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. 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.