SUMMARY
The Chief Engineer is responsible for maintaining 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.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. Read LessSUMMARY
A Rooms/Building Maintenance Engineer will perform work to keep machines, mechanical equipment, and hotel structure operational and in good repair. Duties may involve pipe fitting, boiler making, insulating, carpentry, repairing electrical or mechanical equipment; minor plumbing, drywall and vinyl repair and installation, floor repairs and other general maintenance duties.
QUALIFICATIONS
Read, write, speak and understand English fluently. Experience of 2-5 years preferred in commercial or institutional maintenance environments. HVAC or plumbing or electrical skills. Light carpentry and knowledge of paint and wallpaper. Certification in pool operation is preferred. Meet minimum age requirements of jurisdiction. Ability to communicate effectively with public and other employees. Valid driver’s license is preferred. Preventive maintenance background preferred. No employee will pose a direct threat to the health/safety of self or others.PERFORMANCE STANDARDS
CUSTOMER SERVICE: Deliver the best customer service, quality to every customer, every time. Maintain customer satisfaction as the driving 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. WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions. MAINTENANCE: Perform general repairs and assigned maintenance duties in a satisfactory and timely manner; respond to complaints or problems from guests or other departments in a timely manner; keep tools and maintenance equipment clean and secure; complete preventive maintenance duties on schedule.ESSENTIAL FUNCTIONS
Adhere to all work order policies and procedures. Communicate parts and materials needs to supervisor in a timely manner. Inform supervisor on job and project status. Keep adequate parts, materials and supplies on supply cart. Maintain and repair all equipment in laundry, kitchen, guestrooms, convention areas, and public space. Repair refrigeration, plumbing and electrical fixtures in guestrooms, kitchen or laundry to manufacturer’s specifications. Maintain work areas clean and organized. Monitor life safety systems and respond to alerts as necessary. Maintain and repair carpet, wall covering, furniture, painted surfaces, change burned out light bulbs and other cosmetic repairs in guest rooms, tower, convention area, public areas and as assigned, preventive maintenance. Report all unsafe conditions immediately. Clean and treat all food and beverage floor drains with enzymes weekly. Complete other duties assigned by supervisor to include cross training. Maintain chemical levels in automatic mechanical systems. Maintain electrical carts. Repair irrigation or sprinkler systems. Attend all mandatory meetings. Fill key list orders. Make nametags and signs. Remove and install water heaters. Read LessSUMMARY
The Steward will properly clean and sanitize all dishes, glassware, utensils and pots. Responsible for maintaining dish room and dish machine. Assists with cleaning and stocking other areas as requested, operates dish machines to company and manufacturer specifications. Uses proper measurements of detergent and sanitizer in the dish machine, restock all dishes, glassware, utensils, pots, and pans. Break down, clean, and sanitize the dish machine at the end of a shift, and keep dish and other storage areas clean and organized.
QUALIFICATIONS
Food/Beverage Service Worker Permit, where applicable. Able to handle high heat and moisture. Read, write and speak English fluently. Previous experience preferred but not necessary. Meet minimum age requirement of jurisdiction. Ability to communicate effectively with the public and other employees. Ability to thrive in a fast paced environment, working independently where applicable. No employee will pose a direct threat to the health/safety of self or others.PERFORMANCE STANDARDS
CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner. WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job. SAFETY AND SECURITY: Follow the hotel’s recommended safety, security and emergency procedures; follows hotel procedures for key control, lifting heavy objects and/or using chemicals; reports potential security risks and hazardous conditions to management. SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive a passing score on inspections. CLEANING/MAINTENANCE: Meet the hotel standards for cleanliness of food service areas; clean all assigned areas of the restaurant, lounge or kitchen on schedule; pass most inspections.ESSENTIAL FUNCTIONS
Empty and wash garbage cans. Maintain a high standard of cleanliness and sanitation in the kitchen. Maintain proper storage of dish dollies, glass racks and flatware. Maintain work areas clean and organized. Report on all unsafe conditions immediately. Store plates on hot and cold lines for cooks. Wash, organize and inventory china, glassware, silverware, utensils, pots and pans per standards. Assist in dish set up for banquets. Clean and monitor dish machine as needed. Help in setting up lunch buffet and happy hour buffet. Sweep and mop walk in refrigerators and kitchen areas. Understand and provide chemicals and supplies for station. Attend all mandatory meetings. Cover plate dollies and return all carts to storage area. Polish silver and copper. Complete other duties as assigned by supervisor to include cross training.PHYSICAL REQUIREMENTS
STANDING/WALKING: Concrete, tile, linoleum, rubber mats covering tile, carpet, stairs. PUSHING/PULLING: Racks, carts. Average weight up to 100 lbs.; Maximum weight 200 lbs. LIFTING/CARRYING: Supplies, plates, pots, pans, glasses, mops, chemicals. Average weight 50 lbs.; Maximum weight 100 lbs. Read LessMARKETING MANAGER
Margaritaville Hotel Nashville
SUMMARY
At Margaritaville Hotel Nashville, we bring a unique blend of urban energy and laid-back paradise to the heart of Music City. In this role, the Marketing Manager is wholly responsible for developing and executing property-level marketing plans, strategic campaigns, and on-brand messaging that capture the “no worries” Margaritaville vibe.
