Tom Gibson Email & Phone Number

United States

Greater Pittsburgh Area

I have specialized in custom home development and major residential renovations. I also have a great deal of experience in Commercial Design and Construction Management services specializing in Restaurants' and Religious facility development and remodels.

Nationwide

I was instrumental in helping Nomad develop the role of an Owner’s Representative for our customers. I led the development of a new church retrofit of an existing Big Box store that closed. The architect and all contractors contracted for services with the church but they all reported to me. We became a resource for Darden Restaurants in the design phase of plan development and ensured that lighting and HVAC systems were designed and programmed to owner’s specifications by commissioning the systems. I was also intricate in the development of a building-reporting and management system that provides real time and historic information regarding the operation of the facility’s equipment. We were able to fulfill our initial development goals of having one system control HVAC, lighting, and audio-visual functions of a facility and include easy local control override capabilities via touch screens strategically located within the facility.

In my role as a consultant at Cogun, I led churches through a detailed analysis of how their buildings affected their present and future ministries. I was able to guide them to make decisions that were going to provide not only for their immediate facility need but for future growth. Once we agreed upon priorities of the project, I then engaged an architect and we developed a multi-phase Master Plan. After the Church approved the plan of construction, I connected them with other professionals in obtaining funding for the project. My role allowed them to focus on ministry while we managed the entire design and building process. My project sizes ranged from $1.5 million to $8.5 million.

Parker, Pa.

I consulted with Folks Restaurants, a 20-unit restaurant chain, to renew their concept and created a final design that became the basis for the remodel of the chain and the design for new facilities.The new design met the design objectives of a new and fresh look. The new floor plan directed the guests through the take-out area of the restaurant which increased the take out sales by 10%. My consulting also extended to multiple church facility consultations with Living Stones Associates.

Parker Pa

General Contractor specializing in creating custom homes from a picture or an idea the client had. The homes included custom millwork and cabinetry.

I began my career as a Project Manager for Red Lobster Restaurants in Orlando, Florida which evolved into the position of Director of Remodels for Darden Restaurants.Due to my success as a Construction Project Manager I was tasked with creating a Remodel Department. On average I had direct responsibility for managing: 15 Construction Managers, Design Managers, Food-Service Designers, 5-10 outside architectural firms, and 5-10 general contractors. I was able to instill an attitude that was different. My team measured success by how we were able to help other departments and outside firms be better at what they did to reach mutual goals. I led weekly collaboration meetings with all departments which allowed us to function as a team. We met construction deadlines and our projects typically came in under budget.I held another position in the Strategic Planning Department to ensure the Executives' vision was properly communicated to the design and construction departments. This position allowed me to see the bigger picture and understand that each contributing department looked at the common goal differently, from their own perspective. In this role I led a creative team that developed a new prototype restaurant facility for an existing brand with the objective of creating an environment that would bring in the lapsed guest, without alienating our core guests. We had focus groups that determined we met that objective. This became the basis for all future new restaurant facilities.