Director of Facilities and Construction

Be Part of a Pittsburgh Legend

Essential Responsibilities

Facilities Management

Develop and execute a comprehensive facilities management strategy across all restaurant locations and support facilities.

Establish and maintain preventive and reactive maintenance programs that keep restaurants open clean and fully operational through peak dayparts.

Oversee building systems HVAC plumbing electrical roofing fire/life safety walk-in coolers and freezers refrigeration cook-line and kitchen equipment hood and exhaust systems fire suppression grease interceptors dish machines beverage systems drive-thru equipment and other restaurant infrastructure.

Establish standards and procedures for restaurant inspections maintenance repairs and 24/7 emergency response including escalation paths for refrigeration and cooking equipment failures.

Monitor facility conditions across the portfolio and identify opportunities to reduce cost per restaurant and improve equipment reliability and uptime.

Develop long-term kitchen equipment replacement and capital planning strategies aligned to restaurant remodel and refresh cycles.

Partner with Restaurant Operations to schedule maintenance and project work around peak dayparts and minimize disruption to guest service.

Monitor restaurant work orders and approve expenses in the companys computerized maintenance management system (CMMS) prioritizing issues that affect food safety guest experience or sales.

Support operations by training General Managers and restaurant teams on basic building and kitchen systems and provide remote troubleshooting to prevent unnecessary service calls or restaurant closures.

Construction & Capital Projects

Lead the planning and execution of new restaurant builds conversions remodels refreshes patio and drive-thru additions and other capital projects.

Develop project scopes budgets schedules timelines and performance expectations including phasing plans that keep restaurants open or hold closure days to a minimum.

Coordinate architects engineers kitchen equipment consultants general contractors subcontractors and vendors as needed.

Manage projects from site evaluation and design through permitting construction health department and building inspections equipment installation punch list and restaurant opening.

Review construction drawings kitchen equipment schedules specifications bids proposals and change orders.

Ensure projects are completed according to approved plans specifications budgets schedules and brand prototype standards.

Identify and resolve construction issues permitting delays cost overruns and quality concerns that could jeopardize opening dates.

Establish project reporting and provide regular updates to senior leadership on the new restaurant and remodel pipeline.

Budget & Financial Management

Develop and manage annual facilities maintenance and capital expenditure budgets at the restaurant market and portfolio level.

Monitor project and facility spending against approved budgets and track maintenance cost per restaurant.

Evaluate capital investments and provide recommendations based on return on investment sales impact operational needs and asset life-cycle considerations.

Negotiate contracts pricing and service agreements with contractors equipment suppliers and facilities vendors.

Review invoices and approve expenditures in accordance with company policies.

Identify opportunities for cost savings without compromising food safety guest experience quality or operational performance.

Vendor & Contractor Management

Establish and maintain a qualified network of contractors restaurant equipment service providers and facilities vendors in every operating market.

Solicit and evaluate bids and proposals.

Negotiate contracts and service agreements.

Establish service-level expectations and performance standards including response times for refrigeration HVAC and other business-critical restaurant equipment.

Monitor contractor performance quality responsiveness first-time fix rates safety and cost.

Ensure appropriate insurance licensing certifications and documentation are maintained.

Develop strategic vendor partnerships and negotiate favorable terms for the organization.

Compliance Safety & Risk Management

Ensure restaurants comply with applicable building fire/life safety health department and food safety environmental accessibility (ADA) and other regulatory requirements.

Partner with Risk Management Operations and Human Resources on facility-related safety and compliance matters.

Maintain appropriate documentation for health fire and building inspections permits licenses warranties and certifications.

Support emergency preparedness and business continuity initiatives.

Investigate significant facility-related incidents including equipment failures refrigeration loss water intrusion hood fires and facility-driven food safety events and develop corrective action plans.

Ensure construction projects adhere to applicable safety requirements food safety protocols in operating restaurants and company standards.

Preventive Maintenance & Asset Management

Develop and monitor preventive maintenance schedules for all restaurants including hood and duct cleaning grease trap service refrigeration HVAC and fire suppression inspections.

Establish standards for kitchen and building equipment maintenance repair and replacement.

Monitor equipment and facility performance to identify recurring issues by restaurant market and equipment type.

Maintain accurate records of restaurant assets kitchen equipment warranties service agreements and maintenance history.

Develop replacement schedules based on equipment age condition impact on restaurant operations and life-cycle cost.

Cross-Functional Leadership

Partner with Restaurant Operations and field leadership to prioritize facility needs and minimize operational interruptions.

Collaborate with Finance on capital planning forecasting budgeting and financial reporting.

Collaborate with Executive Leadership to develop long-term facilities and capital strategies.

Communicate project status risks budgets and recommendations clearly to stakeholders at all levels.

Leadership Responsibilities

Establish clear goals priorities performance expectations and accountability measures.

Create a culture of safety accountability responsiveness and continuous improvement.

Establish appropriate service-level expectations and key performance indicators for the department.

Provide leadership and guidance during high-priority restaurant emergencies such as loss of refrigeration power water gas or fire suppression and critical projects.

Key Performance Indicators

Success in this position may be measured through:

New restaurant and remodel projects completed on time and within approved budgets.

New restaurant openings meeting established quality and brand prototype standards.

Reduction in emergency repairs and unplanned restaurant downtime or closures.

Preventive maintenance completion rates.

Facility maintenance cost per restaurant compared with budget.

Contractor and vendor performance.

Reduction in recurring facility issues.

Compliance with required health fire and building inspections permits and certifications.

Restaurant operational uptime and minimal disruption to guest experience from facility issues.

Capital expenditure forecasting accuracy.

Achievement of identified cost-saving and efficiency initiatives.

Qualifications

Required

5-7 years of progressive experience in multi-unit restaurant hospitality or retail facilities management construction or a related field.

Experience managing multiple restaurant locations new construction remodel programs or capital programs.

Demonstrated experience managing budgets contractors vendors and capital expenditures.

Strong understanding of commercial construction life safety and building systems commercial kitchen equipment and refrigeration and restaurant facility operations.

Strong project management and organizational skills.

Demonstrated ability to manage multiple projects and competing priorities.

Excellent communication negotiation and problem-solving skills.

Ability to travel regularly to restaurant locations construction sites and new restaurant openings as needed.

Preferred

Experience supporting a growing restaurant portfolio including company-operated and franchise locations.

Experience managing new restaurant development conversion and remodel programs from site to opening.

Construction management project management engineering or facilities-related certifications.

Experience with facilities management software project management systems and computerized maintenance management systems (CMMS) in a multi-unit restaurant environment.

Experience developing multi-year capital and remodel plans across a restaurant portfolio.

ServSafe Food Safety Certification

Core Competencies

Strategic Thinking

Construction & Project Management

Facilities Management

Financial & Budget Management

Vendor & Contract Management

Risk Management

Problem Solving

Operational Excellence

Negotiation

Communication

Executive Presence

Decision Making

Accountability

Collaboration

Continuous Improvement

Physical & Travel Requirements

Regular travel to restaurant locations construction sites and new openings up to 50%.

Ability to walk construction sites and inspect restaurants including kitchens cook lines dish areas walk-in coolers and freezers mechanical rooms rooftops stairs and uneven surfaces.

Ability to work outside normal business hours including nights weekends and holidays to respond to restaurant emergencies or critical construction issues.

Equal Employment Opportunity

The company is an equal opportunity employer and is committed to providing a workplace free from discrimination and harassment. Employment decisions are based on qualifications business needs and other lawful factors in accordance with applicable federal

Required Experience:

Director