Kura Sushi USA
Job Overview
Join to apply for the
Facilities Manager, Northeast
role at
Kura Sushi USA . This role is a remote role with weekly travel. Travel is expected to be 50%+ in support of east coast restaurants. The selected candidate must reside in one of the cities below with close proximity to major airports. Base Pay Range
$82,700.00/yr - $120,000.00/yr Location and Travel
New York - near JFK or Newark Liberty International airports Philadelphia, PA - near Philadelphia International airport Washington D.C. - near Dulles, Reagan, and BWI International airports Virginia - near Richmond International airport Charlotte & Raleigh NC - near Raleigh-Durham International airport Atlanta GA - near Hartsfield International airport Chicago, IL - near Chicago O’Hare International airport ESSENTIAL DUTIES
Position requires supervisory responsibilities for both technical and administrative duties, knowledge, and skills. 60% or more time is focused on the supervisory responsibilities, and the remaining time is spent performing various maintenance-required tasks and related duties, with minimal oversight and using discretion and independent judgment as to prioritizing projects. Maximizes productivity and the life of the equipment by using sound judgement on repairing vs replacing equipment. Prioritizes and schedules the maintenance and repairs of all restaurant building envelopes, interior décor and finishes, and all cooking equipment. Controls and monitors inventory. Ensures the adherence of Brand’s safety policies, governing agency codes, regulations and procedures including health department, and property management issues are handled with high priority and in compliance with all OSHA and city ordinances. Leads, manages, and supports the maintenance and daily repairs for multiple locations and ensures repairs are completed in a timely manner and with sense of urgency. Manages, supervises, and oversees vendors and contractors to ensure efficient repairs that are in line with Kura standards. Oversees repairs and replacements by contractors and third parties on a wide range of restaurant equipment, electrical systems HVAC/R, plumbing and building structures to ensure accountability, quality of work, schedule adherence, and implements best practices as established by Kura USA. Manages, operates, and leads work order system such as ServiceChannel. Assists in selecting vendors and contractors. Manages, monitors, and works closely with the Facilities Team, vendors, and Operations teams to develop strong relationships. Addresses concerns and maintains consistent follow-up on any outstanding repairs/projects. Responds in a timely manner to emergency work orders, repairs, phone calls and emails. HVAC/R repairs, building and cooking equipment repairs/replacements, plumbing, electrical tile, painting, and all other maintenance duties. Develops and manages a daily/weekly work schedule to minimize the impact and down time on equipment and restaurant operations. Maintain store furniture and equipment in good working condition (A/C, fridge, freezer, fryers hot water units, etc.) to support store operations and facilities department. Reads, writes, and interprets manuals, schematics, plans, and specifications related to duties. Reports all irregular issues and repairs to the supervisor and provides expertise and recommendations with respect to proposed courses of action and solutions. minor and major technical repairs and replacements within directed time frames as established. Has ability to exercise discretion and independent judgement to prioritize tasks. Knowledge in building codes, safety regulations, maintenance practices and procedures. Services restaurants by analyzing work orders, planning schedule, handling and overseeing repairs and following up with managers to resolve issues. Ability to work independently, exercising good judgement and initiative. Utilizes ServiceChannel to manage repairs, maintenance expenses and detect areas of opportunity within equipment. Assists operations and restaurants by troubleshooting over the phone to diagnose repairs. Estimates time and costs of R&M and all restaurant equipment. Inspect and correctly repair standard malfunctions in maintenance and cooking equipment. ADMINISTRATIVE DUTIES
Monitors the work orders, statuses, and repairs through the work order system. Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully. Oral and Written Communication – Speaks, writes clearly and informatively. Able to read and interpret written information. Ability to communicate with all executive and operations teams. Organizes all files, reports, paperwork, and digital documents. Organizational Support - Follows policies and procedures. Completes tasks correctly and on time, supports Company’s goals and values. Adaptability - Change’s approach or method to best fit the situation. Able to deal with frequent changes, delays, or unexpected events. Attendance/Punctuality - Is at work and on time. Ensure work responsibilities are covered when absent and arrive at meetings and appointments on time. Takes ownership of all restaurant maintenance work orders with hands-on repairs and supervision of the same. Judgment - Exhibit’s sound and accurate judgment. Displays willingness to make decisions. Supports and explains reasoning for decisions. Professionalism - Approaches others in a tactful manner, reacts well under pressure and treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions and follows through on commitments. Quality - Demonstrates accuracy and thoroughness and looks for ways to improve and promote quality. Applies feedback to improve performance and monitors own work to ensure quality. Use of al PC and computer programs, Microsoft, word, excel and IOS systems. Document and completing work orders, repairs, and projects with EcoTrak and reports. QUALIFICATIONS AND EDUCATION/EXPERIENCE
Four-year college degree or equivalent vocational school certification of electrical or equipment. Experience can compensate for education. Experience in a multi-unit restaurant or retail environment and at least 3 years of project management experience managing multiple projects. (1-3) years minimum restaurant experience (Required) (1-3) years cooking equipment repairs (Required) (3-5) years of maintenance, mechanical and facilities knowledge and skills Ability to supervise, manage, and oversee vendors and third parties. Customer service, administration, computer, and communication skills Computer proficient using Microsoft and work order system programs EPA or HVAC/R license (Preferred) Perform advanced journeymen level trades for repairs and equipment. Operates and use of all hand/power tools, diagnostic and test equipment Valid CA driver license (Good driving record) SENIORITY LEVEL
Mid‑Senior level EMPLOYMENT TYPE
Full‑time JOB FUNCTION
Management and Project Management
