Facility Manager – Remote Regional
The Facility Manager is responsible for keeping our restaurants open, safe, clean, and operating at brand standards in the most cost-effective way possible. Our goal is simple: no restaurant down.
In this remote regional role, you will support approximately 150 restaurant locations across the Central and Eastern time zones. You will oversee vendor performance and repairs, coordinate with our technician team on emergency and technical support, manage Repairs & Maintenance (R&M) and facilities capital budgets for your territory, and lead facilities-related emergency response.
This is a home-office-based position within the assigned regional footprint. Candidates must live within 60 minutes of a major airport and be able to travel approximately 10–25%, primarily for multi-day trips requiring overnight stays, in addition to regular local driving and restaurant site visits.
This role also requires schedule flexibility, including occasional after-hours, weekend, and holiday support, as well as participation in a shared 24/7 emergency on-call rotation.
WHAT YOU’LL DORepairs & Maintenance
- Triage facilities requests through our CMMS, dispatch the appropriate vendor or coordinate with the Technician Manager, and manage work orders from initial request through invoice and accurate cost coding.
- Support critical restaurant equipment, including broilers, fryers, holding cabinets, walk-in coolers and freezers, ice machines, hoods, drive-thru systems, and POS hardware.
- Oversee repairs and maintenance involving rooftop HVAC, refrigeration, plumbing, grease interceptors, electrical systems, roofing, and lighting.
- Manage the relationship with our primary signage vendor to maintain compliance with local codes and brand standards.
Preventive Maintenance
- Manage a consistent preventive maintenance program across assigned restaurants, with an emphasis on HVAC, refrigeration, hoods, broilers, and drains.
- Lead seasonal readiness efforts, including winterization, freeze protection, snow and ice removal contracts, and spring HVAC and refrigeration start-up.
- Train restaurant managers and teams on daily and weekly equipment care that extends equipment life and reduces R&M expenses, both in person and through short video guides.
Vendors & Contractors
- Prequalify, select, negotiate with, and manage service vendors and contractors.
- Maintain backup vendors for critical trades throughout the assigned territory.
- Build and maintain a reliable multi-state vendor network.
- Audit vendor work quality, invoices, and response times and reassign work based on performance.
- Negotiate regional service agreements and competitive rates.
Budget, Data & Reporting
- Own the territory's R&M budget and facilities capital plan.
- Review and explain facilities-related expenses on restaurant P&Ls.
- Use CMMS data to monitor spending by restaurant, identify repeat equipment failures, and evaluate vendor performance.
- Evaluate and justify repair-versus-replace decisions.
- Forecast facilities capital needs approximately one year in advance.
- Provide a weekly facilities status report to facilities leadership.
Projects, Compliance & Safety
- Manage restaurant remodels, reimages, and equipment rollouts required under applicable brand standards, from initial scope and bidding through punch list and project close-out.
- Prepare restaurants for brand-standard evaluations and ensure facilities-related findings are resolved promptly.
- Maintain compliance with applicable codes and ensure preventive maintenance is completed within required timeframes.
- Coordinate with municipalities, health departments, fire marshals, and building departments across multiple markets regarding permits, inspections, and violations.
- Lead facilities response during emergencies, including power outages, floods, freezes, severe weather, property damage, and break-ins.
- Maintain required certifications, inspections, and records by jurisdiction, including fire suppression, backflow, and grease-related requirements.
- Support asset tagging and ensure asset exchanges are documented according to established procedures.
- Support reserve study site analysis across assigned locations.
- Provide coverage for other members of the facilities team as needed.
WHAT YOU’LL BRINGRequired Qualifications
- 5–7 years of facilities, property management, or mechanical service experience.
- At least 3 years of experience supporting restaurants or another multi-unit retail environment.
- At least 3 years of supervisory and/or vendor-management experience.
- Working knowledge of commercial kitchen equipment, HVAC and refrigeration, plumbing, and electrical systems.
- Experience using a CMMS platform such as OwlOps, ServiceChannel, Ecotrak, or a similar system.
- Strong Excel and reporting skills.
- Ability to read a P&L, manage budgets, and evaluate repair-versus-replace decisions.
- Strong organizational, problem-solving, and communication skills.
- Proficiency with Microsoft Word, Excel, and Outlook.
- Valid driver's license and acceptable driving record.
- Demonstrated ability to work independently while supporting teams across multiple markets and time zones by phone, email, text, and video.
- Dedicated home workspace with reliable high-speed internet.
- Ability to travel approximately 10–25%, including multi-day trips and overnight stays.
- Ability to regularly visit restaurants throughout the assigned territory.
- Residence within the assigned regional footprint and within 60 minutes of a major airport.
Preferred Qualifications
- Associate degree, trade school education, or relevant technical certification; bachelor's degree in engineering, construction management, or a related field is a plus.
- EPA Section 608 refrigerant certification.
- CRFP, CFM, FMP, PMP, or similar professional certification.
- Quick-service restaurant or multi-unit restaurant facilities experience.
- Experience navigating permitting, inspections, and building codes across multiple states.
WORKING CONDITIONS
- Ability to work in restaurant kitchens, on rooftops, in parking lots, and outdoors in varying weather conditions, including Midwest winters.
- Ability to lift and carry up to 50 pounds.
- Ability to climb ladders and stand, kneel, bend, and move around restaurant facilities for extended periods.
- Regular local driving and restaurant site visits.
- Approximately 10–25% travel, primarily consisting of multi-day trips with overnight stays.
- Flexible schedule and participation in a shared 24/7 emergency on-call rotation.
COMPENSATION & BONUS
- Base Salary: $85,000–$95,000
- Annual performance bonus opportunity of up to 6%
- Company vehicle based on availability; vehicle allowance if a company vehicle is unavailable
- Travel reimbursement
- Company phone and laptop
BENEFITS
- Medical, Dental & Vision Insurance
- Employee discount programs for eligible products and services
- Provider finder and healthcare cost-estimation resources
- Employee wellness and rewards programs
- Discounted gym membership network
- Pregnancy and family-planning resources
Pay: $85,000.00 - $95,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Life insurance
- Paid time off
- Vision insurance
Application Question(s):
- Do you have at least 3 years of experience managing service vendors or contractors for facilities repairs and maintenance, including areas such as HVAC/refrigeration, plumbing, electrical, or commercial kitchen equipment?
- Are you able to travel approximately 10–25%, including overnight stays and regular site visits?
Experience:
- Facilities restaurant or retail?: 3 years (Required)
Work Location: On the road
