Facilities and Maintenance Manager

Position Summary
Oversees and responsible for the maintenance operations in all of the organization's food service operations as well as office spaces. This individual oversees a team of non-union hourly maintenance technicians who mainly focus on preventative maintenance, repairs, and project work on food service related commercial restaurant equipment. Additional technical work and knowledge of HVAC, plumbing, electrical, and general maintenance in the food service environment. This role is the direct point of contact between the University at Buffalo facilities department and our organization and oversees/directs projects related to updates, repairs, renovations, and new projects in the food service operations.

Expected Hours of Work
This is a full time position which requires a minimum of 45 hours per week and additional hours during peak periods of business such as school closings/breaks when projects may be underway. Scheduled shifts typically are Monday through Friday 8am-4:
30pm and occasional nights and weekends. Flexibility in the schedule is important in case of emergency repairs or special projects require additional hours including nights and weekends.
Essential Functions
Supervision and Administrative Duties - 30% Maintenance and Project Management - 70%
Ensures compliance with safety regulations. Maintenance staff is OSHA trained/certified. Ensures food service operates are knowledgeable in preventative maintenance programs and safety requirements.
Oversees the maintenance team in ensuring a preventative maintenance program is in place and followed. Preventative maintenance includes cleaning and changing of filters, condensers, coils, and other related maintenance to ensure equipment is functioning properly and extending life of equipment.
Orders parts and tools following procurement guidelines.
Coordinates on and off-campus travel for the technicians.
Organizes work orders that come in through the ticket system, and schedules repairs as quickly and cost effectively as possible. Designates work to maintenance team.
Accommodates to the needs and requests of the unit managers and prioritizes resources to be most efficient.
Assists other technicians as needed in a hands on capacity. Reviews work of the technicians, hands on and on site during projects, and makes operational visits to ensure equipment is properly maintained.
Ensures proper invoicing for work done in a timely manner.
Effective communication with the University on state work orders and projects. Works with unit managers and project managers to execute and complete projects related to our operations.
Inspects jobs upon completion to ensure work was completed and ensure areas are cleaned.
Maintains inventory of company owned tools, equipment, and materials.
Maintains accurate records of materials and labor used. Responsible for scheduling and oversight of payroll, timekeeping for the maintenance department.
Effective communication with the maintenance team, responsible for direct oversight and performance management of the maintenance team.
Manages multiple projects, hands on in diagnosing and repairing malfunctions in various food service kitchen equipment and refrigeration systems.
of new food service equipment and systems when required.
Responsible for oversight and planning of relocation of kitchen equipment and systems as needed.
Repair, replace, calibration of controls, thermostats, switches, fuses and electrical wiring as needed. Including fabricate, assembly, and installation of electrical wiring, controls, and piping as needed according to specifications.
and connect motors, compressors, temperature controls, and humidity controls according to wiring schematics when necessary.
Follow established safety procedures and techniques. Correct unsafe conditions and report if necessary.
Strong problem solving skills, project management, organization, critical thinking in order to properly and timely execute repairs and projects is necessary.
Continual walking, standing, climbing, stooping, bending, kneeling, reaching, and heavy lifting and carrying.
Work in tiring and uncomfortable positions, outside and inside. Exposure to extreme temperatures.
Frequent travel between on campus operations, repair shops.
Education and Training
Associate's Degree or Trade School degree preferred, or equivalent combination of training and maintenance history in a high volume dining service setting such as a university, large school or hospital.
Desired Qualifications
Minimum 5 years' experience repairing restaurant and bakery equipment, and minimum 2 years' experience in supervision.
Good working knowledge of electrical, circuitry, general plumbing, and HVAC is required.
Well-rounded maintenance knowledge preferred.
Refrigeration background required.
Knowledge of food service equipment
Previous Restaurant Project Management experience preferred.
Previous oversight, as well as hands on install, of restaurant renovations and projects
Previous experience training mangers on preventative maintenance
Previous experience with scheduling and timekeeping oversight of staff
Detail oriented.
Computer skills to include MS Office.
Ability to follow instructions and work independently.
Must be able to handle multiple tasks effectively.
Exceptional organizational, interpersonal, and communication skills.
Be available for CDS and/or University special events and promotions.
Work Environment
The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls.
The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise.
Exposure to extreme temperatures in coolers and freezers
Work may take place in a refrigerated and temperature-controlled environment.
Physical and Mental Demands
Must have the ability to lift frequently, push and pull 50 lbs+, reach above head height, squat, kneel, bend and reach.
This position is very active, and the employee must be able to stand and walk for a minimum of 8 hours.
The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch or crawl.
The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms,
Good visual acuity for reading reports, computer work, etc.
Ability to demonstrate safe driving practices.
Licensure/Certification
OSHA 10 Certification
Project Management Certification preferred.
Must have valid driver's license. Ability to demonstrate safe driving practices.
Travel

Travel between UB campuses required in company vehicle. Frequent travel between on campus operations, repair shops.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an indivi.

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