Regional Restaurant Facilities Manager - East Coast

Uchi Restaurants•Miami, FL

1d•$85,000 - $100,000•Hybrid

About The Position

The Regional Facilities Manager will be the primary point of contact for all restaurant facilities needs for the East Coast market. This includes overseeing all aspects of the restaurant building systems and facilities, coordinating work with outside vendors, and communicating with restaurant managers to ensure we maintain the highest facilities standards across the entire region. Relocation may be available for qualified out-of-state candidates.

Requirements

Experience installing, repairing, and maintaining restaurant kitchen equipment, including CVAP, Combi Ovens, Fryers, Hoods, Dish Machines, and Ansul systems.
Hands on experience of building system maintenance, including HVAC, plumbing, electrical, and mechanical systems.
Familiar 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.
High drive, sense of urgency, and initiative; ability to produce results and accomplish goals in a fast-paced, changing work environment.
Ability to maintain composure and objectivity during difficult situations.
Ability to work independently and collaboratively with other departments.
Ability to prioritize, organize and manage multiple projects with sensitive deadlines and changing environment.
Must display integrity, strong work ethic, and professional demeanor.
Must be dependable and reliable. Ability to adapt with change and be flexible.
Must have and maintain reliable transportation, a valid driver's license, good driving record, and insurance coverage.
Must be able to communicate effectively with colleagues, clients, and supervisors, including via email, phone, and in-person interactions.
Ability to read, understand, and respond to written or digital documents, including emails, reports, and policies.
Detect and address workplace safety issues and adhere to safety guidelines and standards.
Lift and carry office and kitchen supplies or equipment weighing up to 50 lbs.
Adapt to a fast-paced work environment, including managing deadlines and shifting priorities.
Work collaboratively in close proximity to coworkers in shared office spaces.
Tolerate exposure to standard office, kitchen, building facility elements, such as artificial lighting, noise from equipment, or climate-controlled environments.
Understand and follow directives, policies, and workflows provided by supervisors or management.

Nice To Haves

Restaurant Facilities Management Association Certification
Demonstrated strength in technical competencies with particular strength in HVAC repair, restaurant kitchen equipment, vendor relations, and project management.
Previous experience as restaurant facilities manager a plus.

Responsibilities

Ensure adequate maintenance and operations of building HVAC, plumbing, electrical and other mechanical system(s) to ensure comfortable environment for guest and employees within Company’s safety and operational guidelines.
Coordinate with vendors and contractors for all necessary repairs, upgrades, and installations to building systems.
Develop and maintain pro-active preventative maintenance schedule for building systems to achieve target R&M budget while also ensuring operating standards are achieved.
Monthly Hood cleaning reviews to make sure we comply with local codes.
Quarterly reviews with regional managers, GM and CDC to maintain the highest standards with the complete location.
Manage the overall cleanliness, safety, and functionality of the restaurant's facilities, including 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 as needed for facilities remodels, upgrades, repairs, and ongoing maintenance.
Respond to emergency repair request from restaurant as needed to minimize downtime to the restaurant and any negative impact to the guest experience.
Maintain facilities management system (Service Channel), including vendor management and administration.
Ensure all facilities related invoices from your region are submitted on time and coded correctly each period to ensure the integrity of the company’s financial reporting.
Manage warranty repairs as necessary to ensure the company receives the intended coverage while also minimizing downtime.
Monitor expenses and identify areas for cost-saving measures without compromising safety or quality.
Collaborate with upper management to develop long-term strategies for facility improvement and capital investments.
Performs other duties as required.
Weekly walk throughs with GM, CDC, and key management to observe opportunities with building.
Monthly staff meetings to discuss all opportunities, Cap ex projects, PM follow ups, etc..
Monthly janitorial meetings to discuss opportunities with cleaning and special added projects.