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Join to apply for the
Facilities Manager, Northeast
role at
Kura Sushi USA . This role is a remote role with weekly travel. Travel is expected to be 50%+ in support of east coast restaurants. The selected candidate must reside in one of the cities below with close proximity to major airports. Base Pay Range
$82,700.00/yr - $120,000.00/yr Location and Travel
New York - near JFK or Newark Liberty International airports Philadelphia, PA - near Philadelphia International airport Washington D.C. - near Dulles, Reagan, and BWI International airports Virginia - near Richmond International airport Charlotte & Raleigh NC - near Raleigh-Durham International airport Atlanta GA - near Hartsfield International airport Chicago, IL - near Chicago O’Hare International airport ESSENTIAL DUTIES
Position requires supervisory responsibilities for both technical and administrative duties, knowledge, and skills. 60% or more time is focused on the supervisory responsibilities, and the remaining time is spent performing various maintenance-required tasks and related duties, with minimal oversight and using discretion and independent judgment as to prioritizing projects. Maximizes productivity and the life of the equipment by using sound judgement on repairing vs replacing equipment. Prioritizes and schedules the maintenance and repairs of all restaurant building envelopes, interior décor and finishes, and all cooking equipment. Controls and monitors inventory. Ensures the adherence of Brand’s safety policies, governing agency codes, regulations and procedures including health department, and property management issues are handled with high priority and in compliance with all OSHA and city ordinances. Leads, manages, and supports the maintenance and daily repairs for multiple locations and ensures repairs are completed in a timely manner and with sense of urgency. Manages, supervises, and oversees vendors and contractors to ensure efficient repairs that are in line with Kura standards. Oversees repairs and replacements by contractors and third parties on a wide range of restaurant equipment, electrical systems HVAC/R, plumbing and building structures to ensure accountability, quality of work, schedule adherence, and implements best practices as established by Kura USA. Manages, operates, and leads work order system such as ServiceChannel. Assists in selecting vendors and contractors. Manages, monitors, and works closely with the Facilities Team, vendors, and Operations teams to develop strong relationships. Addresses concerns and maintains consistent follow-up on any outstanding repairs/projects. Responds in a timely manner to emergency work orders, repairs, phone calls and emails. HVAC/R repairs, building and cooking equipment repairs/replacements, plumbing, electrical tile, painting, and all other maintenance duties. Develops and manages a daily/weekly work schedule to minimize the impact and down time on equipment and restaurant operations. Maintain store furniture and equipment in good working condition (A/C, fridge, freezer, fryers hot water units, etc.) to support store operations and facilities department. Reads, writes, and interprets manuals, schematics, plans, and specifications related to duties. Reports all irregular issues and repairs to the supervisor and provides expertise and recommendations with respect to proposed courses of action and solutions. minor and major technical repairs and replacements within directed time frames as established. Has ability to exercise discretion and independent judgement to prioritize tasks. Knowledge in building codes, safety regulations, maintenance practices and procedures. Services restaurants by analyzing work orders, planning schedule, handling and overseeing repairs and following up with managers to resolve issues. Ability to work independently, exercising good judgement and initiative. Utilizes ServiceChannel to manage repairs, maintenance expenses and detect areas of opportunity within equipment. Assists operations and restaurants by troubleshooting over the phone to diagnose repairs. Estimates time and costs of R&M and all restaurant equipment. Inspect and correctly repair standard malfunctions in maintenance and cooking equipment. ADMINISTRATIVE DUTIES
Monitors the work orders, statuses, and repairs through the work order system. Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully. Oral and Written Communication – Speaks, writes clearly and informatively. Able to read and interpret written information. Ability to communicate with all executive and operations teams. Organizes all files, reports, paperwork, and digital documents. Organizational Support - Follows policies and procedures. Completes tasks correctly and on time, supports Company’s goals and values. Adaptability - Change’s approach or method to best fit the situation. Able to deal with frequent changes, delays, or unexpected events. Attendance/Punctuality - Is at work and on time. Ensure work responsibilities are covered when absent and arrive at meetings and appointments on time. Takes ownership of all restaurant maintenance work orders with hands-on repairs and supervision of the same. Judgment - Exhibit’s sound and accurate judgment. Displays willingness to make decisions. Supports and explains reasoning for decisions. Professionalism - Approaches others in a tactful manner, reacts well under pressure and treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions and follows through on commitments. Quality - Demonstrates accuracy and thoroughness and looks for ways to improve and promote quality. Applies feedback to improve performance and monitors own work to ensure quality. Use of al PC and computer programs, Microsoft, word, excel and IOS systems. Document and completing work orders, repairs, and projects with EcoTrak and reports. QUALIFICATIONS AND EDUCATION/EXPERIENCE
Four-year college degree or equivalent vocational school certification of electrical or equipment. Experience can compensate for education. Experience in a multi-unit restaurant or retail environment and at least 3 years of project management experience managing multiple projects. (1-3) years minimum restaurant experience (Required) (1-3) years cooking equipment repairs (Required) (3-5) years of maintenance, mechanical and facilities knowledge and skills Ability to supervise, manage, and oversee vendors and third parties. Customer service, administration, computer, and communication skills Computer proficient using Microsoft and work order system programs EPA or HVAC/R license (Preferred) Perform advanced journeymen level trades for repairs and equipment. Operates and use of all hand/power tools, diagnostic and test equipment Valid CA driver license (Good driving record) SENIORITY LEVEL
Mid‑Senior level EMPLOYMENT TYPE
Full‑time JOB FUNCTION
Management and Project Management
#J-18808-Ljbffr