The Assistant Chief Engineer is responsible for the management and supervision of all building related systems and the building envelop to ensure the safety of hotel guests, associates and vendors. Ensure compliance with company Engineering Assumptions/Culture, preventative maintenance programs and procedures, SOP's as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiently as possible.

Prepare food of consistent quality and assist in kitchen functions.

Serve guests in hospitable manner to ensure positive guest experience during arrival and departure.

Assist guests with their food and beverage needs while in the concierge lounge. 

Maintains a clean kitchen, properly washes and sorts soiled dishes, and organized. Sets up dish stations, including dish machines and sinks. Maintains kitchen and restaurant clean / dry floors throughout the shift.  

Assist Banquet Manager in the preparing for banquet guests and ensure positive guest experience.

Assist guests with arrival and departure from hotel, while providing positive guests experiences.

Assist Banquet Manager in the serving of guests during banquet functions to ensure positive guest experience.

Maintain all building related systems and the building envelop to ensure the safety of hotel guests, associates and vendors. Ensure compliance with company Engineering Assumptions/Culture, preventative maintenance programs and procedures, Standard Operating Procedures, Mission Vision and Values as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiency as possible constantly looking for ways to save energy.    

Serve guests in hospitable manner to ensure positive guest experience during arrival and departure.

To ensure Housekeeping Department cleans and maintains guest rooms and public space in accordance with client/guest expectations and HEI Standards of Product and Service.

Create the desired conference and meet clients' needs through active communication, planning, and team leadership.

Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Assist the Outlet Manager and Restaurant Servers in maintaining a clean and welcoming environment, as well as providing guests stellar service.

Assist the Outlet Manager in the planning and management of the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Assist the Front Office Manager in managing the Front Office operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals. Ensure that the arrival, departure, and any other guest contact experience are conducted in an efficient and friendly manner. 

Perform the night audit operations to ensure the maintenance of financial controls, and compliance with hotel standards. Coordinate with other departments (i.e. Security, Housekeeping) to ensure quality service is provided to all guests.

Supervise the daily operations of the Banquet area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Banquet Manager is responsible for the daily operations of the Banquet area.  May be involved in the budgeting process and monitoring of daily revenues and payroll expenses.

Serve guests in a hospitable manner to ensure positive guest experience.

Provide guests with treatments as advertised by the spa and excellent guest service to support the property as well as the brand positioning.