Director of Design

Mendocino Farms

. Lead, coach, and develop internal designers and external design resources .

Posted 10/9/2026full-timeRemote • Texas • United StatesLead💰 $117,000 - $190,000 per yearWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates extensive experience in leading design teams and managing complex restaurant design projects, with a strong focus on operational efficiency, design standards, and stakeholder collaboration. Proficient in design documentation, budget management, and ensuring compliance with building codes and accessibility standards.

Highest-signal resume keywords

10+ Years Experience In Restaurant DesignLeadership In Design Team ManagementStrong Command Of Restaurant OperationsFinancial Fluency With Design BudgetsProficiency With Bluebeam Revu

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Prototype DevelopmentDesign QA/QCConstruction DocumentationBuilding And Health CodesDesign DetailingAutoCADRevitSketchUpValue EngineeringSite-Specific Adaptation

Soft Skills

Exceptional Communication SkillsTeam LeadershipStakeholder CollaborationProblem-SolvingCreative Design Thinking

Tools & Technologies

Bluebeam RevuExcelPowerPointProject-Management Platforms

Certifications & Qualifications

Bachelor’s Degree In ArchitectureInterior DesignEnvironmental Design

Industry Keywords

Restaurant OperationsFOH/BOH FlowKitchen EquipmentGuest CirculationFood SafetyAccessibilityMaintainabilityDesign StandardsConstruction SupportDesign Cost Drivers

About the role

Key responsibilities & impact

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

Requirements

What you’ll need

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

Benefits

Comp & perks

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