The Regional Facilities Project Manager, under the supervision of the Sr. Director of Facilities, is responsible for ensuring that multiple facilities have their physical structure and operating equipment maintained and repaired in a timely and cost efficient manner. Manage construction vendors who perform remodeling, maintenance service, and repairs in the areas of plumbing, carpentry, painting, plastering, machine servicing, janitorial, general grounds, heating, ventilation, air conditioning, security, and electrical systems.
Travel, including overnight stays may be required up to 50% of the time.
Essential Functions and Responsibilities:
Works directly with Sr. Director of Facilities and outside contractor/vendor partners to execute FOH & BOH restaurant remodels and resolve any complex facility issues reported by Restaurant Managers, Regional Managers, Directors, or Executive Management.
Oversee construction and renovation of existing restaurants, manage relationships with contractors, designers, expeditors and facility vendors.
Maintain facility project timelines and budgets. Ensure all work is per plan, compliant, inspected and signed off.
Organize and facilitate all owner deliverables for facility projects.
Performs equipment repair vs. replacement analysis and recommends most cost effective, efficient and expeditious solution.
Conducts quarterly visits (or more depending on need) to each unit within area of responsibility to perform walk through with GM to proactively identify maintenance issues.
Performs bi-annual facilities assessments. Documents and reports findings, addresses maintenance concerns not previously corrected.
Conducts facility training days with GMs in their respective areas.
Develops and implements preventative maintenance programs for all major systems in Restaurant facilities across the Country. Follows up on preventive maintenance activities. Ensure all preventative maintenance agreements are current.
Coordinates program specifications, requirements for proposals, contracts, and associated documents.
Maintains integrity of all vendor documents including but not limited to Certificates of Insurance and Licenses.
Acts as the single point of contact for all facility issues experienced in their assigned restaurants that are not handled routinely through the use of work order management system.
Maintains and monitors the work order management system on a daily basis. Identify areas without qualified, approved vendors and solicit and qualify new vendors for all major trades.
Oversees and directs maintenance personnel and workers engaged in equipment installation, facilities equipment repair, and preventive maintenance.
Other duties as assigned.
Excellent verbal and written communication skills.
Ability to speak effectively before groups of customers or employees of organizations.
Ability to read and interpret documents such as; construction drawings, code, safety rules, operating and maintenance instructions and procedure manuals.
Ability to write routine reports and correspondence. Intermediate Microsoft Suite computer skills required. (Word, Excel, PowerPoint, Project, etc.).
Working knowledge of Service Channel strongly preferred.
Bachelor's degree in Construction Management, Architecture, Engineering or a related field, preferred.
A minimum of five (5) years' experience required.
Any equivalent combination of education and experience may also be considered.
Help us improve CareerBuilder by providing feedback about this job:
Report this job
Report this Job
Once a job has been reported, we will investigate it further. If you require a response, submit your question or concern to ourTrust and Site Security Team
Job ID: 2019-15451
privacy and protection,
when applying to a job online, never give your social security number to a prospective employer, provide credit card or bank account information, or perform any sort of monetary transaction.Learn more.
By applying to a job using CareerBuilder you are agreeing to comply with and be subject to the CareerBuilder
Terms and Conditions
for use of our website. To use our website, you must agree with the
Terms and Conditions
and both meet and comply with their provisions.
The first of its kind. And still the finest.
When the first Benihana opened in 1964, American diners were unfamiliar with the elegance and intricacies of Japanese cuisine. The very thought of having a chef prepare a meal right at your table was completely unheard of. And the idea that exotic Japanese dishes could be blended with a dazzling chef performance was a radical one but it was one that became Benihanas recipe for success, with more than 100 million meals served since 1964.
From our beginnings as a family business on the streets of New York, to our worldwide growth and international recognition as a cultural icon, Benihanas success continues to be a result of our relationships with our guests, investors and employees.