Hello RFMA members,
With summer almost here and vacation time right around the corner, does your store operations team know who to contact in your absence? With all the responsibilities of today's restaurant facilities professionals, they simply do not have the time to call and set up service for every R&M issue. Add in being on vacation and it makes it extremely tough. There is nothing worse than being off work and having to stop and make a few phone calls to set up a service call. If your company has a CMMS it's very easy for store managers to initiate a service request via either email or phone. But what if your company doesn't utilize a CMMS?
First, a simple facilities "Who To Call" sheet needs to be created for each restaurant that covers who to call for repairs on the different pieces of equipment in the facility. This would include HVAC, cooking equipment, water heaters, dishwashers, ice machines, beverage dispensers, etc. A lot of equipment can be grouped together as they should be getting serviced by the same provider, i.e., refrigeration equipment, hot side cooking equipment & HVAC. The list also should include who to call in your absence and emergencies like fire alarms, utility company contacts and account numbers, grease trap pumper, hood cleaner, and fire suppression vendor. Of course, all the companies on the list should have been previously vetted by the FM to include proper service response times, costs, insurance, etc. Second, this list should be reviewed on a regular basis to ensure it is updated and accurate on who to call. Lastly, the list should be discussed with the store's managers periodically to review who to call and how to escalate on emergencies. It can be very frustrating for both the FM and restaurant managers in following the correct procedure when the FM is not available.
Vacations need to be taken for relaxation and getting recharged. Spending time on the phone for service issues defeats the purpose of vacations. You all know what I'm talking about.
Really would like feedback on how you handle this in your organization. Let me know.
Dover and out.