Through traditional, digital, and social media channels, this role drives consumer awareness and engagement among hotel guests, local patrons, and destination visitors. A heavy focus is placed on activating and showcasing our distinct food and beverage venues (including our rooftop experience and signature dining), live entertainment programming, and seasonal property promotions.
QUALIFICATIONS
Education: BA/BS Bachelor’s Degree in Marketing, Communications, Hospitality Management, or equivalent experience. Experience: A minimum of three (3) years of professional hospitality or entertainment marketing experience (experience in the Nashville market is highly preferred). A minimum of three (3) years of experience developing and executing multi-channel marketing campaigns. Skills & Expertise: Strong understanding of brand standards, with the ability to balance corporate brand identity with localized, city-specific marketing. Proven digital marketing expertise, including social media management, email marketing, and content creation. Proficient in Microsoft Office and Adobe Creative Cloud programs (Photoshop, InDesign, Canva, etc.). Excellent project management, organizational, and time-management skills. Strong written, verbal communication, and storytelling abilities. Attributes: Demonstrates high energy, enthusiasm, self-confidence, and a positive, collaborative attitude that reflects the brand culture. Ability to work independently under minimal direct supervision, manage time well, and adapt quickly under pressure to meet deadlines.PERFORMANCE STANDARDS
Strategic Planning: Creates and executes the annual property marketing plan within budget, in close consultation with the General Manager, Director of Sales, Food & Beverage leaders, and corporate brand teams. Revenue Collaboration: Partners with the Revenue Management and Sales teams to develop targeted promotional offers that drive room nights, maximize strategic revenue growth, and align with brand standards. Agency Management: Manages third-party social media and digital agencies to ensure paid strategies are optimized with real-time Nashville market data, reviewing content calendars to ensure accurate brand voice and maximum ROI. Brand Integrity: Serves as the on-property brand ambassador, ensuring all collateral, photography, digital footprint, and guest-facing messaging perfectly mirror the Margaritaville lifestyle guidelines. Community & Partnerships: Actively identifies and leverages local Nashville events, music festivals, tourism trends, and community partnerships to elevate the hotel and restaurant reputations. Guest & Reputation Management: Monitors local review sites and feedback channels to maintain service quality standards, offering insights to operational teams to boost guest satisfaction. Professionalism & Work Habits: Adheres to hotel standards for dress, grooming, attendance, and punctuality, embodying the professional yet welcoming nature of the hospitality team.ESSENTIAL FUNCTIONS
Campaign & Content Creation
Handle all creative asset request submissions, managing design deadlines effectively for both print and digital collateral. Curate, write, and schedule blog posts and website content, planning a forward-looking editorial calendar and coordinating contributions from internal team members. Work with F&B department heads to create, package, and execute promotions for the hotel’s bars, restaurants, and rooftop venues. Support public relations efforts by organizing timely media responses, hosting influencers/media on-property, and delivering required promotional assets.Digital & Email Marketing
Own and manage the property’s social media advertising budget, analyzing spend to optimize engagement and conversions. Review all pages of the hotel and venue websites weekly to ensure absolute accuracy in pricing, menus, and programming hours. Collaborate with the Sales and Revenue teams to design and distribute the hotel’s monthly email newsletter. Partner with F&B managers to curate frequent, targeted email campaigns sent directly to the local restaurant and nightlife database. Management of the Events & Activations Coordinator position. Oversight of the planning & marketing of these events. Train and support front desk and restaurant host teams to improve email data capture at check-in and reservation touchpoints (Target: 90%+ data collection standard).Reporting & Administration
Maintain an accurate, up-to-date property marketing calendar, actualizing the prior month's data and tightening the 60-day forward outlook for submission to Corporate Marketing on the first Monday of every month. Prepare and present monthly marketing performance reports, analyzing ROI on digital spend, email open rates, and campaign conversions. Continuously update the property marketing plan to pivot seamlessly alongside changing Nashville market conditions or shifts in consumer behavior. Other duties as assigned by leadership.Safety & Security
Maintain awareness of property hazards and strictly follow the hotel’s safety, security, and emergency procedures. Report potential risks promptly to ensure a safe environment for all guests and team members.Supervisor Title: Director of Sales & Marketing
Read LessSUMMARY
The Sous Chef works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies.
