Senior Manager, Facilities Management

Objective

• To oversee and manage the day-to-day operations of our facilities. This leadership role involves strategic planning, ensuring the maintenance and safety of outlets, managing vendor relationships, overseeing staff, and ensuring compliance with all relevant regulations and standards. The Senior Facilities Manager will collaborate with various departments and contribute to creating a productive and safe work environment.

Position Responsibilities

Facilities Operations & Maintenance

• Oversee the day-to-day operations and maintenance of all F&B facilities, including front-of-house dining areas, bar area, storage spaces, and back of house.
• Ensure that all facilities comply with local health, safety, and sanitation standards relevant to the F&B industry.
• Develop and enforce preventive maintenance programs for critical kitchen equipment, refrigeration, HVAC, plumbing, and electrical systems.

Vendor & Contractor Management

• Manage relationships with external contractors, service providers, and suppliers for maintenance, repair, and renovation services.
• Negotiate service contracts for cleaning & servicing, repair & replacement and specialized equipment servicing.
• Ensure quality control and adherence to agreed-upon service levels with all vendors.

Health & Safety Compliance

• Maintain compliance with food safety regulations, local health codes, and environmental guidelines.
• Regularly inspect bar area and dining areas to ensure cleanliness, food safety, and employee safety standards are met.
• Lead safety training programs and maintain emergency response plans, including fire drills, first-aid procedures, and disaster recovery.

Facility Design & Space Planning

• Collaborate with senior management to optimize the use of space, ensuring a functional and aesthetically pleasing environment for both staff and customers.
• Oversee any remodeling or upgrade projects, ensuring they meet budget, quality, and timeline goals.

Equipment Management

• Ensure all kitchen and operational equipment is regularly maintained, serviced, and repaired to minimize downtime.
• Track inventory of equipment and furnishings, ensuring that all equipment complies with safety standards and F&B industry requirements.
• Recommend and oversee the purchase of new equipment to improve efficiency and enhance service.

Budget & Cost Management

• Develop and manage the facilities budget, including all maintenance, utilities, and capital improvement projects.
• Identify opportunities for cost savings, energy efficiencies, and resource optimization without compromising on quality.
• Monitor utilities usage (water, electricity, gas) and take corrective measures to reduce consumption where possible.

Sustainability & Environmental Impact

• Implement sustainability initiatives, focusing on reducing the environmental footprint of the F&B operations (waste management, energy conservation, and water usage).
• Ensure that waste disposal practices comply with regulatory standards and promote recycling and environmentally friendly practices.
• Explore opportunities for green certifications and sustainable practices to enhance the business's environmental profile.
• Emergency Response & Crisis Management:
• Develop and enforce emergency response protocols, ensuring a swift and effective approach in case of accidents, fires, floods, or other emergencies.
• Ensure the facility is equipped with all necessary safety equipment, including fire extinguishers, first-aid kits, and emergency signage.
• Lead emergency preparedness drills and coordinate with local authorities and emergency response teams.

Customer Experience & Staff Support

• Ensure that the facilities provide a comfortable, clean, and welcoming environment for customers, while also supporting efficient operations for staff.
• Resolve facility-related issues that impact guest experience or operational efficiency, including temperature control, seating, and cleanliness.
• Provide support to F&B staff with regard to equipment issues, space utilization, and operational concerns.

Qualification and Experiences

• Master's degree in Facilities Management, Engineering or related fields.
• Certifications in energy management or sustainability (e.g., LEED).
• At least 7-10 years of experience in facilities management or a related field, with at least 3 years in a leadership or senior management role.
• Experience managing teams, vendors, and large-scale facility operations.
• Proven track record of managing facilities in high-volume, fast-paced food service environments (e.g., restaurants, catering, or multi-location operations).
• Background in project management or overseeing major renovations and facility upgrades.
• Strong understanding of F&B-specific facilities, including kitchen equipment, refrigeration, commercial plumbing, HVAC, and electrical systems.
• Excellent leadership skills with the ability to manage, mentor, and develop a facilities team.
• Ability to communicate effectively with senior management, vendors, regulatory bodies, and F&B staff.
• Knowledge of health, safety, and sanitation standards specific to the F&B industry.
• Familiarity with OSHA regulations, food safety certifications, and fire safety protocols.
• Strong analytical and troubleshooting skills, with the ability to handle multiple tasks and priorities effectively.
• Demonstrated ability to manage complex projects, including facility upgrades, from inception to completion.
• Experience managing budgets, negotiating contracts, and driving cost-effective solutions in facilities management.
• In-depth understanding of health, safety, and environmental regulations, as well as industry best practices for facilities management.
• Ability to resolve complex facility issues in a timely and effective manner, especially in high-pressure environments.
• Meticulous in maintaining cleanliness, operational standards, and safety compliance in all aspects of the facility.
• Ability to prioritize tasks and manage multiple projects simultaneously.
• Understanding of how facility management impacts the customer experience and ability to ensure a positive environment.
• Ability to implement sustainable practices while controlling operational costs.

A Necessity, not a Luxury