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Reports to: Director of Operations

FLSA status type: Exempt

Direct Reports: None

Facilities Manager

Position Overview

The Facilities Manager oversees the maintenance of Ambrosia QSR restaurants and grounds while assisting the management team in the oversight, purchasing and upkeep of equipment and supplies. Works with the Director of Operations to identify, select and negotiate terms with outside vendors that can provide maintenance, equipment, plumbing and contract services in assigned areas. Determines and schedules regular maintenance, repairs, and renovation projects. Communicates project updates and completion status to Director of Operations. The following is a list of some of the responsibilities and is not intended to describe all the duties this position may perform.

Job Responsibilities

• Oversee the maintenance and repair of restaurant systems, assets, and site improvements, including building, parking areas, HVAC, mechanical, electrical, refrigeration, plumbing, utilities, and infrastructure systems.
• Implement and monitor proactive preventative maintenance programs.
• Monitor improvements to energy efficiency, HVAC, life safety, equipment, grease traps, and landscaping
• Schedule vendors to perform work in designated restaurants and provide onsite oversight as needed,
• Continually source and re-qualify suppliers.
• Perform routine assessment of vendor performance, pricing, on-time delivery, specifications, quality of product, workmanship, responsiveness, and issue resolution for the restaurants and other company assets.
• Serve as lead contact for contracts, contract negotiation, and warranty oversight.
• Contribute to the development and management of facility maintenance, capital projects and budgets for restaurants and other related assets subject to purchase, maintenance, and repair
• Under the direction of the Director of Operations or Development team, execute all capital projects within time and cost expectations.
• Audit and approve invoices for scheduled and negotiated work.
• Provide guidance to operations on basic upkeep and maintenance tasks, repair/replace decisions as well as vendor contact and oversight and emergency procedures.
• Respond to service calls promptly and resolve urgent needs for facilities at assigned restaurants.
• Routinely visit restaurants to evaluate conditions and identify potential repairs and facility maintenance projects.
• Inform the Director of Operations verbally and in writing issues requiring escalation or assistance.
• Monitor part inventory levels, place and receive orders with suppliers, and coordinate payment with the accounts payable team.
• Ensure that restaurants meet government regulations and environmental, health and security standards.
• Execute equipment audits and record-taking policies
• Remove and dispose of old equipment that is no longer operational.
• Other duties as assigned.

Qualifications and Skills

• Requires a hands-on, self-starter that has a clear aptitude for the systems, mechanics, and structural components of commercial buildings, infrastructure, and maintenance, including such as utilities, electrical, mechanical, refrigeration, and plumbing systems. HVAC qualification is preferred but not required.
• Ability to evaluate efficiencies such as energy consumption and other needs provided by service providers (for example gas, water, and electricity companies).
• Ability to manage multiple tasks and quickly prioritize and resolve issues based on severity and impact on operations.
• Strong focus on thorough planning, consistent communication, and attention to detail
• Ability to prioritize, complete multiple tasks and work well under pressure in a fast-paced environment.
• Strong verbal, written, communication, and organizational skills with attention to detail and follow up.
• Strong negotiating, problem-solving and decision-making skills with quality and budget in mind.
• Basic competency in computer skills including Microsoft programs (Outlook, Word, Excel, etc.).
• Ability to read, analyze and interpret written information such as procedure manuals, company communications or governmental regulations.
• Initiative and ability to work independently and collaboratively in teams.
• Must be flexible and willing to work a varied schedule as necessitated by the needs of the business.
• Valid driver's license, reliable transportation, and vehicle insurance required.
• Ability to travel 50%-75% of the time, more often in emergency situations.

Education and Work Experience

• High School diploma or equivalent required.
• Requires minimum 3-5 years related work experience in a multi-unit, commercial/restaurant building environment.
• Experience managing a budget and vendor management.
• Experience evaluating asset condition and need for furniture, fixtures, and equipment maintenance and repair, reading plans and requesting proposals.

Necessary Tools and Equipment

• Restaurant Equipment:

Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).

Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).

Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.

Hot water tanks, water filtration systems and HVAC equipment.

Summary of Benefits

• Medical- United Healthcare and Kaiser
• Voluntary Life Insurance, Dental and Vision- United Healthcare
• Company Paid Life Insurance- United Healthcare

Flexible Spending Accounts- Medical/Dependent Day Care

• Matching 401(K) and Roth retirement savings plans
• Vacation Time- 10 days a year
• Floating Holidays- 3 days a year
• Sick Time- 1 hour for every 30 hours worked, no waiting period- I don't think we need to say frontloaded because essentially that is what we are doing and then we auditing for true-ups later.
• Direct Deposit
• Monthly Operations Bonus

Quarterly Operations Bonus

• Flexible Scheduling