QUALIFICATIONS
Read, write and speak and understand English. Ability to understand financial goals and accomplish them. Minimum 2 years Banquet Chef experience preferred. Minimum 5 years cooking experience. Food/Beverage Service Worker Permit, where applicable. Ability to communicate effectively with the public and other employees. Meet minimum age requirement of jurisdiction. Minimum 2 years kitchen management experience. College degree or certification in culinary field/hospitality field preferred. No employee will pose a direct threat to the health/safety of self or others.PERFORMANCE STANDARDS
CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the Beverage department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower Beverage staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in meetings, private parties, lounge and restaurant meets or exceeds customer expectations. Ensure that consistency of service and standards are met in restaurants and lounge. FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Prepare annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to F&B Director. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis 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. Follow controls for food purchasing, receiving, storage, preparation, etc. Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause beverage costs to rise. PEOPLE: Manage people according to Margaritaville’s values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, 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 to empower employees to successfully perform their jobs. Help develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review processes, and reward successes. Manage safety programs to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels.QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of food, storing chemicals away from food, etc. Inform employees of new food and beverage issues such as drinking laws, trends in dining, demographics, etc. MANAGING THE BUSINESS: Assist in the preparation of the F&B budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Assist with the identification and selection of vendors that provide quality service and competitive prices and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep kitchen repair costs down by maintaining equipment. Work with local vendors to keep costs down.ESSENTIAL FUNCTIONS
Assist in obtaining financial goals. Assist in directing and correcting the presentation and portioning of food according to brand standards. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures. Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction. Complete all assigned paperwork accurately and timely. Complete daily food requisition and oversee specials, utilizing overstock. Keep in contact with all outlets to ensure quality and consistency. Maintain work areas clean and organized. Order food quantities and other expense items and oversee production for banquet food operations with purchasing, banquet management and Executive Chef. Participate in banquet functions from planning to preparation to dish up of function. Report unsafe conditions immediately. Assist in directing staff in sanitation and sanitary food handling. Assist in scheduling staff according to business levels. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation. Perform in the capacity of any position supervised. Prepare and train staff in use of working menus, recipe cards and photo standards. Assist in conducting performance appraisals. Attend all required meetings.Maintain and monitor overtime, labor and food costs. Complete other duties as assigned by supervisor to include cross training. Read LessSUMMARY
The Food Runner/Busser ensures all serving ware used by the servers is clean and well maintained, organizes the plates in the window and matches each one with each ticket to run the food out to the tables. Ensures that each menu item is prepared in the exact detail outlined on each ticket, or corrects with the Chef before delivery if not. Fills and re-fills water glasses and removes any place settings not being used, clears dishes upon completion of each course and resets tables when guests leave including tablecloth, silverware, glassware, and napkins. Assists the server when needed, and keeps work stations well stocked of items and ingredients.
QUALIFICATIONS
Food/Beverage Service Worker Permit, where applicable.Read and speak English fluently.Meet minimum age requirement of jurisdiction.Ability to communicate effectively with the public and other employees.Hotel kitchen experience preferred.No employee will pose a direct threat to the health/safety of self or others.Open Availability. Weekends, Holidays, & Evenings a Must.PERFORMANCE STANDARDS
· CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
· WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
· PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
· SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
· FOOD RUNNER: Pick up food orders promptly and deliver to guests; assist with maintaining highest level of food quality, presentation and timing for optimal guest experience; set up line with equipment and plate ware as needed; garnish finished entrees according to standards; track cooking times; check finished product for quality standards.
