What are the responsibilities and job description for the Facilities Supervisor position at BELAIR CANTINA?
We are seeking a detail-oriented and experienced Facilities Supervisor to oversee maintenance and facilities operations for our restaurant group. Reporting directly to the Vice President of Operations, the Facilities Supervisor plays a crucial role in ensuring the efficient functioning of our restaurant locations, maintaining a safe and welcoming environment for guests and staff alike.
Team Member Meal Benefit Program - STEEP Discounts on Food & Beverage at ALL of our restaurant group's locations
401K WITH Company Match
EVERYONE is eligible for Medical, Dental, & Vision Insurance within first 30 days of Employment.
TONS of Supplemental Benefit Offerings
FREE $25,000 Life Insurance Policy
FREE Lifetime enrollment in our Industry-leading
FREE Lifetime enrollment in our "Perkspot" (Think of it like Groupon, but better)
An INCREDIBLE work culture that focuses on Team Member enrichment
Responsibilities :
Develop and implement maintenance and facilities management programs for all restaurant locations within the group, ensuring compliance with company standards and industry regulations.
Conduct regular inspections of restaurant facilities, equipment, and systems to identify maintenance needs, safety hazards, and opportunities for improvement.
Coordinate and prioritize maintenance tasks, repairs, and installations across multiple locations, working closely with our vendors.
Oversee the scheduling and execution of preventative maintenance activities for HVAC systems, plumbing, electrical systems, kitchen equipment, refrigeration units, and building structures.
Maintain accurate records of maintenance activities, equipment warranties, service contracts, and inventory of spare parts and supplies.
Manage and monitor facility budgets, expenses, and cost-effective solutions for maintenance and repair projects, seeking approval from senior management as needed.
Respond promptly to maintenance requests, emergencies, and operational issues, troubleshooting problems and coordinating solutions to minimize downtime and disruptions.
Ensure compliance with health, safety, and environmental regulations in all facilities, including sanitation standards, fire safety protocols, and ADA accessibility requirements.
Collaborate with other departments such as Operations, Human Resources, and Finance to support restaurant operations, renovations, expansions, and new openings.
Qualifications :
Associate degree in Facilities Management, Engineering, Hospitality Management, or related field preferred. Relevant work experience may be considered in lieu of a degree.
Proven experience in facilities management, maintenance supervision, or a related role within the restaurant, hospitality, or retail industry.
Strong working knowledge of building systems, HVAC, plumbing, electrical systems, kitchen equipment, and general building maintenance practices.
Excellent organizational and project management skills, with the ability to prioritize tasks, manage multiple projects simultaneously, and meet deadlines.
Effective communication skills, with the ability to interact professionally with internal teams, external vendors, contractors, and senior management.
Problem-solving abilities and a proactive approach to identifying and addressing maintenance issues and operational challenges.
Knowledge of relevant regulations and codes related to building maintenance, safety, and environmental compliance.
Proficiency in computer applications such as MS Office, maintenance management software, and other relevant tools.
Flexibility to work evenings, weekends, and respond to emergencies outside of regular business hours as needed.
Valid driver's license with a clean driving record and auto insurance and ability to travel between restaurant locations within the group.
This job description outlines the essential responsibilities and qualifications for the role of a Facilities Supervisor in a restaurant group setting. Adaptations can be made based on the
specific needs and size of the restaurant group and its facilities.
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