Importance of Facility Managers in the Corporate Companies

Before getting into details with their roles and responsibilities, let us first understand what exactly their designation stands for.
Audits And Inspections

The difference between a Facility Manager and an Employee Health & Safety Manager.

A Facility Manager is the backbone of any Corporate Company. He is the whole and soul of the entity who looks after almost all the significant parameters. His work of interest includes food, water, air, building premises, construction, sanitation, HVAC, HACCP, etc.

Whereas,  Employee Health and Safety Department is a subset of Facility department. An EHS is predominantly involved in the healthcare of the company employees. This revolves around the regulation of the activities that lead to better employee well-being and satisfaction.

The Roles of a Facility Manager (FM) are as follows:

1. Right from appointing the Food Vendors in the company to the food served in the cafeteria, Facility Manager looks around the work. He is responsible for maintaining the food standards in the organisation by improving its quality and taste. The Food Vendors appointed should have an approved FSSAI Food license

2.  Water Supply in the company and its quality is of utmost concern to an FM. He has to ensure that potable water which has a BIS certification is used by the food vendors. Also, the water used for sanitation and construction purposes is of good quality

3. To ensure that the outdoor air doesn’t affect the indoor air quality and the employees are not hampered by this situation, FM is responsible for this particular issue. Indoor air can give rise to Sick Building Syndrome (SBS) which can reduce the company productivity

4. FM is entitled to check whether food, air, and water testing is done on a timely basis so as to analyse the issues and take precautionary actions in advance

5. Facilitating the regular check of HVAC and its maintenance in the organisation

6. Supervising multi-disciplinary teams of staff including cleaning, maintenance, grounds and security

7. Managing and advising businesses on increasing energy efficiency and cost-effectiveness.

8. Allocating and managing space between buildings & overseeing building projects, renovations or refurbishments

9. FM is also responsible for the maintenance of equipment in the company which are used in the different departments

The roles of an EHS are as follows:

1. To ensure that proper nutritious diet and food products are offered to the employees in the Corporate Cafeterias. Ample options of food eateries should be kept for snacking and lunching purposes

2. To provide superior quality of drinking water on the premises for the employees. Impurities if found any should be subjected to testing immediately

3. To look after the ergonomics of the Company; this includes the placement of computer systems on the desks, the chairs, the lights, etc

4. He is obligated to conduct fitness drives in the company and empower the employees on health care

5. Free health check-ups should be given to the employees on a timely basis to identify any symptoms of diseases

6. Providing first aid immediately to those who are injured or have met with an accident during the working hours

7. Spreading awareness amongst the employees about the expected outcome of viral fever and diseases depending upon the season and providing effective solutions

8. To facilitate the implementation of health and fitness posters on the premises which shall remind the employees of health and hygiene

However, every company despite knowing the roles and responsibilities is always bound to be confused while hiring one. We give you tips on identifying and onboarding efficient managers.

Key Skills of an efficient FM and EHS are:

  • Communication and influencing skills, in person and in writing
  • Analytical and problem-solving skills
  • Decision-making
  • The ability to lead and manage teams and projects
  • Teamworking
  • Attention to detail but also the ability to see the implications for the bigger picture
  • Commercial awareness
  • Customer service
  • Organisation, time management, prioritizing and the ability to handle a complex, varied workload

Follow the above principles and you are good to go and will be soon achieving the desired goals of the company. If you think you haven’t had enough information,  feel free to connect with us on the following links for more details.

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FSSAI has recently launched The Orange Book – a Food safety and nutrition guidelines document for ensuring the health and safety of the employees. It caters to three sectors – Employers, Catering administration and Employees. Get your free copy here.

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