The Chief Engineer directs all aspects of engineering operations including emergency programs, energy management, asset protection, preventive maintenance and repairs to equipment, structures, and grounds. Directs the Engineering staff, accounting/budgeting, asset protection, inventory control and human resources. The Chief Engineer directs all operations in alignment with the direction of the General Manager, Company, brand standards and local, state, and national regulations. Responsible for quality service, meeting/exceeding financial goals, short- and long-term planning and day-to-day operations. Recommends the Engineering budget, business plan, capital expenditures and manages within approved plans and objectives.
Primarily responsible for the overall maintenance of the hotels building and grounds and for the operation of its equipment and mechanical/electrical systems. Key responsibilities include keeping all equipment in good repair with a minimum of downtime by providing day-to-day maintenance of the hotel and completing maintenance work orders from all departments on a timely basis by following hotels standard operating procedures.
The purpose of the Restaurant Supervisor is to oversee, control and administer all Food & Beverage outlets maintaining and exceeding property Brand Standards and service levels in each outlet.
To serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Also, to prepare beverages for other server to supply to guests, and act as cashier for the lounge.
Greets and registers guests, provides prompt and courteous service, and closes out guest accounts upon completion of stay, as well as ensuring the guest has an exceptional stay, to meet hotels high standards of quality.
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station for the employee cafeteria and employee meal program.
