Maintenance Project Manager

Objectives:

The Project Manager will be responsible for managing end-to-end execution of new restaurant outlets, sweet & savories production units, renovations, process improvements, and other infrastructure-related projects. The candidate must ensure timely delivery of projects, optimal quality, and strict compliance with food safety and statutory norms. This role involves working closely with internal teams (production, operations, procurement), external vendors (civil contractors, kitchen equipment suppliers, architects), and regulatory authorities.

Key Responsibilities:

1. Project Planning & Execution

 Prepare detailed project plans including timelines, resource allocation, cost estimation, and milestones.

 Coordinate site development for new restaurants or factory expansion – from layout planning to equipment installation.

 Ensure restaurant interiors, kitchen infrastructure, electrical and plumbing works meet brand standards and workflow needs.

 Track progress against plans, resolve bottlenecks, and report regularly to leadership.

2. Vendor & Contractor Coordination

 Identify, negotiate, and manage vendors for civil work, interiors, kitchen equipment, HVAC, fire & safety systems.

 Review BOQs, quotations, and finalize scopes of work.

 Monitor quality, safety, and timelines of contractor execution at each site.

3. Equipment & Material Procurement

 Coordinate with procurement team to ensure timely ordering and delivery of kitchen, packaging, and production equipment.

 Prepare lists of machinery and fixtures required for sweets manufacturing (kettles, fryers, packing machines, etc.).

 Supervise onsite installation and commissioning of equipment.

4. Budget Control & Documentation

 Monitor project budgets and control costs without compromising quality or timelines.

 Maintain comprehensive documentation: site reports, vendor bills, quality checklists, statutory approvals, etc.

 Support finance in verification and approval of project-related payments.

5. Compliance & Approvals

 Ensure all work meets food-grade facility standards – drainage, water lines, pest control, ventilation, etc.  Handle compliance related to FSSAI, local municipal authorities, fire safety, building approvals, etc.

 Conduct safety and hygiene audits during and after project execution.

6. Internal Coordination

 Work with chefs, production team, quality control, and restaurant operations team to ensure site design is practical and functional.

 Coordinate transition from project handover to operations team, ensuring seamless go-live or production start.