Facilities & Maintenance Manager

Facilities & Maintenance Manager

Hands-on facilities leadership for 30+ Jersey Mike's locations

Location: Field-based throughout New Jersey; regular statewide travel required

Schedule: Full-time; primarily weekdays with occasional early-morning, evening, weekend, or emergency response

Compensation: Based on experience, technical ability, and certifications

Company support: Company vehicle, fuel, tools, safety equipment, and paid technical/manufacturer training

Our Story (Youtube):

Instagram: JMB Food Group (@jmbfoodgroup)

What separates us:

• Excellence is the expectation.
• We were awarded Jersey Mike's Subs Franchisee of the Year .
• We make a difference.
• We make a difference in the community - Sponsorships, donations, fundraisers - including on the Day of Giving, when we donate 100% of all sales.
• Family comes first .
• Work/life balance is a top priority. Flexible scheduling and no late-night hours allow us to be there for the important moments.
• We take fun seriously.
• It doesn't have to be all business, right? Culture is everything to us!
• Hard work that matters .
• What we do on a daily basis impacts the lives of others. This is work that matters.
• Benefits are important.
• 50% off food on and off shift, Health & Dental Benefits, 401K plans, are all available to qualified team members.

About the opportunity


JMB Foods is a growing multi-unit Jersey Mike's franchisee committed to operating clean, safe, high-performing restaurants. Reliable equipment and well-maintained facilities allow our teams to focus on serving great food and providing an outstanding guest experience.

We are looking for a dependable, self-motivated Facilities & Maintenance Manager to take ownership of preventive maintenance, day-to-day repairs, work-order priorities, equipment records, parts and tools, and outside service partners across our locations. You will spend most of your time in the field - diagnosing issues, completing repairs, inspecting work, and helping store leaders prevent the next problem.

What you will do Keep stores operating

• Diagnose and complete general facility repairs, including light plumbing and electrical work within your legal and technical scope, carpentry, doors and hardware, ceiling tiles, walls and painting, flooring, lighting, furniture, fixtures, and exterior/storefront items.
• Respond to repair requests across the portfolio and prioritize work based on safety, food protection, store operations, revenue impact, and guest experience.
• Troubleshoot and service commercial restaurant equipment such as walk-in coolers and freezers, sandwich units, deli cases, under-counter refrigerators, ice machines, bread ovens and proofers, grills and griddles, slicers, exhaust hoods and fans, and warming equipment.
• Clear and inspect drain and condensation lines, address frozen or dirty coils, replace worn gaskets and hardware, complete minor installations and assemblies, and test repaired equipment before returning it to service.
• Escalate work that requires a licensed trade, special manufacturer authorization, or a specialized contractor, and remain accountable for the issue through completion.

Build and execute preventive maintenance

• Maintain a maintenance calendar for each store and major asset.
• Complete and coordinate tasks such as condenser and evaporator-coil cleaning, drain-line clearing, air-filter service, gasket and door-sweep inspections, hinge and fastener checks, water-filter replacement and descaling, grill/oven/proofer checks and calibration, refrigeration inspections, hood and fan service, seasonal HVAC work, and exterior power washing.
• Use manufacturer manuals, warranty requirements, food-safety practices, and Jersey Mike's maintenance standards when servicing equipment.
• Identify repeat failures and root causes, recommend repair-versus-replace decisions, and coach store leaders on operator cleaning and care that prevents avoidable breakdowns.
• Run a professional multi-site maintenance system
• Manage work-order intake, urgency levels, route planning, scheduling, status updates, and closeout documentation, including photos, parts used, labor time, mileage, and follow-up needs.
• Maintain an equipment record for every store, including manufacturer, model, serial number, warranty information, service history, condition, and planned replacement needs.
• Keep the company vehicle stocked with frequently used parts and supplies; maintain accurate tool and parts inventories and protect company-owned equipment.
• Coordinate warranty service and manufacturer support, and pursue relevant training or authorization for equipment such as Bizerba slicers and Nu-Vu bread ovens/proofers.
• Source and manage qualified refrigeration, HVAC, electrical, plumbing, hood-cleaning, and other specialty vendors; review quotes, monitor work, verify quality, and document deficiencies.
• Support store refreshes, equipment replacements, openings, and other facilities projects as assigned while minimizing disruption to restaurant operations.

How success will be measured

• Urgent issues are triaged quickly, communicated clearly, and resolved with minimal store downtime.
• Preventive-maintenance visits are completed on schedule and reduce emergency calls and repeat failures.
• Repairs are safe, durable, professional, and completed correctly the first time.
• Outside-vendor spending, warranty recovery, parts usage, and repair-versus-replace decisions are actively managed.
• Work orders, equipment records, service histories, mileage, tools, and inventory remain accurate and current.
• Stores remain safe, clean, functional, and ready for employees and guests.

What you bring

• At least 3 years of hands-on facilities maintenance, commercial kitchen equipment service, or multi-site restaurant, hospitality, or retail maintenance experience; 5+ years is preferred.
• Strong mechanical troubleshooting skills and working knowledge of refrigeration, HVAC, plumbing, electrical, carpentry, and general building repairs.
• Ability to read equipment manuals, schematics, wiring diagrams, service bulletins, and basic construction plans.
• Sound judgment about what you can safely repair, what requires authorization or a license, and when to engage a specialist.
• Excellent organization and follow-through, with the ability to manage competing priorities across many locations without close supervision.
• Clear, professional communication with general managers, regional managers, vendors, manufacturers, and company leadership.
• Comfort using a work-order or field-service platform, spreadsheets, email, photos, and mobile apps to document work and manage assets.
• A valid driver's license and driving record that meets company requirements.

Preferred credentials

• EPA Section 608 certification, which is required for any work involving regulated refrigerants.
• HVAC/refrigeration, electrical, plumbing, CFESA, OSHA/lockout-tagout, or manufacturer-specific certifications.
• Experience with Bizerba, Nu-Vu, Hoshizaki, Delfield, CaptiveAire, Imperial, Vulcan, or similar commercial kitchen equipment.
• Physical and scheduling requirements
• Travel regularly between locations throughout New Jersey and safely operate a company vehicle.
• Work independently in active kitchens, mechanical areas, refrigerated spaces, and outdoor conditions.
• Frequently stand, walk, bend, kneel, reach, climb ladders, use hand and power tools, and lift or carry up to 50 pounds, with or without reasonable accommodation.
• Provide occasional early-morning, evening, weekend, or emergency support when an urgent store issue cannot wait until the next business day.

What JMB Foods provides

• A full-time, year-round role with compensation adjusted for experience, technical ability, and relevant certifications.
• A company vehicle, fuel, tools, safety equipment, and commonly used parts and supplies.
• Paid technical and manufacturer training, with the opportunity to earn additional equipment certifications.
• The independence to solve problems in the field and the support to bring in qualified specialists when needed.
• A chance to build a best-in-class facilities program, reduce unnecessary downtime and repair expense, and make a visible impact across more than 30 restaurants.

JMB Foods is an equal opportunity employer. Employment decisions are based on qualifications, merit, and business needs, without discrimination prohibited by applicable law. Reasonable accommodations are available for qualified applicants and employees with disabilities.