Job Summary
The Maintenance Head is responsible for planning, managing, and overseeing maintenance activities across all restaurant locations to ensure uninterrupted operations, equipment reliability, regulatory compliance, safety, and cost-effective facility management. The role leads preventive and corrective maintenance programs, manages maintenance teams and vendors, and supports operational excellence across the restaurant network.
Reporting To
Operations Director
Direct Reports
Maintenance Managers, Engineers, Technicians
Key Responsibilities
- Maintenance Operations
- Develop and implement preventive and predictive maintenance programs across all restaurant outlets.
- Ensure timely corrective maintenance and breakdown response for all facilities and equipment.
- Monitor equipment performance and drive initiatives to reduce downtime and recurring failures.
- Standardize maintenance procedures, documentation, and reporting systems.
- Conduct Root Cause Analysis (RCA) for major or recurring equipment failures and implement corrective actions.
- Multi-Unit Facility Management
- Oversee maintenance activities across all restaurant locations.
- Conduct regular facility inspections and condition audits.
- Ensure restaurant infrastructure remains safe, functional, and operational.
- Support new restaurant openings, renovations, refurbishments, and closure projects.
- Equipment & Asset Management
- Maintain asset registers and equipment lifecycle records.
- Plan equipment replacement strategies and capital expenditure requirements.
- Coordinate installation, commissioning, relocation, and decommissioning of equipment.
- Ensure effective maintenance of:
- Refrigeration and cold storage systems
- Commercial kitchen equipment
- HVAC systems
- Electrical distribution systems
- Generators and UPS systems
- Plumbing and water treatment systems
- Team Leadership
- Lead and manage maintenance managers, engineers, technicians, and contractors.
- Allocate resources effectively across regions and outlets.
- Develop technical training programs and maintenance standards.
- Monitor team productivity, performance, and competency development.
- Vendor & AMC Management
- Identify, evaluate, and manage maintenance vendors and service providers.
- Negotiate and administer Annual Maintenance Contracts (AMCs).
- Ensure AMCs cover all critical equipment and utility systems.
- Monitor vendor performance against Service Level Agreements (SLAs).
- Maintain a centralized AMC database including contract validity, scope, response times, and escalation procedures.
- Conduct periodic contract reviews and cost-benefit analyses to optimize maintenance spending.
- Critical Spare Parts Management
- Establish and maintain standardized critical spare parts lists for all restaurant locations.
- Define minimum and maximum stock levels for essential spare parts.
- Maintain central and regional spare parts inventory to support emergency breakdowns.
- Standardize equipment specifications where possible to reduce inventory complexity.
- Monitor spare parts consumption trends and forecast future requirements.
- Conduct periodic inventory audits to ensure stock accuracy and availability.
Examples of Critical Spare Parts:
- Refrigeration compressors and relays
- Thermostats and temperature controllers
- Fan motors and capacitors
- Gas valves and regulators
- Water pumps and seals
- Electrical contactors, MCBs, MCCBs, and relays
- Heating elements
- Solenoid valves
- UPS batteries
- Generator filters and belts
- Equipment switches and control boards
- Compliance, Safety & Risk Management
- Ensure compliance with health, safety, fire, environmental, and building regulations.
- Conduct safety audits, risk assessments, and corrective action reviews.
- Ensure statutory inspections, certifications, and licenses remain current.
- Implement food-service equipment safety standards and best practices.
- Business Continuity & Operational Support
- Develop contingency plans for critical equipment and utility failures.
- Ensure availability of backup equipment and emergency maintenance resources.
- Maintain emergency vendor support arrangements and rapid-response teams.
- Ensure power backup systems are operational and regularly tested.
- Implement redundancy strategies for critical refrigeration and cold storage systems.
- Establish emergency response procedures for power, water, gas, and refrigeration failures.
- Provide 24/7 maintenance support through internal teams and AMC partners.
- Budget & Cost Management
- Prepare and manage annual maintenance budgets.
- Monitor maintenance expenditures and identify cost-saving opportunities.
- Control spare parts inventory and procurement costs.
- Analyze maintenance KPIs and operational expenses to improve efficiency.
- Drive energy conservation and utility cost reduction initiatives.
- Reporting & Performance Management
Track and report:
- Equipment uptime
- Breakdown frequency
- Maintenance response and resolution times
- Preventive maintenance compliance
- Maintenance cost per outlet
- Vendor SLA compliance
- Critical spare parts availability
- Restaurant operational availability
- Energy consumption and efficiency trends
KPI Targets
- Critical Equipment Uptime: ≥ 99%
- Restaurant Operational Availability: ≥ 99.5%
- Preventive Maintenance Compliance: ≥ 95%
- AMC SLA Compliance: ≥ 95%
- Critical Spare Parts Availability: ≥ 98%
- Emergency Breakdown Response Time: < 1 Hour
- Repeat Equipment Failure Rate: < 2%
- Reduction in Maintenance Cost per Outlet
- Improvement in Energy Efficiency
Required Qualifications
- Bachelor's Degree in Mechanical Engineering, Electrical Engineering, or related discipline.
- 8–15 years of maintenance experience in restaurants, hospitality, retail, QSR, food manufacturing, or similar operations.
- Minimum 3–5 years in a multi-site maintenance leadership role.
Required Skills
- Facility Management
- Preventive & Predictive Maintenance
- HVAC & Refrigeration Systems
- Electrical & Mechanical Maintenance
- Asset Management
- Vendor & AMC Management
- Budgeting & Cost Control
- Project Management
- Team Leadership
- Safety & Regulatory Compliance
- CMMS / Maintenance Management Software
Preferred Experience
- Multi-unit restaurant chain or QSR operations.
- Hotel, retail, or food manufacturing maintenance management.
- Commercial kitchen equipment and cold-chain systems.
- Managing maintenance teams across multiple cities or regions.
Pay: ₹90,000.00 - ₹100,000.00 per month
Benefits:
- Food provided
- Health insurance
- Life insurance
- Paid sick time
- Provident Fund
Work Location: In person
