe's (#15), Harris Teeter (#17), and Aldi (#38), each cited for specific strengths, whether it's product variety, affordability, or operational efficiency.
Costco unseats H-E-B atop ChangeUp's 2nd Experience Report. Share via: Costco has taken the No. 1 spot among retail brands in ChangeUp's 2026 Experience Report, displacing last year's leader H-E-B, which moved to No. 2. The Dayton, Ohio-based brand strategy and retail design agency's second annual report ranks the Top 50 retail and Top 50 restaurant brands by how strongly their physical experiences resonate with customers. In restaurants, In-N-Out held the top spot for the second consecutive year, followed by Texas Roadhouse. ChangeUp surveyed more than 6,500 consumers on more than 300 brands, capturing more than 400,000 data points through survey research and AI-powered sentiment analysis of consumer reviews and online conversations. Brands were evaluated on eight dimensions of experience: memorability, staleness, return intent, unprompted visit desire, advocacy, novelty, substitutability and relevance. New this year, retail and restaurant rankings are separated, with each category measured against its own competitive set. "Consumers are still willing to spend on experience, but as people become more selective, every trip now carries more expectation," said Lee Carpenter, CEO of ChangeUp. "They're taking fewer trips and asking more of the ones they make. The brands leading the rankings are giving people something that is harder to replace, along with a reason to make the trip, and a reason to remember it." Key findings. * Costco ranks No. 1 in retail, unseating H-E-B; it was one of the few brands to improve measurably this year, scoring above the retail average on all eight dimensions, while H-E-B held steady. * In-N-Out repeats at No. 1 in restaurants, with Texas Roadhouse at No. 2; Chick-fil-A and Playa Bowls also stand out for turning distinctive elements into signature experiences. * Emerging brands including Playa Bowls, Dutch Bros and Buc-ee's are creating enough pull to earn a trip, the report found. * The report examines how pickup, delivery and curbside are changing the role of the physical store, and what brands can do to make the visit worth choosing. * The strongest brands perform on multiple dimensions rather than excelling at just one. Grocers throughout the rankings. Grocery and club retailers dominate the retail list, claiming five of the top 10 spots. Behind Costco and H-E-B, Sam's Club ranks No. 7, Wegmans No. 8 and Publix No. 10, with Wegmans, new to the study this year, cited for range, prepared food and staffing deep enough that shoppers bypass other grocers and cross county lines, and Publix recognized for service, with associates who take customers to the shelf and carry bags out. Other food retailers in the Top 50 include Trader Joe's (No. 15), Harris Teeter (No. 17), Giant Eagle (No. 26), ShopRite (No. 31), Food Lion (No. 35), Kroger (No. 37), Aldi (No. 38), Meijer (No. 40) and Stop & Shop (No. 46). Convenience players Buc-ee's (No. 9) and Kwik Trip (No. 11) also crack the upper ranks, with the report crediting both for making the stop itself the reason to go. The report notes that grocery and mass - "the trips people cannot skip" - held their experience steady while discretionary categories like apparel slipped, and that the strongest leaders, including Costco, H-E-B and Fleet Feet, score well on nearly every dimension rather than spiking on one. "What we're seeing in the data is that a brand can do everything it did last year and still lose ground because the experiences around it are getting better," Carpenter said. "Staying relevant requires more than protecting what already works. Brands have to keep finding ways to give people a reason to choose them." ChangeUp's client work has included Chick-fil-A, Bath & Body Works, Kia, The Vitamin Shoppe, bp and Panera Bread. For more grocery news, view its grocery news page. The Shelby Report delivers complete grocery news and supermarket insights nationwide through the distribution of five monthly regional print and digital editions. Serving the retail food trade since 1967,... More by Shelby Team
In-N-Out tops restaurant brands in ChangeUp's 2026 Experience Report. September 29, 2026 In-N-Out has been named the top restaurant brand for customer experience for the second consecutive year in ChangeUp's 2026 Experience Report, with Texas Roadhouse ranking No. 2, according to a press release. On the retail side, Costco moved into the top spot, replacing last year's leader, H-E-B, which fell to No. 2. The brand strategy and retail design agency surveyed more than 6,500 consumers across more than 300 brands, collecting over 400,000 data points through survey research and AI-powered analysis of consumer reviews and online conversations. Brands were evaluated on eight dimensions, including memorability, return intent, advocacy, novelty and relevance. ChangeUp said restaurant brands including In-N-Out, Chick-fil-A, Playa Bowls and Texas Roadhouse stood out by creating distinctive experiences that customers remember and discuss. The report also points to Playa Bowls, Dutch Bros and Buc-ee's as brands creating enough consumer interest to motivate a visit. "Consumers are still willing to spend on experience, but as people become more selective, every trip now carries more expectation," ChangeUp CEO Lee Carpenter said in the release. "They're taking fewer trips and asking more of the ones they make." The report also examines how pickup, delivery and curbside service are changing the role of physical locations and increasing pressure on brands to make an in-person visit worthwhile. "What we're seeing in the data is that a brand can do everything it did last year and still lose ground because the experiences around it are getting better," Carpenter said. "Staying relevant requires more than protecting what already works."