Director of Facilities – Multi-Unit Restaurant Operations

Position Summary

The Director of Facilities oversees the maintenance, safety, and operational functionality of multiple restaurant locations. This leadership role develops and implements facility maintenance strategies, manages capital improvement projects, remodels, renovations, and expansions. The ideal candidate is highly organized, proactive, results-oriented, and skilled at prioritizing urgent repairs alongside long-term planning, vendor management and negotiations, team leadership, and strict budget control.

Job Overview

• Build and lead a high-performing facilities team (internal staff and external partners) to maintain multiple locations to top standards with a strong focus on urgency and quality.
• Collaborate with senior leadership on facilities and capital budgeting processes.
• Prepare accurate budgets for construction and improvement projects, incorporating value engineering to optimize costs.
• Support digitization of records and processes to improve efficiency and communication.
• Manage projects effectively with clear timelines, strong communication, and timely execution.
• Coordinate with regulatory and government officials on permitting, inspections, and required compliance communications.
• Provide ongoing education and coaching to restaurant leadership on building protection, maintenance best practices, and seasonal preparations (e.g., winterization).
• Partner with operations teams to deliver training on safe chemical use, cleaning procedures, and practices that preserve facility assets.
• Establish and enforce preventive maintenance schedules for critical systems including drain cleaning, grease management, hood cleaning, fire suppression, alarms, and related safety items.
• Oversee procurement, maintenance, and replacement decisions for restaurant equipment, HVAC, and refrigeration systems, evaluating repair vs. replace options for cost-effectiveness.
• Manage vendor relationships, ensuring reliable performance while identifying and onboarding new partners as needed.
• Oversee life safety systems across all locations, including sprinklers, suppression systems, and fire extinguishers.
• Lead restaurant remodels, refreshes, and upgrades, collaborating on design elements such as layouts, flooring, fabrics, and finishes while managing timelines, procurement, planning, and on-site execution.

Position Requirements

Hours and Schedule

• 40-50 hours per week, varying based on project volume and business needs.
• Flexible scheduling with ability to work evenings, weekends, or extended hours as required by active projects.
• Regular travel required to support multiple locations.
• This is an exempt management-level position.

Education and Experience

• High School Diploma or GED required.
• Bachelor’s degree in a related field or equivalent professional experience preferred.
• 10+ years of construction management or facilities management experience required.
• Prior experience in restaurant or multi-unit retail/hospitality environments preferred.

Benefits

• Company-provided vehicle with gas and insurance coverage.
• Company-provided cell phone and service.
• Meal discounts and dining perks at company restaurants.
• Eligibility for comprehensive medical, dental, vision, life, and pet insurance.
• Confidential Employee Assistance Program (EAP).
• 401(k) retirement plan with eligibility after meeting service requirements.
• Additional perks including higher education scholarships and attractive employee discounts.

Additional Requirements

• Must successfully pass background check, drug screening, and maintain a clean driving record.
• Job Type: Full-time
• Work Location: In-person (with travel to multiple restaurant sites)

Salary

$110,000.00 - $160,000.00 per year, commensurate with experience.