Facilities Technician

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    "city": "Bonney Lake",
    "jobId": 261038,
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    "description": "<p>&nbsp;</p>\r\n\r\n<table style=\"width:100%\">\r\n\t<tbody>\r\n\t\t<tr>\r\n\t\t\t<td>\r\n\t\t\t<div>\r\n\t\t\t<p><span style=\"font-family:Calibri,sans-serif\">Reports to: Director of Operations</span></p>\r\n\r\n\t\t\t<p><span style=\"font-family:Calibri,sans-serif\">FLSA status type: Exempt</span></p>\r\n\r\n\t\t\t<p><span style=\"font-family:Calibri,sans-serif\">Direct Reports: None</span></p>\r\n\r\n\t\t\t<p>&nbsp;</p>\r\n\r\n\t\t\t<p>&nbsp;</p>\r\n\r\n\t\t\t<p>&nbsp;</p>\r\n\t\t\t</div>\r\n\t\t\t</td>\r\n\t\t</tr>\r\n\t</tbody>\r\n</table>\r\n\r\n<table style=\"width:100%\">\r\n\t<tbody>\r\n\t\t<tr>\r\n\t\t\t<td>\r\n\t\t\t<div>\r\n\t\t\t<p><span style=\"font-family:Calibri,sans-serif\"><strong>Facilities Manager</strong></span></p>\r\n\t\t\t</div>\r\n\t\t\t</td>\r\n\t\t</tr>\r\n\t</tbody>\r\n</table>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p style=\"text-align:center\"><span style=\"font-family:Calibri,sans-serif\"><strong>Position Overview</strong></span></p>\r\n\r\n<p><span style=\"font-family:Calibri,sans-serif\"><em><span style=\"color:#202124\">The Facilities Manager oversees the maintenance of Ambrosia QSR restaurants and grounds while assisting the management team in the oversight, purchasing and upkeep of equipment and supplies. Works with the Director of Operations to identify, select and negotiate terms with outside vendors that can provide maintenance, equipment, plumbing and contract services in assigned areas. Determines and schedules regular maintenance, repairs, and renovation projects. Communicates project updates and completion status to Director of Operations. </span></em><em>The following is a list of some of the responsibilities and is not intended to describe all the duties this position may perform. </em></span></p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p style=\"text-align:center\"><span style=\"font-family:Calibri,sans-serif\"><strong>Job Responsibilities</strong></span></p>\r\n\r\n<ul>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Oversee the maintenance and repair of restaurant systems, assets, and site improvements, including building, parking areas, HVAC, mechanical, electrical, refrigeration, plumbing, utilities, and infrastructure systems.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Implement and monitor proactive preventative maintenance programs.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Monitor improvements to energy efficiency, HVAC, life safety, equipment, grease traps, and landscaping</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Schedule vendors to perform work in designated restaurants and provide onsite oversight as needed,</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Continually source and re-qualify suppliers.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Perform routine assessment of vendor performance, pricing, on-time delivery, specifications, quality of product, workmanship, responsiveness, and issue resolution for the restaurants and other company assets.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Serve as lead contact for contracts, contract negotiation, and warranty oversight.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Contribute to the development and management of facility maintenance, capital projects and budgets for restaurants and other related assets subject to purchase, maintenance, and repair</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Under the direction of the Director of Operations or Development team, execute all capital projects within time and cost expectations.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Audit and approve invoices for scheduled and negotiated work.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Provide guidance to operations on basic upkeep and maintenance tasks, repair/replace decisions as well as vendor contact and oversight and emergency procedures.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Respond to service calls promptly and resolve urgent needs for facilities at assigned restaurants.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Routinely visit restaurants to evaluate conditions and identify potential repairs and facility maintenance projects.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Inform the Director of Operations verbally and in writing issues requiring escalation or assistance.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Monitor part inventory levels, place and receive orders with suppliers, and coordinate payment with the accounts payable team.</span></span></span></li>\r\n\t<li style=\"text-align:justify\"><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Ensure that restaurants meet government regulations and environmental, health and security standards.