Director OF Facilities

The Director of Facilities is responsible for supporting franchise restaurant units within a company region. This role manages the repair & maintenance program for the restaurants in the region. Provides direction and supervision to a team of facility technicians and/or outside vendors who are responsible to maintain, repair, and replace equipment and building component to ensure safe and well-maintained restaurants to brand standards. ESSENTIAL FUNCTIONS May perform any or all of the following duties: Provide direction and supervision to facility technicians and/or outside vendors within assigned territory. 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 and requirements. Reconcile weekly service invoices completed by facility technicians, including billed time vs. time worked, efficiency of work completed, parts ordered vs. inventory kept in service vehicle, scope of repairs and restaurant equipment history, conditions of restaurant locations and reoccurrence of similar repairs. Implement and maintain systems for control of facility technician service vehicle inventory, warehouse and parts credits, and billings. Oversee 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 assigned territory. Conduct site visits with outside vendors and/or multi‑unit managers to proactively resolve facility issues. Develop an action plan to maintain facilities in a cost‑effective manner and to assist in the operation of the restaurants. Identify and initiate training for Operations as necessary. Evaluate and develop solutions to any areas of concern, reoccurring issues, and maintain smooth, streamlined service in the most cost‑effective manner possible. Measure operations against department budgets and objectives and measure results of department at restaurant level against associated restaurant level P&L accounts. Work with Construction department on remodel projects as required. Responsible for recommending, planning and executing the capital maintenance projects for the assigned territory within budget allocation. Co‑ordinates with store operations, outside contractors, public agencies, and internal staff to complete repairs/projects on time and within budget. Handles equipment tests/rollouts, ADA upgrades, and special projects as needed. Uses technology tools for management, analysis, and troubleshooting of equipment and facilities: EMS, CMMS, GPS, iPads, etc. Provides guidance and problem solving for franchisees. Consistently exercises independent judgment and discretion in matters of significance. Performs 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 to include Word, Excel and Outlook. Must have good technology skills to use Apps and 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 strong work ethics and a high level of confidentiality to ensure proper handling of sensitive information. WORK ENVIRONMENT Restaurant Field environment: fast paced, high volume of activity and a deadline driven environment. Work from home office, company vehicle, and restaurant sites. Some night/weekend work is expected. Restaurant visits 3-4 days per week expected. Damp, hot, cold and humid conditions will be encountered. PHYSICAL DEMANDS Sitting/driving for extended periods of time, using 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) %. #J-18808-Ljbffr