Restaurant Maintenance Tech

Restaurant Maintenance Technician

The Restaurant Maintenance Technician is responsible for maintaining all equipment, systems, and physical assets within a single McDonald's restaurant. This role ensures the restaurant operates safely, efficiently, and without interruption by proactively maintaining equipment and quickly resolving issues that impact operations, food safety, or the guest experience.

As part of a people-first organization, this role supports self-aware leaders in creating consistent, well-run restaurants that deliver genuine hospitality, ensuring every guest and team member feels valued. Reliable equipment and a well-maintained facility are critical to creating these experiences.

At BFRMcDonald's we invest in our people by providing the tools, support, and environment needed to succeed and grow.

Key Responsibilities

Equipment Maintenance & Repair

• Maintain and repair core kitchen equipment including grills and clamshell systems, fryers and filtration systems, refrigeration (walk-in coolers/freezers, reach-ins), beverage and ABS systems, ice machines and shake machines
• Troubleshoot electrical, mechanical, and minor plumbing issues
• Coordinate with approved service vendors for major repairs

Preventive Maintenance

• Execute daily, weekly, and monthly preventive maintenance routines
• Follow McDonald's equipment maintenance guidelines and checklists
• Identify early signs of equipment failure and address proactively
• Maintain service logs and ensure documentation is up to date

Facilities & Building Upkeep

• Maintain interior and exterior of the restaurant including lighting (interior, exterior, parking lot), plumbing fixtures and restrooms, HVAC system monitoring and basic maintenance, dining room, kitchen, and back-of-house structure
• Perform minor repairs (doors, tiles, ceilings, seals, etc.)

Safety & Compliance

• Ensure all equipment operates within food safety and operational standards
• Follow OSHA guidelines and McDonald's safety protocols
• Immediately address hazards that could impact crew or customers
• Support readiness for inspections (health, safety, brand standards)

Operational Support

• Prioritize repairs that impact peak operations (breakfast, lunch, dinner)
• Communicate clearly with the General Manager on equipment status
• Minimize downtime to protect sales and service times
• Support equipment setup, calibration, and basic crew guidance when needed

Qualifications

Required

• High school diploma or equivalent
• 2+ years of hands-on maintenance experience (restaurant or commercial preferred)
• Working knowledge of electrical systems (basic wiring, breakers), plumbing repairs, mechanical troubleshooting
• Ability to work independently within a fast-paced environment

Preferred

• Experience in a quick-service restaurant (QSR), especially McDonald's
• HVAC or refrigeration experience
• EPA certification (refrigerant handling)

Skills & Competencies

• Strong troubleshooting and diagnostic capability
• Sense of urgencyunderstands operational impact of equipment downtime
• High accountability and ownership of the building and equipment
• Ability to prioritize tasks based on business needs
• Clear communication with non-technical team members

Physical Requirements

• Lift up to 50 lbs
• Frequent bending, climbing ladders, and working in tight spaces
• Ability to work in hot kitchen environments and outdoor conditions
• Availability for early morning or off-hours maintenance (as needed)

Work Environment

• Single restaurant location
• Fast-paced, high-volume QSR environment
• Exposure to heat, grease, cleaning chemicals, and kitchen equipment

Benefits & Compensation

• Competitive Salary
• Health, dental, and vision insurance
• Paid time off and holidays
• 401(k) or retirement plan
• Uniforms and tools provided
• Ongoing training and development opportunities
• Opportunity to grow within a people-first organization

Performance Expectations

• Equipment uptime meets or exceeds operational standards
• Preventive maintenance completed on schedule
• Minimal disruption to restaurant operations
• Strong inspection readiness (food safety and brand standards)
• Positive working relationship with restaurant leadership
• Contribute to an environment where teams can perform at a high level and create "WOW moments" for guests and crew