Facilities Manager

Chick-fil-A; Boston (MA); On-site; USD 50,000 - 70,000; Full time

Job summary

Workstream is seeking a dedicated Facilities Manager in Boston, MA, to ensure the operational efficiency and safety of our restaurant environment. This vital role emphasizes proactive maintenance, team support, and effective communication with external vendors.

The ideal candidate should possess strong mechanical skills, a problem-solving mindset, and a commitment to maintaining a clean and functional facility. Duties include preventive maintenance, compliance with safety regulations, and dynamic support during peak operational hours.

Qualifications

• Strong mechanical aptitude and critical thinking skills.
• Excellent verbal and written communication skills.
• Experience in a restaurant or similar environment.

Responsibilities

• Establish and track maintenance systems for all restaurant equipment.
• Serve as the first line of defense for equipment failures.
• Oversee relationships with repair technicians.
• Maintain safety and inspection readiness.

Skills

Mechanical aptitude

Problem-solving mindset

Communication skills

Servant leadership

Job description

Summary

The Facilities Manager is a vital, hands‑on leader dedicated to maintaining the physical excellence, safety, and operational efficiency of our restaurant environment. This individual ensures that our facility and infrastructure run flawlessly through proactive systems management and critical troubleshooting. While you may not be deeply familiar with every specific piece of commercial kitchen equipment on day one, you possess a strong mechanical aptitude, a critical‑thinking mindset, and a relentless willingness to learn. Above all, this leader brings a joyful attitude to work daily, understands how a well‑maintained space supports the team and elevates the guest experience, and is always ready to step onto the floor to support operations when duty calls.

Core Competencies

Professionalism & Communication: Project confidence, clarity, and maturity through clear verbal and written communication. Maintain transparent updates with leadership and external vendors regarding system statuses and project timelines.

Technical Aptitude & Tenacity: Mechanically inclined and exceptionally good with your hands. You approach maintenance hurdles with a problem‑solving mindset and see every physical task through to successful completion.

Servant Leadership & Restaurant Acumen: You recognize that guests and team members are the priority in everything we do. You embody a "no job is beneath me" mentality, maintaining a positive attitude (can and will smile) while working side‑by‑side with operations when necessary.

Care Mindset: Treat everyone you come into contact with using Honor, Dignity, and Respect. You understand how a clean, fully functional restaurant is a direct reflection of our care for the community.

Core Responsibilities

Facility & Systems Management

Preventative Maintenance: Establish, execute, and track daily, weekly, and monthly maintenance systems for all restaurant equipment (including HVAC, refrigeration, fryers, plumbing, and electrical components).

Critical Troubleshooting: Serve as the first line of defense for physical equipment or building failures, using critical thinking to diagnose issues before escalating to external contractors.

Vendor Accountability: Oversee relationships with specialized third‑party repair technicians, ensuring high‑quality work, timely completions, and fair pricing.

Compliance & Organization

Safety & Inspection Readiness: Maintain structural and equipment standards to ensure the restaurant aligns perfectly with Elite Food Safety benchmarks and local health inspection requirements.

Parts & Tool Inventory: Keep a highly organized, lean inventory of critical backup parts, hardware, and tools so repairs can happen with minimal operational downtime.

Operational Team Support

Dynamic Support: Willingly pivot from technical work to the front lines or kitchen operations to serve the team and guests during peak hours or whenever operations require an extra set of hands.

Atmosphere Ownership: Actively maintain a pristine, welcoming facility, ensuring that physical spaces are spotless, safe, and fully functional.

Success Factors

Equipment Uptime: Maximizing the operational availability of all critical kitchen and guest‑facing systems.

R&M Budget Efficiency: Minimizing third‑party vendor expenses through effective, self‑guided preventative care and minor in‑house repairs.

Food Safety & Health Scores: Contributing heavily to securing and maintaining an "Elite" Food Safety environment.

Operational Agility: Seamlessly integrating with the service and kitchen teams to maintain quick speed of service and positive team morale.

Direct Report

You will report to the Business Managing Partner.

Hours & Structure

Full‑time (approx. 42–45 hours per week). Non‑exempt, hourly role with overtime pay over 40 hours.

Growth & Progression

Upon meeting and consistently upholding the Core Responsibilities, if the Facilities Manager desires to progress they could work towards managing multiple locations.