The Maintenance Executive is responsible for ensuring the smooth functioning and upkeep of all electrical, mechanical, and facility-related systems in the restaurant outlets. The role focuses on preventive maintenance, timely repairs, vendor coordination, and compliance with safety standards to minimize downtime and maintain seamless QSR operations.
Conduct routine inspections and preventive maintenance for kitchen equipment, HVAC, lighting, plumbing, and electrical systems.
Respond promptly to breakdowns or repair requests from outlets and ensure minimal operational disruption.
Maintain checklists, schedules, and logs for all maintenance activities.
Identify recurring issues and suggest long-term solutions or replacements.
Monitor the performance and condition of kitchen equipment such as fryers, ovens, chillers, exhaust systems, and dishwashers.
Coordinate with equipment suppliers or service vendors for repairs, spare parts, and warranty claims.
Track and update asset registers and AMC (Annual Maintenance Contract) details.
Ensure all equipment is calibrated and functioning as per brand standards.
Liaise with external service providers for maintenance, pest control, deep cleaning, and utility services.
Obtain quotations, negotiate rates, and ensure quality work completion within timelines.
Verify and process vendor invoices in coordination with the accounts team.
Ensure all outlets comply with fire safety, electrical, and statutory maintenance norms.
Conduct safety audits and maintain documentation for inspections.
Support the implementation of energy-saving initiatives and sustainable maintenance practices.
Maintain records of maintenance schedules, costs, and spare part inventories.
Submit regular reports on equipment status, breakdown analysis, and maintenance expenses.
Assist in planning CAPEX and OPEX related to maintenance and repairs.
Diploma / Degree in Electrical, Mechanical, or Facility Management Engineering.
2–4 years of experience in maintenance (preferably in QSR, hospitality, or retail industry).
Hands-on knowledge of kitchen equipment, refrigeration, plumbing, and electrical systems.
Strong problem-solving and troubleshooting skills.
Good coordination, communication, and vendor management abilities.
Flexibility to travel to multiple outlets and work on weekends or emergency shifts if required.
Technical expertise
Time management & multitasking
Cost consciousness
Preventive maintenance planning
Team collaboration
Safety & compliance focus