Jobs at Hotel Indigo New Orleans

• Front Desk Agent (Guest Services)

  Job Description The Front Desk Agent is responsible for providing quality guest services that include registration and check-out, PBX operations, mail and message service. The Front Desk Agent must be accurate with daily accounting procedures. Essential hospitality standards must be used at all times: eye contact, smile, speak first, engage in polite conversation, use the guest surname.

• Food and Beverage Director (Food & Beverage)

  The Food and Beverage Director is responsible for overseeing all aspects of the hotel's food and beverage operations, including restaurants, bars, banquets, and room service. The Director will ensure that all food and beverage offerings are of the highest quality and meet the expectations of guests. The Director will also be responsible for managing the budget, developing and implementing marketing strategies, and ensuring compliance with all health and safety regulations.

• Restaurant Server (Food & Beverage)

  Job Description A restaurant server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved. Job Responsibilities Greet all customers warmly Adhere to grooming and appearance standards Prepare dining tables for service, laying out napkins and utensils, making sure the condiments are refilled, performing all other preparations and side-work tasks Take guest food and beverage orders accurately Knowledge of current menu choices, specialties and menu deviations Handle table assignments, seating customers, food and drink suggestions, and communicating customer needs to the cooks Ensuring a memorable dining experience Properly open and pour wine tableside Accurately record revenue and accept cash, credit card, room charges and direct billing payments Perform basic cleaning tasks as needed or directed by supervisor Assist with special events if needed Answer telephone using appropriate etiquette Develop and maintain positive working relationship with co-workers and others Bus tables and assist with processing dirty dishes if necessary Assist kitchen with prep work or plating if necessary Clean all front of the house areas including windows, light fixtures and entrance as assigned Fill water bottles, cut fruit, roll silverware, and complete other service-related tasks as assigned Job Qualifications One year of prior food and beverage experience preferred Prior guest relations training Knowledge of proper food handling Strong written/verbal communications skills Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum supervision Punctuality and reliable attendance are required Proper food safety training and certification as described by law Experience working with computers (MS Office/Google) POS (Micros, Aloha, etc.) and reservation software (Open Table) Ensure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping are performed safely Ability to push and pull vacuum cleaners as well as wheeled carts weighing up to 25 pounds  

• Room Attendant (Housekeeping)

  Job Description The Room Attendant must keep all rooms and hallway areas in the hotel clean by performing the following duties. Job Responsibilities Clean, dust, wax, scrub, polish and service guest rooms daily in accordance with hotel procedures Stock cart with guest room supplies at beginning and end of shifts Greet all guests Replace linens on beds and replenish guest room supplies and amenities Empty wastebaskets Rearrange furnishings, drapes and room accessories Leave the guest room in uniform arrangement as determined by the Executive Housekeeper and make sure the door is closed and the room is locked Report any damage, hazards, repairs, and strangers in assigned areas Return any items found in guest rooms, hallways, or back of the house to the Housekeeping department as a lost and Found item and writing: the date, where it was found, description of the item, and the name of the person who found it Responsible for all keys signed out for the shift Clean all corridors and service areas Respond to any projects or requests developed by the Housekeeping management team Job Qualifications High school education or equivalent; or up to six months related experience or training; or equivalent combination of education and experience Ability to read and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems in situations Must be able to communicate with guests. Must be able to recognize situations which may involve guests that require immediate supervisory attention. Must know and use reasonable care for the safety and security of the guests While performing the duties of this job, the employee is regularly required to stand; walk; use hands to feel objects, tools, or controls; stoop, kneel, crouch, or crawl; and communicate. The employee frequently is required to sit and reach, and is occasionally required to climb or balance The employee must regularly lift and/or move up to 25-30 pounds and frequently lift and/or move up to 50 pounds.  

• Dishwasher (Chefs/Kitchen)

  Job Description Day to day cleanliness of kitchen space. It is essential that quality of cleaning of all china, glass, silver, operational supplies are to the highest standards. Job Responsibilities Primarily responsible for the successful cleaning of all china, glassware, silverware, operational supplies Some light prep may be required Setup and breakdown of meetings and events Proper daily cleaning of all kitchen equipment, china, glass and silver Responsible for maintaining a clean and orderly kitchen as well as reception space Job Requirements Must possess a positive attitude and the ability to work with a variety of people and in cooperation with coworkers effectively Stand, sit, or walk for an extended period of time Ability to easily adapt to organizational and environmental changes Must have a flexible schedule, including but not limited to evenings, weekends, and holidays Report to work at the scheduled time, neatly groomed and in regulation with company dress code policy Adhere to all regulatory, company and department policies and procedures Move, lift, carry, push, pull, and place objects weighing less than or equal to 30 pounds without assistance Must be able to stand for extended periods of time Perform other reasonable job duties as requested by Supervisors  

• F&B Supervisor (Food & Beverage)

  The Food & Beverage Supervisor (F&B Supervisor) is a key member of the management team and is responsible for the oversight of food and beverage operations at the property. This includes the hiring, training and supervising of all related F&B service and food production staff. The F&B Supervisor will apply all of their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded.

