About the role
- Develop and implement preventive maintenance schedules for all restaurant equipment and facilities.
- Conduct routine inspections of kitchen equipment, HVAC systems, electrical systems, plumbing, refrigeration units, generators, and furniture.
- Ensure timely repair of breakdowns to minimize operational disruptions.
- Monitor equipment performance and recommend replacement or upgrades when necessary.
- Respond promptly to maintenance requests from outlet managers.
- Prioritize maintenance tasks based on operational impact and urgency.
- Ensure all outlets remain guest-ready and compliant with company standards.
- Supervise maintenance technicians and support staff.
- Allocate daily work assignments and monitor completion.
- Train team members on maintenance procedures, safety standards, and equipment handling.
- Conduct regular performance evaluations and coaching sessions.
- Coordinate with external vendors, contractors, and service providers.
- Obtain quotations and negotiate costs for repairs and maintenance projects.
- Monitor vendor performance and ensure quality workmanship.
- Verify completion of work before approving invoices.
- Ensure compliance with health, safety, fire, and local regulatory requirements.
- Conduct regular safety audits and risk assessments.
- Maintain records of certifications, service reports, and statutory inspections.
- Ensure all emergency equipment remains functional and properly maintained.
- Maintain inventory of spare parts, tools, and maintenance supplies.
- Monitor maintenance expenses and ensure adherence to approved budgets.
- Identify cost-saving opportunities through preventive maintenance and vendor management.
- Maintain accurate maintenance records and reports.
- Assist in outlet renovations, new store openings, and equipment installations.
- Coordinate project timelines with operations teams to minimize business disruptions.
- Ensure projects are completed within budget and quality standards.
- Equipment uptime percentage.
- Preventive maintenance compliance rate.
- Average response and resolution time for maintenance issues.
- Maintenance cost control against budget.
- Outlet audit and compliance scores.
- Reduction in recurring equipment failures.
- Safety and regulatory compliance performance.
- Diploma or Bachelor's Degree in Mechanical Engineering, Electrical Engineering, Facilities Management, or a related field.
- 3–5 years of maintenance experience in restaurants, hospitality, retail, QSR, hotels, or facility management.
- Minimum 1–2 years in a supervisory role preferred.
- Strong knowledge of kitchen equipment, refrigeration systems, HVAC, electrical and plumbing systems.
- Ability to read technical drawings and maintenance manuals.
- Proficiency in maintenance planning and reporting.
- Familiarity with safety and compliance standards.
- Leadership and team management.
- Problem-solving and troubleshooting.
- Time management and prioritization.
- Vendor negotiation and relationship management.
- Attention to detail.
- Cost-conscious decision making.
- Strong communication and coordination skills.
- Requires travel between restaurant outlets.
- May involve emergency call-outs, weekends, and holiday support.
- Ability to lift equipment and work in kitchen and facility environments when required.