Facilities Maintenance Technician (Restaurant) – Career Overview
A Facilities Maintenance Technician (Restaurant) is responsible for maintaining and repairing the physical infrastructure and equipment of a restaurant, including kitchen systems, plumbing, electrical systems, and HVAC systems. The role involves regular inspections, troubleshooting, and performing both preventive and corrective maintenance to ensure that the restaurant’s operations run smoothly and safely.
Facilities Maintenance Technicians (Restaurant) are responsible for:
● Maintaining the physical infrastructure of the restaurant, including plumbing, electrical systems, HVAC, and kitchen equipment.
● Troubleshooting and diagnosing issues with building systems, including appliances, electrical wiring, HVAC units, water heaters, and plumbing systems.
● Repairing and replacing faulty equipment or components such as faulty wiring, leaking pipes, or malfunctioning HVAC units.
● Performing routine preventive maintenance, such as changing filters, checking heating/cooling units, lubricating equipment, and cleaning air ducts.
● Ensuring compliance with health and safety regulations, particularly concerning food safety equipment like refrigerators, stoves, and exhaust systems.
● Responding to emergency maintenance issues, such as plumbing leaks, electrical malfunctions, or equipment failures, that could disrupt restaurant operations.
● Coordinating with contractors for larger repairs or equipment installations.
● Maintaining inventory of maintenance supplies and tools, ensuring the restaurant has the necessary materials for ongoing repairs and maintenance.
● Documenting all work performed, including repairs, inspections, and preventive maintenance tasks, to maintain a record of maintenance activities.
A successful Facilities Maintenance Technician (Restaurant) should be:
● Proficient in multiple trades, including electrical, plumbing, HVAC, and general construction.
● Detail-oriented, ensuring that all repairs and maintenance tasks are completed to a high standard.
● Strong troubleshooting skills, able to diagnose problems quickly and efficiently.
● Physically fit, as the role requires manual labor, such as lifting, bending, and working in tight spaces.
● Good communication skills, able to report issues to management and explain maintenance needs clearly.
● Safety-conscious, ensuring that all maintenance work complies with safety standards and regulations.
● Customer service-oriented, maintaining a professional demeanor when interacting with restaurant staff or management.
Most Facilities Maintenance Technicians (Restaurant) have:
● A high school diploma or GED, with additional training in building maintenance, plumbing, HVAC, electrical systems, or appliance repair.
● Certification in specific areas such as HVAC, plumbing, or electrical work may be preferred.
● On-the-job training or apprenticeships to gain hands-on experience in restaurant facilities maintenance.
● Safety certifications, such as OSHA or First Aid, are often required for safe working practices.
Facilities Maintenance Technicians (Restaurant) work primarily in restaurants and kitchens, maintaining the property’s infrastructure and equipment. The job involves both routine tasks, such as preventive maintenance, and urgent repairs to minimize downtime. Technicians work in various conditions, often requiring physical labor in confined spaces, and may need to work during off-hours to avoid disruption to restaurant operations
The demand for Facilities Maintenance Technicians (Restaurant) is steady, especially in areas with a high concentration of restaurants or foodservice operations. With experience, technicians can move into higher roles such as Facilities Manager or Maintenance Supervisor. Specializing in areas like energy efficiency or restaurant equipment can enhance career opportunities.