Facilities Technician

Facilities Technician: 

Physical Requirements: 

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  
• While performing the duties of the job, the employee is frequently required to stand and talk or hear.  The employee is frequently required to walk; use hands to fingers, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl.  The employee is occasionally required to sit and climb or balance.  The employee must regularly lift and/or move up to forty (40) pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision and ability to adjust focus. The worker is subject to both environmental conditions as activities occur inside and outside. The worker is subject to noise. There is sufficient noise to cause the worker to wear proper personal protective wear as required. The worker needs to be comfortable working from ceiling lifts (30’) as well.
• The worker is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. Personal protection equipment must be worn as required

Education and/or Experience:

• High school diploma or equivalent, technical certifications or vocational training in maintenance preferred in addition to two years of relevant job experience or five years of relevant job experience.

Knowledge / Technical Skills:

• Basic knowledge of mechanical, electrical, and plumbing systems. Strong problem-solving skills and ability to troubleshoot issues efficiently. Attention to detail and a proactive approach to maintenance tasks. Ability to work independently and collaboratively within diverse teams. Duties require professional verbal and written communication skills; understanding of principles and practices of the organization, planning, dependability, adaptability, and confidentiality are necessary attributes. Basic reading, writing and arithmetic skills required. Skilled in operating standard office equipment, including but not limited to, computers, telephone systems, calculators, copiers, and scanners.  

Customer Service Skills:

• Politeness, confidence, tact, patience and diplomacy while dealing with complex and confidential situations. Excellent communication skills and the ability to deal effectively across all levels of the business organization are necessary. Ability to maintain a professional and courteous relationship with all employees, contractors/vendors, and customers. Excellent project management and decision-making skills.

Equipment Maintenance:

• Perform regular preventive maintenance on restaurant and wine production equipment, including kitchen appliances, HVAC systems, wine storage units, pumps, tanks.
• Ensure proper functioning of wine storage and cooling equipment.

Facility Maintenance:

• Conduct routine inspections of the restaurant’s interior and exterior areas, including dining spaces, kitchen, restrooms, and outdoor areas.
• Provides general and detailed maintenance (either with direct or indirect supervision), including patching, painting, hardware repairs and other repair/replacement work as required.
• Assists, or performs solo when needed, general and detailed cleaning of Building and grounds.
• Maintain a clean and organized restaurant space, addressing spills, leaks, and potential hazards promptly.
• Perform general repairs and maintenance tasks, such as painting, carpentry, and basic plumbing.
• Ensure wine racks and storage units are in good condition.

Troubleshooting and Repairs:

• Coordinate with external vendors for specialized repairs or maintenance tasks that require professional expertise.
• Collaborate with restaurant staff, wine production teams, and other departments to identify and address maintenance needs that affect both dining and wine experiences.
• Respond to emergency repair requests promptly, especially during operating hours, to minimize disruptions to business operations.

Safety and Compliance:

• Adhere to safety protocols and guidelines while working with machinery, kitchen appliances, chemicals, and other potential hazards, ensuring a safe environment for staff and customers.
• Stay informed about relevant regulations and industry standards to ensure compliance in all maintenance activities

Documentation:

• Maintain accurate records of maintenance activities, repairs, and replacements for both the restaurant and wine production facilities.
• Document equipment performance and maintenance schedules to optimize future maintenance efforts.

Inventory Management:

• Monitor and manage an inventory of spare parts, tools, and supplies required for equipment maintenance and repairs in both the restaurant and wine production areas. o Maintain an inventory of spare parts, tools, and supplies required for equipment maintenance.

Communication:

• Communicate effectively with restaurant managers, chefs, waitstaff, winemakers, and other relevant personnel to ensure maintenance needs are promptly addressed.
• Provide insights and recommendations for equipment upgrades or replacements to enhance operational efficiency and reduce downtime.