Job Overview:
The Maintenance Manager is responsible for overseeing preventive and breakdown maintenance across all restaurant outlets, ensuring smooth operations, safety compliance, and cost-effective facility management.
Key Responsibilities:
Restaurant Branches
- Ensure smooth functioning of all civil, MEP, HVAC, plumbing, and kitchen equipment across outlets.
- Implement preventive maintenance schedules to minimize breakdowns and downtime.
- Respond to emergency maintenance issues and coordinate immediate corrective action.
- Conduct regular outlet inspections to ensure safety, hygiene, and brand standards.
- Coordinate with outlet managers for timely issue resolution and maintenance planning.
Corporate Office
- Maintain office infrastructure including electrical systems, HVAC, plumbing, and civil works.
- Ensure uninterrupted support services such as power backup, internet rooms, and access control systems.
- Manage vendors, AMCs, and maintenance contracts for Head Office facilities.
- Maintain documentation, reports, budgets, and compliance records.
Central Kitchen / Commissary
- Oversee maintenance of production equipment, refrigeration, cold rooms, exhaust systems, and utilities.
- Ensure compliance with food safety, hygiene, and statutory requirements.
- Coordinate preventive maintenance to avoid production disruptions.
- Support equipment installation, layout changes, and capacity expansion.
Vendor & Team Management
- Lead in-house maintenance teams and supervise external contractors.
- Evaluate vendor performance and ensure SLA adherence.
- Control maintenance costs and optimize resource utilization.
QUALIFICATIONS
- Diploma or Bachelor’s degree in Engineering (Mechanical / Electrical / Civil preferred).
- 5–8 years of maintenance experience in restaurant chains, QSR, hospitality, retail, or food production facilities.
- Hands-on knowledge of kitchen equipment, HVAC, refrigeration, electrical, plumbing, and civil maintenance.
- Experience managing multiple locations (branches, central kitchen, head office).
- Strong vendor, AMC, and contractor management experience.
- Working knowledge of food safety, hygiene, fire & safety, and local statutory compliance.
- Ability to handle emergency breakdowns and work flexible hours when required.
- Proficient in maintenance reporting, budgeting, and basic MS Office tools.
