Position: Head – Maintenance
Industry: QSR / Food & Beverage / Food Processing
Experience: 8–10 Years
Department: Engineering & Maintenance
Reports To: Head – Operations / Plant Head / Director
Location: queens Road

Job Summary

We are looking for an experienced and hands-on Head of Maintenance to lead the maintenance and engineering function across our QSR / food industry operations.

The ideal candidate will have 8–10 years of experience in maintenance, preferably within QSR, restaurants, food processing, food manufacturing, central kitchens, or FMCG environments. The candidate will be responsible for ensuring maximum equipment uptime, preventive maintenance, safety, statutory compliance, energy efficiency, and smooth day-to-day operations.

Key Responsibilities1. Maintenance & Engineering

Lead the overall maintenance function for restaurants, central kitchens, production facilities, warehouses, and other operational locations.
Ensure high availability and reliability of critical equipment and utilities.
Develop and implement Preventive Maintenance (PM) and Predictive Maintenance (PDM) programs.
Minimize equipment breakdowns and reduce downtime.
Establish preventive maintenance schedules for kitchen equipment, refrigeration, HVAC, electrical systems, plumbing, DG sets, compressors, RO systems, boilers, and other utilities.
Monitor breakdown maintenance and ensure timely resolution.
Maintain critical spare parts and ensure optimum inventory levels.

2. QSR / Food Industry Equipment

Manage maintenance of commercial kitchen and food-processing equipment such as:
Ovens and fryers
Refrigeration and freezers
Cold rooms
Chillers
Exhaust and ventilation systems
Food processing and preparation equipment
Dishwashers and cleaning equipment
HVAC systems
Electrical and utility systems
Coordinate with equipment suppliers and service vendors for repairs, AMC, warranty, and technical support.

3. Preventive Maintenance & Reliability

Prepare annual and monthly maintenance plans.
Track MTBF, MTTR, equipment uptime, breakdown frequency, and maintenance costs.
Conduct Root Cause Analysis (RCA) for recurring equipment failures.
Implement corrective and preventive actions to eliminate repeat breakdowns.
Introduce reliability improvement initiatives.

4. Cost & Energy Management

Prepare and manage the maintenance budget.
Control repair, spare parts, AMC, and contractor costs.
Identify opportunities for energy and utility cost reduction.
Monitor electricity, water, gas, refrigeration, and other utility consumption.
Implement energy-saving and sustainability initiatives.

5. Vendor & AMC Management

Identify, evaluate, and manage maintenance contractors and service providers.
Negotiate AMC and service contracts.
Monitor vendor performance, service quality, and turnaround time.
Ensure all AMC and service documentation is maintained properly.

6. Safety & Compliance

Ensure compliance with electrical, fire, food safety, statutory, and occupational safety requirements related to engineering and maintenance.
Ensure proper maintenance and testing of fire-fighting and safety systems.
Conduct regular inspections and safety audits.
Ensure all maintenance activities follow safe work practices.

7. Team Management

Lead, train, and develop the maintenance team.
Define responsibilities and performance objectives for maintenance engineers, technicians, and supervisors.
Plan manpower and shift requirements.
Build a strong preventive-maintenance culture across the organization.

8. New Store / Facility Setup

Support the Operations and Projects teams during new QSR outlet, central kitchen, warehouse, or facility setup.
Review technical specifications and equipment requirements.
Coordinate equipment installation, commissioning, testing, and handover.
Ensure maintenance considerations are incorporated during new projects and expansions.

Key Performance Indicators (KPIs)

Equipment uptime %
Breakdown frequency
Mean Time Between Failures (MTBF)
Mean Time To Repair (MTTR)
Preventive maintenance compliance %
Maintenance cost per outlet / facility
Energy consumption and cost
AMC/vendor performance
Spare parts inventory control
Safety and statutory compliance
Reduction in repeat breakdowns

Candidate Profile

Education:

Diploma / B.E. / B.Tech in Mechanical, Electrical, Mechatronics, or related Engineering discipline.

Experience:

8–10 years of relevant experience in maintenance and engineering.
Experience in QSR, restaurants, food processing, central kitchens, FMCG, food manufacturing, hospitality, or similar industries is preferred.
Experience managing multiple outlets / facilities will be an added advantage.

Required Skills

Strong knowledge of mechanical and electrical maintenance.
Hands-on experience with commercial kitchen and food-processing equipment.
Strong knowledge of HVAC, refrigeration, electrical systems, DG, utilities, and plumbing.
Preventive and predictive maintenance.
Breakdown analysis and Root Cause Analysis.
Vendor and AMC management.
Maintenance budgeting and cost control.
Energy management.
Team leadership and people management.
Strong problem-solving and decision-making skills.
Good communication and coordination skills.
Working knowledge of maintenance management systems / CMMS will be an advantage.

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

Food provided
Provident Fund

Work Location: In person

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