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Vice President of Facilities

Company: Raising Cane's
Location: Plano
Posted on: September 12, 2020

Job Description:

Have fun, grow your career, be part of your Community and more.

If you are vision-impaired or have some other disability under the Americans with Disabilities Act or a similar law, and you wish to discuss potential accommodations related to applying for employment at Raising Cane's, please contact the Talent Acquisition Department at Recruiting@RaisingCanes.com or 866-552-2637.

Raising Cane's is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination against any applicant or Crewmember based on the following legally protected characteristics: race, color, religion, creed, sex, pregnancy or related medical conditions, age (40 and over), national origin or ancestry, physical or mental disability, genetic information or any other consideration protected by federal, state or local laws.

© Copyright 2020 Raising Cane's® All Rights Reserved.

Restaurants will always be the center of our business. As we strive to achieve Raising Cane’s Vision, we leverage multiple partnerships to expand our global footprint while maintaining a local presence & identity through great teamwork! In addition, to Vendors, Franchise and RSO Partners, Restaurant Support Business Unit Team Partners & Crewmembers are critical to our success!

At Raising Cane’s, we support our Restaurants with both Business Unit & RSO support. Our commitment & dedication to Restaurant support is a competitive advantage! Business Unit Support Crewmembers are aligned to a specific Business Unit defined as either a Region, Market or Area. The Business Unit Teams are comprised of Support Crewmembers who are functional experts in various disciplines. The various Support Departments or Functions are led by best-in-class experts. The RSO Support Department / Functional leader is responsible for the hiring, training, personnel management, development & functional routines for the Business Unit Crewmembers.

The Business Unit Leader will lead & direct the Business Unit Team. With alignment from Department / Function leaders, the Business Unit Leaders will determine & direct the day to day priorities of Business Unit Crewmembers. The Business Unit Leader will set priorities & goals for the Business Unit Team that are aligned to Company objectives & plans so there is a singular message and clarity in priorities for the entire Business Unit Team. The Business Unit Crewmembers will leverage their functional expertise to develop strategies, tactics and plans that help the Business Unit achieve its’ goals.

The Vice President of Facilities (VPFA) is an enterprise leader who directs and oversees the company’s Restaurant Facilities Maintenance Programs and is responsible to accomplish the Company’s Capital Project Strategy while remaining aligned to the overall Vision & Values. The VPFA also directly leads & manages various Restaurant Support Office functions including Facility Maintenance, Equipment Procurement and Capital Projects. This role will also work directly with various internal Department including Restaurant Operations, Restaurant Excellence, Development, IT, Risk and Marketing Departments.

The VPFA is responsible for management & results of the Facilities Department including the development of successful strategies and plans to achieve the Department’s goals & objectives with a focus on Customers and Operator needs / support as well as effectively represents the view-point and priorities of the Department in all projects or initiatives.

The VPFA leads a team of both Restaurant Support Office based crew as well as de-centralized Facility Leaders who provide direct support to local Business Unit Teams.

Responsibilities Leadership and Planning

The VPFA is responsible to deliver high-performing, best-in class performance by working with, leading & inspiring Crewmembers, identifying areas of opportunity, holding accountability, and celebrating successes.

The VPFA is responsible for overall Facilities Department planning; the development of Restaurant maintenance programs for domestic and international markets; strategies and tactics that are aligned to overall business goals inclusive of Company & Franchise new Restaurant growth to effectively scale the organization

Enterprise leader responsible for multiple Departments and/or functions with the ability to positively influence Company results through effective planning & motivation

Lead, coach, develop and retain high performing leaders with an emphasis on strategic analysis, critical thinking, problem solving and business acumen

Lead and foster a highly collaborative work environment

As the business grows and evolves, the VPFA is responsible to develop strategic plans to successfully manage change as required; uses experience, data and analysis to advise the company’s leadership on both near and long term areas of concern or opportunities to assist the company in achieving both the annual plan and the brand’s long term goals

