BRG Hospitality Jobs (1)

POSITION SUMMARY

The Facilities Manager oversees all building-related activities including restaurants, warehouses, and offices. Responsible for preserving the good condition of infrastructure and FFE and ensuring that facilities are safe and well-functioning.

MAJOR RESPONSIBILITIES and ESSENTIAL FUNCTIONS

• Implement policies and procedures that ensure the optimal functioning of buildings, grounds, and associated equipment.
• Monitor facility operations of all systems, including mechanical, electrical, plumbing, HVAC, safety, and waste management.
• Track work orders for quality, adherence to service standards, and budgeted guidelines.
• Plan and coordinate all installations (telecommunications, HVAC, electricity, structural, etc.) and refurbishments.
• Manage upkeep of facilities, equipment, and supplies to meet health and safety standards.
• Inspect buildings’ structures, fixtures, and furnishings to determine the need for repairs or renovations.
• Review utilities consumption and strive to minimize costs.
• Supervise facilities staff. Train staff in best practices for maintenance work, service and safety standards, and laws and regulations.
• Control activities such as parking space allocation, waste disposal, building security, etc.
• Allocate office space according to needs.
• Oversee vendors and contractors engaged for construction projects.
• Ensures that project milestones and goals are met and adhering to approved budgets.
• Negotiate and procure all related contracts such as building / refurbishment, service contractors, supply contracts, etc.

following company procurement procedures. Ensure contract work is completed (work completed, supplies received, etc.) and inspected for quality.

Follow up with post-completion punch lists, warranty work, etc.

• Keep financial and non-financial records.
• Perform analysis and forecasting for capital projects, and programs projects to fit budgetary goals and restrictions.
• Establish regular meetings with individual restaurant management.
• Establish and review restaurant-specific performance targets in guest service and financial condition, ensuring company standards in food safety,
• Work with Finance on financial management and control.
• Work with Restaurant Recruiting Manager on management of employee recruitment and hiring.
• Work with Human Resources on management of employee relations issues, benefits, etc.

QUALIFICATIONS & SPECIALIZED SKILLS

• Proven experience as a facilities manager or relevant position.
• Well-versed in technical / engineering operations and facilities management best practices.
• Education and training in facility management, engineering, business administration or relevant fields.
• Hospitality / restaurant experience a plus.
• Relevant professional qualifications (e.g., CFM) will be an advantage.
• Knowledge of basic accounting and finance principles.
• Excellent verbal and written communication skills.
• Excellent organizational and leadership skills
• At least three years’ experience in staff supervision desired.
• Knowledge of computers (MS Word, Excel).
• Must possess a valid driver’s license.
• Must be eligible to work in the United States.

PHYSICAL REQUIREMENTS

• Able to lift, push, pull and carry a minimum weight up to 50 lbs.
• Able to stand and walk for extended periods of time, up to eight hours per day.
• Able to reach above head and shoulder levels.
• Must be able to drive to various metropolitan area locations and occasionally travel out of state.

SUPERVISION

The position does have regular indirect responsibility for overseeing or supervising the work of other employees.

WORK ENVIRONMENT

• Indoor environment.
• Possible outdoor environment.
• Commercial establishments.

NOTICE

The hospitality business functions seven days a week all year long. This is a hospitality business, and a hospitable service atmosphere must always be projected.

Upon employment, all employees are required to fully comply with BRG Hospitality rules and regulations for the safe and efficient operation of restaurant facilities.

Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment.

IND1

To answer our calling to serve from our hearts every day, making the world better one plate at a time. To give of ourselves completely to our guests, and to our community, making every decision with the betterment of the guest experience, and the world, in mind.

To encourage growth from within and find like-minded partners to take the helm at our restaurants.