· CLEANING/MAINTENANCE: Meet the hotel’s standards for cleanliness of food service areas clean all assigned areas of the restaurant/lounge/kitchen on schedule; pass inspections.
· SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene, maintain local health department standards and receive passing score on inspections.
ESSENTIAL FUNCTIONS
· Pick up food orders promptly and deliver to guests.
· Maintain work areas clean and organized.
· Maintain cleanliness of work area, including trays and tray stands.
· Report all unsafe conditions immediately.
· Check finished product for quality standards.
· Assist Servers in servicing the guest.
· Complete all opening and closing side work as assigned by supervisor.
· Stock station as needed throughout shift.
· Attend required meetings.
· Communicate with manager before leaving shift.
· Complete other duties as assigned by supervisor, to include cross training.
The Overnight Guest Services & Public Area Attendant is responsible for maintaining the cleanliness, appearance, and comfort of all public areas throughout the hotel during overnight hours. This role also assists guests with requests, room deliveries, and other hospitality needs to ensure an exceptional Margaritaville experience around the clock.
Schedule
Typical shift is an Overnight Shift: 10:30 PM – 7:00 AM *Weekends and holidays required based on hotel business levels
Qualifications
Positive attitude and strong guest service mindset Ability to work independently during overnight hours Previous housekeeping, janitorial, hotel, or customer service experience preferred Ability to lift, push, pull, and carry supplies and equipment Comfortable standing and walking for extended periods Reliable attendance and punctuality are essentialPERFORMANCE STANDARDS
Respond promptly and professionally to overnight guest requests Assist guests with questions and provide friendly, upbeat service Help create a safe, welcoming, and relaxing overnight atmosphere throughout the propertyESSENTIAL FUNCTIONS
Maintain cleanliness of lobby areas, elevators, hallways, restrooms, fitness center, and other public spaces Sweep, mop, vacuum, dust, polish, and sanitize assigned areas Keep entrances and high-traffic areas presentation-ready at all times Replenish restroom and guest supplies throughout the shift Remove trash and transport waste to designated disposal areas Identify and report maintenance or safety concerns immediately Fold towels, linens, and housekeeping supplies for daily operations Restock housekeeping closets and carts Assist with laundry and overnight housekeeping projects as needed Support room attendants and other departments during busy periods Maintain a clean and organized work environmentAt Margaritaville Hotel Nashville, we bring fun, energy, music, and hospitality together to create unforgettable experiences for every guest. We’re looking for team members who work hard, stay positive, and bring island-inspired service to every interaction.
Read LessFINS UP! At Margaritaville, we don’t just offer a room; we offer an escape. As a Room Attendant, you are the "License to Chill" ambassador for our guests. You ensure that every guestroom is a pristine tropical sanctuary, reflecting the fun, relaxed, and premium atmosphere that defines the Margaritaville lifestyle in the heart of Music City.
SUMMARY
The Room Attendant is responsible for maintaining the "Casual Luxury" standards of our guest accommodations. This includes transforming rooms into clean, inviting retreats by making beds, scrubbing bathrooms, dusting, vacuuming, and replenishing our signature amenities. This is a fast-paced role that requires physical stamina and a "work hard, play hard" attitude.