• Night Audit (Guest Services)

  The Part-Time Night Audit will be responsible for performing nightly audits of the hotel's financial transactions and ensuring accuracy of all records. The ideal candidate will have experience in night audit procedures and possess strong attention to detail. Responsibilities include:

• Restaurant Server (Food & Beverage)

  Job Description A restaurant server is to interact with all guests and ensure they have a great experience when dining. A server is to ensure that each guest has a positive dining experience from start to finish and that all expectations are exceeded and any issues that may arise are quickly resolved. Job Responsibilities Greet all customers warmly Adhere to grooming and appearance standards Prepare dining tables for service, laying out napkins and utensils, making sure the condiments are refilled, performing all other preparations and side-work tasks Take guest food and beverage orders accurately Knowledge of current menu choices, specialties and menu deviations Handle table assignments, seating customers, food and drink suggestions, and communicating customer needs to the cooks Ensuring a memorable dining experience Properly open and pour wine tableside Accurately record revenue and accept cash, credit card, room charges and direct billing payments Perform basic cleaning tasks as needed or directed by supervisor Assist with special events if needed Answer telephone using appropriate etiquette Develop and maintain positive working relationship with co-workers and others Bus tables and assist with processing dirty dishes if necessary Assist kitchen with prep work or plating if necessary Clean all front of the house areas including windows, light fixtures and entrance as assigned Fill water bottles, cut fruit, roll silverware, and complete other service-related tasks as assigned Job Qualifications One year of prior food and beverage experience preferred Prior guest relations training Knowledge of proper food handling Strong written/verbal communications skills Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum supervision Punctuality and reliable attendance are required Proper food safety training and certification as described by law Experience working with computers (MS Office/Google) POS (Micros, Aloha, etc.) and reservation software (Open Table) Ensure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping are performed safely Ability to push and pull vacuum cleaners as well as wheeled carts weighing up to 25 pounds  

• Line Cook (AM) (Chefs/Kitchen)

  Job Description A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business. Job Responsibilities Set up stations and collect all necessary misenplais to prepare menu for service Weigh and measure ingredients for cooking Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items Prepare sauces and garnishes for allocated station Cover, date and correctly store all food items as per safe food-handling procedures Inform chef in advance of likely shortages Ensure the correct temperature of food Taste all food items for quality before serving Use food preparation tools in accordance with manufactures instructions Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain an organized and sanitized work area at all times Constantly use safe and hygienic food handling practices Return dirty food preparation utensils to the appropriate areas Assist staff with other duties as assigned by kitchen manager Sanitize refrigerators and storerooms Operate and maintain all kinds of kitchen appliances Perform record keeping and reports generation duties Order and take delivery of food and supplies Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager Maintain outstanding working relationships with staff, guests and supervisors Perform all reasonable job duties as requested by Supervisors Job Qualifications High School graduate or equivalent vocational training Strong written and verbal communication skills Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision. Punctuality and reliable attendance. Interpersonal skills and the ability to work well with co-workers and the public. Proper food safety training and certification as described by law Ability to lift 60 lbs and stand for long periods of time High level of professionalism  

• Line Cook (PM) (Chefs/Kitchen)

  Job Description A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business. Job Responsibilities Set up stations and collect all necessary misenplais to prepare menu for service Weigh and measure ingredients for cooking Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items Prepare sauces and garnishes for allocated station Cover, date and correctly store all food items as per safe food-handling procedures Inform chef in advance of likely shortages Ensure the correct temperature of food Taste all food items for quality before serving Use food preparation tools in accordance with manufactures instructions Close the kitchen correctly and follow the closing checklist for kitchen stations Maintain an organized and sanitized work area at all times Constantly use safe and hygienic food handling practices Return dirty food preparation utensils to the appropriate areas Assist staff with other duties as assigned by kitchen manager Sanitize refrigerators and storerooms Operate and maintain all kinds of kitchen appliances Perform record keeping and reports generation duties Order and take delivery of food and supplies Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager Maintain outstanding working relationships with staff, guests and supervisors Perform all reasonable job duties as requested by Supervisors Job Qualifications High School graduate or equivalent vocational training Strong written and verbal communication skills Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision. Punctuality and reliable attendance. Interpersonal skills and the ability to work well with co-workers and the public. Proper food safety training and certification as described by law Ability to lift 60 lbs and stand for long periods of time High level of professionalism  

• Maintenance Engineer (Engineering/Maintenance)

  The Maintenance Engineer will be responsible for ensuring the proper functioning of all equipment and systems within the hotel. This includes but is not limited to HVAC, plumbing, electrical, and mechanical systems. The Maintenance Engineer will also be responsible for performing routine maintenance and repairs as needed, as well as responding to emergency situations in a timely and efficient manner.

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