Facility Technician - Restaurant Branch

About the role

The Facility Technician oversees and manages the facilities operations of a restaurant branch during the assigned shift. The role covers smooth startup and shutdown procedures, compliance with standard operating procedures (SOPs), vendor coordination, equipment troubleshooting, real-time monitoring and accurate documentation and reporting, keeping the workplace safe and efficient.

Key responsibilities

• Perform and monitor all facility-related startup and shutdown procedures, ensuring kitchen, dining, storage and utilities are operational at shift start and safely closed at shift end.
• Coordinate with maintenance, cleaning, pest control and other service vendors, making sure they follow agreed SLAs and reporting any deviations.
• Monitor critical systems such as HVAC, electrical, plumbing, refrigeration and lighting throughout the shift and address anomalies immediately to prevent downtime.
• Maintain accurate logs of inspections, maintenance activities, incidents and vendor visits, and update maintenance and repair records.
• Ensure all operations follow company SOPs for safety, hygiene and maintenance, and conduct checks and give feedback for process improvement.
• Carry out scheduled and unscheduled line walks in kitchen, dining, storage and utility areas, escalate issues and follow up on corrective actions.
• Create, update and close tickets for facility issues through the company's ticketing system, and submit daily shift reports to the Area Facilities Manager.
• Troubleshoot and repair electrical, mechanical and plumbing systems and kitchen equipment.

Required profile

• Diploma of Associate Engineering (DAE) in Electrical, Mechanical or a related field.
• 4-5 years of experience in facilities operations within the restaurant or food service industry.
• Hands-on experience diagnosing and fixing faults in HVAC, electrical and food service equipment.
• Flexibility to work shifts, weekends and holidays as needed by the branch.

Required skills

• Strong troubleshooting skills for electrical, mechanical, plumbing and kitchen equipment.
• Knowledge of restaurant facility systems (HVAC, electrical, plumbing, kitchen equipment).
• Familiarity with SOPs for safety, hygiene and maintenance in food service.
• Good coordination and communication with vendors and internal teams.
• Basic computer literacy (Excel, ticketing software, email).