Engineer

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The ultimate mission of the hospitality Engineering will be to ensure our guests’ satisfaction by exceeding their expectations. The position is primarily responsible for maintaining the building, grounds and mechanical equipment with particular attention towards safety and security. In addition, the role is accountable for performing maintenance tasks on a daily basis that are critical to providing an exceptional stay to each and every guest.ResponsibilitiesnMaintain timelines and work schedule in accordance with the preventive maintenance programnCheck work orders and night report for any assignment to be completednPerform Preventive Maintenance work orders. For example:nMonitor and maintain all laundry and kitchen equipmentnMaintain guestrooms using rooms preventive maintenance programnChange air-conditioning filters per the maintenance programnCheck HVAC equipment; change filters, belts, bearings and lubricate as necessary. Also check for unusual noise or vibration, and adjust as necessarynChange or repair locks as needednnnPerform general maintenance to guestrooms and public areasnPerform guest requests as assignednAssist in all phases of repair worknAssist other engineering personnel as instructed by supervisornMaintain cleanliness and organization of the work areanMaintain the proper use, cleaning, maintenance and storage of all tools. Handle chemicals for designated uses/surfacesnEnsure security of any assigned keysnAll other duties as assignednQualificationsnClean and professional appearancenAbility to communicate clearly (Speaking and writing)nAbility to utilize basic technology including a smartphone and a computernExperience in maintenance or building trades preferrednEEO/AA Employer DisclosureCrestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender identity, or disability status. Source: Hospitality Online,

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