Key Responsibilities:

• Maintenance Management: Oversee and manage the maintenance of all facility equipment, including production machinery, refrigeration units, HVAC systems, and sanitation systems specific to food and beverage operations.
• Preventative Maintenance: Develop and implement a preventative maintenance program tailored to the demands of food and beverage production to minimize downtime and ensure compliance with health and safety standards.
• Safety and Compliance: Ensure compliance with all food safety regulations, HACCP standards, and industry-specific safety protocols. Conduct regular safety inspections and risk assessments to maintain a safe working environment.
• Team Leadership: Lead and manage a team of maintenance technicians, providing specialized training, guidance, and performance evaluations focused on food and beverage equipment and processes.
• Budget Management: Develop and manage the maintenance budget, ensuring cost-effective solutions and timely procurement of necessary parts and materials with an emphasis on food-grade standards.
• Vendor Management: Coordinate with external vendors and contractors for specialized repairs, maintenance, and inspections of food and beverage-specific equipment.
• Documentation: Maintain accurate records of maintenance activities, equipment status, and safety inspections, ensuring all documentation meets food safety audit requirements.
• Continuous Improvement: Identify opportunities for process improvements and implement solutions to enhance operational efficiency, reliability, and food safety.

Qualifications:

• Education: Bachelor’s degree in Engineering, Facilities Management, Food Science, or a related field preferred.
• Experience: Minimum of 5 years of experience in facility maintenance management within the food and beverage industry.
• Technical Skills: Strong knowledge of mechanical, electrical, and HVAC systems, with specific experience in food and beverage production equipment. Familiarity with CMMS (Computerized Maintenance Management Systems) is a plus.
• Leadership: Proven leadership and team management skills, with the ability to motivate and develop team members.
• Problem-Solving: Excellent problem-solving skills and the ability to work under pressure in a fast-paced food production environment.
• Communication: Strong communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.