Head of Maintenance

General Goal:

To maintain optimum operating conditions for the building and the equipment and to extend their useful lives. To follow up on the Preventive Maintenance program.

Responsibilities:

• Arrives on time in full uniform (clean and ironed) as specified in the Procedure Personal Appearance and Hygiene Standards.
• Reports to the immediate superior.
• Clocks in.
• Prepares the Preventive Maintenance Program by area Coordinates the activities on the Preventive Maintenance Program by areas.
• Coordinates Corrective Maintenance to be carried out with external suppliers.
• Reads the Maintenance Log every day so as to provide follow-up on matters reported.
• Repairs the equipment reported as out of order.
• Makes the daily rounds as specified in the Daily Maintenance Checklist Handles all the tasks that are given to him.
• Coordinates the work of the external suppliers rendering services.
• Ensures that Restaurant areas are ready at opening time.
• Replaces and repairs (with tools) any small irregularities reported in the areas.
• Ensures proper functioning of equipment or machinery repaired by an external suppliers.
• Adjusts, connects, and disconnects cables, electrical installations, piping, etc using the proper tools.
• Keeps a history of each piece of equipment on the kardex.
• Ensures the application of anticorrosive substances on the equipment and portions of the building requiring them.
• Examines and frequently verifies proper functioning of machinery and equipment.
• Controls maintenance services for company vehicles.
• Draws up and applies power, gas and water saving systems.
• Clocks out at the end of his/her shift. Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).
• Knows the Quality Policy. Participates in the Manager's Review Meeting.
• Hands in the results of the process of the department.
• Follows through with the Action Plans of his area.
• Works towards the accomplishment of the Quality Objectives.
• Helps in the Continuous Improvement of the Procedures.

Specific Area of Know-How Required:

• Food and beverage
  

Skills:

• Organized
• Supervision
• Handling measuring equipment
• Handling tools
• Disassembling and installing equipment and/or machinery for inspection
• Installing equipment, machinery and cabling as per the respective user manuals.