Senior Manager, Facilities Management

POSITION : SENIOR MANAGER, FACILITIES MANAGEMENT REPORTS TO : VP, DESIGN & BUILD & MAINTENANCE SUPERVISE : EXECUTIVE, ASSISTANT MANAGER, MANAGER PURPOSE / OBJECTIVE (OF THIS POSITION): To oversee and manage the day-to-day operations of our facilities. This leadership role involves strategic planning, ensuring the maintenance and safety of outlets, managing vendor relationships, overseeing staff, and ensuring compliance with all relevant regulations and standards. The Senior Facilities Manager will collaborate with various departments and contribute to creating a productiveand safe work environment. JOB RESPONSIBILITIES : Part 1 Primary roles of the job which are measurable and may be used as part of OKRs. Facilities Operations & Maintenance: Oversee the day-to-day operations and maintenance of all F&B facilities, including front-of-house dining areas, bar area, storage spaces, and back of house. Ensure that all facilities comply with local health, safety, and sanitation standards relevant to the F&B industry: Develop and enforce preventive maintenance programs for critical kitchen equipment, refrigeration, HVAC, plumbing, and electrical systems. Vendor & Contractor Management: Manage relationships with external contractors, service providers, and suppliers for maintenance, repair, and renovation services. Negotiate service contracts for cleaning & servicing, repair & replacement and specialized equipment servicing. Ensure quality control and adherence to agreed-upon service levels with all vendors. Health & Safety Compliance: Maintain compliance with food safety regulations, local health codes, and environmental guidelines. Regularly inspect bar area and dining areas to ensure cleanliness, food safety, and employee safety standards are met. Lead safety training programs and maintain emergency response plans, including fire drills, first-aid procedures, and disaster recovery. Facility Design & Space Planning: Collaborate with senior management to optimize the use of space, ensuring a functional and aesthetically pleasing environment for both staff and customers. Oversee any remodeling or upgrade projects, ensuring they meet budget, quality, and timeline goals. Equipment Management: Ensure all kitchen and operational equipment is regularly maintained, serviced, and repaired to minimize downtime. Track inventory of equipment and furnishings, ensuring that all equipment complies with safety standards and F&B industry requirements. Recommend and oversee the purchase of new equipment to improve efficiency and enhance service. Budget & Cost Management: Develop and manage the facilities budget, including all maintenance, utilities, and capital improvement projects. Identify opportunities for cost savings, energy efficiencies, and resource optimization without compromising on quality. Monitor utilities usage (water, electricity, gas) and take corrective measures to reduce consumption where…