Supervisor

Responsibilities:

Preventive Maintenance & Repairs:

• Develop and maintain a preventive maintenance schedule for the restaurant.
• Conduct regular inspections of equipment, facilities, and building systems.
• Identify potential faults early and arrange preventive repairs before breakdowns occur.
• Respond promptly to maintenance requests and emergency breakdowns.
• Diagnose faults and determine whether repairs can be handled internally or require specialist contractors.
• Maintain accurate records of completed repairs, service dates, recurring faults, and equipment history.
• Investigate repeated equipment failures and recommend long-term solutions rather than repeatedly approving temporary repairs.

Electrical & Power Systems:

• Monitor the restaurant's electrical systems, distribution boards and general power supply.
• Ensure generators, inverters and related power systems are properly maintained.
• Respond appropriately to electrical faults and power interruptions.
• Coordinate qualified electricians when specialist electrical work is required.
• Help minimise operational downtime during power-related issues while maintaining safe working practices.

Plumbing & Water Systems:

• Monitor the restaurant's plumbing, water supply, pumps, taps, pipes and drainage systems.
• Respond quickly to leaks, burst pipes and water-related emergencies.
• Ensure water leaks are isolated promptly to prevent damage to equipment and facilities.
• Carry out routine checks on water storage and treatment systems.
• Monitor water quality and ensure water systems remain suitable for food preparation, cleaning and general restaurant operations.
• Ensure drainage and waste systems are regularly inspected and maintained.

Air Conditioning & Ventilation:

• Monitor the performance of air-conditioning and ventilation systems.
• Carry out routine checks on filters, airflow, thermostats and cooling performance.
• Coordinate regular servicing and repairs of AC units.
• Keep records of recurring AC faults and identify when repeated repairs require further investigation.

Kitchen & Bar Equipment:

• Support the maintenance of kitchen and bar equipment to ensure minimum disruption to operations.
• Coordinate repairs to refrigerators, freezers, cooking equipment and other operational equipment.
• Monitor cooking gas systems and immediately escalate any suspected gas leaks.
• Ensure gas lines, regulators, valves and connections are inspected by competent personnel.
• Protect food, equipment and operational areas when maintenance emergencies occur.

Safety & Emergency Response:

• Respond quickly and calmly to urgent maintenance situations.
• Prioritise safety-critical issues before cosmetic or non-essential repairs.
• Identify electrical, gas, water, fire, slip, and equipment-related hazards.
• Isolate unsafe equipment or areas when necessary.
• Communicate maintenance emergencies clearly to management and affected departments.
• Ensure appropriate technicians or contractors are contacted when specialist intervention is required.

Vendor & Contractor Management:

• Source and coordinate technicians, suppliers and maintenance contractors.
• Obtain and compare quotations before recommending significant repairs.
• Verify contractor competence, experience, pricing and reliability.
• Supervise contractors working within the restaurant.
• Ensure contractors meet expected quality and safety standards.
• Maintain relationships with reliable suppliers and service providers.

Cost Control & Procurement:

• Monitor maintenance spending against approved budgets.
• Prioritise maintenance expenditure according to safety, operational importance and urgency.
• Obtain reasonable market prices for materials and repair services.
• Negotiate with vendors and contractors where appropriate.
• Assess whether repairing or replacing equipment offers better long-term value.
• Avoid unnecessary repeat expenditure by identifying root causes of recurring faults.

Facility Appearance & General Upkeep:

• Maintain the overall physical condition and appearance of the restaurant.
• Coordinate repairs involving tiles, doors, hinges, painting, fittings, and other building finishes.
• Ensure replacement materials match existing finishes as closely as possible.
• Escalate significant design or aesthetic decisions to management where necessary.
• Consider how maintenance work affects guest movement, staff movement and the overall functionality of the restaurant.

Maintenance Administration:

• Maintain a clear system for tracking maintenance requests and jobs in progress.
• Ensure outstanding maintenance issues are followed through to completion.
• Record repairs, costs, contractors used, service dates, and equipment history.
• Prepare periodic maintenance updates for management.
• Identify recurring issues and recommend preventive actions.

Requirements:

• Previous experience in facility maintenance, building maintenance or a similar technical role.
• Experience within a restaurant, hotel, hospitality facility, commercial building, or similar environment is highly desirable.
• Practical understanding of electrical systems, plumbing, AC systems, generators/inverters, water systems and general facility maintenance.
• Experience supervising technicians, maintenance staff or contractors.
• Ability to diagnose maintenance problems and determine appropriate solutions.
• Good understanding of preventive maintenance principles.
• Ability to manage several maintenance requests simultaneously.
• Strong knowledge of maintenance materials, repair costs, and local suppliers within Lagos.
• Ability to compare quotations and negotiate effectively with vendors.
• Good record-keeping and organisational skills.
• Ability to use basic tools such as Excel, WhatsApp, maintenance logs, or similar systems to track jobs.
• Strong communication and problem-solving skills.
• Ability to remain calm and make sensible decisions during emergencies.
• Willingness to take ownership of maintenance issues until they are fully resolved.