POSITION PURPOSE:

Responsible for the overall facilities management and condition of the restaurants in assigned region. Manages preventative maintenance, repairs, and capital projects for specified operations region, including budgets. Manages and oversees a team of outside service providers and contractors. Ensures timely and cost-effective repair and maintenance of all types of food service equipment and appliances, HVAC/refrigeration, and other equipment through outside providers.  Reviews, measures, documents, and reports on provider performance.  Routinely communicates with operations and responds to calls and acts as a resource to the field regarding repair and maintenance issues.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Plans and manages the repair and maintenance process through completion for restaurant locations within assigned region and budget, ensuring all restaurant conditions meet El Pollo Loco standards.
• Proactively identifies opportunities for improvement in the restaurants and mitigates risk of other facilities related issues.
• Uses independent discretion and judgment to create business plans for improvements or other facilities projects; collaborates cross-functionally on budgets and capital spend; collaborates cross-functionally to define the project scope and timeline.
• Creates and manages R&M and capital budgets for region. Manages contractor and service provider projects, including conducting field observations to ensure quality and timeliness of repairs or capital projects.
• Manage team of outside suppliers adequate for repair and maintenance needs, including obtaining proposals and negotiating business terms in contracts. Responsible for overall vendor relationships.
• Conduct periodic restaurant inspections to assess restaurant conditions and opportunities for improvement; analyze results and develop plan of action and preliminary scope and budget for improvements.
• Provide oversight on renovations and remodel projects within assigned region to ensure completion is satisfactory, timely and on budget.
• Administers and ensures rapid flow and completion of work orders through Service Channel.  Maintains and coordinates work orders, proposals, and invoice approval though Service Channel and approves of Repair and Maintenance/Capex expenditures within guideline limits.
• Must be willing and able to travel within California and to out-of-state restaurant locations, as needed, by car or airplane.
• Other activities, duties or responsibilities that are assigned by your supervisor or may arise from time to time.

QUALIFICATIONS – EDUCATION, EXPERIENCE, LICENSE/CERTIFICATIONS:

To perform this job successfully, an individual must be able to satisfactorily perform the essential functions of the job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions of the job. The requirements listed below are representative of the education and/or experience required.

Education:

High school diploma or GED required, AA or BA degree not required but preferred.  3 years multi-unit restaurant or retail facilities experience required, preferably with a multi-chain retailer. 

License/Certifications:                                                                         

Possess and maintain a valid driver’s license.

Knowledge, Skills, and Abilities:

• Working knowledge of electrical, HVAC, plumbing, and electrical systems.
• Demonstrated ability to act with independence and discretion in matters of significance to the company, including managing operating, maintenance, and repair expense budgets
• Proficient in Microsoft Word, Excel, and Outlook. Proficiency with Service Channel is a plus.
• Ability to effectively communicate with internal and external business partners. 
• Must possess a collaborative, responsive, customer service driven approach when addressing and/or responding to repair and maintenance challenges in the restaurant.
• Ability to work independently, prioritize and plan work assignments and work under pressure of frequent and tight deadlines.
• Adept at managing and prioritizing competing time sensitive requests while working well in a team atmosphere that may be under pressure.
• Flexibility to manage emergency after-hours calls.
• Willing to work towards and obtaining CRFP (Certified Restaurant Facilities Professional) Certification through RFMA (Restaurant Facilities Management Association).
• Must be able to travel to and visit restaurants in assigned areas.

Salary : $95,000 - $116,000