Executive - Facilities

Overview

The Facilities Executive plays a critical role in ensuring the smooth operation and maintenance of facility services aligned with hospitality and safety standards. This position demands strong verbal and written communication abilities, team leadership skills, and a comprehensive understanding of housekeeping, food and beverage services, ISO protocols, and emergency procedures.

Key Responsibilities

• Manage communication effectively both in writing and verbally within the team and stakeholders.
• Lead and supervise the facilities and housekeeping teams to meet scheduled deliverables.
• Maintain awareness and ensure adherence to hospitality and ISO standards across all facility operations.
• Ensure routine inspections and proactive upkeep of basic facility infrastructure and services.
• Coordinate with vendors, including pest control, housekeeping, and soft services suppliers, to monitor real-time service quality and compliance with SLAs.
• Manage consumables and supplies, especially for Client and VIP visits.
• Conduct staff briefings and de-briefings to communicate priorities and operational updates.
• Oversee pantry and reprographic equipment operations during shifts and resolve emerging issues promptly.
• Assist Assistant Facility Manager (AFM) with administrative, security, and facility service duties.
• Maintain detailed reports on daily, weekly, and monthly basis to track facility service performance.
• Collaborate with space managers to ensure optimal use and maintenance of facilities.
• Manage vendor invoice processing and participate in vendor staff training and development initiatives.
• Ensure compliance with Environment, Health, and Safety (EHS) regulations and implement Business Continuity Management System (BCMS) and emergency handling procedures.
• Oversee gym and health club linen maintenance programs.

Required Skills and Knowledge

• Strong interpersonal abilities for team management and vendor coordination.
• Familiarity with housekeeping standards and protocols.
• Basic knowledge of food and beverage operations.
• Understanding of ISO standards relevant to facility operations.
• Knowledge of EHS practices and business continuity planning.
• Experience in preparing structured operational reports.