Job Description: Maintenance Team Member

Reports to: Facility / Maintenance Manager   

Overall Objectives:

As an integral member of the PCL team, your responsibility as a maintenance team member is to provide a consistent level of service excellence to the Resort guests, their guests and staff possess with respect to the general maintenance and repair of the Main Lodge, Boathouse and Barn facilities and other designated buildings and areas which Resort guests and staff utilize. You must have a positive attitude and an attentive approach, with a regard for health and safety in accordance with the Occupational Health and Safety Act and the health and safety policies and procedures of Port Cunnington Lodge.

Requirements:

• Safe use of power tools
• Coordinate with front guest regarding guest complaints and concerns
• Have basic knowledge of plumbing, electrical, carpentry and painting
• Be able to preventative maintenance and basic repairs
• Work Term is throughout our Resort Season which is from April 24^th to October 22^nd, 2023

Responsibilities and Job Overview:

• Perform various tasks like general, preventative, and emergency maintenance to ensure the Inn’s maintenance quality standards are achieved and maintained both inside and out
• Responsible for maintaining the appearance and functionality of the historic property while providing the best guest experience
• Perform general, preventive, and emergency maintenance
• Comply at all times with our standards and regulations to encourage safe and efficient operations
• Perform any duties as requested by the Management or supervisor
• Reliable, hardworking, embraces a philosophy of lifelong learning, able to work variable shifts, weekends, and holidays throughout our Season which runs tentatively from May 12^th to October 12^th

Health & Safety Risk Factors:

1. Sprains & Strains: On your feet for long periods of time, pushing and pulling equipment such as Racks, Saws, lawnmowers, sanders, Power washer, leaf blower
2. Slips & Falls: Spilled water, fast-paced environment, uneven surfaces, inappropriate footwear
3. Burns & Scalds: Exposure to varying temperatures from hot to cold
4. Stress: Fast paced environment
5. Environment:
   1. Extreme Temperatures: Heat generated from Maintenance Barn, outside work
   2. Lighting: Dim lighting and bright
   3. Odours: Cleaning odours from products used to paints, solvents, disinfect and sanitize surfaces
   4. Noise: Generated by equipment in maintenance bar or through using equipment while carrying out day to day duties
   5. Carrying heavy containers and boxes periodically
   6. Moving furniture to accommodate painting and floor repairs or thorough and detailing cleaning and dusting behind appliances

Essential Skills:

• Ability to provide legible communication in a timely manner
• Knowledge of labour and inventory cost controls
• Reliable, hardworking, embraces a philosophy of life long learn, able to work variable shifts, weekends, and holidays throughout our Season.
• Computer proficiency, including but not limited to Word, Excel, PowerPoint and Outlook.
• Certification in Cardio Pulmonary Respiration (CPR) and First Aid.

Staff Evaluations

• Staff performance evaluations for all staff will be conducted mid-season and end of season.  Steps include: each staff member will be given the evaluation form to complete a self-evaluation before the stated review period; Lead Supervisor will complete a review for each staff member prior to the review; the staff member and supervisor will then meet to go over the review; both parties will then sign off on the review and copies of all employee reviews will be kept on file in the Food and Beverage Manager Office and a copy submitted to their HR file

• Informal chats / coaching for new and returning employees should be conducted weekly or bi-weekly and/or as a need is identified (very important during the first four weeks of the spring operating season)

Occurrence Reports

If any incident occurs worthy of reporting, an occurrence report must be filled out and submitted immediately to the Supervisor. Further to this report please inform your supervisor if the occurrence requires immediate attention.

Achieving our F & B Team Goals & Objectives

As we continue to increase the staff size and evolve in our newly renovated surroundings at PCL it is imperative that we communicate and work together to provide the best service levels on a consistent basis.  Our common “team goal” is developing customer service environments that routinely meet and exceed our Resort guests and visiting guest expectations.  A well working team makes this part of the workplace culture. As a Maintenance Team Member it is imperative that you familiarize yourself with the PCL Employee Manual and by “setting by example” execute and demonstrate the importance of following company policies and procedures.  As well, embrace the importance of everyone’s role is an integral part of achieving common objectives.

Customer Service in Summary

Customer service is what makes the Port Cunnington Lodge experience such a truly memorable one. In the hospitality industry superb cuisine and customer service is one of the elements that set apart the industry leaders. Port Cunnington Lodge is and will continue to be a service model and an industry leader offering each Resort guests and visiting guest the most enjoyable experience while visiting the Lodge!

Understanding the customer and fulfilling their needs requires extra effort.  Be aware of your surroundings and ensure you follow these tips to enhance the PCL experience:

• Read/understand your Guests; determine how you can exceed their expectations
• Make sure your tools and your working knowledge of the Resort and F & B offerings is up to date
• Smile and be considerate
• Get out of your comfort zone and become a key team member
• Minimize wait and maximize enjoyment; provide fast and efficient service
• Take responsibility and follow through – always find a solution
• Add your own personal touch to everything you do, and don’t forget the WOW factor!
• Stay connected with your Guest at all times

Notes

• A review of this job description may have excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
• This document does not substitute an employment contract, implied or otherwise, other than an “at will” employment relationship.
• Have a full understanding of our Employee Manual outlining policies and procedures.

I understand and acknowledge my duties and responsibilities as described in the following job description as F & B Manager/Supervisor within Port Cunnington Lodge.  I understand that I am expected to fulfill the duties summarized, and that my job may not be limited to the outlined duties and responsibilities.

For more information or to apply with a resume noting your preferred position and dates of availability: jsiddall@portcunningtonlodge.com