</span></span></span></li>\r\n\t<li><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Execute equipment audits and record-taking policies</span></span></span></li>\r\n\t<li><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Remove and dispose of old equipment that is no longer operational.</span></span></span></li>\r\n\t<li><span style=\"background-color:#ffffff\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Other duties as assigned.</span></span></span></li>\r\n</ul>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p style=\"margin-left:48px\">&nbsp;</p>\r\n\r\n<p style=\"margin-left:24px; text-align:center\"><span style=\"font-family:Calibri,sans-serif\"><strong>Qualifications and Skills</strong></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Requires a hands-on, self-starter that has a clear aptitude for the systems, mechanics, and structural components of commercial buildings, infrastructure, and maintenance, including such as utilities, electrical, mechanical, refrigeration, and plumbing systems. HVAC qualification is preferred but not required.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Ability to evaluate efficiencies such as energy consumption and other needs provided by service providers (for example gas, water, and electricity companies).</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Ability to manage multiple tasks and quickly prioritize and resolve issues based on severity and impact on operations.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Strong focus on thorough planning, consistent communication, and attention to detail</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Ability to prioritize, complete multiple tasks and work well under pressure in a fast-paced environment.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Strong verbal, written, communication, and organizational skills with attention to detail and follow up.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Strong negotiating, problem-solving and decision-making skills with quality and budget in mind.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Basic competency in computer skills including Microsoft programs (Outlook, Word, Excel, etc.).</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Ability to read, analyze and interpret written information such as procedure manuals, company communications or governmental regulations.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Initiative and ability to work independently and collaboratively in teams.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Must be flexible and willing to work a varied schedule as necessitated by the needs of the business.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Valid driver&rsquo;s license, reliable transportation, and vehicle insurance required.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Ability to travel 50%-75% of the time, more often in emergency situations.</span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:48px\">&nbsp;</p>\r\n\r\n<p style=\"margin-left:24px; text-align:center\"><span style=\"font-family:Calibri,sans-serif\"><strong>Education and Work Experience</strong></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">High School diploma or equivalent required.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Requires minimum 3-5 years related work experience in a multi-unit, commercial/restaurant building environment.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Experience managing a budget and vendor management.</span></span></li>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:#202124\">Experience evaluating asset condition and need for furniture, fixtures, and equipment maintenance and repair, reading plans and requesting proposals.</span></span></li>\r\n</ul>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p style=\"margin-left:24px; text-align:center\"><span style=\"font-family:Calibri,sans-serif\"><strong>Necessary Tools and Equipment</strong></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Calibri,sans-serif\">Restaurant Equipment:</span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:48px\"><span style=\"font-family:Calibri,sans-serif\">Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).</span></p>\r\n\r\n<p style=\"margin-left:48px\"><span style=\"font-family:Calibri,sans-serif\">Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).</span></p>\r\n\r\n<p style=\"margin-left:48px\"><span style=\"font-family:Calibri,sans-serif\">Beverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.</span></p>\r\n\r\n<p style=\"margin-left:48px\"><span style=\"font-family:Calibri,sans-serif\">Hot water tanks, water filtration systems and HVAC equipment.