Oversee the upkeep and repair of restaurant facilities, ensuring all equipment and systems are functioning efficiently and safely.
Coordinate with external vendors and service providers for maintenance, cleaning, and other facility-related services to ensure timely and quality service delivery.
Ensure that the restaurant complies with health, safety, and environmental regulations, including conducting regular inspections and audits.
Manage the facility budget, including planning and monitoring expenses related to maintenance, utilities, and other operational costs.
Develop and implement emergency response plans to ensure the safety of employees and customers during emergencies or unexpected events.
