Maintenance Manager

Facilities Maintenance Operations

• Manage maintenance activities across restaurants, retail outlets, warehouses, offices, and central kitchens.
• Ensure all facilities and equipment operate efficiently with minimal downtime.
• Maintain compliance with safety regulations and company standards.
• Coordinate closely with restaurant operations teams to plan and execute maintenance activities with minimal operational disruption.
• Handle emergency breakdowns and critical maintenance issues to ensure continuity of restaurant and kitchen operations.

• Develop and implement preventive maintenance programs.
• Oversee planned and emergency maintenance activities.
• Monitor equipment performance and resolve recurring issues.
• Monitor preventive maintenance compliance, equipment uptime, response time, and maintenance KPIs to improve operational performance.

• Lead and supervise maintenance technicians and facilities staff.
• Allocate work assignments and monitor team performance.
• Provide coaching and support continuous improvement initiatives.

• Oversee maintenance of kitchen equipment, refrigeration systems, HVAC, electrical, plumbing, and retail assets.
• Maintain equipment records and maintenance schedules.
• Recommend equipment upgrades and replacements where required.
• Manage equipment lifecycle planning including asset condition monitoring, spare parts planning, and support for replacement and CAPEX planning.

• Coordinate and monitor contractors, suppliers, and service providers.
• Ensure maintenance works are completed within timelines and budgets.
• Coordinate with landlords and mall management where applicable.
• Manage specialized contractors and Annual Maintenance Contracts (AMCs) related to kitchen equipment, refrigeration systems, HVAC, fire systems, plumbing, drainage, and related facility infrastructure.
• Monitor contractor performance, service quality, response time, and SLA compliance to ensure effective service delivery.

• Manage maintenance budgets and operational expenses.
• Monitor resource utilization and identify cost-saving opportunities.
• Support procurement planning for maintenance requirements.

• Ensure compliance with health, safety, food safety, and hygiene standards.
• Conduct inspections and support emergency preparedness activities.
• Ensure compliance with municipality and regulatory requirements.
• Ensure compliance with food safety regulations, municipality requirements, and fire life safety standards applicable to restaurant and catering operations.

• Prepare maintenance reports and KPI updates.
• Analyze maintenance trends and improve operational efficiency.
• Maintain accurate maintenance and compliance records.
• Track and report maintenance KPIs including equipment uptime, preventive maintenance completion, response time, contractor performance, and maintenance cost control.

• Bachelor’s degree in Engineering (Mechanical, Electrical, Civil) or Facilities Management.
• Minimum 8–10 years of experience in Engineering (Mechanical, Electrical, Civil) or similar with minimum of 2–3 years in a leadership role within the relevant field.
• Experience in the F&B industry and/or multi-location operations is highly preferred.
• Strong experience in managing multi-site maintenance operations, specialized maintenance contractors, and AMCs within the F&B, catering, hospitality, or retail environment is preferred.