Manager, Facilities Maintenance - Southern California

The Manager, Regional Facilities Maintenance, is responsible for supporting CKE brands within a company region: SoCal, Midwest, or the Southeast U.S. This role manages the repair & maintenance program for the restaurants in the region. It provides direction and supervision to a team of facility technicians and/or outside vendors responsible for maintaining, repairing, and replacing equipment and building components to ensure safe, well‑maintained restaurants in line with CKE standards. Essential Functions May perform any or all of the following duties in the typical territory of 50 – 85 Company restaurants: Provide direction and supervision to facility technicians and/or outside vendors within the assigned areas Monitor work completed; follow up with restaurant locations and facility technicians/vendors to ensure work is completed on a timely basis and meets Company standards. Reconcile weekly service invoices completed by facility technicians, including billed time vs. time worked, efficiency of work completed, parts ordered vs. inventory kept in the service vehicle, scope of repairs, restaurant equipment history, conditions of restaurant locations, and recurrence of similar issues. Implement and maintain systems for control of facility technician service vehicle inventory, warehouse, and parts credits. Oversee the preventative maintenance scope of work performed by facility technicians and/or outside vendors. Review and approve outside service invoices for work performed. Responsible for the oversight of the building and facilities’ general condition, and ensuring the restaurant equipment is repaired in a timely manner within the assigned time Conduct site visits with outside vendors and/or multi‑unit managers to proactively resolve facility issues; develop an action plan to maintain facilities cost‑effectively and assist with the operation of the restaurants; identify and initiate training for Operations as needed. Evaluate and develop solutions to any areas of concern, recurring issues, and maintain smooth, streamlined service in the most cost‑effective manner possible. Measure operations against department budgets and objectives, and measure results of the department at restaurant level against associated restaurant level P&L. Oversight of annual expense budget of $2.5M – $4M. Work with the Construction department on remodel projects as needed. Responsible for recommending, planning, and executing the capital maintenance projects for the assigned territory within an annual budget allocation of $1M – $1.7M. Coordinate with store operations, outside contractors, public agencies, and internal staff to complete repairs/projects on time and within budget. Handle equipment tests/rollouts, ADA upgrades, and special projects as needed. Use technology tools for equipment and facility management, analysis, and troubleshooting (EMS, CMMS, GPS, iPads, etc.). Provide guidance and problem‑solving for franchisees. Consistently exercise independent judgment and discretion in matters of significance. Perform other duties and/or special projects as assigned in response to changing business conditions and/or requirements. Position Qualifications / Core Competencies Must possess approximately five (5) years of any combination of experience and/or education that demonstrates a commanding knowledge of Quick‑Service Restaurant Facilities. High School Diploma or GED. Must have a valid driver’s license and an acceptable DMV report. Must have strong project management skills. Must have the ability to work with minimal supervision; be a self‑starter and team player. Demonstrates excellent oral and written communication skills; communicates effectively with various contacts (internal and external). Must have a good knowledge of Microsoft Office, including Word, Excel, and Outlook. Must have good technology skills to use apps and the CMMS program effectively to manage our business. Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results. Must have a strong work ethic and a high level of confidentiality to ensure proper handling of sensitive information. Work Environment Restaurant field environment: fast‑paced, high‑volume activity, and a deadline‑driven environment. Work from home office, company vehicle, and restaurant sites; some night/weekend work is expected and on‑call for emergencies 24/7. Restaurant visits 3–4 days per week are expected; damp, hot, cold, and humid conditions will be encountered. Physical Demands Sitting/driving for extended periods of time, using the telephone, typing, and/or operating a computer/tablet and/or mouse. When in the field, evaluating/troubleshooting operating equipment, using ladders, accessing roofs, and cooler/freezers at freezing temperatures. Travels as needed, approximately fifteen (15) to twenty‑five (25)%. Hybrid Clarified This role will work from your home office and in Carl's Jr. restaurants as needed. Equal Opportunity Employer / Protected Veterans / Individuals with Disabilities. The Company retains the right to change or assign other duties to this position as deemed appropriate with or without notice. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr CKE Restaurants, Inc.