Facility and Project Manager

Position Summary:
The Facility and Project Manager plays a vital role in supporting the daily operations of the restaurant, assisting in managing personnel, ensuring exceptional service standards, and maintaining a high-quality guest experience. You will ensure the optimal functioning, maintenance, and safety of the restaurant’s physical infrastructure. You will oversee repairs, compliance, and cost-efficient operations to support business continuity and a seamless customer experience. You will oversee the planning, execution, and completion of restaurant-related projects, such as new location openings, weekly team meetings, technology implementations, and process improvements. You will ensure projects are delivered on time, within scope, and within budget.

Key Responsibilities:

Facility Maintenance & Upkeep

• Develop and implement preventative maintenance schedules for all restaurant equipment and infrastructure.
• Manage HVAC, plumbing, electrical systems, and kitchen equipment to ensure operational efficiency.
• Coordinate repairs and emergency maintenance services.

Vendor & Contractor Management

• Oversee service contracts with maintenance vendors and suppliers.
• Ensure all outsourced work meets quality and safety standards.

Compliance & Safety

• Ensure compliance with health, safety, and fire codes, as well as OSHA regulations.
• Maintain permits and certifications related to facility operations.
• Conduct routine inspections to identify and mitigate risks.

Operations Support & Team Leadership

• Assist the General Managers in overseeing daily restaurant operations, ensuring smooth and efficient service.
• Maintain high standards of hospitality and service at all times
• Participate in daily staff meetings
• Assist in the hiring, onboarding, and ongoing training of team members.
• Participate in team development by coaching employees and promoting a positive and collaborative work environment
• Ensure adherence to company policies
• Help with the execution of operational procedures for both front-of-house and back-of-house staff

Sales & Service

• Help implement and execute marketing, promotional, and event strategies to increase guest engagement and drive sales
• Ensure consistent service standards are maintained across both front-of-house and back-of-house operations
• Support guest outreach efforts and manage any service recovery actions needed to maintain customer satisfaction

Health & Sanitation

• Assist in ensuring that all team members are properly certified and adhere to health and safety guidelines
• Support the General Manager in maintaining health and safety compliance, including coordinating with pest control and reporting any issues promptly.

Inventory & Financials

• Assist inventory tracking, ordering, and receiving
• Assist financial tracking efforts reviewing performance against budgeted goals
• Develop and manage the facility maintenance budget.
• Track expenses and optimize costs related to repairs, maintenance, and utilities.

Benefits:

• Competitive salary and performance-based bonuses.
• Health, dental, and vision benefits.
• Opportunities for professional growth within the company.
• Employee discounts and other perks.

• 2 years of restaurant management experience, preferably in a full-service environment. Additional project management experience preferred.
• Strong leadership skills with the ability to motivate and guide a team effectively.
• Excellent communication and interpersonal skills, with a customer-focused mindset.
• Strong organizational skills and the ability to multitask in a fast-paced environment.
• Proficient with restaurant management systems (Toast, 7Shifts, etc.) and Microsoft Office Suite.
• Must be ServSafe certified (or willingness to obtain certification).