Facilities Manager

Facilities Manager# Facilities Manager4830 - Renton, WA 98057## OverviewSalary Range$80,200.00 - $120,000.00 SalaryPosition TypeFull TimeJob ShiftAnyEducation LevelHigh SchoolTravel PercentageRoad WarriorCategoryRestaurant - Food Service## Description| || --- || Reports to: Director of Operations FLSA status type: Exempt Direct Reports: Facilities Technician(s) || || --- || **Facilities Manager** |**Position Overview***The Facilities Manager oversees the maintenance of Ambrosia QSR restaurants and grounds while assisting the management team in the oversight, purchasing and upkeep of equipment and supplies. Works with the Director of Operations to identify, select and negotiate terms with outside vendors that can provide maintenance, equipment, plumbing and contract services in assigned areas. Determines and schedules regular maintenance, repairs, and renovation projects. Communicates project updates and completion status to Director of Operations.**The following is a list of some of the responsibilities and is not intended to describe all the duties this position may perform.***Job Responsibilities*** Oversee the maintenance and repair of restaurant systems, assets, and site improvements, including building, parking areas, HVAC, mechanical, electrical, refrigeration, plumbing, utilities, and infrastructure systems.* Implement and monitor proactive preventative maintenance programs.* Monitor improvements to energy efficiency, HVAC, life safety, equipment, grease traps, and landscaping* Schedule vendors to perform work in designated restaurants and provide onsite oversight as needed,* Continually source and re-qualify suppliers.* Perform routine assessment of vendor performance, pricing, on-time delivery, specifications, quality of product, workmanship, responsiveness, and issue resolution for the restaurants and other company assets.* Serve as lead contact for contracts, contract negotiation, and warranty oversight.* Contribute to the development and management of facility maintenance, capital projects and budgets for restaurants and other related assets subject to purchase, maintenance, and repair* Under the direction of the Director of Operations or Development team, execute all capital projects within time and cost expectations.* Audit and approve invoices for scheduled and negotiated work.* Provide guidance to operations on basic upkeep and maintenance tasks, repair/replace decisions as well as vendor contact and oversight and emergency procedures.* Respond to service calls promptly and resolve urgent needs for facilities at assigned restaurants.* Routinely visit restaurants to evaluate conditions and identify potential repairs and facility maintenance projects.* Inform the Director of Operations verbally and in writing issues requiring escalation or assistance.* Monitor part inventory levels, place and receive orders with suppliers, and coordinate payment with the accounts payable team.* Ensure that restaurants meet government regulations and environmental, health and security standards.* Execute equipment audits and record-taking policies* Remove and dispose of old equipment that is no longer operational.* Other duties as assigned.**Qualifications and Skills*** Requires a hands-on, self-starter that has a clear aptitude for the systems, mechanics, and structural components of commercial buildings, infrastructure, and maintenance, including such as utilities, electrical, mechanical, refrigeration, and plumbing systems. HVAC qualification is preferred but not required.* Ability to evaluate efficiencies such as energy consumption and other needs provided by service providers (for example gas, water, and electricity companies).* Ability to manage multiple tasks and quickly prioritize and resolve issues based on severity and impact on operations.* Strong focus on thorough planning, consistent communication, and attention to detail* Ability to prioritize, complete multiple tasks and work well under pressure in a fast-paced environment.* Strong verbal, written, communication, and organizational skills with attention to detail and follow up.* Strong negotiating, problem-solving and decision-making skills with quality and budget in mind.* Basic competency in computer skills including Microsoft programs (Outlook, Word, Excel, etc.).* Ability to read, analyze and interpret written information such as procedure manuals, company communications or governmental regulations.* Initiative and ability to work independently and collaboratively in teams.* Must be flexible and willing to work a varied schedule as necessitated by the needs of the business.* Valid driver’s license, reliable transportation, and vehicle insurance required.