Facilities Manager

Blue Plate Catering•Chicago, IL

6d•Onsite

About The Position

We are seeking a Facilities Manager with a minimum of three years of experience in restaurant facilities, including expertise in restaurant equipment repairs. The ideal candidate is detail-oriented and highly responsive. Experience with HVAC and refrigeration maintenance is preferred.

Requirements

High school diploma required
Minimum of three years of experience in facility management, operations or project management required
Ability to demonstrate strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.
Ability to identify and resolve issues and alert leadership when needed.
Ability to function independently and intuitively in a fast-paced environment.
Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience.
Highly organized with strong attention to detail.
Demonstrated initiative; results oriented
Strong project management experience and ability to manage on-going multiple priorities.
Ability to interact with diverse groups and foster a cooperative work environment.
Ability to manage confidential information and maintain its integrity.
Strong computer skills that include proficiency with MS Office and Google applications
Comply with all safety and quality requirements while performing your job.
Provide innovative solutions to help resolve on-going breakdowns.
Local travel is required.
Ability to read, write and speak English proficiently.

Nice To Haves

bachelor’s degree in facility management or related field preferred
Experience with HVAC and refrigeration maintenance is preferred.
Proficiency in restaurant equipment repairs preferred
Bilingual skills preferred.

Responsibilities

Proactively managing all issues in relation to site occupational health & safety to minimize accidents and lost time.
Informing the General Manager on the progress of the work on all significant matters relating to or arising from the tasks and functions under your control.
Public agency documentation; including state elevator inspections, city backflows and alarm inspection certifications
Prepare and communicate emergency preparedness plans, site inspections, facility audits, work order progress reports, and other related reports
Perform daily and emergency repair and general maintenance (including but not limited to carpentry, plumbing, grease removal, cleaning and minor electrical work) of facilities and equipment (including but not limited to hot equipment, refrigeration units, compressors, fans, coils, various small parts, burners, pilots, handles, etc.) at assigned restaurant and/or office locations and make related purchases
In-house preventive maintenance practices for refrigeration. Including compressor fin cleaning and proper ventilation and manager education.
Comprehensive drain maintenance (proper screens and cleaning schedules)
Regular scheduled maintenance to improve appearance and lifespan of materials (examples-upholstery, tile and stone sealing etc.)
Sewer line maintenance – publish best management practices to minimize grease buildup in sewer line, establish and follow-through regular scheduled line jetting schedule.
Water Heater and all related items care and preventative maintenance
Proactive education and procedures to reduce repair, maintenance and operating costs
Fire sprinkler systems, dry chemical fire suppression, elevators, hood and duct cleaning, grease interception servicing, pest control, roof cleaning, window washing, carpet cleaning, and HVAC.
Through observations of routine site tours, observe and document unsafe conditions or required corrections in the venues & office space. Including slippery floors, sidewalk conditions, emergency lighting, exit lighting, exterior site lighting, stair repairs, interior lighting, carpet repairs, etc.
Publish best practices for cleaning floors to ensure the longevity of our floors and to reduce slip and falls
Manages company-defined Facility and Capital Projects (project organization, budgeting, scheduling, implementation, and completion)
Respond to maintenance requests in a timely and professional manner.
Maintain preventative maintenance checklist logs and report on daily activities.
Detect & report unsafe conditions, broken or malfunctioning equipment.
Be the single point of contact aggregating and solving all repair & maintenance requests
Ensure facility conditions are always at a high standard, including but not limited to lighting, paint, fixtures, millwork, and all areas in Blue Plate Business Units
Able to replace/clean air conditioner filters, coils, and condensate drains.
Plumbing repairs of leaks, clogs in toilets, sinks, drains and water heaters.
Electrical maintenance of lighting, switches, fans, signage, general electrical wiring, and diagnostics.
Conduct performance assessments of restaurant assets, e.g., foodservice equipment and mechanical appliances.
Regularly check to identify issues related to guest & teammate safety, litter, lighting, landscape, curb appeal, mechanical failure, or breakdowns.
Maintain exterior and interior finishes, e.g., paint, stain, millwork, tile, flooring, walls, etc.