Qualifications & Experience

• Diploma or Degree in Mechanical, Electrical, or a related field.
  
• Minimum of 5 years’ experience in maintenance management, preferably in hospitality, restaurants, or multisite operations.
  
• Strong technical knowledge of commercial kitchen equipment and building systems.
  
• Proven experience in people management and staff training.
  
• Solid understanding of health, safety, and local regulatory requirements.
  

Maintenance Operations

• Oversee and coordinate all preventive and corrective maintenance activities across multiple restaurant outlets.
  
• Ensure optimal functioning of kitchen equipment, refrigeration, HVAC systems, electrical, plumbing, gas, and general building infrastructure.
  
• Develop, implement, and monitor preventive maintenance schedules and maintenance SOPs.
  
• Respond promptly to emergency maintenance issues to minimize downtime and operational disruption.
  
• Conduct regular site inspections to identify defects, risks, and improvement opportunities.
  
• Maintain accurate maintenance records, reports, asset registers, and service logs.
  

People Management & Training

• Lead, supervise, and manage maintenance personnel, ensuring productivity, accountability, and high performance.
  
• Identify training needs and provide continuous coaching and skills development for maintenance staff.
  
• Train restaurant staff and equipment users on the safe and proper use of machinery and equipment to reduce breakdowns, misuse, and safety incidents.
  
• Promote a strong safety culture and ensure adherence to health and safety standards at all times.
  

Equipment & Technology Management

• Source new equipment, tools, and spare parts in line with operational needs and budget approvals.
  
• Evaluate, recommend, and support procurement of new machinery and equipment for new openings, replacements, or upgrades.
  
• Stay abreast of new technologies, industry trends, and equipment innovations in the hospitality and restaurant sector.
  
• Advise management on equipment lifecycle management, upgrades, and cost effective solutions.
  

Compliance, Budget & Stakeholder Management

• Ensure compliance with health, safety, fire, and statutory regulations across all outlets.
  
• Manage the maintenance budget, control costs, and approve requisitions for spare parts and external services.
  
• Supervise and coordinate external contractors and service providers, ensuring quality and timely delivery.
  
• Work closely with restaurant managers to plan maintenance activities with minimal disruption to operations.