* Ability to travel 50%-75% of the time, more often in emergency situations.**Education and Work Experience*** High School diploma or equivalent required.* Requires minimum 3-5 years related work experience in a multi-unit, commercial/restaurant building environment.* Experience managing a budget and vendor management.* Experience evaluating asset condition and need for furniture, fixtures, and equipment maintenance and repair, reading plans and requesting proposals.**Necessary Tools and Equipment*** Restaurant Equipment:Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.Hot water tanks, water filtration systems and HVAC equipment.***Physical Requirements****:*| | | | | || --- | --- | --- | --- | --- || *Lifting:* | *Never* | *Seldom* *1-33% of shift* | *Occasionally* *32-66% of shift* | *Continuously* *67-100% of shift* || *1-10 pounds* | | *x* | | || *11-20 pounds* | | | | *x* || *21-50 pounds* | | | | *x* || *51 or more pounds* | | | *x* | |***Maximum # lifted by the employee without help -50 lbs.; lifting over 51 lbs. should be done with 2 or more people******.***| | | | | || --- | --- | --- | --- | --- || ***Carrying*** | | | | || ***1-10 pounds*** | | *x* | | || ***11-20 pounds*** | | | | *x* || ***21-50 pounds*** | | | | *x* || ***51 or more pounds*** | | | *x* | |***Maximum # carried by employee without help-50 lbs.; items weighing more than 51 lbs. should be done with 2 or more people.***| | | | | || --- | --- | --- | --- | --- || ***Pushing/pulling*** *f**orce to be Exerted:*** | | | | || ***1-10 pounds*** | | *x* | | || ***11-20 pounds*** | | | | *x* || ***21-50 pounds*** | | | | *x* || ***51 or more pounds*** | | | *x* | |***Maximum # pushed/pulled by the employee without help-50 lbs.; maximum distance 200 feet on level cement or tile with 1-2 steps******.***| | | | | || --- | --- | --- | --- | --- || | *Never* | *Seldom 1-33% of shift* | *Occasionally 34-66% of shift* | *Continuously 67-100% of shift* || ***Bend/Stoop*** | | | *x* | || ***Twist*** | | | *x* | || ***Crouch/Squat*** | | | *x* | || ***Kneel/Crawl*** | | | *x* | || ***Walk/level surface*** | | | | *x* || ***Walk/uneven surface*** | | | | *x* || ***Climb steps*** | | *x* | | || ***Climb Ladder*** | | *x* | | || ***Work at heights*** | | | *x* | || ***Reach at or above shoulders*** | | | | *x* || ***Reach below Shoulders*** | | | | *x* || ***Use of arms*** | | | | *x* || ***Use of hands/wrists*** | | | | *x* || ***Grasping/Squeezing*** | | | | *x* || ***Operate foot controls*** | | *x* | | || | | | | || ***Environment*** | | | ***NO*** | ***YES*** || ***Inside*** | | | | *x* || ***Outside*** | | | | *x* || ***Temperature Extremes*** | | | | *x* || ***Vibration/Loud Noise*** | | | | *x* || ***Work on or around moving machinery or mechanical parts*** | | | | *x* |***Personal Protective Equipment (PPE)***| | | | || --- | --- | --- | --- || ***Equipment Required*** | ***YES*** | ***NO*** | || ***Boots*** | *x* | | *Oil/Heat resistant for fryer filter* || ***Gloves*** | *x* | | *Oil/Heat resistant for fryer filter* || ***Apron*** | *x* | | *Oil/Heat resistant for fryer filter* || ***Face Shield*** | *x* | | *Oil/Heat resistant for fryer filter* || ***Heat Resistant Gloves*** | *x* | | *Oil/Heat resistant for fryer filter* || ***Cut resistant gloves*** | *x* | | *For slicing equipment* || ***Oven Mitts*** | *x* | | *Heat resistant for the ovens* || ***Broiler Gloves*** | *x* | | *Heat resistant for the Broiler* |***Endurance based on 12-hour shift in a changing environment.***| | | | | | | | || --- | --- | --- | --- | --- | --- | --- | --- || | ***Never*** | ***Seldom*** ***1-5% of shift*** | ***Occasionally*** ***6-33% of shift*** | ***Frequently*** ***34-66% of shift*** | ***Continuously*** ***67-100% of shift*** | ***Total HRS at*** | ***Total HRS in Shift*** || ***Sitting*** | | | *x* | | | | || ***Standing*** | | | | | *x* | | || ***Walking*** | | | | | *x* | | || ***Change Positions*** | | | | *x* | | | |The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities, nor are they intended to be an all-inclusive list of the abilities needed to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in the job description are subject to change at any time.**Summary of Benefits*** Medical – United Healthcare and Kaiser* Voluntary Life Insurance, Dental and Vision – United Healthcare* Company Paid Life Insurance – United Healthcare Flexible Spending Accounts – Medical/Dependent Day Care* Matching 401(K) and Roth retirement savings plans* Vacation Time – 10 days a year* Floating Holidays – 3 days a year* Sick Time – 1 hour for every 30 hours worked, no waiting period –* Direct Deposit* Annual Bonus* Flexible Scheduling #J-18808-Ljbffr