Facilities / Maintenance Director

Kent Hospitality Group; New York (NY); On-site; USD 60,000 - 85,000; Full time

Job summary

Kent Hospitality Group is seeking a Facilities & Porter Manager for the new Printemps location in NYC. This role involves team management, facilities oversight, and operational engagement in a dynamic and high-paced environment. Applicants should exhibit strong leadership, organization skills, and a willingness to work hands-on, ensuring efficient operations amidst high demand.

Qualifications

• Strong leadership and team-building skills.
• Detail-oriented with excellent organizational skills.
• Physically capable of lifting and working in a fast-paced environment.

Responsibilities

• Hire and retain a reliable porter team.
• Collaborate on facility needs and oversee vendor maintenance.
• Evaluate staffing needs; begin recruiting for porter roles.

Skills

Leadership

Team Building

Organization

Communication

Problem Solving

Tools

Google Workspace

Job description

Kent Hospitality Group is actively hiring a Facilities & Porter Manager as part of the operation team supporting Printemps at One Wall Street in New York City.

ABOUT PRINTEMPS :

Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.

Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

Reports to : Director of Operations

Location : Printemps Food and Beverage

Job Responsibilities

• Actively hire and retain a reliable porter team.
• Foster a positive, communicative, and high-performing team culture.
• Maintain and adjust porter schedules to ensure full shift coverage. Be prepared to cover shifts in emergency situations.
• Track and approve employee timecards; manage scheduling to stay within a defined labor budget.
• Ensure cleanliness across the restaurant by enforcing checklist completion and providing corrective feedback as needed.
• Maintain proper par levels for cleaning supplies, tools, and disposables.
• Ensure all cleaning chemicals are correctly stored and labeled; maintain up-to-date MSDS documentation.

Oversee the organization and inventory of all F&B storage spaces.

Facilities Management

• Collaborate with the Director of Operations to identify and address facility needs.
• Gain a comprehensive understanding of all major systems, including plumbing, HVAC, gas, electrical, and refrigeration.
• Manage and oversee 3rd party vendor relationships and scheduled maintenance, including but not limited to :
• HVAC Inspections & Maintenance
• Electrical Repairs
• Water Filtration Systems
• Monitor HVAC performance and hold vendors accountable for proper maintenance
• Perform minor repairs and upkeep as needed (e.g., painting, light fixtures, furniture)
• Maintain a basic toolkit and keep necessary maintenance materials in stock
• Assist with organizing, receiving, and distributing restaurant deliveries

Administrative Support

• Potential for growth into administrative kitchen support responsibilities, including :
• Assisting with job postings, applicant communication, and interview coordination.
• Assisting with onboarding processes and documentation for new hires.

Onboarding ScheduleDay 1–30 : Integration & Assessment

• Review current open facilities and porter-related projects.
• Assess staffing needs; begin recruiting and screening applicants for open porter roles.
• Evaluate and organize all F&B and janitorial storage rooms.
• Meet and build working relationships with key 3rd party vendors; review current service schedules and contracts.
• Understand porter scheduling, team availability, daily responsibilities, and existing checklists. Identify immediate staffing or workflow gaps.

Day 31–60 : Training & Operational Engagement

• Begin hands-on training in facilities management alongside the Director of Operations.
• Receive training in restaurant-specific equipment maintenance protocols.
• Take ownership of facilities-related R&M ordering (Repairs & Maintenance).
• Begin training in NYC Department of Buildings (DOB) and Department of Health (DOH) regulations and compliance standards.

Day 61–90 : Certification & Autonomy

• Prepare for and complete the DOB Certificate of Fitness for Liquid Nitrogen Storage.
• Prepare for and complete required DOH food safety or facilities-related certifications.

Qualifications & Expectations

• Strong leadership and team-building skills.
• Willingness to be hands-on in emergencies or during high-need times.
• Detail-oriented with excellent organizational and time management skills.
• Clear and professional communicator.
• Physically capable of lifting / moving equipment and working in a fast-paced environment.

Eagerness to learn and advance within operations and facilities management.

• Ability to perform basic electrical work including but not limited to : voltage reading,circuit wiring, receptacle / plug maintenance and replacement.
• Ability to perform basic plumbing work including but not limited to : Valve and pipe installation, drain maintenance, soldering, checking water and gas pressures.

Proficiency with :

• Google Workspace (GMail,Sheets, Drive, Docs, Calendar)
• Email communication and professional correspondence.