Maintenance Manager

Papa Johns•QCC AZ, AZ

14d

About The Position

The Maintenance Manager leads the maintenance organization at a Papa John’s Quality Control Center to maximize equipment reliability, protect employee and food safety, and support consistent product quality and dependable production. The role builds a capable, accountable team and a disciplined maintenance program that supports site readiness for BRCGS Global Standard Food Safety certification and ongoing compliance. The manager leads maintenance team leads, technicians, and the maintenance planner; owns preventive, predictive, and corrective maintenance programs; and maintains accurate assets, schedules, work orders, equipment histories, and backlogs in the CMMS. The position coordinates maintenance activities with Production, Sanitation, and Quality Assurance, verifies repair quality, and investigates recurring failures. The role partners with Quality Assurance, Sanitation, and Operations on food safety, engineering controls, audit readiness, contamination prevention, hygienic design, calibration, and post-maintenance clearance. It enforces safe work practices, oversees facility systems and contractors, manages maintenance spending and spare parts, and develops restoration plans and capital recommendations. The manager reports maintenance results and risks to site leadership and supports continuous improvement.

Requirements

High school diploma or equivalent, with technical training or equivalent practical experience in industrial maintenance.
At least five years of progressive industrial maintenance experience, including at least two years leading technicians or maintenance teams in a manufacturing environment.
Food or beverage manufacturing experience and practical knowledge of GMPs, sanitation, contamination prevention, and maintenance documentation.
Working knowledge of mechanical and electrical systems, motor controls, VFDs, PLC troubleshooting, conveyors, pumps, bearings, pneumatics, and hydraulics.
Ability to read electrical and mechanical drawings.
Experience using a CMMS to manage PMs, work orders, maintenance history, backlog, and performance measures.
Demonstrated ability to coach employees, coordinate multiple departments, investigate failures, manage priorities and costs, and maintain accurate records.

Responsibilities

Set shift responsibilities, equipment ownership, work priorities, and performance expectations; provide technicians with the tools, parts, procedures, and support needed to complete work correctly.
Coach team leads and technicians, address performance concerns, support hiring, and maintain effective staffing coverage for production and planned maintenance.
Establish skills assessments and individual training plans, verify demonstrated competence, and support progression in mechanical, electrical, controls, and food safety skills.
Review shift passdowns, assign owners and due dates, communicate outstanding risks, and verify follow-up is completed.
Own preventive, predictive, and corrective maintenance programs for plant, processing, utility, and mobile equipment, prioritizing work by safety, food safety, equipment criticality, and production impact.
Maintain accurate asset structures, maintenance schedules, equipment histories, and backlogs in the CMMS; review preventive maintenance effectiveness after repairs, failures, and equipment changes.
Ensure timely and complete documentation of planned and unplanned maintenance in work orders, including findings, actions, parts, labor, downtime, and follow-up needs.
Coordinate maintenance windows with Production, Sanitation, and Quality Assurance; verify work quality and equipment condition, investigate repeat failures, and confirm corrective actions prevent recurrence.
Partner with Quality Assurance, Sanitation, and Operations to implement the food safety plan and maintain engineering controls; represent maintenance during certification preparation, inspections, and audits.
Maintain documented, risk-based equipment deterioration inspections and address contamination risks such as worn belts, damaged screens, loose fasteners, seals, and guards.
Control temporary repairs through documented assessment, authorization, monitoring, and deadlines for permanent correction; escalate overdue or ineffective repairs.
Protect ingredients, exposed product, packaging, and food contact surfaces during maintenance, and control tools, removed parts, metal fragments, lubricants, chemicals, and engineering debris.
Ensure authorized personnel complete documented post-maintenance hygiene clearance and inspection before equipment returns to operation; coordinate cleaning, sanitation, and verification.
Use suitable maintenance parts and materials, including food-grade lubricants and materials with known allergen status where product-contact risks require them; maintain approved specifications and supporting records.
Review equipment purchases, modifications, and installations for hygienic design, cleanability, maintenance access, and food contact suitability; document commissioning and update PMs, drawings, procedures, and training before release.
Support calibration and verification programs for weighing, temperature, detection, and other critical devices, while following required authorization, testing, and release procedures for food safety controls.
Maintain audit-ready records, complete corrective actions with root cause analysis and effectiveness checks, and immediately escalate conditions that may affect product safety, quality, or legality.
Enforce site safety procedures for hazardous energy control, machine guarding, electrical safety, hot work, contractor permits, and other applicable safe work practices; verify personnel are trained and authorized.
Maintain facility systems, including silo and ingredient delivery, mixing, conveying, tray washing, compressed air, refrigeration, HVAC, utilities, docks, doors, drainage, and safety equipment.
Direct contractor work, verify qualifications and site induction, and coordinate safe execution, contamination controls, work acceptance, and required documentation.
Stop or restrict unsafe equipment operation and immediately escalate food safety concerns; follow authorized processes for equipment restart and product disposition.
Manage maintenance spending, labor, overtime, service agreements, and spare parts inventory within approved authority; maintain critical spares and address obsolete components and supply risks.
Develop equipment restoration plans and capital recommendations based on condition, risk, reliability, and lifecycle cost; manage assigned projects through safe installation and acceptance.
Report maintenance results and risks to site leadership; use CMMS and validated production data to identify losses, improve work planning, and share effective practices across QCCs.