Fairmont Hotels & Resorts Careers

• As Executive Chef, you will establish and execute the strategic operations of the culinary section for the Fairmont Mount Kenya Safari Club in Kenya, enhancing the local authenticity and locally sourced products to deliver a unique guests experience through a culinary journey.
• In this role you will work closely with the Director of Operations to ensure that the each of the culinary vision for the property is achieved. You will provide sound leadership and training that will enable the culinary team of professionals to produce quality products and memorable experiences while ensuring sustainability is achieved.
• As hands on Executive Chef, you will be working alongside and with your team to empower and transmit your “know-how” through up to trends and classical cuisine.

Culinary Daily Operations

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.
• Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement.
• Buffet & A La Carte expert due to various theme outlets and operation’s requirements
• Modern approach, enhancing product’s benefits and transformation accorodng to the nature of the property
• Familiar with “Farm to Table” concepts
• Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking and ensure sections have all they need for sound operations.
• Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.
• Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.
• Work on new concepts to expand the offer and the quality of the guest food experience
• Work together with Pastry Chef on modernization of the pastry offerings – latest trends

Financials, Budget and Costing

• Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Achieve departmental budget goals by maintaining efficient cost expenditure.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for the sections CAPEX and OPEX

Hygiene and Safety

• Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard
• Ensure all tools and equipment’s are up to working standards for the hotel
• Enforce sanitation by checking to pass audit score target
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

Leading Others

• Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests
• Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.
• Establish training schedules, provide teaching moments for the team
• Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.

Qualifications

• Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property.
• African property experience.
• Excellent planning and organizational skills.
• A creative approach to the production of high quality food.
• Excellent leadership & training skills.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the DOO from time to time.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

• As Executive Chef, you will establish and execute the strategic operations of the culinary section for the Fairmont Mount Kenya Safari Club in Kenya, enhancing the local authenticity and locally sourced products to deliver a unique guests experience through a culinary journey.
• In this role you will work closely with the Director of Operations to ensure that the each of the culinary vision for the property is achieved. You will provide sound leadership and training that will enable the culinary team of professionals to produce quality products and memorable experiences while ensuring sustainability is achieved.
• As hands on Executive Chef, you will be working alongside and with your team to empower and transmit your “know-how” through up to trends and classical cuisine.

Culinary Daily Operations

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.
• Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvement.
• Buffet & A La Carte expert due to various theme outlets and operation’s requirements
• Modern approach, enhancing product’s benefits and transformation accorodng to the nature of the property
• Familiar with “Farm to Table” concepts
• Participate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
• Assist in inventory taking and ensure sections have all they need for sound operations.
• Ensure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.
• Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.
• Work on new concepts to expand the offer and the quality of the guest food experience
• Work together with Pastry Chef on modernization of the pastry offerings – latest trends

Financials, Budget and Costing

• Ensure that recipes and costings are established and updated Work on the budget together with FB manager when requested
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Achieve departmental budget goals by maintaining efficient cost expenditure.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for the sections CAPEX and OPEX

Hygiene and Safety

• Maintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standard
• Ensure all tools and equipment’s are up to working standards for the hotel
• Enforce sanitation by checking to pass audit score target
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.

Leading Others

• Responsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guests
• Lead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.
• Establish training schedules, provide teaching moments for the team
• Work closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.

Qualifications

• Minimum 5 years’ experience as an Executive Chef in a 5 star luxury/premium property.
• African property experience.
• Excellent planning and organizational skills.
• A creative approach to the production of high quality food.
• Excellent leadership & training skills.
• A business focused approach to managing a hotel kitchen.
• Ability to build relationships, internal and external, to the hotel and the Company.
• Builds guest loyalty and to develop to a professional relationship with regular guests and patrons.
• Continually improves product and obtain feedback from guest and patrons.
• Handles customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the DOO from time to time.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Job Description

Cluster Chief Engineer

• Your leadership as Assistant Chief Engineer will inspire your team at Fairmont The Norfolk  to be brand ambassadors, provide leadership and strategic planning to all departments in support of our service culture, maximize operations and guest satisfaction. You will provide leadership and strategic planning to maintain the hotels’ facilities and equipment to ensure a safe and functional environment for our guests and Heartists.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

Reporting to the Cluster Chief Engineer, responsibilities and essential job functions include but are not limited to the following: 

