Key Responsibilities

1. Preventive Maintenance

• Perform scheduled maintenance on kitchen equipment (ovens, fryers, refrigerators, freezers, grills, etc.)
• Conduct routine inspections of electrical, plumbing, and HVAC systems
• Maintain a preventive maintenance calendar for all locations

2. Repairs & Troubleshooting

• Diagnose and repair equipment faults quickly and efficiently
• Respond to emergency breakdowns across outlets
• Coordinate with external contractors for specialized repairs when necessary

3. Multi-Site Support

• Travel between restaurant locations to carry out maintenance tasks
• Prioritize issues based on operational impact
• Ensure minimal disruption to restaurant service during repairs

4. Health, Safety & Compliance

• Ensure all equipment meets safety and regulatory standards
• Identify and resolve potential hazards
• Support compliance with local health and fire safety regulations

5. Facility Upkeep

• Maintain building infrastructure including lighting, plumbing, walls, ceilings, and flooring
• Carry out minor renovations and repairs as needed

6. Inventory & Tools Management

• Maintain stock of essential spare parts and maintenance supplies
• Ensure tools and equipment are in good working condition
• Track usage and reorder supplies when necessary

7. Vendor & Contractor Coordination

• Liaise with approved service providers and contractors
• Supervise external work to ensure quality and compliance
• Assist in sourcing cost-effective repair solutions

8. Documentation & Reporting

• Maintain maintenance logs and service records for all outlets
• Report recurring issues and recommend long-term solutions
• Provide updates to management on maintenance activities and costs

Key Skills & Competencies

• Strong mechanical and electrical troubleshooting skills
• Strong knowledge in Kitchen Equipment repair and troubleshooting.
• Basic knowledge of refrigeration and HVAC systems
• Problem-solving and quick decision-making ability
• Time management and ability to handle multiple locations
• Good communication and teamwork skills
• Attention to detail and safety awareness

Qualifications & Experience

• Diploma or certification in Electrical, Mechanical, or Building Maintenance (or related field)
• Minimum 2–5 years of maintenance experience, preferably in hospitality or food service
• Experience working with commercial kitchen equipment is highly preferred
• Valid driver’s license (required for multi-location travel)

Working Conditions

• Frequent travel between restaurant locations
• Availability for emergency call-outs, including evenings, weekends, and holidays
• Work may involve lifting, climbing, and working in hot or confined spaces

Key Performance Indicators (KPIs)

• Equipment downtime reduction
• Response time to maintenance issues
• Preventive maintenance completion rate
• Repair cost control
• Compliance with safety standards

Additional Notes

The Group Maintenance Technician plays a critical role in ensuring operational continuity across all restaurant outlets. The role requires flexibility, reliability, and a proactive approach to identifying and solving maintenance issues before they impact the business.