Director of Facilities & Maintenance

Director of Facilities & Maintenance

On The Table

• Northwest & Central Ohio and Fort Wayne, IN

Reports To VP of Business Operations

Position Type Full-Time, Salaried

Compensation $90,000–$110,000, commensurate with experience and credentials

Location Flexible within our service area; Columbus, OH preferred. Regular presence at the Columbus corporate office required.

Travel Approximately 30–40% same-day travel across our 12-location footprint in Northwest and Central Ohio, and Fort Wayne, IN

About On The Table

On The Table is a family-owned restaurant company operating 11 high-volume Beer Barrel Pizza & Grill locations, as well as Sycamore Dining across Northwest and Central Ohio and Fort Wayne, Indiana. We are deeply committed to delivering excellent guest experiences and maintaining warm, welcoming environments at every location.

Our restaurants run hard, and the equipment behind the scenes works just as hard — which is why this role exists.

Who We’re Looking For

If you’re a seasoned HVAC-R professional who has worked your way up over 15+ years — lead technician, supervisor, or service manager — and you’ve hit the point where you want more ownership, more strategy, and a real seat at the leadership table without giving up your tools, this role is built for you.

We’re hiring a hands-on technical leader who genuinely enjoys diagnostics and repair, but is ready to own a multi-unit Facilities & Maintenance program end to end. You’ll partner directly with the VP of Business Operations on capital planning, repair & maintenance budgets, vendor strategy, and equipment standardization across the company.

You’ll be the boots on the ground when it matters — walking new construction sites, meeting subcontractors to talk through scope, and making the call on whether to fix it yourself, dispatch the team, or bring in a specialty vendor.

This is a build-and-own role: you’ll inherit a working program with real foundations and real gaps, and you’ll have the latitude to shape vendor strategy, equipment standardization, and the day-to-day execution that takes us from where we are to where we’re headed.

Position Summary

The Facilities & Maintenance Director leads all aspects of building, equipment, and systems maintenance across our multi-unit footprint.

The role blends hands-on technical work with program ownership: managing our ServiceChannel CMMS, leading a small internal maintenance team, coordinating an established vendor network, supporting capital projects and new restaurant openings, and stewarding both R&M and CapEx budgets in partnership with senior leadership.

This role reports to the VP of Business Operations, with direct exposure to the CEO and senior leadership on capital planning and strategic facilities initiatives. The position is supported by a part-time Maintenance Coordinator who partners on ServiceChannel audit follow-up and operational coordination.

Key Responsibilities

Hands-On Technical Leadership

• Serve as the company’s top technical resource for HVAC, refrigeration, plumbing, electrical, and commercial kitchen equipment issues across all locations.
• Serve as the escalation point for after-hours emergencies, supporting the Maintenance Supervisor on complex issues and stepping in when first-line coverage is unavailable.
• Personally diagnose and resolve high-impact equipment issues on-site when escalation requires it, particularly on HVAC-R systems.
• Mitigate equipment downtime to protect the guest experience and the operating teams behind the scenes.

Program & Team Leadership

• Own the company’s preventive maintenance program end to end — standards, schedules, vendor cadence, and execution across all locations.
• Lead and develop the internal maintenance team (currently two technicians), including scheduling, coaching, performance management, and training.
• Partner with the part-time Maintenance Coordinator on ServiceChannel audit follow-up, work order status, and closing the loop on observations that affect operations.
• Drive equipment standardization across the 12-location footprint to reduce variability, simplify training, and improve parts and service efficiency.
• Serve as the technical subject matter expert for maintenance documentation, partnering with internal communications and the maintenance coordinator on SOP and protocol content.

Vendor & Contractor Management

• Manage our ServiceChannel CMMS as the system owner — vendor network, NTE structures, work order quality, invoice review, and performance reporting.
• Build and maintain strong relationships with specialty vendors covering HVAC-R, fire suppression, electrical, plumbing, refrigeration, and beer system PM and glycol service (which is outsourced).
• Meet contractors and subcontractors on-site to walk scope of work, clarify expectations, and ensure quality before sign-off.

Capital Projects & New Restaurant Openings

• Partner with VP of Business Operations on annual CapEx and R&M budget development, prioritization, and tracking.
• Support an estimated two new restaurant openings per year as the boots-on-the-ground liaison between corporate leadership, the GC, and trade subcontractors (electrical, low-voltage, AV, plumbing, mechanical).
• Coordinate inspections, walk-throughs, equipment install, and punch list close-out for new openings and major remodels.
• Scope, bid, and oversee equipment replacement and standardization projects across existing locations.

Compliance & Documentation

• Identify and communicate location-specific emergency protocols (water shutoff, electrical shutoff, gas shutoff, evacuation routes), partnering with internal communications to keep documentation current and accessible to operating teams.
• Ensure compliance with NFPA fire suppression, fire extinguisher, alarm, sprinkler, and backflow inspection cycles across all locations.
• Maintain accurate documentation of equipment inventory, warranty, service history, and inspection records.
• Support insurance, health code, and safety compliance through proactive maintenance practices and clear records.

Required Qualifications

• 15+ years of progressive commercial HVAC-R experience, including time as a lead technician, service supervisor, or service manager strongly preferred.
• EPA Section 608 Universal certification.
• Demonstrated working knowledge of commercial HVAC, refrigeration (walk-ins, prep tables, ice machines, reach-ins), plumbing, and electrical systems.
• Experience troubleshooting and repairing commercial kitchen and cooking equipment (ovens, fryers, dish machines, refrigeration).
• Proven leadership experience — either direct reports, lead-tech mentoring, or vendor/subcontractor management.
• Strong mechanical aptitude across pneumatic, hydraulic, and refrigeration systems.
• Comfort with the realities of multi-unit restaurant operations — occasional evening or weekend availability for escalations and critical issues.
• Valid driver’s license, clean driving record, and willingness to travel regularly across our service area.
• Strong organizational, communication, and decision-making skills.

Preferred Qualifications

• Multi-unit restaurant, hospitality, or retail facilities experience.
• Hands-on experience with a CMMS platform; ServiceChannel experience is a strong plus.
• Additional trade credentials — NATE certification, electrical journeyman license, plumbing license, or refrigeration certification.
• Familiarity with NFPA inspection cycles and life-safety system compliance.
• Capital project coordination experience, including new construction punch lists or equipment standardization rollouts.
• Working familiarity with beer system and glycol equipment (PM and major repair are outsourced; baseline awareness is helpful).

What We Offer

On The Table offers a comprehensive benefits package including medical, dental, and vision coverage, a 401(k) with company match, and a generous paid time off and holiday plan. But what makes this role unique is the environment. You’ll work inside a growing, multi-concept restaurant organization that takes its internal communication as seriously as its guest experience.

The pace is fast, the standards are high, and the work matters because it directly shapes how our teams show up every day. We invest in professional development and want people who are hungry to grow alongside us.

Join Our Family

On The Table is an equal opportunity employer. We offer a welcoming and inclusive environment in service of one another, our employees, the diverse customers we aim to serve, and the communities we call home. We do all of this with kindness, empathy and respect for each other.