QUALIFICATIONS
The Vibe: A friendly, outgoing personality with the ability to communicate effectively with guests and fellow team members. Experience: Prior housekeeping experience in a luxury or high-volume hotel is preferred, but a commitment to excellence is required. Physicality: Ability to lift, pull, and push moderate weight (up to 30 lbs) and remain on your feet for the duration of the shift. Safety First: A commitment to maintaining a safe environment for yourself, your teammates, and our guests.PERFORMANCE STANDARDS
ESCAPPING THE EVERYDAY (Customer Service): Deliver the Margaritaville brand of hospitality. Greet guests with a smile, respond to requests with urgency, and ensure every traveler feels like >span class="NormalTextRun SCXW223571854 BCX0"> reached paradise. PROFESSIONALISM IN PARADISE (Work Habits): Adhere to our specific grooming and dress codes (look sharp in your island attire!). Be the teammate others can count on by being punctual and maintaining a positive, "can-do" attitude. GROWING YOUR LIFESTYLE (Personal Development): We value cross-training. Be open to learning new skills that help you grow within the Margaritaville family. SMOOTH SAILING (Safety & Security): Actively report hazards and follow all emergency procedures to ensure our "port of call" remains safe for everyone. THE GOLD STANDARD (Room Cleaning): Consistently pass room inspections by meeting our high cleanliness ratings. Keep your cart organized—it’s your mobile workstation!ESSENTIAL FUNCTIONS
Create the Sanctuary: Clean guestrooms to brand standards, including making beds (the centerpiece of the escape), sanitizing bathrooms, and replenishing luxury amenities. Be a Local Guide: Maintain basic knowledge of hotel amenities (like the Fins Bar or JWB Grill) to assist guests with questions. Maintain the Oasis: Keep the lobby, elevators, and public areas looking vacation-ready. Exterior Excellence: Sweep balconies and patios so guests can enjoy their view of Nashville in comfort. Details Matter: Wash windows and mirrors until they sparkle; ensure all electronics and lights are in working order. Communication: Report maintenance "snags" immediately to ensure the guest experience is never interrupted. Team Support: Assist with unloading/loading supplies and attend all "Huddles" (mandatory meetings).Join the Crew: If you have a passion for hospitality and want to work in an environment where the sun is always shining (metaphorically speaking!), we want to hear from you.
Open Availability is Preferred. The party never stops at Margaritaville (even for weekends/holidays)
Margaritaville Hotel Nashville is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all tropical-hearted employees.
Read LessSUMMARY
The Housekeeping Supervisor is responsible for inspecting the guestrooms and public areas to ensure that they meet standards of cleanliness, communicating needs or errors to Housekeeping staff. Inspect guestrooms for maintenance repairs. Follow through on guest complaints and requests regarding room services and ensure the appropriate follow-up with guests. Communicate with shift housekeepers of rooms to be cleaned and special requests. Complete all other duties assigned by department head.
QUALIFICATIONS
Ability to communicate effectively with the public and other employees. Two years prior housekeeping supervisory experience. Read, write and speak English fluently, and speak Spanish fluently. Experience in scheduling needs/payroll processing. Experience in efficient and timely cleaning of rooms. Availability to work weekends is a must. Strong organizational skills. Ability to follow strict brand standards and adhere to Margaritaville & Wyndham regulations.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 Housekeeping department. Personally demonstrate a commitment to customer service by responding promptly to guest needs. Commit to satisfying every guest. Ensure Housekeeping staff, including all new hires, are trained to meet standards. Empower Housekeeping staff to deliver customer service by encouraging and rewarding responsive guest assistance. WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints. PEOPLE: Supervised people according to Margaritaville’s values. Help manage human resources functions including recruiting, selection, orientation, training, performance reviews, 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. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. QUALITY: Maintain physical product standards by routinely inspecting rooms, public areas and laundry facilities to ensure proper working condition and departmental supplies are stocked at proper levels. Submit work orders to the maintenance department on a timely basis and follow up to ensure completion. Justify requests for capital projects using ROI. Manage security procedures such as key control and lost and found SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions. INSPECTION: Meet hotel’s standards; teach others to follow proper cleaning procedures but improvement needed for some; keep suite status reports current and report maintenance problems in a timely manner.ESSENTIAL FUNCTIONS
Communicate with alternate shift housekeepers of rooms to be cleaned and special requests. Inspects guestrooms and public areas to ensure that they meet standards of cleanliness. Maintain work area neat and organized. Report all unsafe conditions immediately. Report room status to Front Desk. Communicate needs or errors to Housekeeping staff. Follow through on guest complaints and requests regarding room services and ensure the appropriate follow-up with guests. Inspect guestrooms for maintenance repairs. Attend all mandatory meetings. Assist in training new employees. Check housekeeping carts for proper supplies. Complete all other duties as assigned by supervisor to include cross training. Follow-up on special needs or tasks in the department. Helps Housekeeping team members when needed. Assist in setting up a VIP room. Read LessLimpiador de habitaciones / asistente de limpieza | Hotel Margaritaville Nashville
A disfrutar! En Margaritaville, no solo ofrecemos una habitación; ofrecemos una escapada. Como Camarero/a de Pisos, serás el/la embajador/a de la "Licencia para Relajarse" para nuestros huéspedes. Te asegurarás de que cada habitación sea un santuario tropical impecable, que refleje el ambiente divertido, relajado y exclusivo que define el estilo de vida Margaritaville en el corazón de la Ciudad de la Música.