• Consistently offers professional, engaging and friendly service
• Adopts a hands on approach to operations, be visible and monitor staff to achieve optimum results.
• Monitors the personnel  to ensure guests receive prompt, cordial attention and personal recognition.
• Ensures colleagues, particularly guest contact personnel, are familiar with Fairmont President Club members, known repeat guests, VIPs and provide special attention and recognition.
• Assumes overall responsibility for maintaining presentation standards to ensure facilities, OS&E and FF&E are clean, in good repair and well maintained.
• Monitors and controls the inventories of operating supplies and monitoring set control system follow up.
• Maintains a high standard of personal hygiene, dress, uniform and body language.
• Attends meetings as required by the Cluster Chief Engineer.
• Ensures that all activities are carried out honestly, ethically and within the parameters of the Kenyan Laws, hotel rules and regulations policies
• Ensures quality management and continuous improvement of internal systems and procedures.
• Maintains complete knowledge of all hotel services, features and hours of operations.
• Study, evaluate and review the operation constantly in order to ensure the highest standards are met at all times; proposing new trends /services to constantly improve product of guests services
• Directs and supervises the implementation of an effective Trouble Report system, together with other day-to-day works of general maintenance and repair to ensure that the building, its contents and its surroundings are in good condition
• Identifies and arranges for all work necessary to maintain a high standard whether mechanical, electrical or civil, to be completed on time.
• Plays an active part in ensuring statutory testing of safety systems is carried out and properly recorded.
• Produces a risk assessments including COSHH, PPE & Work Equipment.
  Assesses the long-term requirements of the hotel, including overhaul/ rehabilitation programs or renewal/ replacement works etc.…
• Maintains a fire Log book including all statutory checks and inspections.
• Draws up preventive maintenance schedules for every item of mechanical and electrical plant or equipment, including that of other Departments such as Laundry, Kitchen, Swimming Pool, etc., as well as major plant such as Chillers, Boilers, Cooling Towers, Air handling units and Fans, Pumps, Automatic Control Systems, etc..
• Incorporates these schedules into the development of a comprehensive preventive maintenance scheme; directs and supervises the work of his Assistant and  team of skilled and semi-skilled tradesmen in its continuous implementation.
• Provides competent hands-on skills to ensure all hotel systems including (but not limited to), electrical, sewage, plumbing, heating and lighting are maintained in good working order and to ensure any defects are corrected promptly and properly
• Ensures all hotel fixtures, fittings and equipment are maintained in good working order and that defects are corrected promptly.
• Conversant with the Nairobi City Council By-laws and NEMA regulations and stays updated with the developments of Engineering trends worldwide and makes appropriate suggestions to the Cluster Chief Engineer.
• Maximizes results coming from Fairmont The Norfolk relationships and partnerships.

Qualifications

Your experience and skills include:

• Previous experience is an asset
• Bachelor of Science in Electrical & Mechanical Engineering
• HND in Mechanical and Electrical Engineering
• Knowledge and understanding of mechanical, electrical, structural, and civil engineering design principles as applicable to construction/renovation.
• Demonstrate ability to direct and manage both technical and administrative staff.
• Knowledge of state and local regulations, codes, protocols, and procedures pertinent to private-sector engineering and construction activities.
• Advanced skills in project planning and project management.
• Knowledge of engineering and construction records management principles and procedures.
• Clear working knowledge and understanding of capital and operating budgets and budgeting practices.
• Ability to adapt to change quickly and strong multi-tasking.
• Excellent leadership skills.
• Proven team leader with outstanding motivational skills and coaching ability.
• Ability to motivate developing leaders to act as entrepreneurs while implementing innovative, profit-driven, guest satisfaction-oriented solutions.
• Exceptional interpersonal and guest relations skills, who is hands-on and system knowledgeable.

Job Description

• We are looking to grow our team and engage a highly motivated and passionate Junior Sous Chef who will work closely with the team to drive and deliver on the Fairmont promise, turning moments into memories.

