The facilities department is responsible for supporting, maintaining, and repairing over 400,000 square feet of space.

The role of the facilities manager is to make sure that buildings and their services meet the needs of the associates and patrons. Not only must facilities manager be highly qualified and knowledgeable, but they also need to be able to interface with and communicate with other individuals very well. The facilities manager works with contractors, associates, and higher-level executives, all with the goal of ensuring that the physical operations of the restaurants and catering facilities be maintained. In charge of the day-to-day operations of the business, the facilities manager also needs to be exceptionally conscientious and diligent. Experience is needed to be able to identify potential issues before they occur and to resolve issues as quickly as possible.

Areas of responsibility include, but aren’t limited to:

  • 24/7/365 support of all locations
  • Establish and maintain preventative maintenance agreements. Examples include HVAC, refrigeration, grease traps, hood cleaning, fire suppression, landscaping/snow removal, etc.
  • Site assessment and facilities walkthrough reports
  • Price quote and invoice approvals
  • Purchase orders
  • Bid solicitation and renovation project management
  • Policies, procedures, and training
  • Repair and maintenance planning and procurement
  • Capital expenditure planning and procurement
  • Lease review
  • Energy management
  • Disaster management