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Assistant Facility Services Dispatcher

Yadav Enterprises Inc.
Fremont, CA
  • Expired: over a month ago. Applications are no longer accepted.
Job Description: POSITION SUMMARY: Responsible for assisting the Regional Facility Services Manager in overseeing and managing the Regional in-house facility service program, and consulting and effectively resolving issues with restaurant management in regards to facility management and equipment needs. ESSENTIAL DUTIES: Oversees daily workflow for all dispatching, equipment and facilities maintenance services including: performs research and responds to comments and complaints received from regional and/or restaurant management; followsup with technicians to provide an explanation of services performed; initiates corrective action; ensures a timely resolution to issues; develops departmental procedures; and visits restaurants to evaluate completed work. Assists with equipment issues ensuring cost efficiency and timeliness; consults with technicians on costs and options available; problem solves with restaurant management; creates solutions which are mutually beneficial. Assists with approval of repair spending; determines if costs are within the approved spending range; communicates with the technicians to verify availability of resources to fix the problem. Trains and communicates to management how to utilize the Facility Services Department in the most cost effective and timely manner; performs regular updates on services provided. Maintains department information, tracks performance, trends, and costs to the department. Acts as a liaison between outside vendors and contractors in the coordination and implementation of corporate projects. Performs research of vendors to be used within the markets as required by region or area: sources vendors; solicits bids; makes vendor selections and notifies appropriate personnel; sets vendors up within system, verifies licensing and insurance requirements; maintains vendor status and files; communicates regularly with restaurants to assesses vendor quality and performance; provides regular feedback to vendors. CUSTOMERS SERVED: Internal: All levels of regional operations personnel, including: District Managers, Restaurant Management, and Office staff. External: Vendors and restaurant guests. SUPERVISION: Technicians. PERFORMANCE CATEGORIES AND STANDARDS:Values - Works well in a team environment. - Demonstrates self-reliance and initiative to do what is right for customers. - Demonstrates integrity and ethical behavior.BUSINESS/PROFESSIONAL SKILLS - COMMUNICATION: Excellent communication skills both oral and written are needed to assist restaurant management and vendor issues; presents information in a clear and concise manner; and listens attentively to information. - ADAPTABILITY: Must be extremely flexible to manage multiple projects and priorities in a rapidly changing environment to create win/win situations.PROBLEM SOLVING/CREATIVITY: Displays a high degree of creative problem solving abilities in dealing with restaurant management and vendor issues. INTERPERSONAL: Builds relationships, credibility, and trust; partners with other resources to solve issues. - CUSTOMER SERVICE: Ability to assess customer needs and contract for resolution. Demonstrates skill in handling internal and external customer requests, complaints, and suggestions while maintaining a positive and caring attitude. - SUPERVISION/MANAGEMENT: Generally handles issues and problem solves with a high level of autonomy; may work under limited supervision on some projects. - LEADERSHIP: Ability to gain the respect of others and influence contacts in alternative problem resolutions. Demonstrates behaviors that support the vision and values of the Company. QUALIFICATIONS: Education Associates Degree or equivalent required; Bachelors degree preferred. Experience - Requires a minimum of 5 years experience in a Facilities Services role. Skills/Knowledge/Abilities - Excellent oral and written English communication skills, planning and organization skills, and negotiation skills. Proficient knowledge of personal computers and related software applications (word processing, spreadsheets, databases). Good knowledge and understanding of local, County, and State building codes, and safety and health regulations. Basic knowledge of building maintenance activities, including CFC, carpentry, refrigeration, electrical and food service equipment and maintenance repair. Physical Conditions Must posses a valid driver's license. Ability to hear and speak clearly in person and on the telephone. Ability to ascend a 20-foot vertical ladder and lift 25-50 lbs. Ability to travel 30% 40% of the time as business needs require. EXPOSURE CATEGORIES: Restaurant Equipment. POSITION SUMMARY: Responsible for assisting the Regional Facility Services Manager in overseeing and managing the Regional in-house facility service program, and consulting and effectively resolving issues with restaurant management in regards to facility management and equipment needs. ESSENTIAL DUTIES: Oversees daily workflow for all dispatching, equipment and facilities maintenance services including: performs research and responds to comments and complaints received from regional and/or restaurant management; followsup with technicians to provide an explanation of services performed; initiates corrective action; ensures a timely resolution to issues; develops departmental procedures; and visits restaurants to evaluate completed work. Assists with equipment issues ensuring cost efficiency and timeliness; consults with technicians on costs and options available; problem solves with restaurant management; creates solutions which are mutually beneficial. Assists with approval of repair spending; determines if costs are within the approved spending range; communicates with the technicians to verify availability of resources to fix the problem. Trains and communicates to management how to utilize the Facility Services Department in the most cost effective and timely manner; performs regular updates on services provided. Maintains department information, tracks performance, trends, and costs to the department. Acts as a liaison between outside vendors and contractors in the coordination and implementation of corporate projects. Performs research of vendors to be used within the markets as required by region or area: sources vendors; solicits bids; makes vendor selections and notifies appropriate personnel; sets vendors up within system, verifies licensing and insurance requirements; maintains vendor status and files; communicates regularly with restaurants to assesses vendor quality and performance; provides regular feedback to vendors. CUSTOMERS SERVED: Internal: All levels of regional operations personnel, including: District Managers, Restaurant Management, and Office staff. External: Vendors and restaurant guests. SUPERVISION: Technicians. PERFORMANCE CATEGORIES AND STANDARDS:Values - Works well in a team environment. - Demonstrates self-reliance and initiative to do what is right for customers. - Demonstrates integrity and ethical behavior.BUSINESS/PROFESSIONAL SKILLS - COMMUNICATION: Excellent communication skills both oral and written are needed to assist restaurant management and vendor issues; presents information in a clear and concise manner; and listens attentively to information. - ADAPTABILITY: Must be extremely flexible to manage multiple projects and priorities in a rapidly changing environment to create win/win situations.PROBLEM SOLVING/CREATIVITY: Displays a high degree of creative problem solving abilities in dealing with restaurant management and vendor issues. INTERPERSONAL: Builds relationships, credibility, and trust; partners with other resources to solve issues. - CUSTOMER SERVICE: Ability to assess customer needs and contract for resolution. Demonstrates skill in handling internal and external customer requests, complaints, and suggestions while maintaining a positive and caring attitude. - SUPERVISION/MANAGEMENT: Generally handles issues and problem solves with a high level of autonomy; may work under limited supervision on some projects. - LEADERSHIP: Ability to gain the respect of others and influence contacts in alternative problem resolutions. Demonstrates behaviors that support the vision and values of the Company. QUALIFICATIONS: Education Associates Degree or equivalent required; Bachelors degree preferred. Experience - Requires a minimum of 5 years experience in a Facilities Services role. Skills/Knowledge/Abilities - Excellent oral and written English communication skills, planning and organization skills, and negotiation skills. Proficient knowledge of personal computers and related software applications (word processing, spreadsheets, databases). Good knowledge and understanding of local, County, and State building codes, and safety and health regulations. Basic knowledge of building maintenance activities, including CFC, carpentry, refrigeration, electrical and food service equipment and maintenance repair. Physical Conditions Must posses a valid driver's license. Ability to hear and speak clearly in person and on the telephone. Ability to ascend a 20-foot vertical ladder and lift 25-50 lbs. Ability to travel 30% 40% of the time as business needs require. EXPOSURE CATEGORIES: Restaurant Equipment.

Yadav Enterprises Inc.

Address

Fremont, CA
94538 USA

Industry

Travel

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