Key Areas of Responibilities

Kitchen Operations

• Assign in detail, specific duties to all employees under your supervision and instruct them in their work, in order to manage the daily kitchen operation, quality control and food hygiene.
• Ensuring creative menu planning, all recipes and product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control and waste minimization.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and forecasts.
• To work in close conjunction with the Food and Beverage manager and respective and teams, to create a yearly marketing plan for the outlet.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Leading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)
• Ensure that all safety, health, security and loss control policies and procedures and government legislation are adhered to
• Practice strict control of food portioning and  wastage, ensuring gross food profitability

Guest and Service Delivery

• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints and  reports always to senior
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Leading others

• Work closely with leaders to understand all financial budgets and goals and deliverables
• Manage and provide leadership to all subordinate such as Chef De Partie, Commis as well as stewarding and ensure adherence to all company and hotel policies and procedures at all times.
• Project a positive and motivated attitude amongst all colleagues and conduct regular team meetings where active attendance is key.
• Ensure positive and constructive feedback on work performance is given to encourage a positive and eager environment.
• Learn to coach and counsel employees in a timely manner, in accordance with company policies,
• Ensure that weekly work schedules are administered in anticipation of business levels, operating budgets and service standards, furthermore that public holiday and  annual leave planners are very proactive and  regularly reviewed in order to avoid extensive accrual and  all are file correctly as per standards set by hotel and local authorities.
• Follow guidelines provided in colleague handbook.
• Set example to others on personal hygiene and cleanliness on and off duty.
• Perform other reasonable duties as assigned
• Interface the needs/requirements of other departments with the kitchen: chef’s office, engineering, food and beverage, security, finance, talent and culture, stewarding and food safety hygiene.

Qualifications

• College Diploma or Degree  in Culinary Arts preferred
• Minimum of four (4)years relevant experience in similar culinary management position, preferably in similar operations style and luxury property
• Strong working knowledge with computer, MS office, Opera, MC
• Good reading, writing and oral proficiency in English language
• Passionate, energetic and self-motivated individual who can deliver exceptional performance.
• Excellent culinary and organizational skills.
• A team player with communication and interpersonal skills.

Job Description

Bartender

• Will be responsible to mix drinks and control the beverage stock as per guidelines, have full knowledge of the beverage menus being offered at the banquet and mostly follow procedures and service standards.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

• To assume responsibility for the smooth running of the Bar, ensuring the complete set up of the bar before and breakdown after service. 
• To focus on guest satisfaction and engage and interact with guests.  
• To have good working knowledge of all items, including wines, Champagnes, cocktails, beverages and bar food in the Bar and to be able to make appropriate recommendations. 
• To have full responsibility for the correct input of all information into the Micros system ensuring that all special requests are clearly communicated to the relevant parties. 
• To ensure that drinks served to guests are recorded correctly, with the name of the reservation used on the check. 
• Responsible for the safe delivery of all beverage and food to the guest ensuring that all guests’ needs are catered for at all times. 
• Responsible for the upkeep of standards of service at all times including all items used during service.  
• To have the ability to handle all payment methods correctly. All cash collected during service to be handed to the appropriate person at the end of the shift.  
• To comply with Health and Safety legislation, reporting any accidents and acting responsibly in cases of emergency, attending the appropriate fire safety or hygiene training courses when necessary. 
• To participate in training programmes, attend service meetings and to be open and receptive in embracing and implementing new concepts. 
• Approach all encounters with guests and employees in a friendly, service-oriented manner. 
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel. 
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working. 
• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations. 
• Complete all sidework and cleaning duties as described in the Standard Operating Procedures. 
• Have full knowledge of entire menu, as well as daily specials, desserts, etc. 
• Provide attentive service, focusing on guests needs. 
• Receive payment for food and beverage provided and provide change and receipt to guests. 
• Keep an accurate record of all checks and balances to be presented in a daily report including cash deposits. 
• Make coffee, espresso and tea. 

Qualifications

Your experience and skills include:

• Minimum 1 year experience in Food and Beverage preferably at a luxury property 
• An operational knowledge and proficiency in Point of Sale System an asset 
• Excellent written/verbal communication and interpersonal skills  
• Good wine knowledge helpful as well as liquors. 
• Strong guest service orientation 
• Able to balance a variety of conflicting priorities while providing guest service.

• Reporting to the General Manager the Revenue Manager is responsible for leading the hotel Commercial Strategy team in determining strategic vision. The Revenue Manager establishes goals and implements tactical efforts, with the goal of promoting revenue growth generation among key customer segments and revenue centers, and supporting the hotel's brand positioning and image. The role is responsible for data quality and analysis, providing gathered intelligence, and recommending revenue and e-commerce strategies to the Commercial Strategy team, as well as other corporate and ownership entities. In addition, the role ensures that inventory allocation and pricing parameters are positioned to support the overall revenue goals of the hotel, while assisting all stakeholders in maximizing profit. The role identifies and mentors Revenue Manager talent in the hotel.

