Facilities Director

The Facilities Director serves as the Operator’s primary leader responsible for all aspects of equipment and facilities maintenance and stewardship. The Facilities Director works closely with other Directors to execute the Create RAVING Fans strategy and ensure the business vision and goals of the Operator are met. The Facilities Director is a results-driven, forward-thinking partner, demonstrating visionary leadership, and ensuring the overall effort of the Managers, Team Leaders, and Team Members to achieve the business goals.

The Facilities Director’s first responsibility is to the Operator: to ensure Chick-fil-A Farmington’s equipment is in full working condition to support restaurant operations; to ensure the restaurant building and property are properly maintained and in excellent condition; and to ensure all equipment maintenance procedures are scheduled and completed on time by competent technicians, fostering a culture of service, stewardship, and ownership in the restaurant. The Facilities Director must maintain proper levels of communication and rapport between other leaders and restaurant team members.

The Facilities Director must ensure the relationship among the various teams is healthy and strong. Partnering with the Operator to protect the safety and security of the restaurant. The Facilities Director must fully understand the risks facing the business and be passionate about implementing policies, providing necessary communication, and taking immediate steps to protect Chick-fil-A Farmington.

General Duties and Responsibilities:

• Create, with the Operator, the long-term vision for growth and profitability
• Lead and oversee the coordination of all aspects of restaurant maintenance and repair
• Ensure the highest level of guest safety and satisfaction
• Ensure Team Member safety at all times
• Engage in immediate problem resolution and short-term plans to correct critical issues
• Drive financial performance and provide feedback to leadership; suggest operational actions required to achieve financial goals
• Drive continuous improvement
• Partner with the other Directors to ensure cleaning and maintenance schedules are completed on time, and equipment status is well-known and understood
• Partner with the Training Director to ensure equipment cleaning and maintenance procedures are properly executed by knowledgeable technicians
• Promote unity among team members and leadership through effective and timely communication of vision, goals, events, and key elements of restaurant operations
• Maintain healthy working relationships with all levels of leadership
• Coach and mentor Team Members and Leaders on proper care, process changes, best practices, and restaurant efficiency
• Monitor @Chick-fil-A for announcements and best practices; implement both when appropriate
• Maintain PIC Demonstration of Knowledge certification

Specific Duties and Responsibilities:

• Ensure all FOH and BOH equipment is in proper working order
• Create, maintain, and monitor a comprehensive cleaning and maintenance plan
• Maintain the restaurant Maintenance Binder and records
• Schedule and conduct boil-outs of Henny Penny open and pressure fryers as needed
• Schedule periodic equipment inspections and deep cleaning
• Create and/or approve all weekly (and above) cleaning and maintenance plans
• Arrange and manage warranty and non-warranty repairs to equipment as required
• Ensure equipment warranty is not voided by Team Member actions
• Conduct, assign, and/or oversee all maintenance actions in the restaurant
• Recruit, train, and supervise Restaurant Maintenance Technicians (2-3)
• Ensure the Restaurant exterior, parking lot, and landscaping are clean and properly maintained.
• Clean windows, power-wash, pull weeds, trim hedges, and maintain irrigation system as needed.
• Maintain door sweeps, door hydraulics, floor drains, fly prevention equipment, and paint when appropriate.
• Clean HVAC/Exhaust units and work with vendors on properly maintaining working conditions.
• Manage and oversee the Restaurant Safety Program per requirements
• Ensure all fire and safety equipment is working properly and used correctly
• Work with all vendors to ensure proper certification and licensing is up to date
• Conduct Safety meetings as required
• Ensure Restaurant security systems are fully operational and properly operated
• Ensure Restaurant security procedures and protocols are properly executed
• Maintain accurate equipment references and call lists for on-duty leaders
• Liaison with external contractors as necessary for restaurant cleaning and maintenance
• Be able to handle basic repairs and use tools as needed for diagnosis, maintenance, repair, and replacement.
• Able to lift up to 40 lbs.
• Possess the skills for problem-solving, “outside the box” thinking, organization, ability to work independently, and holding themselves to high standards of professionalism and teamwork.
• Able to learn new equipment, stay up to date on S.O.P., read manuals, and schematics, and develop a Rolodex of resources and manufacturers who to call list.
• A primary goal of this position is to reduce costs and increase productivity by maintaining a well-run restaurant. Must appreciate cost and time efficiency when performing job duties.

Additional Duties and Responsibilities:

• Maintain oversight and control of all restaurant inventory and supplies as it pertains to facilities
• Ensure inventory, supplies, and spare parts are organized and properly stocked
• Authorize purchases as required for supplies and parts
• Help to maintain off-site office, tenant space, and storage units.