Job Description: Maintenance Supervisor

Position Summary

Key Responsibilities

Preventive & Corrective Maintenance

• Develop and implement preventive maintenance schedules for all restaurant equipment and facilities.
• Conduct routine inspections of kitchen equipment, HVAC systems, electrical systems, plumbing, refrigeration units, generators, and furniture.
• Ensure timely repair of breakdowns to minimize operational disruptions.
• Monitor equipment performance and recommend replacement or upgrades when necessary.

Outlet Support

• Respond promptly to maintenance requests from outlet managers.
• Prioritize maintenance tasks based on operational impact and urgency.
• Ensure all outlets remain guest-ready and compliant with company standards.

Team Management

• Supervise maintenance technicians and support staff.
• Allocate daily work assignments and monitor completion.
• Train team members on maintenance procedures, safety standards, and equipment handling.
• Conduct regular performance evaluations and coaching sessions.

Vendor & Contractor Management

• Coordinate with external vendors, contractors, and service providers.
• Obtain quotations and negotiate costs for repairs and maintenance projects.
• Monitor vendor performance and ensure quality workmanship.
• Verify completion of work before approving invoices.

Safety & Compliance

• Ensure compliance with health, safety, fire, and local regulatory requirements.
• Conduct regular safety audits and risk assessments.
• Maintain records of certifications, service reports, and statutory inspections.
• Ensure all emergency equipment remains functional and properly maintained.

Inventory & Budget Control

• Maintain inventory of spare parts, tools, and maintenance supplies.
• Monitor maintenance expenses and ensure adherence to approved budgets.
• Identify cost-saving opportunities through preventive maintenance and vendor management.
• Maintain accurate maintenance records and reports.

Projects & Renovations

• Assist in outlet renovations, new store openings, and equipment installations.
• Coordinate project timelines with operations teams to minimize business disruptions.
• Ensure projects are completed within budget and quality standards.

Key Performance Indicators (KPIs)

• Equipment uptime percentage.
• Preventive maintenance compliance rate.
• Average response and resolution time for maintenance issues.
• Maintenance cost control against budget.
• Outlet audit and compliance scores.
• Reduction in recurring equipment failures.
• Safety and regulatory compliance performance.

Qualifications & Experience

Education

• Diploma or Bachelor's Degree in Mechanical Engineering, Electrical Engineering, Facilities Management, or a related field.

Experience

• 3–5 years of maintenance experience in restaurants, hospitality, retail, QSR, hotels, or facility management.
• Minimum 1–2 years in a supervisory role preferred.

Technical Skills

• Strong knowledge of kitchen equipment, refrigeration systems, HVAC, electrical and plumbing systems.
• Ability to read technical drawings and maintenance manuals.
• Proficiency in maintenance planning and reporting.
• Familiarity with safety and compliance standards.

Competencies

• Leadership and team management.
• Problem-solving and troubleshooting.
• Time management and prioritization.
• Vendor negotiation and relationship management.
• Attention to detail.
• Cost-conscious decision making.
• Strong communication and coordination skills.

Working Conditions

• Requires travel between restaurant outlets.
• May involve emergency call-outs, weekends, and holiday support.
• Ability to lift equipment and work in kitchen and facility environments when required.

Success in This Role