Facilities / Maintenance Director

Facilities & Porter Manager

Kent Hospitality Group is actively hiring a Facilities & Porter Manager as part of the operation team supporting Printemps at One Wall Street in New York City.

ABOUT PRINTEMPS:

Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.

Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.

ABOUT KENT HOSPITALITY GROUP:

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.

Reports to: Director of Operations
Location:Printemps Food and Beverage

Job Responsibilities

Porter Scheduling & Team Management

• Actively hire and retain a reliable porter team.
• Foster a positive, communicative, and high-performing team culture.
• Maintain and adjust porter schedules to ensure full shift coverage. Be prepared to cover shifts in emergency situations.
• Track and approve employee timecards; manage scheduling to stay within a defined labor budget.
• Ensure cleanliness across the restaurant by enforcing checklist completion and providing corrective feedback as needed.
• Maintain proper par levels for cleaning supplies, tools, and disposables.
• Ensure all cleaning chemicals are correctly stored and labeled; maintain up-to-date MSDS documentation.
  Oversee the organization and inventory of all F&B storage spaces.

Facilities Management

• Collaborate with the Director of Operations to identify and address facility needs.
• Gain a comprehensive understanding of all major systems, including plumbing, HVAC, gas, electrical, and refrigeration.
• Manage and oversee 3rd party vendor relationships and scheduled maintenance, including but not limited to:
• Ice Machine (semi-annual service)
• Hood Cleaning & Fire Prevention
• HVAC Inspections & Maintenance
• Refrigeration and Kitchen Equipment Maintenance
• Electrical Repairs
• Water Filtration Systems
• Monitor HVAC performance and hold vendors accountable for proper maintenance
• Perform minor repairs and upkeep as needed (e.g., painting, light fixtures, furniture)
• Maintain a basic toolkit and keep necessary maintenance materials in stock
• Assist with organizing, receiving, and distributing restaurant deliveries

Administrative Support

• Potential for growth into administrative kitchen support responsibilities, including:
• Assisting with job postings, applicant communication, and interview coordination.
• Assisting with onboarding processes and documentation for new hires.

Onboarding ScheduleDay 1–30: Integration & Assessment

1. Review current open facilities and porter-related projects.
2. Assess staffing needs; begin recruiting and screening applicants for open porter roles.
3. Evaluate and organize all F&B and janitorial storage rooms.
4. Meet and build working relationships with key 3rd party vendors; review current service schedules and contracts.
5. Understand porter scheduling, team availability, daily responsibilities, and existing checklists. Identify immediate staffing or workflow gaps.

Day 31–60: Training & Operational Engagement

1. Begin hands-on training in facilities management alongside the Director of Operations.
2. Receive training in restaurant-specific equipment maintenance protocols.
3. Take ownership of facilities-related R&M ordering (Repairs & Maintenance).
4. Begin training in NYC Department of Buildings (DOB) and Department of Health (DOH) regulations and compliance standards.

Day 61–90: Certification & Autonomy

1. Prepare for and complete the DOB Certificate of Fitness for Liquid Nitrogen Storage.
2. Prepare for and complete required DOH food safety or facilities-related certifications.

Qualifications & Expectations

• Strong leadership and team-building skills.
• Willingness to be hands-on in emergencies or during high-need times.
• Detail-oriented with excellent organizational and time management skills.
• Clear and professional communicator.
• Physically capable of lifting/moving equipment and working in a fast-paced environment.
  Eagerness to learn and advance within operations and facilities management.
• Ability to perform basic electrical work including but not limited to: voltage reading,circuit wiring, receptacle/plug maintenance and replacement.
• Ability to perform basic plumbing work including but not limited to:Valve and pipe installation, drain maintenance, soldering, checking water and gas pressures.

Proficiency with:

• Google Workspace (GMail,Sheets, Drive, Docs, Calendar)
• Email communication and professional correspondence.