Key Responsibilities

• Leads strategic planning and collaborates with all hotel profit generation teams to actively seek opportunities to drive incremental profit for Rooms, Restaurants, Spas, and other revenue streams.
• Effectively communicates a compelling Total Hotel Profit Optimization vision to all relevant property leaders, fosters Revenue Management Culture within the revenue generating departments of the hotel and teaches RM concepts within the hotel.
• Leverages Revenue Management analytics, technologies, processes, tools, and training programs to optimize hotel profits.
• Creates short- and long-term forecasts, that yield the best decisions on pricing and yielding tactics
• Participates in the annual budget process and produces long term projections, as required.
• Actively participates in ownership conversations and presentations.
• Monitors relevant economic, market, and competitive set indicators to derive insight-led profit generation strategies.
• Chairs and prepares materials for the weekly Revenue Management Meetings, following Brand guidelines.
• Maximizes room revenue contribution through a thorough understanding of all booking channels and management of inventory and rate therein.
• Optimizes pricing, promotions, and availability strategies through definition and management of all rates, rate levels, stay restrictions and other tactics, which are congruent with demand factors to target the most profitable customer segments to maximize profits.
• Directs and manages all channel distribution strategies. Evaluates new business opportunities related to booking channels.
• Collaborate with the Marketing team to execute, measure, evaluate and improve digital marketing efforts, to support the hotel strategic marketing plans working within the established budgets.
• Together with the Marketing team, manages performance reviews with OTA/CTO partners, keeping up-to-date on each partner’s distribution options and extranet maintenance, to ensure optimal display of the hotel. Evaluates extranet enhancements.
• System owner for RMS, CRS (ORS and TARS), Rate shopping system, TravelCLICK products and hotel specific platforms. Responsible for data quality and system hygiene, following Accor standards, recommendations and procedures.
• Oversees content management in all electronic channels, liaises with hotel Marketing team to ensure regular updates of images and descriptions of hotel, room brands, outlets and services are completed.
• Oversees relationship with GRC and Distribution services teams.
• Maintains relationships with local market competitors to keep informed of trends and news.
• Motivate, lead, coach and manage all aspects of team members’ performance towards achieving exceptional guest service and employee satisfaction results.

Qualifications

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions:

• Bachelor degree in Hotel Management, Accounting, Finance, or Mathematic preferred.
• Proven track record of a minimum of four (4) years in luxury hotel Revenue Management, with a demonstrated ability to achieve and exceed management's expectations.
• Experience in a Resort/Luxury is an added advantage
• Strong communication skills, both verbal and written
• Dynamic can-do attitude
• Strong analytical skills and attention to detail
• Presents a professional and polished appearance
• Effectively deal with guests and other team members
• Previous reservation experience highly preferred
• Experience with Ideas G3 RMS, Opera PMS, Passkey, Delphi or Opera Sales and Catering preferred
• Possessing the trait of being organized and multi-tasking
• Ability to complete work within given deadlines
• Maintain confidentiality of proprietary information and protect company assets

Job Description

Sales Manager-Leisure

• As a Sales Manager,  you'll be responsible for achieving hotel targets by optimizing revenues through an assigned account base, as well as prospecting new clients in assigned markets. Assigned markets may change according to hotel needs. The key measurement of performance will be performance versus the Revenue goals

What’s in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

Reporting to the Director of  Sales, responsibilities and essential job functions include but are not limited to the following: 

• Exceed personal sales goals, monthly, quarterly, annually, through account development and maintenance, regular sales calls, entertainment and sales trips/tradeshows in the Leisure segment
• Support goals, objectives, and philosophies of Fairmont Hotels and Resorts and Accor Hotels
• Develop lead sources through prospecting, solicitation, referrals, trace files, and cold calls.
• Conducts site inspections with prospective and existing clients.
• Develops and implements new sales strategies, tactics and action plans for account base.
• Coordinate and financially manage sales trips, including reports or activity pertaining to the specific market.
• Maintain active membership in industry related organizations and associations pertaining to the specific market.
• Assist other sales and catering managers and refer group and catering leads and other sources of business for hotel through active solicitation of account base
• Attend Sales Meetings, office events, and hotel-sponsored functions.
• Prepare for and attends daily sales meetings, weekly sales & marketing meeting and other meetings as necessary.
• Responsible to submit weekly sales report to the Director of Sales.
• Maintain and update current account information in Opera and hard files.
• Involvement in industry Functions and/or trade shows, FAM visits and Industry Events.
• Support and perform to Fairmont Hotels and Resorts, Company Sales and Marketing Standards.
• Assist with any other duties as requested by supervisors and management.

