Plan, organize, direct, control and evaluate
the operations of facility maintenance for multiple restaurant sites, ensuring
uptime, safety, and brand standards.
Develop and execute annual capital plans for
renovations, refreshes, and end‑of‑life replacements; prepare business cases,
ROI, and prioritization models.
Establish and maintain preventive maintenance
schedules and safety inspection procedures for building systems (HVAC,
electrical, plumbing, kitchen equipment, life‑safety).
Prepare and oversee the preparation of
reports/metrics (condition assessments, backlog, spend vs. budget, vendor
performance).
Plan, manage and evaluate renovation projects
to modify existing restaurant facilities (scope, schedule, budget, quality).
Lead RFP/RFQ processes; award and administer
contracts for supplies and services; coordinate landlord works where
applicable.
Oversee contractors and trades on‑site; ensure
adherence to drawings, specifications, safety requirements, and company
standards.
Coordinate permits, inspections and close‑outs;
maintain as‑builts and asset records.
Ensure compliance with provincial/municipal
building, fire, health & safety, and environmental requirements across
jurisdictions
Hire, train and supervise internal staff and/or
external service providers; promote a culture of safety and continuous
improvement.
