Facility & Service Equipment Manager

Overview

Facility & Service Equipment Manager to oversee the custody, control, movement, maintenance scheduling and replacement of the company’s facilities, kitchen, service and operational equipment. Responsible for ensuring equipment and assets are properly accounted for, safely stored, maintained, serviced and available when required.

Responsibilities

• Maintain an accurate and up-to-date register of all facility, kitchen and service equipment.
• Take responsibility for the custody, security and condition of company equipment.
• Manage the issuance, movement and return of equipment using proper documentation.
• Oversee outdoor catering equipment including crockery, cutlery, chafing dishes, trays, glassware, tables, food warmers and other service equipment.
• Ensure all equipment leaving the facility is properly requisitioned, counted and recorded.
• Conduct physical counts and inspections when equipment is returned and document losses, damages and breakages.
• Develop and monitor preventive maintenance and servicing schedules.
• Coordinate qualified technicians and external service providers for specialist repairs and maintenance.
• Obtain quotations where necessary and follow up on repairs until completion.
• Monitor equipment condition and recommend repair, refurbishment, replacement or decommissioning where required.
• Maintain equipment replacement plans and provide Management with advance notice of replacement needs.
• Monitor equipment storage areas and ensure proper cleanliness, organisation and housekeeping standards.
• Coordinate the resolution of facility defects and follow up with contractors.
• Monitor vehicle servicing schedules, maintenance records, documentation and general condition.
• Maintain records of contractors, technicians, servicing, repairs, equipment movements and maintenance expenditure.
• Submit regular reports on damaged or missing equipment, overdue servicing, outstanding repairs, upcoming maintenance and replacement requirements.

Qualifications & Experience:

• Minimum OND/HND in Facilities Management, Estate Management, Mechanical Engineering, Electrical Engineering, Building Technology, Hospitality Management or a related field.
• 3–5 years’ experience in facilities, equipment, asset, stores, hospitality or operational management.
• Experience in a hotel, catering company, restaurant, events company, school, hospital, industrial facility or similar environment is preferred.
• Experience managing catering/service equipment and outdoor catering assets is an advantage.
• Previous experience in housekeeping or facilities operations is desirable.
• A valid driver's licence is an advantage.

Key Competencies:

• Strong asset and equipment control skills.
• Excellent organisation and record-keeping ability.
• Strong follow-up and coordination skills.
• Ability to monitor maintenance schedules and deadlines.
• Good understanding of equipment storage and housekeeping standards.
• Ability to manage equipment requisition, issuance, movement and return.
• Ability to coordinate external technicians and contractors.
• Basic understanding of mechanical, electrical and facility systems.
• Good inventory, numerical and reconciliation skills.
• Strong attention to detail and accountability.
• Integrity and resourcefulness.
• Ability to work under pressure, particularly during large events.
• Good communication and interpersonal skills.