Duty Engineer

Grand-Mercure; Bengaluru; On-site; INR 600,000 - 1,100,000; Full time

Job summary

Grand Mercure Bengaluru Gopalan Mall is seeking a maintenance professional to assist the Chief Engineer in daily operations and ensure safe, reliable hotel facilities.

The role emphasizes supervising equipment upkeep, coordinating with departments, and upholding kitchen hygiene and safety standards, with 5–8 years’ supervisory hotel experience preferred.

Qualifications

• Diploma or Bachelor's degree in Mechanical, Electrical, Civil, or relevant Engineering.
• 5–8 years of experience in hotel/restaurant stewarding, with supervisory or managerial experience preferred.
• Knowledge of kitchen hygiene, sanitation, cleaning procedures, dishwashing equipment, chemicals, and waste management.

Responsibilities

• Assist the Chief Engineer in the day-to-day operations.
• Supervise upkeep and maintenance of all equipment.
• Coordinate with other departments for regular servicing and testing of equipment.

Skills

People management

Operational management

Team leadership

Safety compliance

Emergency response

Education

Diploma or Bachelor's degree in Mechanical, Electrical, Civil Engineering

Job description

Grand Mercure Bengaluru Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major Techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.

Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centre

Job Description

• Responsible for assisting the Chief Engineer in the overall day-to-day operations.
• Conform and adhere to the policies & procedures and rules & regulations laid down by Grand Mercure Bengaluru Gopalan Mall in order to achieve the highest levels of uniformity and guest service.
• To supervise the upkeep and maintenance of all the equipment of the company.
• Any matter, which may effect the interests of Grand Mercure Bengaluru at Gopalan Mall,should be brought to the attention of the Management.

Key Responsibilities:

People Management

• Establish and maintain seamless co-ordination & co-operation with all departments of Grand Mercure Bengaluru Gopalan Mall to ensure maximum cooperation, productivity, morale and guest service.
• Provide effective support to the team to enable them to deliver effective and efficient services.
• Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• Motivate and develop staff to ensure smooth functioning of the department.
• Ensure that the team is trained for all safety provisions.
• Ensure optimal, cost effective use of the resources and educate the team on the same.

Operational Management

• Check and ensure that the temperature of cold stores, public areas etc. are maintained as per the specifications.
• Check and ensure the working condition of fire detectors, fire fighting systems, transformers, electrical systems, etc.
• Coordinate with other departments for regular servicing and testing of equipment.
• Check and ensure that proper safety measures have been adhered to and also ensure maintenance of all fire fighting equipment.
• Ensure that all the first aid kits are available for use in their proper places.
• To supervise the operations of Air-conditioning plant, boilers, pumps etc.
• Ensure that desired level of water is maintained in water storage tanks.
• Ensure correct maintenance of all equipment in conjunction with the other user departments & stay abreast of technological advances in surveillance & safety equipment.

Key Contacts

Liaises with

Responsible for (as assigned)

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace.

Qualifications

Diploma or Bachelor’s degree inMechanical, Electrical, Civil, or relevant Engineering.

Additional Information

• 5–8 years of experience in hotel/restaurant stewarding, with supervisory or managerial experience preferred.
• Knowledge of kitchen hygiene, sanitation, cleaning procedures, dishwashing equipment, chemicals, and waste management.
• Team leadership, staff scheduling, training, inventory control, and cost management.