</span></p>\r\n\r\n<p style=\"margin-left:48px\">&nbsp;</p>\r\n\r\n<p style=\"text-align:center\"><strong>Summary of Benefits</strong></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Medical &ndash; United Healthcare and Kaiser</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Voluntary Life Insurance, Dental and Vision &ndash; United Healthcare</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Company Paid Life Insurance &ndash; United Healthcare<br />\r\n\tFlexible Spending Accounts &ndash; Medical/Dependent Day Care</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Matching 401(K) and Roth retirement savings plans</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Vacation Time &ndash; 10 days a year</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Floating Holidays &ndash; 3 days a year</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Sick Time &ndash; 1 hour for every 30 hours worked, no waiting period &ndash; I don&rsquo;t think we need to say frontloaded because essentially that is what we are doing and then we auditing for true-ups later.&nbsp;</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Direct Deposit</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Monthly Operations Bonus<br />\r\n\tQuarterly Operations Bonus</span></li>\r\n\t<li><span style=\"font-family:Arial,Helvetica,sans-serif\">Flexible Scheduling</span></li>\r\n</ul>\r\n",
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Works with the Director of Operations to identify, select and negotiate terms with outside vendors that can provide maintenance, equipment, plumbing and contract services in assigned areas. Determines and schedules regular maintenance, repairs, and renovation projects. Communicates project updates and completion status to Director of Operations. The following is a list of some of the responsibilities and is not intended to describe all the duties this position may perform. \\r\\n\\r\\n&nbsp;\\r\\n\\r\\nJob Responsibilities\\r\\n\\r\\n\\r\\n\\tOversee the maintenance and repair of restaurant systems, assets, and site improvements, including building, parking areas, HVAC, mechanical, electrical, refrigeration, plumbing, utilities, and infrastructure systems.\\r\\n\\tImplement and monitor proactive preventative maintenance programs.\\r\\n\\tMonitor improvements to energy efficiency, HVAC, life safety, equipment, grease traps, and landscaping\\r\\n\\tSchedule vendors to perform work in designated restaurants and provide onsite oversight as needed,\\r\\n\\tContinually source and re-qualify suppliers.\\r\\n\\tPerform routine assessment of vendor performance, pricing, on-time delivery, specifications, quality of product, workmanship, responsiveness, and issue resolution for the restaurants and other company assets.\\r\\n\\tServe as lead contact for contracts, contract negotiation, and warranty oversight.\\r\\n\\tContribute to the development and management of facility maintenance, capital projects and budgets for restaurants and other related assets subject to purchase, maintenance, and repair\\r\\n\\tUnder the direction of the Director of Operations or Development team, execute all capital projects within time and cost expectations.\\r\\n\\tAudit and approve invoices for scheduled and negotiated work.\\r\\n\\tProvide guidance to operations on basic upkeep and maintenance tasks, repair/replace decisions as well as vendor contact and oversight and emergency procedures.\\r\\n\\tRespond to service calls promptly and resolve urgent needs for facilities at assigned restaurants.\\r\\n\\tRoutinely visit restaurants to evaluate conditions and identify potential repairs and facility maintenance projects.\\r\\n\\tInform the Director of Operations verbally and in writing issues requiring escalation or assistance.\\r\\n\\tMonitor part inventory levels, place and receive orders with suppliers, and coordinate payment with the accounts payable team.\\r\\n\\tEnsure that restaurants meet government regulations and environmental, health and security standards.\\r\\n\\tExecute equipment audits and record-taking policies\\r\\n\\tRemove and dispose of old equipment that is no longer operational.\\r\\n\\tOther duties as assigned.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nQualifications and Skills\\r\\n\\r\\n\\r\\n\\tRequires a hands-on, self-starter that has a clear aptitude for the systems, mechanics, and structural components of commercial buildings, infrastructure, and maintenance, including such as utilities, electrical, mechanical, refrigeration, and plumbing systems. HVAC qualification is preferred but not required.\\r\\n\\tAbility to evaluate efficiencies such as energy consumption and other needs provided by service providers (for example gas, water, and electricity companies).\\r\\n\\tAbility to manage multiple tasks and quickly prioritize and resolve issues based on severity and impact on operations.\\r\\n\\tStrong focus on thorough planning, consistent communication, and attention to detail\\r\\n\\tAbility to prioritize, complete multiple tasks and work well under pressure in a fast-paced environment.\\r\\n\\tStrong verbal, written, communication, and organizational skills with attention to detail and follow up.\\r\\n\\tStrong negotiating, problem-solving and decision-making skills with quality and budget in mind.