Works closely with Restaurant Support Office Departments & key Vendors / Consultants to maintain positive and productive working relationships that the Facilities Team is dependent upon

Responsible for adherence to all Company policies & procedures

Responsible for compliance with all governmental standards and practices

Culture

Ensures alignment of all activities & programs to Vision, Mission & Values

Promotes a work hard, smart / have fun environment & leads by example

Leads the execution of Cane’s Love (reward, respect & recognize) to educate, inspire & motivate Crew

Facilities Maintenance Program & Department

Directs the Facilities team in alignment with local Business Unit Teams to manage all Restaurant related Facilities Programs & Projects Monitors workflow and work products, results, methods, and procedures.

Selects, trains, motivates, and evaluates Crewmembers

Provides for or coordinates training and professional development

Counsels with Crew to correct deficiencies in performance; implements corrective action as required.

Development, Maintenance and continuous improvement of systems, process & tools for restaurant Repairs / Preventative Maintenance.

Development of Restaurant Maintenance Guidelines, Standards, and specifications

Development of Restaurant Facilities Material suppliers Supervises and participates in the development of bids, contracts and proposals for related services and materials.

Negotiates and administers contracts with outside Service Providers

Conduct cost benefit analysis for proposed services or products

Development and Maintenance of Facilities Website & Library

Data procurement & analysis

Department G&A, Facilities Capital, and Company-wide restaurant level budgets

Furniture, Fixtures & Equipment Inventory & tracking

Warranty management utilizing Service Channel – CMMS Solution

Life cycle analysis

Emergency & Planned Capital Equipment management

Market Specific Service Provider Network

Oversee the establishment of market specific service provider base(s); including the procurement (contract negotiation & management)/management/management of insurance/ scheduling of Professional Service contracts (local & national) as follows

Conduct regular business reviews with Key Suppliers and Service Providers to improve execution, drive compliance and add value

Program Implementation and Execution

Scope & Budget Development

Coordination of multiple disciplines

Restaurant Equipment Research & Development

Support new Equipment Research & Development initiatives (in collaboration with Design & Construction and Restaurant Excellence Departments) including ideation, testing, research, analysis documentation and recommendations.

Directs and oversees the Foodservice FF&E Purchasing for existing Restaurants

Directs teammates on Requests for Proposals, proposals, negotiations, bids, contracts and proposals for related Food Service Equipment Services and Materials.

Seeks out and researches alternatives and replacement products and finishes to reduce cost and extend useful life.

Coordination & Management of Cross-Functional Facilities/Equipment related: RPS initiatives, Restaurant Design, Construction, Marketing, IT & Risk

Act as Subject Matter Expert for Facilities related Continued Education and restaurant manager training program

Develop PM programs and Execute contract with Service Provider’s

Partner with Office Services team on Facilities Projects, Services and Budgets

New Construction Warranty Management

Coordination of new construction warranty repairs with the Construction Department Initial Punch acceptance of New restaurants & 11-month warranty inspections

Provides detailed feedback and documentation to improve methods and specifications

Establish and Document the criteria & requirements for Franchise Restaurant Facilities Maintenance.

Provide on-going Restaurant Facilities and Re-Fresh support to Franchise partners

Qualifications Position / Role Requirements

Excellence in organizational management with the ability to coach & develop senior leaders

Ability to work effectively at senior management level

Strong work ethic and “hands on” approach

High level of attention to detail, analytical & decisive decision maker

Action & result oriented, strong commitment to quality & data-driven results

Ability to see the “big picture” and focus on Restaurant level performance concurrently

Business Unit Requirements

Acts as a role model, consistently represents & lives Cane’s Values

Adherence to Company “How We Do Business” requirements

Required to live within assigned Region, Area or Market (Home Base or Regional Office Base as assigned)

Ability to Travel as needed

Qualifications, Experience & Education

10+ years’ experience in the restaurant industry with multi-unit leadership experience

Retail / Restaurant experience in Facilities Management Programs for multiple units

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Keywords: Raising Cane's, Plano , Vice President of Facilities, Other , Plano, Texas

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