Chief Engineer

SUMMARY 

The Chief Engineer is responsible formaintaining the entire hotel facility, all interior operations, exterior landscaping and parking areas.  Other areas include the physical building structure, all mechanical, electrical, HVAC systems and related equipment, hazard systems, life safety equipment, electrical, kitchen and laundry, exercise equipment and pool/sauna upkeep. Day to day management will include delegating work assignments, monitoring and controlling parts and labor expenditure, administering outside engineering vendor contracts, selecting, training and developing employees. This position will also be responsible in keeping all records up to date to comply with brand quality assurance guidelines. 

QUALIFICATIONS 

• Read, write, speak and understand English fluently. 
•  Hotel, institutional, HVAC systems experience of 3-5 years. 
• Refrigeration, HVAC certification. 
• Previous management or supervisory experience of 2-4 years. 
• Working knowledge of electrical, mechanical, life safety systems, preventative maintenance systems and all related engineering disciplines. 
• Budget management experience, cost control and financial responsibility experience with stationary engineering license preferred. 
• Valid driver’s license. 
• Ability to communicate effectively with public and other employees. 
• No employee will pose a direct threat to the health/safety of self or others. 

PERFORMANCE STANDARDS 

•  CUSTOMER SERVICE: Deliver the best service, quality and value to every customer, every time. Maintain customer satisfaction as the driving philosophy of the hotel. Personally demonstrate a commitment to customer service by responding promptly to guest needs. Commit to satisfying every guest. Ensure staff, including all new hires, are trained to meet standards. Empower Engineering staff to deliver customer service by encouraging and rewarding responsive guest assistance. 
• FINANCIAL MANAGEMENT: Manage department within budget. Accurately forecast expenses. Prepare annual department budget that accurately reflects the department operation plan. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. 
• PEOPLE MANAGEMENT: Manage people according to Margaritaville values. Manage human resources functions including recruiting, selection, orientation, training, performance planning and evaluation, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand their performance standards, review process and reward success. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize worker’s compensation claims. 
• QUALITY: Maintain physical product standards by routinely inspecting the entire hotel to ensure that all F.F.&E. is in proper working condition and departmental supplies are stocked at proper levels. Complete work orders on time and within budget. Justify request for capital projects using ROI and/or the needs of the business as impacted by the department. Maintain cost-effective preventative maintenance program. Maintain accurate filed for all inspections, licenses and contracts. Manage security procedures and proper key control. 
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ESSENTIAL FUNCTIONS 

•  Communicate with General Manager regarding all aspects of engineering operations. 
• Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards. 
• Establish and implement preventative maintenance schedule. 
• Inspect and document physical plant, equipment, hazards, systems, and general engineering operation.
• Maintain work areas clean and organized.
• Monitor and control, parts and labor expenditures. 
• Prioritize all work requests ensuring handling of guest problems, staff problems and inner hotel challenges. 
• Promote employee empowerment. 
• Report and resolve all unsafe conditions immediately. 
• Select, train, supervise, develop, discipline, and counsel employees according to Margaritaville policies and procedures. 
• Administer outside engineering vendor contracts. 
• Complete other duties assigned by supervisor. 
• Maintain ongoing capital improvement file. 
• Order all parts, materials and supplies for the department. 
• Perform in the capacity of any position supervised. 
• Attend all mandatory meetings. 
• Conduct performance appraisals. 
• Inspect and adjust all systems on a daily basis, respond to life system alarms.
• Maintain and repair air handlers, chillers, condenser, evaporator, ice machines, related HVAC equipment, washers, dryers, ironers, electrical components, switch gears, panels, pneumatic controls and components for VAV boxes, thermostats, compressors, valves and actuators, motor controls, etc. 
•  Maintain and repair all food and beverage, laundry and back of house physical plant to include cosmetic and hard equipment to meet manufacturer’s specifications.