Facilities Maintenance Manager

The Maintenance & Facilities Manager is responsible for leading all maintenance and facility operations within a 24/5 food processing (bakery) facility. This role ensures optimal equipment reliability, regulatory compliance, food safety standards compliance, and safe working conditions across three shifts.

• Lead, coach, and develop maintenance technicians across three shifts (24/5 operation).
• Establish clear performance expectations and accountability standards.
• Coordinate shift coverage, technician assignments, and emergency response readiness.
• Drive a culture of safety, food safety, continuous improvement, and teamwork.
• Conduct performance evaluations, skills assessments, and develop training plans.
• Develop and execute preventive, predictive, and corrective maintenance programs.
• Ensure maximum uptime and equipment reliability for bakery production lines (mixers, dough machines, ovens, packaging equipment, conveyors, etc.).
• Implement root cause analysis (RCA) and corrective action plans to reduce downtime.
• Manage CMMS (Computerized Maintenance Management System) for work order tracking, asset management, spare parts inventory tracking, and reporting.
• Monitor key performance indicators (KPIs): downtime, PM compliance, maintenance costs.
• Oversee building systems including HVAC, refrigeration, compressed air, electrical distribution, plumbing, fire protection, and structural integrity.
• Ensure compliance with all food safety, OSHA, local, state, and federal regulations.
• Coordinate inspections, permits, and regulatory audits.
• Manage utilities usage and participate in sustainability initiatives.
• Partner with QA and Operations to ensure compliance with GMPs, HACCP, and other food safety standards.
• Support third‑party audits and regulatory inspections.
• Ensure maintenance procedures align with sanitation and allergen control requirements.
• Maintain proper documentation for regulatory and audit purposes.
• Develop and manage annual maintenance and facilities budgets.
• Control spare parts inventory and vendor costs.
• Lead capital improvement projects, including equipment upgrades, line expansions, and facility improvements.
• Manage contractors and external service providers as needed.
• Implement reliability‑centered maintenance (RCM) and lean manufacturing principles as they apply to maintenance practices.
• Identify automation and efficiency improvements.
• Drive energy efficiency and cost reduction initiatives.

• Equivalent combination of education and experience is considered.
• Strong knowledge of mechanical, electrical, PLCs, hydraulics, pneumatics, and automation systems.
• Working knowledge of GMP, HACCP, OSHA, and FDA regulations.

• Bachelor’s degree in Engineering, Industrial Maintenance, Facilities Management, or related field preferred.
• 5+ years of maintenance leadership experience in a food processing, bakery, or manufacturing environment.
• Minimum 3–5 years managing multi‑shift teams in a 24/5 operation.
• Experience with CMMS systems required.

TQR is an equal‑opportunity employer that encourages diversity. We will consider all applications.

Accommodation for applicants with disabilities is available upon request.