Facilities Maintenance Technician – 1st Shift & On-Call

bernssteakhouse; Tampa (FL); On-site; USD 32,000 - 46,000; Full time

Benefits offered by this job

Holiday bonus shift pay

Employee discounts at Bern’s

Free parking

Health insurance options through AFLAC

Bereavement pay

Career growth opportunities

Restaurant discounts for family

Job summary

Bern’s Steak House is seeking maintenance team members with basic tool knowledge to support our maintenance shop and on-site restaurant facilities. Work is performed on site at several facilities, handling basic maintenance duties and routine tasks while ensuring a clean and safe environment.

Key responsibilities include shift work (1st shift, some weekends, on-call), preventive maintenance, and collaboration with a small team in a high-volume restaurant setting.

Qualifications

• Basic maintenance experience needed.
• Follow sanitation policies and cleanliness
• Must work well with others and communicate
• Must work quickly in a safe and effective manner
• Need to have consideration for other employees and maintain a professional demeanor
• Ability to multitask in a high-volume restaurant setting
• Attention to detail
• Ability to work in a diverse environment

Responsibilities

• 1st shift and some weekends and various on call hours
• Maintain a clean and safe work environment
• Miscellaneous duties covering mechanical, electrical, plumbing, construction/woodworking
• Run and repair high volume equipment such as HVAC and refrigeration systems
• Work well with a small team
• Preventative Maintenance
• Routine cleaning
• Must be able to work in a high stress/ fast paced environment

Skills

Basic maintenance

Job description

Bern’s Steak House is seeking maintenance team members with basic tool knowledge to support our maintenance shop and on-site restaurant facilities. Work is performed on site at several facilities, handling basic maintenance duties and routine tasks while ensuring a clean and safe environment.

Key responsibilities include shift work (1st shift, some weekends, on-call), preventive maintenance, and collaboration with a small team in a high-volume restaurant setting.