Qualifications

Your experience and skills include:

• Bachelor Degree in Business, Marketing, Communications or equivalent
• Pervious Sales & Marketing previous leadership experience essentially required
• Proven ability to build and maintain good relationships with all guests and Clients.
• Communicate thoughts, actions and opportunities clearly with strong networking skills
• Ability to lead by example, believe in a strong team culture and set the scene for high performance
• Excellent communication and negotiation skills.
• Strong interpersonal and problem solving abilities.

Job Description

We are looking to grow our team and engage a highly motivated and passionate Pastry Chef  who will work closely with the team to drive and deliver on the Fairmont promise, turning moments into memories.

• Work closely with the Executive Chef to curate, plan and supervise all stages of the food at all banquet events in a cost-effective, safe manner to meet as well as exceed customer expectations and attract future business.
• Lead a small brigade of pastry chefs, who you will coach, mentor train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline, as appropriate.
• Work closely with banquets team to prepare destination offerings for pastry weddings and themed events 
• Assist in creation and planning of menus and implement changes to continue to attract business
• Supervise the daily production of food for all the catered events; control food and labour costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Display leadership, training and mentorship to the pastry team
• Provide training and development for culinary team members
• Preparing quality pastry items such as: breakfast breads and pastries, desserts, sorbets, creams, ganache, amenities, displays, and centerpieces, as well as creating memorable guest requests

Qualifications

• University degree preferable in Hospitality or Culinary management
• Minimum 4 years of relevant experience in a luxurious property
• Preferably previous experience in a similar role
• Strong experience in Pastry & Bakery
• Creative mind
• Creative and passionate about food and customer service
• Able to work in a high-pressure environment
• Excellent interpersonal and communication skills; a team
• Hands-on management style with ability to prioritize and lead through example
• Excellent organizational and communication skills

Job Description

Reporting to the Cluster Director of Engineering, responsibilities and essential job functions include but are not limited to the following:

• Report to the Maintenance Supervisor, sign in the Engineering log book, and attend briefings.
• Repair and maintain all HVAC, Refrigeration, and related items, - e.g. motors, switchgear, cabling etc.
• Repair and maintain HVAC and Refrigeration electric/electronic controls.
• Repair and maintain other items as designated by the Cluster Chief Engineer.
• Report all difficulties/shortcomings requests to the Cluster Chief Engineer or Supervisor as appropriate.
• To ensure that preventive maintenance schedules for all equipments are followed.
• Identify equipment or installations that require maintenance and bring such to the attention of the Supervisor.
• Maintain HVAC and Refrigeration jobs records and logs as needed.
• Regular maintenance of equipments as per list/checklist  provided
• Ensure that all areas are inspected as per the provided checklist and correct information reflected
• Ensure that all maintenance requests related to electrical section are handled daily with all guest requests being given first priority.
• Work with the other supervisors in other departments in resolving guests’ complaints and other Engineering related tasks.
• Service and repair of HVAC and Refrigeration equipment.
• Maintain and conform to the Room Perfect Program.
• Ensure that Purchase requests form raised has detailed specifications on part/product required.
• Drive implementation of energy and cost cutting measures.
• Work accurately and professionally to avert repeat jobs.
• Adhere to preventive maintenance schedule to avoid major breakdowns.
• Involved in energy saving programme.
• Ensure assignments are accurately and professionally done first time.
• Offers suggestions to the Cluster Chief Engineer on ways of improving on energy saving and utility control.
• Perform other duties requested by the Cluster Chief Engineer or the Maintenance Supervisor.

Qualifications

• Diploma in Mechanical Engineering – speciality HVAC and refrigeration
• Has knowledge and experience of hotel facilities
• Has knowledge and experience in HVAC works
• Good spoken English 
• Conversant with relevant emergency procedures.
• Knowledge of relevant safety and security procedures.
• Knowledge of relevant guest interactive procedures.