Regional Restaurant Facilities Manager

LORO•San Antonio, TX

About The Position

The Regional Restaurant Facilities Manager is the primary point of contact for restaurant facilities needs in the Dallas and Houston markets. The role oversees restaurant building systems and facilities, coordinates work with outside vendors, and communicates with restaurant managers to maintain high facilities standards across locations. The position is based in Dallas or Houston, Texas, and requires frequent travel to restaurants; periodic travel to other markets may also be required. Relocation may be available for qualified out-of-state candidates. The manager oversees maintenance and operation of HVAC, plumbing, electrical, mechanical, and restaurant kitchen systems; develops preventative maintenance schedules; manages vendors, repairs, upgrades, warranties, and facilities projects; and ensures restaurant spaces remain clean, safe, functional, and compliant with applicable codes and regulations. The role also maintains facilities records and invoices, monitors expenses, and works with management on long-term facility improvements and capital investments. Success is measured by restaurant manager and guest satisfaction with facilities, effectiveness as an operations partner in resolving facilities issues, and repair-and-maintenance spending relative to budget, including preventative maintenance programs.

Requirements

Experience installing, repairing, and maintaining restaurant kitchen equipment, including CVAP, combi ovens, fryers, hoods, dish machines, and Ansul systems.
Hands-on experience maintaining building HVAC, plumbing, electrical, and mechanical systems.
Familiarity with health and safety regulations and building codes.
Ability to read design and architectural plans.
Strong interpersonal, teamwork, and communication skills.
Self-starter with strong problem-solving skills and logical decision-making ability.
High drive, urgency, and initiative, with the ability to produce results in a fast-paced, changing work environment.
Ability to maintain composure and objectivity in difficult situations.
Ability to work independently and collaboratively with other departments.
Ability to prioritize, organize, and manage multiple projects with sensitive deadlines and changing priorities.
Integrity, strong work ethic, and professional demeanor.
Dependable and reliable, with the ability to adapt to change and be flexible.
Reliable transportation, a valid driver's license, a good driving record, and insurance coverage.
A combination of education, experience, and training that provides the required knowledge, skills, and abilities.
Restaurant Facilities Management Association Certification.
Demonstrated technical competency, particularly in HVAC repair, restaurant kitchen equipment, vendor relations, and project management.
Ability to communicate effectively with colleagues, clients, and supervisors by email, phone, and in person.
Ability to read, understand, and respond to written or digital documents, including emails, reports, and policies.
Ability to detect and address workplace safety issues and follow safety guidelines and standards.
Ability to lift and carry office and kitchen supplies or equipment weighing up to 50 pounds.
Ability to adapt to a fast-paced work environment, manage deadlines, and handle shifting priorities.
Ability to work collaboratively in close proximity to coworkers in shared office spaces.
Ability to tolerate standard office, kitchen, and building facility conditions, including artificial lighting, equipment noise, and climate-controlled environments.
Ability to understand and follow directives, policies, and workflows provided by supervisors or management.

Nice To Haves

Previous experience as a restaurant facilities manager.

Responsibilities

Ensure adequate maintenance and operation of building HVAC, plumbing, electrical, and other mechanical systems to provide a comfortable environment for guests and employees within company safety and operational guidelines.
Coordinate with vendors and contractors for repairs, upgrades, and installations to building systems.
Develop and maintain proactive preventative maintenance schedules that support repair-and-maintenance budget targets and operating standards.
Review monthly hood cleaning to ensure compliance with local codes.
Conduct quarterly reviews with regional managers, general managers, and CDCs to maintain location standards.
Manage cleanliness, safety, and functionality across front of house, back of house, storage, restrooms, landscaping, and parking lots.
Ensure compliance with health and safety regulations, building codes, and other applicable standards.
Provide hands-on project management for facilities remodels, upgrades, repairs, and ongoing maintenance as needed.
Respond to restaurant emergency repair requests to minimize downtime and negative effects on the guest experience.
Maintain the facilities management system, Res Q.
Submit facilities invoices for the region on time and code them correctly each period.
Manage warranty repairs to secure intended coverage and minimize downtime.
Monitor expenses and identify cost-saving measures without compromising safety or quality.
Collaborate with upper management on long-term facility improvement strategies and capital investments.
Conduct weekly walkthroughs with general managers, CDCs, and key management to identify building opportunities.
Hold monthly staff meetings to discuss opportunities, capital expenditure projects, and preventative maintenance follow-ups.
Hold monthly night cleaner meetings to discuss cleaning opportunities and special projects.
Perform other duties as required.