Facilities Manager

Description Department: Facilities FLSA: Salaried, Non-Exempt Status: Full-Time Reports to: General Manager Customary Days: Monday – Friday Customary Hours: 40 hours per week; Ability to work nights and weekends, holidays, emergency calls and overtime as necessary (general daily hours 7am - 4pm Monday-Friday). Position Summary We are seeking a Facilities Manager with a minimum of three years of experience in restaurant facilities, including expertise in restaurant equipment repairs. The ideal candidate is detail-oriented and highly responsive. Experience with HVAC and refrigeration maintenance is preferred. Essential Functions Proactively managing all issues in relation to site occupational health & safety to minimize accidents and lost time. Informing the General Manager on the progress of the work on all significant matters relating to or arising from the tasks and functions under your control. Public agency documentation; including state elevator inspections, city backflows and alarm inspection certifications. Prepare and communicate emergency preparedness plans, site inspections, facility audits, work order progress reports, and other related reports. Perform daily and emergency repair and general maintenance (including but not limited to carpentry, plumbing, grease removal, cleaning and minor electrical work) of facilities and equipment (including but not limited to hot equipment, refrigeration units, compressors, fans, coils, various small parts, burners, pilots, handles, etc.) at assigned restaurant and/or office locations and make related purchases. In-house preventive maintenance practices for refrigeration. Including compressor fin cleaning and proper ventilation and manager education. Comprehensive drain maintenance (proper screens and cleaning schedules). Regular scheduled maintenance to improve appearance and lifespan of materials (examples-upholstery, tile and stone sealing etc.). Sewer line maintenance – publish best management practices to minimize grease buildup in sewer line, establish and follow-through regular scheduled line jetting schedule. Water Heater and all related items care and preventative maintenance. Proactive education and procedures to reduce repair, maintenance and operating costs. Fire sprinkler systems, dry chemical fire suppression, elevators, hood and duct cleaning, grease interception servicing, pest control, roof cleaning, window washing, carpet cleaning, and HVAC. Through observations of routine site tours, observe and document unsafe conditions or required corrections in the venues & office space. Including slippery floors, sidewalk conditions, emergency lighting, exit lighting, exterior site lighting, stair repairs, interior lighting, carpet repairs, etc. Publish best practices for cleaning floors to ensure the longevity of our floors and to reduce slip and falls. Manages company-defined Facility and Capital Projects (project organization, budgeting, scheduling, implementation, and completion). Respond to maintenance requests in a timely and professional manner. Maintain preventative maintenance checklist logs and report on daily activities. Detect & report unsafe conditions, broken or malfunctioning equipment. Be the single point of contact aggregating and solving all repair & maintenance requests. Ensure facility conditions are always at a high standard, including but not limited to lighting, paint, fixtures, millwork, and all areas in Blue Plate Business Units. Able to replace/clean air conditioner filters, coils, and condensate drains. Plumbing repairs of leaks, clogs in toilets, sinks, drains and water heaters. Electrical maintenance of lighting, switches, fans, signage, general electrical wiring, and diagnostics. Conduct performance assessments of restaurant assets, e.g., foodservice equipment and mechanical appliances. Regularly check to identify issues related to guest & teammate safety, litter, lighting, landscape, curb appeal, mechanical failure, or breakdowns. Maintain exterior and interior finishes, e.g., paint, stain, millwork, tile, flooring, walls, etc. Education and Experience The requirements listed below are representative of the knowledge, skill, and/or ability required. High school diploma required; bachelor’s degree in facility management or related field preferred. Minimum of three years of experience in facility management, operations or project management required. Essential Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to demonstrate strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality. Ability to identify and resolve issues and alert leadership when needed. Ability to function independently and intuitively in a fast-paced environment. Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience. Highly organized with strong attention to detail. Demonstrated initiative; results oriented. Strong project management experience and ability to manage on-going multiple priorities. Ability to interact with diverse groups and foster a cooperative work environment. Ability to manage confidential information and maintain its integrity. Strong computer skills that include proficiency with MS Office and Google applications. Proficiency in restaurant equipment repairs preferred. Comply with all safety and quality requirements while performing your job. Provide innovative solutions to help resolve on-going breakdowns. Local travel is required. Language Skills Ability to read, write and speak English proficiently. Bilingual skills preferred. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. While performing the duties of this job, the employee is regularly required to talk or hear. Frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch; constant standing throughout shift is required. The employee must regularly lift and/or move up to 50 pounds. Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus. At times, may require more than 40 hours per week to perform the essential duties of the position. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee may be exposed to weather conditions prevalent at the time. May work in extreme heat and cold (non-weather and weather). May work in wet conditions (non-weather and weather). Noise level is moderate to loud. May work near toxic/caustic chemicals and with fumes or airborne particles. Will work near moving or mechanical parts. Compensation and Benefits Salary Range: $95,000 – $110,000 annually, based on experience and qualifications. Benefits Overview At Blue Plate Catering, we live our core value: We Care More by offering a comprehensive benefits package that reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information. #J-18808-Ljbffr