Miles Bianchi Construction Manager
Uber HQ
San Francisco, CA 2015-2016 90,000 SF Architect: Studio O+A General Contractor: Principal Builders
This mid-sized tenant improvement project involved the expansion of Uber’s San Francisco HQ office; doubling their footprint to just under 200,000 sf. The high quality finishes and architectural design elements demanded involved project management that balances the quality design, with budget and schedule concerns. In my role as Owner’s Rep PM, I was the interface between Uber’s various ownership teams, the various design teams and the GC, while at the same time controlling the project schedule, and leading VE efforts. This space opened in time to accommodate the company’s rush of new employees in Q1 2016, and ultimately came in under budget, with a sizable credit returned to the owner.
Uptown Station
Oakland, CA 2015-Present 420,000 SF Architect: Gensler, MBH Architects, WJE General Contractor: Vance Brown, Truebeck
Uptown Station is a historic renovation project in Downtown Oakland in excess of 400,000sf. This building, opening in 2018, is planned to be appox. 300,000sf of office space, with another 60,000sf of retail and restaurant space. I am involved with overseeing both the Core/Shell and tenant improvement portions of the project. As Assistant Project Manager, I play a pivotal role in maintaining budget and schedule while leading Value Engineering efforts on a budget in excess of $100mil. Additionally I oversee the on-going design process between several architects, engineers and consultants.
Commercial Kitchen San Francisco, CA 2016 4,500 SF Architect: Studio O+A Food Service Designer: HDA Pacific General Contractor: BNBT Builders
This full-service commercial kitchen project came with several physical and logistical constraints, making this a true challenge that resulted in a beautiful, functional kitchen space. The client tasked the team with building out a kitchen that could turnaround 3,000 meals a day, which would replace their previous strategy of catering lunch and dinner to their employees. With this in mind, the goal was to deliver the space without delay on day 1 in order to satisfy the requirements of their food service cost model. As PM, not only was I able to deliver the project in time, as a by-product, I was able to document the process of opening a commercial kitchen for our client, which has served them several times as they modified and implemented the plan developed.