Facility Technician

The Facilities Operations Supervisor is responsible for managing the day-to-day facilities functions of a restaurant branch during their assigned shift. This role ensures smooth startup and shutdown procedures, adherence to standard operating procedures (SOPs), effective coordination with vendors, timely troubleshooting of equipment, continuous monitoring of critical systems, and accurate documentation and reporting. The ultimate goal is to maintain operational excellence while providing a safe and hygienic working environment.

Key Responsibilities

- Oversee all facility-related startup and shutdown activities at the beginning and end of each shift, ensuring that kitchen, dining, storage, and utility areas are fully operational at shift start and securely closed at shift end.

- Coordinate with external service vendors including maintenance, cleaning, and pest control teams. Monitor vendor performance against agreed service level agreements (SLAs) and report any deviations promptly.

- Continuously monitor critical systems such as HVAC, electrical, plumbing, refrigeration, and lighting throughout the shift. Identify and address any irregularities immediately to prevent operational disruptions.

- Maintain detailed and accurate logs of inspections, maintenance tasks, incidents, and vendor visits. Ensure all maintenance and repair records comply with company standards.

- Enforce strict compliance with company SOPs related to safety, hygiene, and maintenance. Conduct regular checks and provide constructive feedback to improve processes.

- Conduct both scheduled and unscheduled line walks across kitchen, dining, storage, and utility areas to detect facility issues. Escalate concerns and follow up to ensure corrective actions are completed.

- Manage the facility issue ticketing system by creating, updating, and closing tickets as needed. Prepare and submit daily shift reports to the Area Facilities Manager, summarizing activities, incidents, and completed work.

- Perform troubleshooting and repairs on electrical, mechanical, plumbing systems, and kitchen equipment to ensure uninterrupted restaurant operations.

Required Qualifications

- Diploma of Associate Engineering (DAE) in Electrical, Mechanical, or a related technical field.

- A minimum of 4 to 5 years of hands-on experience in facilities operations within the restaurant or food service industry.

- Proven ability to diagnose and resolve technical faults in HVAC, electrical, and food service equipment.

- Strong troubleshooting skills to quickly identify and fix issues, minimizing downtime.

- Solid knowledge of restaurant facility systems including HVAC, electrical, plumbing, and kitchen equipment.

- Effective coordination and communication skills to liaise with vendors and internal teams.

- Familiarity with SOPs governing safety, hygiene, and maintenance in a food service environment.

- Proficient in basic computer applications such as Excel, ticketing software, and email.

- Ability to make quick decisions and solve problems efficiently.

- Flexibility to work various shifts, including weekends and holidays, based on branch operational requirements.

This position offers the opportunity to play a critical role in maintaining the operational integrity and safety of a busy restaurant environment. Candidates with a technical background and strong problem-solving abilities will thrive in this dynamic role.