Facilities and Maintenance Head

Qualifications:

• Graduate of a Bachelor’s Degree in Mechanical Engineering, Electrical Engineering, Civil Engineering, or any related technical course.
• With at least 3–5 years of relevant experience in facilities management and maintenance, preferably in the food, restaurant, or hospitality industry.
• With experience managing building facilities, restaurant equipment, electrical systems, plumbing, air-conditioning, refrigeration, and kitchen equipment.
• Knowledgeable in preventive maintenance, corrective maintenance, troubleshooting, and emergency repairs.
• Experienced in supervising maintenance personnel, technicians, contractors, and service providers.
• Able to prepare maintenance schedules, work plans, accomplishment reports, and maintenance budgets.
• Knowledgeable in equipment monitoring, spare parts inventory, cost control, and repair expense management.
• Familiar with workplace safety, fire safety, sanitation requirements, and applicable building and equipment regulations.
• Capable of coordinating renovation projects, equipment installation, and restaurant store construction or fit-out works.
• Strong leadership, problem-solving, planning, and communication skills.
• Proficient in Microsoft Office and maintenance reporting systems.
• Willing to travel to different restaurant branches and company facilities as required.
• Must be able to work under pressure and respond to urgent maintenance concerns.

Preferred Qualifications:

• Experience handling multiple restaurant branches and a central warehouse or production facility.
• Licensed Engineer is an advantage, particularly for engineering-related responsibilities.
• Knowledge of food-service equipment, chillers, freezers, exhaust systems, grease traps, and other critical restaurant facilities.