Facilities Manager

What You’ll Bring to The Table:

Facilities Operations

• Oversee maintenance and repair activities across 80+ restaurant locations.

• Ensure all facilities, equipment, and building systems remain operational and compliant with company standards.

• Develop and implement preventative maintenance programs to minimize downtime and extend equipment life.

• Respond to emergency facility issues and coordinate timely resolution.

• Conduct periodic site visits and facility assessments.

CMMS Management

• Manage and maintain the Company's Computerized Maintenance Management System (CMMS).

• Monitor service request workflows, response times, and vendor performance metrics.

• Analyze maintenance data and trends to identify opportunities for improvement and cost reduction.

• Generate reports and dashboards for leadership review.

Vendor Management

• Establish and maintain relationships with service providers, contractors, and suppliers.

• Negotiate service agreements, pricing, and contract terms.

• Monitor vendor performance to ensure compliance with service level agreements (SLAs).

• Conduct regular vendor reviews and implement corrective actions when necessary.

Budget & Financial Management

• Develop and manage annual operating facilities and capital budgets.

• Review and approve maintenance and repair expenditures.

• Identify cost-saving opportunities while maintaining service quality and operational reliability.

• Track spending against budget and provide regular financial reporting.

Compliance & Safety

•Ensure compliance with local, state, and federal regulations.

• Support life safety, fire protection, HVAC, refrigeration, electrical, plumbing, and building maintenance programs.

• Maintain accurate records for inspections, permits, and regulatory requirements.

• Promote a safe working environment for employees, contractors, and guests.

Capital Projects

• Support restaurant remodels, equipment replacements, and facility improvement projects.

• Coordinate with Operations, Construction, and external vendors to ensure projects are completed on schedule and within budget.

• Assist with project planning, bidding, execution, and closeout.

SUPERVISORY RESPONSIBILITIES: Directly supervises the Maintenance Technician(s) and is responsible for assigning work, monitoring performance, providing coaching and development, and conducting performance evaluations.

Coordinates daily maintenance activities and ensures timely completion of preventive and corrective maintenance tasks.

WORK ENVIRONMENT: The Facilities Manager works in both an office and restaurant environment. This position requires the regular use of a computer, telephone, and other standard office equipment to perform daily responsibilities. Frequent travel to restaurant locations is required to conduct site visits, oversee maintenance and construction projects, and support operational needs.

While visiting restaurant locations, the Facilities Manager will be exposed to a fast-paced kitchen environment, including elevated noise levels from kitchen equipment, high temperatures generated by fryers, grills, and cooking equipment, sharp tools and utensils, wet or slippery floors, and cold temperatures in walk-in coolers and freezers. Restaurant kitchens are often compact workspaces that require working in close proximity to team members, vendors, and contractors while maintaining safe work practices.

The position may require standing, walking, bending, climbing ladders, lifting up to 50 pounds, and accessing rooftops, mechanical rooms, or other areas necessary to inspect and oversee facility systems and equipment.

PHYSICAL DEMANDS: While working at the Support Center, the Facilities Manager is regularly required to sit, speak, hear, and use a computer and other office equipment. The position frequently requires repetitive hand and finger movements, standing, walking, reaching, bending, climbing stairs, and lifting or moving items weighing up to 50 pounds.

When visiting restaurant locations, the Facilities Manager is required to stand, walk, and move throughout the facility for extended periods while conducting inspections, troubleshooting equipment, overseeing maintenance and construction activities, and supporting operations. The position regularly requires bending, kneeling, crouching, stooping, reaching, climbing ladders, crawling into confined spaces, balancing, pushing, pulling, twisting, and lifting or carrying equipment, tools, parts, and materials weighing up to 50 pounds.

The Facilities Manager must possess sufficient visual acuity, manual dexterity, hand-eye coordination, and mobility to safely inspect building systems, operate basic tools and equipment, identify maintenance issues, and navigate restaurant kitchens, rooftops, mechanical rooms, and other operational areas. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

TRAVEL:   Frequent local and regional travel is required to support restaurant operations, conduct facility inspections, oversee maintenance and construction projects, manage vendors, and respond to operational issues. Travel is required as business needs dictate and may include occasional overnight travel. A valid driver's license and the ability to operate a motor vehicle are required.

EDUCATION/EXPERIENCE:

·         5+ years of multi-site facilities management experience, preferably in the restaurant, retail, or hospitality industry.

·          Experience managing facilities for 50+ locations preferred.

·         Strong working knowledge of HVAC, refrigeration, plumbing, electrical, food service equipment, and building systems.

·         Experience with CMMS platforms and maintenance reporting tools.

·         Proven experience managing budgets, contracts, and vendor relationships.

·         Strong project management and organizational skills.

·         Excellent communication and leadership abilities.

·         Proficiency in Microsoft Office Suite, including Excel.

·         Ability to travel regularly to restaurant locations.

OTHER DUTIES/ADDITIONAL INFORMATION: This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, or tasks which may be required to be performed in this position.  The employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.  This job description does not constitute an employment contract and may be changed at the discretion of the employer with or without notice.

EQUAL EMPLOYMENT OPPORTUNITY: Yoshinoya America, Inc. is committed to a diverse and inclusive workplace. We are an equal opportunity employer and we do not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.