The Director of Facilities will oversee facilities, maintenance, safety, and operational efficiency of all Restaurant, Portillo’s Food Services (PFS)/Plants and Restaurant Support Center (RSC) locations. This role involves strategic planning, setting/managing budgets, ensuring compliance with local regulations, and leading a team of facilities, maintenance and administrative professionals. Works with external vendors to develop and implement facilities plans.

This role will be in the Oak Brook, IL area.

CORE RESPONSIBILITIES: What they’ll do

Enable our Purpose to create lifelong memories by igniting the senses with unrivaled food and experiences:

Family: Work together to make everyone feel at home, and we step up when someone needs help

Develops and executes long-term strategic plans for facilities management aligning with the company’s goals.

• Establishes and implements preventive maintenance programs to ensure longevity and efficiency of equipment and facilities while reducing downtime and service disruptions.
• Fosters a maintenance team servant-leadership mindset in addition to ensuring safety, efficiency, and continuous improvement.
• Identifies and improves all aspects of facilities systems including service channel delivery, ensuring high standards of performance, and optimizing service processes.
• Partners with stakeholders in the Request for Proposal (RFP) process to select vendors. Oversees SOW.
• Oversees the development and management of the facilities department budget including restaurant capital and OPEX forecasting.
• Analyzes financial performance, optimizes cost control, and makes high-level decisions regarding resource allocation. Secures funding and approval for major facility projects and initiatives.

Responds appropriately to Restaurant, Plants, RSC queries and escalate as needed.

Greatness: We’re obsessed with being the best and work hard to continuously improve. Our greatness is rooted in Quality, Service, Attitude and Cleanliness

Sets and achieves key facilities performance metrics tied to business outcomes.

• Drives innovation and improvements in facilities management practices across the organization.
• Establishes facility operations improvement through scalable processes, open communication, data analysis, service performance tracking and execution.
• Reviews and approves negotiated vendor/service contracts ensuring competitive pricing and quality service.

Builds and maintains a high performing teams through clear goals, frequent coaching and accountability.

Participates in new restaurant turnover and warranty walk-throughs.

Develops a network of quality service providers, executes contracts and manages relationship.

Energy: We move with urgency and passion, while maintaining attention to detail

Oversees site assessment approach to ensure locations reflect Portillo’s quality and standards.

• Leads the creation and implementation of facilities policies, procedures, and standards; includes protocols and supporting training materials.
• Collaborates with senior leadership to ensure facilities strategies support overall business objectives.
• Works closely with other departments, such as real estate, operations, and construction, to coordinate facility-related projects and initiatives.
• Represents the facilities department in executive meetings and strategic planning sessions.
• Leads large-scale facility projects, major renovations, and expansions as needed.

Fun: We entertain our guests, we connect authentically, and we make each other smile

• Works with risk team to ensure all facilities comply with local, state, and federal regulations, including health and safety standards.
• Develops and implements sustainability facility initiatives to reduce energy consumption and environmental impact.
• Monitors and reports on sustainability metrics and improvements.

ORGANIZATION RELATIONSHIPS

The Director Facilities may be responsible for leading a team of regional facility managers and facilities professionals. Interacts with all levels of the organization including executives. This position manages business relationships with other departments, including but not limited to Restaurants, Portillo’s Food Service (Plants), Operations, Construction, Real Estate, IT, Financial Planning and Analysis, Marketing, People, Payroll, Legal, Loss Prevention, Learning & Development and Supply Chain.

QUALIFICATIONS

Knowledge, skills & abilities

Job Skills:

• Strong knowledge of Service Channel, building systems, kitchen equipment, refrigeration, soda and Co2 systems, HVAC, electrical, plumbing, and general maintenance
• Must be proficient in MS Word, PowerPoint, Excel, Outlook, Service Channel, Smartsheet
• Ability to develop and execute long-term strategic plans for facilities management.
• Strong business acumen to align facilities strategies with overall company goals.
• Advanced experience with construction documents, project schedules, budget and relationship management.
• Expertise with capital budgets, financial reports, leases, bid proposals and contract negotiation
• Skilled in developing and implementing risk management strategies.
• Demonstrated restaurant, plant, corporate facilities technical knowledge

Leadership Traits:

• Establishes strong internal and external relationships at all levels through effective stakeholder engagement, providing advice, demonstrating care, and executing work through others.
• Develops others by creating a strength-based environment, offering real-time coaching, and promoting a continuous improvement mindset. Ensures qualified successors are identified and prepared to meet both their own and the company’s needs.
• Recognizes the need for change by identifying improvement and innovation opportunities. Leads with a stated vision, measurable goals and implementing purposeful adaptations to work.
• Fosters a welcoming fun environment that instills confidence and empowerment, inspiring and celebrating team members.
• Demonstrates the ability to make tough decisions, synthesize information, and find workable solutions while continually seeking better alternatives through critical thinking.
• Possesses excellent communication and interpersonal skills to work seamlessly with senior leadership and other departments. Demonstrates active listening, shares information concisely and purposefully, and remains open to different perspectives.
• Holds self and others accountable for performance, accepting responsibility for both successes and failures. Exemplifies a sense of urgency and meticulous attention to detail.

Education Level/Certifications

Bachelor’s degree in Facilities Management, Business Administration, Engineering, or a related field.

Work Experience and Qualifications

Minimum of 8-10 years of experience in facilities management, with at least 5 years in a leadership role, preferably within the restaurant or hospitality industry.

Travel Requirement

Occasional travel may be required 50%.

Disclaimers

DISCLAIMER: The above statements are intended to describe the general nature and level of work being performed by incumbents assigned to this job. This is not intended to be an exhaustive list of all the responsibilities, duties and skills required. The incumbent may be expected to perform other duties as assigned. This job may be reviewed as duties and responsibilities change with business necessity.