Manager, Facilities

Corporate Restaurant Support Center; Salt Lake City (UT); On-site; USD 60,000 - 80,000; Full time

Job summary

Corporate Restaurant Support Center is seeking a Facility Maintenance Manager in Salt Lake City, Utah. This role involves overseeing all maintenance operations and safety compliance within our central kitchen facility. Candidates must have a minimum of 5 years of experience in facility maintenance, with strong knowledge of food service equipment, particularly TUCs. The position emphasizes preventive maintenance, safety inspections, and effective communication with operations teams. A certification in TUCs equipment is preferred, along with strong organizational skills.

Qualifications

• Minimum of 5 years experience in facility or equipment maintenance.
• Strong knowledge of TUCs and other food service equipment.
• Experience with preventive maintenance program development.

Responsibilities

• Oversee maintenance operations and safety compliance.
• Manage preventive maintenance tasks to minimize downtime.
• Conduct regular inspections and ensure compliance with safety standards.

Skills

Facility or equipment maintenance experience

Problem-solving skills

Communication skills

Organizational skills

Education

5 years experience in food production or commercial kitchen

Tools

CMMS platforms

Job description

At Cafe Rio, we are passionate about delivering fresh, made-from-scratch meals and creating exceptional guest experiences. Our Facilities team plays a critical role in ensuring our Central Kitchen operates smoothly and safely - day and night, weekdays and weekends. The Facility Maintenance Manager is responsible for overseeing all maintenance operations, preventive maintenance (PM) programs, and safety compliance within the central kitchen facility. This position ensures that all food service and building systems (including TUCs equipment) are maintained in optimal working condition to support uninterrupted production. The Maintenance Manager will lead the maintenance planning, execution, and continuous improvement of facility and equipment performance, with a strong focus on safety, reliability, and efficiency.

Schedule

• Days: Sunday - Thursday (Responsible for occasional emergency response during off‑hours)
• Hours: 07:00AM - 5:00PM

Key Responsibilities

Equipment & Systems Management

• Perform and oversee maintenance, troubleshooting, and repair of all TUCs equipment (certifications preferred) and other production equipment.
• Setup and inspection up of key manufacturing equipment prior or during production runs to help foster production efficiency and increased throughput.
• Maintain all central kitchen mechanical, electrical, plumbing, refrigeration, and food service systems.
• Coordinate and track third‑party service providers for repairs when needed.
• Maintain accurate records of all equipment performance, repairs, and inspections.
• Maintain accurate supply and record of parts room inventory.

Preventive Maintenance (PM) Program

• Develop, prepare, and execute the facility’s preventive maintenance (PM) program with an emphasis on maximizing in‑house completion.
• Schedule and prioritize PM tasks to minimize downtime and disruptions to kitchen operations.
• Analyze PM data to identify recurring issues and implement corrective actions.

Facility Management

• Conduct regular inspections of the building, equipment, and grounds to ensure proper operation, cleanliness, and compliance with safety and health standards.
• Manage small projects and improvements related to facility maintenance and equipment upgrades.
• Ensure compliance with all local, state, and federal codes and regulations.

Safety & Compliance

• Champion a safety‑first culture across all maintenance and operational activities.
• Conduct regular safety inspections and audits to identify and correct potential hazards.
• Maintain up‑to‑date documentation for safety programs, equipment inspections, and compliance certifications.

Leadership & Communication

• Collaborate closely with Operations, Facilities, and Food Safety teams to ensure effective communication and alignment on priorities.
• Provide mentorship and technical support to operational staff as needed.
• Participate in facility planning and budget discussions related to maintenance operations and capital improvement projects.

Qualifications

• Minimum of 5 years’ experience in facility or equipment maintenance, preferably in a food production or commercial kitchen environment.
• Strong knowledge of TUCs and other food service equipment; certification or factory training is a plus.
• Experience with preventive maintenance program development and execution.
• Working knowledge of mechanical, electrical, plumbing, and refrigeration systems.
• Demonstrated safety leadership and compliance experience.
• Strong problem‑solving, organizational, and communication skills.
• Proficiency with maintenance management systems (e.g. CMMS platforms).

Preferred Certifications

• TUCs Equipment Certification

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