Facilities Technician

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The following is a list of some of the responsibilities and is not intended to describe all the duties this position may perform.

• 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.
• 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, 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 of 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-keeping policies.
• Remove and dispose of old equipment that is no longer operational.
• Other duties as assigned.

• Requires a hands-on, self-starter with aptitude for systems, mechanics, and structural components of commercial buildings, including 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.
• Ability to manage multiple tasks and prioritize issues based on severity and impact.
• Strong focus on planning, communication, and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Strong verbal, written, communication, and organizational skills.
• Negotiating, problem-solving, and decision-making skills with a focus on quality and budget.
• Basic computer skills including Microsoft Office programs.
• Ability to interpret written information such as manuals, communications, or regulations.
• Initiative to work independently and collaboratively.
• Flexibility to work varied schedules as needed.
• Valid driver’s license, reliable transportation, and vehicle insurance required.
• Ability to travel 50%-75% of the time, more in emergencies.

• High School diploma or equivalent required.
• Minimum 3-5 years of related experience in a multi-unit, commercial/restaurant environment.
• Experience managing budgets and vendors.
• Experience evaluating asset condition and reading plans.

• Restaurant equipment including toasters, fryers, ovens, microwaves, slicers, beverage machines, hot water tanks, HVAC systems, etc.

• Medical, dental, vision insurance options.
• Company paid life insurance, voluntary life, and flexible spending accounts.
• Matching 401(k) and Roth plans.
• Vacation, floating holidays, sick time, and direct deposit.
• Monthly and quarterly bonuses, flexible scheduling.

• Seniority level:
  Mid-Senior level
• Employment type:
  
  Full-time
• Job function:
  Management and Manufacturing
• Industries:
  Restaurants