RESUMEN
El Asistente de Limpieza es responsable de mantener los estándares de "Lujo Informal" de nuestras habitaciones. Esto incluye transformar las habitaciones en refugios limpios y acogedores, haciendo las camas, limpiando los baños, quitando el polvo, aspirando y reponiendo nuestros artículos de tocador exclusivos. Este es un puesto dinámico que requiere resistencia física y una actitud de "trabajar duro, divertirse mucho".
REQUISITOS
Perfil: Una personalidad amable y extrovertida con la capacidad de comunicarse eficazmente con los huéspedes y compañeros de equipo. Experiencia: Se prefiere experiencia previa en limpieza en un hotel de lujo o de alto volumen, pero se requiere un compromiso con la excelencia. Requisitos físicos: Capacidad para levantar, tirar y empujar peso moderado (hasta 14 kg) y permanecer de pie durante todo el turno. La seguridad es lo primero: Compromiso con el mantenimiento de un entorno seguro para usted, sus compañeros y nuestros huéspedes.ESTÁNDARES DE DESEMPEÑO
ESCAPANDO DE LA RUTINA (Atención al Cliente): Ofrezca la hospitalidad característica de Margaritaville. Reciba a los huéspedes con una sonrisa, responda a las solicitudes con prontitud y asegúrese de que cada viajero se sienta como si hubiera llegado al paraíso. PROFESIONALISMO EN EL PARAÍSO (Hábitos de Trabajo): Cumpla con nuestros códigos de vestimenta y aseo personal (¡luzca impecable con su atuendo isleño!). Sea un compañero en quien los demás puedan confiar siendo puntual y manteniendo una actitud positiva y proactiva. DESARROLLO PERSONAL: Valoramos la capacitación transversal. Ábrete a aprender nuevas habilidades que te ayuden a crecer dentro de la familia Margaritaville. Navegación tranquila (Seguridad): Reporta activamente cualquier peligro y sigue todos los procedimientos de emergencia para garantizar que nuestro puerto siga siendo seguro para todos. El estándar de oro (Limpieza de habitaciones): Supera las habitaciones cumpliendo con nuestros altos estándares de limpieza. Mantén tu carrito organizado: ¡es tu estación de trabajo móvil!FUNCIONES ESENCIALES
Crear un santuario: Limpiar las habitaciones según los estándares de la marca, incluyendo hacer las camas (el elemento central de la experiencia), desinfectar los baños y reponer los artículos de tocador de lujo. Ser un guía local: Mantener un conocimiento básico de las como el Fins Bar o el JWB Grill) para ayudar a los huéspedes con sus preguntas. Mantener el oasis: Mantener el vestíbulo, los ascensores y las áreas comunes impecables, listos para las vacaciones. Excelencia exterior: Barrer los balcones y patios para que los huéspedes puedan disfrutar de las vistas de Nashville con comodidad. Los detalles importan: Lavar las ventanas y los espejos hasta que brillen; asegurarse de que todos los aparatos electrónicos y las luces funcionen correctamente. Comunicación: Informar de inmediato sobre cualquier problema de mantenimiento para garantizar que la experiencia del huésped nunca se vea interrumpida. Apoyo al equipo: Ayudar con la carga y descarga de suministros y asistir a todas las reuniones de equipo (reuniones obligatorias).Únete a nuestro equipo: Si te apasiona la hostelería y quieres trabajar en un ambiente donde siempre brilla el sol (¡metafóricamente hablando!), queremos conocerte.
Se valora la disponibilidad completa. En Margaritaville, la fiesta nunca para (ni siquiera los fines de semana ni los días festivos).
Margaritaville Hotel Nashville es un empleador que ofrece igualdad de oportunidades. Celebramos la diversidad y nos comprometemos a crear un entorno inclusivo para todos nuestros empleados con espíritu tropical.
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