Is the primary resource to maintain and address any issues with the company's facilities.
Plans, budgets and schedules facilities program and processes, including estimates
Initiate planned maintenance programs for a variety of restaurant facilities with the Operations team.
Responsible for preventive maintenance of facility equipment, including HVAC, refrigeration, and kitchen equipment, etc.
Tracks and manages field requests for maintenance capital projects.
Keeps in compliance with and abreast of all OSHA regulations.
Trains operations and restaurant staff on maintenance procedures.
Serves as a liaison between restaurants, landlords, contractors, and vendors when needed to repair facilities.
Negotiates national account pricing for trash, grease, hood /exhaust cleaning and yearly inspections for Ansul and fire systems.
Negotiates regional preventative maintenance accounts with RVP's on yearly basis.
Works with Construction Project Manager and Operations team at turnover of NRO's in setting up facilities manuals, preventative maintenance contracts and review and training of various operating systems with I the restaurant.
Provides tracking and system-wide forecasting for Fleet Management work that needs to be done
EQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
Experience in maintenance trades
Knowledge of business codes
Familiarity with telecommunications equipment
Excellent communication and negotiation skills.
Ability to handle multiple tasks
Advanced computer skills with knowledge in Microsoft Outlook, Word, Excel, Office and SharePoint. to perform essential functions listed above.
PREFERRED EDUCATION AND WORK EXPERIENCE:
BS Degree in Facilities Management or equivalent
Minimum of 3 to 5 years of progressive experience and responsibility in a maintenance field, two of which were holding a supervisory position directing a multi-functional maintenance staff.
Strong mechanical aptitudes, and a working knowledge of electrical, mechanical and refrigeration systems.
Excellent trouble shooting and diagnostic skills.
Ability to define problems and resolve them quickly.
Familiar with local building codes and OSHA regulations.
Familiar with all current health and safety regulations.
Ability to work well with ever changing priorities and or situations.
Must be a self-starter who can work well with people at all levels both in and out of the restaurants.
Regularly required to sit, stand, walk, bend, and lift objects of up to 50 lbs.
PERSONAL PROTECTIVE EQUIPMENT:
Safety Glasses required while performing specific duties.
Exposed to a combination of office and restaurant environments.
Regularly exposed to dust, odors, oil, fumes and noise.
Able to schedule and work nights if project requires