Commercial Cleaning Services Team Lead

Filta - Monroe, CT - Main St•Monroe, CT

9d•Onsite

About The Position

The basic function of the Technician position is to provide mobile fryer management services to existing and future commercial kitchen customers on an established route. The primary responsibility of the technician is to safely and efficiently operate the van, mobile filtration Unit (MFU) and related equipment.

Requirements

High School Diploma or G.E.D. required.
0 - 1 years of service related experience required.
A valid Driver’s license and good driving history
Ability to learn and to stay up to date on the latest service procedures
Ability to establish credibility and communicate effectively verbally
The ability to work independently with little supervision
Must speak fluent English
Must be able to read a map
Must be able to lift up to 75 pounds
Must have good communication skills and be able to relay information back to the main office from the field.
Must have patience and the ability to listen and respond to the concerns of customers, all in a calm and professional manner.
Must be safety conscious, organized and focused on cleanliness.

Nice To Haves

Ability to repair small motors a plus
Ability to work a flexible schedule including evenings and weekends may be required.

Responsibilities

Complete all training requirements, demonstrating proficiency in time management, account monitoring, and MFU repair and maintenance.
Maintain technical knowledge of the Filta MFU and ensure compliance with Filta franchise standards and policies.
Keep van clean, stocked, and organized, requesting supplies as needed, and practice good safety habits using provided equipment.
Follow weekly schedules and appointment times promptly, performing FiltaFry, FiltaBio, and FiltaCool services according to established procedures.
Conduct service demonstrations for customers and maintain friendly, high-quality customer service at all times.
Maintain accurate service records, submit required reports and paperwork with integrity, and report any site changes or issues to the office.
Communicate service updates and potential safety issues to kitchen staff, management, and supervisors.
Keep work areas clean and safe, immediately addressing spills and ensuring client sites are clean after each service.
Log client notes on the Kitchen poster after each visit.
Leave an invoice after each service or complete a service log for the customer’s signature.
Report any issues with Van or equipment immediately to your supervisor.
Report all Accidents and Spills to Franchise Owner immediately.