\\r\\n\\tBasic competency in computer skills including Microsoft programs (Outlook, Word, Excel, etc.).\\r\\n\\tAbility to read, analyze and interpret written information such as procedure manuals, company communications or governmental regulations.\\r\\n\\tInitiative and ability to work independently and collaboratively in teams.\\r\\n\\tMust be flexible and willing to work a varied schedule as necessitated by the needs of the business.\\r\\n\\tValid driver&rsquo;s license, reliable transportation, and vehicle insurance required.\\r\\n\\tAbility to travel 50%-75% of the time, more often in emergency situations.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nEducation and Work Experience\\r\\n\\r\\n\\r\\n\\tHigh School diploma or equivalent required.\\r\\n\\tRequires minimum 3-5 years related work experience in a multi-unit, commercial/restaurant building environment.\\r\\n\\tExperience managing a budget and vendor management.\\r\\n\\tExperience evaluating asset condition and need for furniture, fixtures, and equipment maintenance and repair, reading plans and requesting proposals.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nNecessary Tools and Equipment\\r\\n\\r\\n\\r\\n\\tRestaurant Equipment:\\r\\n\\r\\n\\r\\nHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).\\r\\n\\r\\nSlicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).\\r\\n\\r\\nBeverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.\\r\\n\\r\\nHot water tanks, water filtration systems and HVAC equipment.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nSummary of Benefits\\r\\n\\r\\n\\r\\n\\tMedical &ndash; United Healthcare and Kaiser\\r\\n\\tVoluntary Life Insurance, Dental and Vision &ndash; United Healthcare\\r\\n\\tCompany Paid Life Insurance &ndash; United Healthcare\\r\\n\\tFlexible Spending Accounts &ndash; Medical/Dependent Day Care\\r\\n\\tMatching 401(K) and Roth retirement savings plans\\r\\n\\tVacation Time &ndash; 10 days a year\\r\\n\\tFloating Holidays &ndash; 3 days a year\\r\\n\\tSick Time &ndash; 1 hour for every 30 hours worked, no waiting period &ndash; I don&rsquo;t think we need to say frontloaded because essentially that is what we are doing and then we auditing for true-ups later.&nbsp;\\r\\n\\tDirect Deposit\\r\\n\\tMonthly Operations Bonus\\r\\n\\tQuarterly Operations Bonus\\r\\n\\tFlexible Scheduling\\r\\n\\r\\nQualifications\",\"responsibilities\":\"&nbsp;\\r\\n\\r\\n\\r\\n\\t\\r\\n\\t\\t\\r\\n\\t\\t\\t\\r\\n\\t\\t\\t\\r\\n\\t\\t\\tReports to: Director of Operations\\r\\n\\r\\n\\t\\t\\tFLSA status type: Exempt\\r\\n\\r\\n\\t\\t\\tDirect Reports: None\\r\\n\\r\\n\\t\\t\\t&nbsp;\\r\\n\\r\\n\\t\\t\\t&nbsp;\\r\\n\\r\\n\\t\\t\\t&nbsp;\\r\\n\\t\\t\\t\\r\\n\\t\\t\\t\\r\\n\\t\\t\\r\\n\\t\\r\\n\\r\\n\\r\\n\\r\\n\\t\\r\\n\\t\\t\\r\\n\\t\\t\\t\\r\\n\\t\\t\\t\\r\\n\\t\\t\\tFacilities Manager\\r\\n\\t\\t\\t\\r\\n\\t\\t\\t\\r\\n\\t\\t\\r\\n\\t\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nPosition Overview\\r\\n\\r\\nThe Facilities Manager oversees the maintenance of Ambrosia QSR restaurants and grounds while assisting the management team in the oversight, purchasing and upkeep of equipment and supplies. Works with the Director of Operations to identify, select and negotiate terms with outside vendors that can provide maintenance, equipment, plumbing and contract services in assigned areas. Determines and schedules regular maintenance, repairs, and renovation projects. Communicates project updates and completion status to Director of Operations. The following is a list of some of the responsibilities and is not intended to describe all the duties this position may perform. \\r\\n\\r\\n&nbsp;\\r\\n\\r\\nJob Responsibilities\\r\\n\\r\\n\\r\\n\\tOversee the maintenance and repair of restaurant systems, assets, and site improvements, including building, parking areas, HVAC, mechanical, electrical, refrigeration, plumbing, utilities, and infrastructure systems.\\r\\n\\tImplement and monitor proactive preventative maintenance programs.\\r\\n\\tMonitor improvements to energy efficiency, HVAC, life safety, equipment, grease traps, and landscaping\\r\\n\\tSchedule vendors to perform work in designated restaurants and provide onsite oversight as needed,\\r\\n\\tContinually source and re-qualify suppliers.\\r\\n\\tPerform routine assessment of vendor performance, pricing, on-time delivery, specifications, quality of product, workmanship, responsiveness, and issue resolution for the restaurants and other company assets.\\r\\n\\tServe as lead contact for contracts, contract negotiation, and warranty oversight.\\r\\n\\tContribute to the development and management of facility maintenance, capital projects and budgets for restaurants and other related assets subject to purchase, maintenance, and repair\\r\\n\\tUnder the direction of the Director of Operations or Development team, execute all capital projects within time and cost expectations.\\r\\n\\tAudit and approve invoices for scheduled and negotiated work.