A recognized leader in facility management, operations and capital expenditure planning, Jim Srygler is transforming multi-unit facility management. As Director of Facilities at Red Lobster, he drives strategies that enhance operational efficiency, streamline preventive maintenance and ensure the reliability of restaurant facilities across numerous locations.

Making Things Work: The Art of Facility Management

In the restaurant world, what happens behind the scenes matters as much as what’s on the plate. Srygler knows this better than most. Over decades of working with some of the biggest names in food service—Red Lobster, Boston Market, Smokey Bones and Delaware North—he’s become the go-to guy for keeping complex operations running smoothly

It’s more than just fixing things when they break. Srygler’s talent is seeing the entire picture. He understands that a well-maintained restaurant isn't just about avoiding downtime—it’s about creating an environment where everything works so perfectly that customers never even notice the intricate machinery of the operation.

From Burger Joints to Corporate Facilities

Srygler’s path isn’t your typical facilities management story. He started on the ground floor, quite literally, as a General Manager at Burger King, where he first learned the intricate dance of keeping a restaurant humming. From managing single-location operations to overseeing facilities across multiple states, he’s developed a unique perspective that bridges hands-on technical skills with high-level strategic thinking.

At Delaware North, he managed facilities and operations for 12 national restaurant brands, managing over 30 restaurants. This experience taught him something crucial—every facility has its own personality and set of challenges. Some need a gentle touch; others require a complete overhaul.

His technical expertise runs deep. With experience in HVAC systems, electrical repairs and building automation technologies, he can diagnose a complex mechanical issue as easily as he can draft a strategic budget proposal. During his time at Smokey Bones, he personally performed maintenance on critical systems, ensuring every restaurant operated at peak efficiency.

Srygler’s talent is seeing the entire picture. He understands that a well-maintained restaurant isn’t just about avoiding downtime—it’s about creating an environment where everything works so perfectly that customers never even notice the intricate machinery of the operation

 What truly sets Srygler apart is his holistic approach to facility management. He doesn’t just respond to problems—he anticipates them. By developing comprehensive preventive maintenance programs, he’s saved companies substantial money and prevented potential operational disasters. His ability to coordinate with vendors, understand intricate regulatory requirements and balance cost control with operational excellence makes him a rare talent in the industry.

His approach is part engineer, part strategist. Instead of waiting for systems to fail, he develops strategies that predict and prevent problems. It’s like being a doctor for buildings— catching potential issues before they become serious. This means lower costs, fewer surprises and a consistently excellent customer experience.

Where some see a network of pipes, electrical systems and equipment, he sees opportunities. Opportunities to save money, reduce waste and create more efficient spaces that support a restaurant's broader business goals.

Whether negotiating with vendors, planning significant renovations, or implementing energy-saving technologies, Srygler brings insight that turns what could be a mundane operational task into a strategic advantage. He doesn’t just maintain facilities—he helps businesses run better.