Facility Management Plan Sample

2020
FACILITY MANAGEMENT PLAN

AL KASHAF INTERNATIONAL DESIGN & ENGINEERING CONSULTANCY
------------------------------------- / LOWER GROUND, VENDOME PLACE MALL
Facility Management Plan
Table of Contents
1. Introduction ............................................................................................................... 2
2. Human Resource Structure ........................................................................................ 3
3. Environment, Health & Safety Management Plan...................................................... 4
4. Fire Safety & Security Management Plan .................................................................. 7
5. Operations & Maintenance Manuals.......................................................................... 8
6. Customer’s Needs Management Plan ........................................................................ 9
7. Housekeeping & Cleaning Management Plan.......................................................... 10
........................, UNIT ................. / LOWER GROUND 1

1. Introduction
1.1. General
 The project is an interior fit-out works for a food & beverage outlet.
 The project is located in unit (......), lower ground floor, Vendome Place Mall,
Lusail, Qatar.
 The project is required to obtain GSAS certificate for the interior fit-out scheme.
1.2. Intent of the report
 To implement an effective and integrated delivery of support services,

maintenance and renovation plans for the project.

2. Human Resource Structure

The role of the facilities managers (FM’s) spans across business functions. The primary
priority of an FM is keeping people alive and safe. Facility managers have to operate at two
levels:
• Strategically-tactically: helping clients, customers and end-users understand the potential

impact of their decisions in the provision of space, services, cost and business risk.
• Operationally: ensuring a corporate and cost-effective environment for the occupants to

function.

3. Environment, Health & Safety Management Plan

 FSMS Plan
FSMS Plan or Food Safety Management System (FSMS) plan is a set of standards set to
manage and regulate aspects of food safety.
It is an essential document that explains each of the steps in the operation, the applicable
/recognized hazards, a system for managing the hazard/threat, critical limit, a system for
monitoring for critical threat, corrective action, responsibility, and record-keeping.

 FSMS Flowchart
An FSMS flowchart is a flowchart representation of the process undertaken by the food

business. It is necessary to have an FSMS flowchart to have a good knowledge of the process
and flow of the activities.

 Inspection Checklist
The last and final part of an FSMS plan is the FSMS inspection checklist. Using the FSMS
inspection checklist, an authorized person periodically checks the points of inspections and
marks his/her observation. Based on the FSMS plan, improvement actions are taken based on
the view present in the checklist.
(Inspection Checklist to be submitted in the Final Certificate Stage).

4. Fire Safety & Security Management Plan

The Fire Safety and security provisions & strategies are approved by the local authorities
(QCDD & MOI). Fire Safety & CCTV plans are included in the project documents.
The FM shall ensure that systems and methods are in place for maintenance, inspection and
testing of all the fire safety equipment and systems. FM shall keep records and certificates of
compliance where required.
The protection of employees and the facility is frequently under the control of the FM, in
particular the maintenance of security system. The manned guards will be outsourced by the
mall facility.

5. Operations & Maintenance Manuals

- Operations & Maintenance Manuals to be submitted in the Final Certificate Stage.
- MEP Maintenance to be outsourced by specialist contractors, Contracts Copies will be

submitted in the Final Certificate Stage.

6. Customer’s Needs Management Plan

Below are the most common types of customer needs:
Product Needs:
- Customers need the product or service to function the way they need in order to solve their
problem or desire.
- The product or service needs to reliably function as advertised every time the customer
wants to use it.
- The product or service needs to be efficient for the customer by streamlining an otherwise
time-consuming process.
Service Needs:
- The product or service needs to perform correctly so the customer can achieve their goals.
- Customers need options, offering a variety of product, subscription, and payment options to
provide that freedom of choice.
- Customers need to be able to access the support teams. This means providing multiple
channels for customer service.
The communication channel used to respond to customer needs plays a major role in their
ability to resolve problems. Some customer needs are time-sensitive and require immediate
interaction via phone or chat. Others are less critical and can be resolved at a more casual pace.
Below the used types of customer service that facility will use to fulfill customer needs.
- Email (to be addressed in the final certificate stage)
- Phone (to be addressed in the final certificate stage)
- Social Media (to be addressed in the final certificate stage)
- Call Back Service (to be addressed in the final certificate stage)
- In Person with the restaurant Manager

7. Housekeeping & Cleaning Management Plan

Janitorial services include the regular cleaning of kitchen, replenishing consumable items
(such as paper rolls, soap) and the uplift of litter. Janitorial services shall provide a reactive
response to the need for such actions.
Cleaning will be scheduled as a series of periodic (daily, weekly, monthly) tasks. Sustainable
and healthy practices are of prime importance for the health and wellbeing of occupants and
care will be given to type and chemical content of the materials used.
(Housekeeping Checklists to be submitted in the Final Certificate Stage).

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2020

FACILITY MANAGEMENT PLAN

2. Human Resource Structure ........................................................................................ 3

3. Environment, Health & Safety Management Plan...................................................... 4

4. Fire Safety & Security Management Plan .................................................................. 7

5. Operations & Maintenance Manuals.......................................................................... 8

6. Customer’s Needs Management Plan ........................................................................ 9

7. Housekeeping & Cleaning Management Plan.......................................................... 10

........................, UNIT ................. / LOWER GROUND 1

1.2. Intent of the report

 To implement an effective and integrated delivery of support services,

........................, UNIT ................. / LOWER GROUND 2

2. Human Resource Structure

• Strategically-tactically: helping clients, customers and end-users understand the potential

• Operationally: ensuring a corporate and cost-effective environment for the occupants to

........................, UNIT ................. / LOWER GROUND 3

3. Environment, Health & Safety Management Plan

........................, UNIT ................. / LOWER GROUND 4

An FSMS flowchart is a flowchart representation of the process undertaken by the food

........................, UNIT ................. / LOWER GROUND 5

(Inspection Checklist to be submitted in the Final Certificate Stage).

........................, UNIT ................. / LOWER GROUND 6

4. Fire Safety & Security Management Plan

........................, UNIT ................. / LOWER GROUND 7

5. Operations & Maintenance Manuals

- MEP Maintenance to be outsourced by specialist contractors, Contracts Copies will be

........................, UNIT ................. / LOWER GROUND 8

6. Customer’s Needs Management Plan

- Email (to be addressed in the final certificate stage)

- Phone (to be addressed in the final certificate stage)

- Social Media (to be addressed in the final certificate stage)

- Call Back Service (to be addressed in the final certificate stage)

- In Person with the restaurant Manager

........................, UNIT ................. / LOWER GROUND 9

7. Housekeeping & Cleaning Management Plan

(Housekeeping Checklists to be submitted in the Final Certificate Stage).

........................, UNIT ................. / LOWER GROUND 10

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