Facilities Maintenance Manager

POSITION SUMMARY

The Manager Regional Facilities Maintenance is responsible for supporting CKE brands within a company region: Southern California or Southeastern U.S. This role, leveraging Computerized Maintenance Management System (CMMS) software, is responsible for the overall management, repair and maintenance of the restaurants within the assigned territory, ensuring their proper functionality, safety, and efficient operation, including preventative maintenance, reactive maintenance requests, and capital projects to ensure safe and well-maintained restaurants to CKE standards.

ESSENTIAL FUNCTIONS

May perform any or all of the following duties in the typical territory of 50 – 85 Company restaurants:

• Provide direction and supervision to facility technicians and/or outside vendors within assigned area
  • Monitor work completed; follow up with restaurant locations and facility technicians/vendors to ensure work is completed on a timely basis and meets Company standards and
  • Reconcile weekly service invoices completed by facility technicians, including billed time vs. time worked, efficiency of work completed, parts ordered vs. inventory kept in service vehicle, scope of repairs and restaurant equipment history, conditions of restaurant locations, and recurrence of similar issues
  • Oversee and monitor the preventative maintenance scope of work performed by facility technicians and/or outside vendors. Review and approve outside service invoices for work performed.
• Responsible for the oversight of the building and facilities' general condition and ensuring the restaurant equipment is repaired in a timely manner within the assigned
  • Conduct site visits with outside vendors and/or multi-unit managers to proactively resolve facility issues. Develop an action plan to maintain facilities cost-effectively and support restaurant operations. Identify and initiate training for Operations as
  • Evaluate and develop solutions to any areas of concern, recurring issues, and maintain smooth, streamlined service in the most cost-effective manner possible. Measure operations against department budgets and objectives, and measure results of department at restaurant level against associated restaurant level P&L. Oversight of annual expense budget of $2.5M - $4M.
  • Responsible for involvement and decision-making for replacement or major repairs of equipment
  • Work with the Construction department on remodel projects as
• Responsible for recommending, planning, and executing the capital maintenance projects for the assigned territory within an annual budget allocation of $1.25M - $2.5M.
• Coordinates with store operations, outside contractors, public agencies, and internal staff to complete repairs/projects on time and within budget
• Handles equipment tests/rollouts, ADA upgrades, and special projects as needed
• Responsible for selection, interviewing, and hiring new department personnel, and to follow all Company standards regarding personnel orientation, paperwork, and reporting. Manage departmental personnel to ensure efficient, effective departmental performance. This includes training, development, performance measurements, and performance management
• Has direct involvement in decisions regarding vendors and contract negotiations for services within assigned territory (non-national contracts) and is responsible for maintaining good compliant relationships with vendors and following up with services provided
• Provides guidance and problem-solving for franchisees
• Consistently exercises independent judgment and discretion in matters of significance.
• Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements

POSITION QUALIFICATIONS/CORE COMPETENCIES

• Must possess a minimum of five (5) years of any combination of experience and/or education that demonstrates a commanding knowledge of Quick-Service Restaurant Facilities
• Working knowledge of building components, mechanical, electrical, and plumbing systems, including knowledge of various codes, health department, and ADA requirements.
• High School Diploma or GED
• Must have a valid Driver’s License and an acceptable DMV Report
• Must have strong project management skills
• Must have the ability to work with minimal supervision; be a self-starter and team player
• Demonstrates excellent oral and written communication skills; communicates effectively with various contacts (internal and external).
• Must have a good knowledge of Microsoft Office including Word, Excel, Teams, and Outlook
• Must have the ability to use technology, including facilities-based technology, office technology, computerized maintenance management systems (CMMS), GPS systems, HVAC monitoring systems, and smart building technology, which are crucial to job success and effectively managing our multi-site business.
• Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results
• Must have a strong work ethic and a high level of confidentiality to ensure proper handling of sensitive information

WORK ENVIRONMENT

• Restaurant Field environment: fast-paced, high volume of activity, and a deadline-driven environment.
• Work from home office, company vehicle, and restaurant sites. Some night/weekend work is expected and on-call for emergencies 24/7.
• Restaurant visits 2-4 days per week are expected. Damp, hot, cold, and humid conditions will be encountered.

PHYSICAL DEMANDS

• Sitting/driving for extended periods of time, using the telephone, typing, and/or operating a computer/tablet and/or mouse
• When in the field, evaluating/troubleshooting operating equipment, using ladders, accessing roofs, and cooler/freezers at freezing temperatures.
• Travels as needed, approximately fifteen (15) to twenty-five (25)%

THE COMPANY RETAINS THE RIGHT TO CHANGE OR ASSIGN OTHER DUTIES TO THIS POSITION AS DEEMED APPROPRIATE WITH OR WITHOUT NOTICE.