Director of Facilities and Construction

The company•Pittsburgh, PA

4d•Hybrid

About The Position

Join Primanti Brothers®, a Pittsburgh institution founded in 1933, known for its bold culinary ideas and now expanding across four states. We are seeking a passionate individual to join our team, focusing on people, performance, and preserving our iconic brand while driving it forward. Our Core Values of Fanatical, Greater Together, and Building on Tradition guide our daily operations and growth. We offer competitive salaries, comprehensive healthcare benefits, 401K with company match, a fun work environment, free food, company-paid parking, and opportunities for career growth.

Requirements

5-7+ years of progressive experience in multi-unit restaurant, hospitality, or retail facilities management, construction, or a related field.
Experience managing multiple restaurant locations, new construction, remodel programs, or capital programs.
Demonstrated experience managing budgets, contractors, vendors, and capital expenditures.
Strong understanding of commercial construction, life safety and building systems, commercial kitchen equipment and refrigeration, and restaurant facility operations.
Strong project management and organizational skills.
Demonstrated ability to manage multiple projects and competing priorities.
Excellent communication, negotiation, and problem-solving skills.
Ability to travel regularly to restaurant locations, construction sites, and new restaurant openings as needed.

Nice To Haves

Experience supporting a growing restaurant portfolio, including company-operated and franchise locations.
Experience managing new restaurant development, conversion, and remodel programs from site to opening.
Construction management, project management, engineering, or facilities-related certifications.
Experience with facilities management software, project management systems, and computerized maintenance management systems (CMMS) in a multi-unit restaurant environment.
Experience developing multi-year capital and remodel plans across a restaurant portfolio.
ServSafe Food Safety Certification

Responsibilities

Develop and execute a comprehensive facilities management strategy across all restaurant locations and support facilities.
Establish and maintain preventive and reactive maintenance programs to ensure restaurants are operational, clean, and fully functional.
Oversee various building systems including HVAC, plumbing, electrical, roofing, fire/life safety, refrigeration, kitchen equipment, and more.
Establish standards and procedures for restaurant inspections, maintenance, repairs, and 24/7 emergency response.
Monitor facility conditions to identify cost reduction opportunities and improve equipment reliability.
Develop long-term kitchen equipment replacement and capital planning strategies.
Partner with Restaurant Operations to schedule maintenance and project work to minimize disruption.
Monitor restaurant work orders and approve expenses in the CMMS, prioritizing critical issues.
Support operations by training General Managers and restaurant teams on basic building and kitchen systems.
Lead the planning and execution of new restaurant builds, conversions, remodels, refreshes, and other capital projects.
Develop project scopes, budgets, schedules, timelines, and performance expectations.
Coordinate with architects, engineers, contractors, subcontractors, and vendors.
Manage projects from site evaluation and design through opening.
Review construction drawings, equipment schedules, specifications, bids, proposals, and change orders.
Ensure projects are completed according to approved plans, specifications, budgets, and schedules.
Identify and resolve construction issues, permitting delays, cost overruns, and quality concerns.
Establish project reporting and provide regular updates to senior leadership.
Develop and manage annual facilities, maintenance, and capital expenditure budgets.
Monitor project and facility spending against approved budgets.
Evaluate capital investments and provide recommendations.
Negotiate contracts, pricing, and service agreements with contractors, suppliers, and vendors.
Review invoices and approve expenditures.
Identify opportunities for cost savings.
Establish and maintain a qualified network of contractors, service providers, and vendors.
Solicit and evaluate bids and proposals.
Negotiate contracts and service agreements.
Establish service-level expectations and performance standards.
Monitor contractor performance, quality, responsiveness, and cost.
Ensure appropriate insurance, licensing, certifications, and documentation are maintained.
Develop strategic vendor partnerships.
Ensure restaurants comply with applicable building, fire/life safety, health department, food safety, environmental, and accessibility regulations.
Partner with Risk Management, Operations, and Human Resources on safety and compliance matters.
Maintain appropriate documentation for inspections, permits, licenses, warranties, and certifications.
Support emergency preparedness and business continuity initiatives.
Investigate facility-related incidents and develop corrective action plans.
Ensure construction projects adhere to safety requirements and food safety protocols.
Develop and monitor preventive maintenance schedules for all restaurants.
Establish standards for kitchen and building equipment maintenance, repair, and replacement.
Monitor equipment and facility performance to identify recurring issues.
Maintain accurate records of restaurant assets, equipment, warranties, and service agreements.
Develop replacement schedules based on equipment age, condition, and life-cycle cost.
Partner with Restaurant Operations and field leadership to prioritize facility needs.
Collaborate with Finance on capital planning, forecasting, budgeting, and financial reporting.
Collaborate with Executive Leadership to develop long-term facilities and capital strategies.
Communicate project status, risks, budgets, and recommendations clearly to stakeholders.
Establish clear goals, priorities, performance expectations, and accountability measures.
Create a culture of safety, accountability, responsiveness, and continuous improvement.
Establish appropriate service-level expectations and key performance indicators for the department.
Provide leadership and guidance during high-priority restaurant emergencies and critical projects.