\\r\\n\\tProvide guidance to operations on basic upkeep and maintenance tasks, repair/replace decisions as well as vendor contact and oversight and emergency procedures.\\r\\n\\tRespond to service calls promptly and resolve urgent needs for facilities at assigned restaurants.\\r\\n\\tRoutinely visit restaurants to evaluate conditions and identify potential repairs and facility maintenance projects.\\r\\n\\tInform the Director of Operations verbally and in writing issues requiring escalation or assistance.\\r\\n\\tMonitor part inventory levels, place and receive orders with suppliers, and coordinate payment with the accounts payable team.\\r\\n\\tEnsure that restaurants meet government regulations and environmental, health and security standards.\\r\\n\\tExecute equipment audits and record-taking policies\\r\\n\\tRemove and dispose of old equipment that is no longer operational.\\r\\n\\tOther duties as assigned.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nQualifications and Skills\\r\\n\\r\\n\\r\\n\\tRequires a hands-on, self-starter that has a clear aptitude for the systems, mechanics, and structural components of commercial buildings, infrastructure, and maintenance, including such as utilities, electrical, mechanical, refrigeration, and plumbing systems. HVAC qualification is preferred but not required.\\r\\n\\tAbility to evaluate efficiencies such as energy consumption and other needs provided by service providers (for example gas, water, and electricity companies).\\r\\n\\tAbility to manage multiple tasks and quickly prioritize and resolve issues based on severity and impact on operations.\\r\\n\\tStrong focus on thorough planning, consistent communication, and attention to detail\\r\\n\\tAbility to prioritize, complete multiple tasks and work well under pressure in a fast-paced environment.\\r\\n\\tStrong verbal, written, communication, and organizational skills with attention to detail and follow up.\\r\\n\\tStrong negotiating, problem-solving and decision-making skills with quality and budget in mind.\\r\\n\\tBasic competency in computer skills including Microsoft programs (Outlook, Word, Excel, etc.).\\r\\n\\tAbility to read, analyze and interpret written information such as procedure manuals, company communications or governmental regulations.\\r\\n\\tInitiative and ability to work independently and collaboratively in teams.\\r\\n\\tMust be flexible and willing to work a varied schedule as necessitated by the needs of the business.\\r\\n\\tValid driver&rsquo;s license, reliable transportation, and vehicle insurance required.\\r\\n\\tAbility to travel 50%-75% of the time, more often in emergency situations.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nEducation and Work Experience\\r\\n\\r\\n\\r\\n\\tHigh School diploma or equivalent required.\\r\\n\\tRequires minimum 3-5 years related work experience in a multi-unit, commercial/restaurant building environment.\\r\\n\\tExperience managing a budget and vendor management.\\r\\n\\tExperience evaluating asset condition and need for furniture, fixtures, and equipment maintenance and repair, reading plans and requesting proposals.\\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nNecessary Tools and Equipment\\r\\n\\r\\n\\r\\n\\tRestaurant Equipment:\\r\\n\\r\\n\\r\\nHot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).\\r\\n\\r\\nSlicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).\\r\\n\\r\\nBeverage equipment: soda machines, shake machines and mixers, coffee makers and blenders for specialty beverages.\\r\\n\\r\\nHot water tanks, water filtration systems and HVAC equipment.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nSummary of Benefits\\r\\n\\r\\n\\r\\n\\tMedical &ndash; United Healthcare and Kaiser\\r\\n\\tVoluntary Life Insurance, Dental and Vision &ndash; United Healthcare\\r\\n\\tCompany Paid Life Insurance &ndash; United Healthcare\\r\\n\\tFlexible Spending Accounts &ndash; Medical/Dependent Day Care\\r\\n\\tMatching 401(K) and Roth retirement savings plans\\r\\n\\tVacation Time &ndash; 10 days a year\\r\\n\\tFloating Holidays &ndash; 3 days a year\\r\\n\\tSick Time &ndash; 1 hour for every 30 hours worked, no waiting period &ndash; I don&rsquo;t think we need to say frontloaded because essentially that is what we are doing and then we auditing for true-ups later.&nbsp;\\r\\n\\tDirect Deposit\\r\\n\\tMonthly Operations Bonus\\r\\n\\tQuarterly Operations Bonus\\r\\n\\tFlexible Scheduling\\r\\n\\r\\n\",\"employmentType\":\"FULL_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"Ambrosia QSR\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=BD3A4685CC20C0582EFEF5A031CEE620\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"21211 State Rte 410 E\",\"addressLocality\":\"Bonney Lake\",\"addressRegion\":\"WA\",\"postalCode\":98390,\"addressCountry\":\"USA\"}},\"industry\":\"Restaurant - Food Service\",\"validThrough\":\"-0001-11-30\",\"workHours\":\"Any\",\"educationRequirements\":\"High School\"}",
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