Maintenance (Senior Supervisor)

Facility Maintenance and Upkeep:

· Ensure all restaurant facilities, including dining areas, kitchens, restrooms, and outdoor spaces, are well-maintained and in optimal working condition.

· Conduct regular inspections to identify maintenance needs and address them promptly.

Equipment Maintenance:

· Oversee the maintenance and repair of kitchen equipment, HVAC systems, refrigeration units, and other essential machinery.

· Implement a preventive maintenance schedule to minimize equipment downtime and extend the lifespan of assets.

Health and Safety Compliance:

· Ensure all maintenance activities comply with health and safety regulations.

· Conduct routine checks to ensure fire safety equipment, emergency exits, and safety protocols are up to date and functional.

Vendor Management:

· Coordinate with external vendors and service providers for specialized maintenance tasks and repairs.

· Negotiate contracts and manage relationships to ensure quality service and cost-efficiency.

Budget Management:

· Develop and manage the maintenance budget, ensuring cost-effective use of resources.

· Track and report on maintenance expenditures and identify opportunities for cost savings.

Staff Supervision and Training:

· Lead and supervise the maintenance team, providing guidance, support, and training.

· Foster a culture of continuous improvement and ensure team members are up-to-date with the latest maintenance practices and technologies.

Inventory Management:

· Maintain an inventory of maintenance supplies, tools, and spare parts.

· Ensure timely procurement and replenishment of necessary items to avoid disruptions.

Energy Management:

· Monitor and manage energy consumption to improve efficiency and reduce costs.

· Implement energy-saving initiatives and ensure compliance with environmental regulations.

Emergency Response:

· Develop and implement emergency response plans for maintenance-related incidents.

· Ensure the team is prepared to handle emergencies swiftly and effectively to minimize impact on operations.

Reporting and Documentation:

· Maintain accurate records of maintenance activities, repairs, and inspections.

· Provide regular reports to senior management on maintenance status, issues, and performance metrics.

Performance Metrics:

· Downtime Reduction: Measure and reduce equipment and facility downtime.

· Budget Adherence: Stay within the allocated maintenance budget.

· Compliance Rate: Maintain 100% compliance with health and safety regulations.

· Response Time: Minimize the response time for maintenance requests and Emergencies.

· Staff Training: Ensure all maintenance staff are trained and certified as required.

Key Requirements

Educational Background

· A degree or diploma in facilities management, engineering, or a related field.

· Certification in HVAC, electrical systems, plumbing, or other relevant areas is a plus.

Experience

· Proven experience in maintenance management, preferably within the hospitality or fine dining industry.

· Experience in managing a team of maintenance staff and coordinating with external vendors.

Technical Skills

· Strong knowledge of building systems, including HVAC, electrical, plumbing, and refrigeration.

· Proficiency in using maintenance management software and tools.

· Ability to read and interpret technical manuals and blueprints.

Leadership and Management Skills:

· Strong leadership abilities with experience in team management and staff development.

· Excellent organizational and time management skills.

· Ability to prioritize tasks and manage multiple projects simultaneously.

Problem-Solving Skills:

· Strong analytical and problem-solving skills.

· Ability to troubleshoot and resolve maintenance issues efficiently and effectively.

Communication Skills:

· Excellent verbal and written communication skills.

· Ability to communicate technical information to non-technical staff and management.

Attention to Detail:

· High attention to detail to ensure all maintenance activities meet the required standards.

· Commitment to maintaining the aesthetic and functional quality of the restaurant.

Health and Safety Knowledge:

· Thorough understanding of health, safety, and environmental regulations.

· Ability to implement and enforce safety protocols and procedures.

Job Type: Full-time

Pay: ₹14,538.18 - ₹40,951.70 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person