Jobs at Hotel Indigo New Orleans

• 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  

• 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 Technician (Engineering/Maintenance)

  Job Description The Painter / Maintenance Technician has the responsibility of preserving the building’s overall appearance, operational condition and functionality. A Painter / Maintenance Technician is a thorough professional with a practical approach and attention to detail that can work both autonomously and responsibly, while maintaining the building and common areas in the best possible condition and observing all health and safety guidelines. Job Responsibilities Report directly to Chief Engineer/Maintenance Supervisor Survey building and repair mechanical systems to ensure they are consistent with health and safety standards Perform painting of all areas including but not limited to the interior and exterior of the hotel

• Maintenance Technician (Engineering/Maintenance)

  Job Description The Maintenance Technician has the responsibility of preserving the building’s overall operational condition and functionality. A Maintenance Technician is a thorough professional with a practical approach and attention to detail that can work both autonomously and responsibly, while maintaining the building and common areas in the best possible condition and observing all health and safety guidelines. Job Responsibilities Report directly to Chief Engineer/Maintenance Supervisor Survey building and repair mechanical systems to ensure they are consistent with health and safety standards Perform maintenance of all electrical systems Maintain heating and plumbing systems to ensure functionality Perform manual repairs when necessary (repair/replace door locks, replace window fixtures/windows, etc.) Conduct ongoing room preventative maintenance program. Resolving maintenance problems, complaints, and work orders. General upkeep as directed (i.e. landscaping, caulking, painting, etc.) Working knowledge of carpentry and painting as well as drywall and carpet repair work Inspecting property to identify potential and current needs. Perform other tasks as assigned by Chief Engineer or Maintenance Supervisor Work with Housekeeping to ensure all equipment within the guest rooms are functioning properly and are a part of an effective preventative maintenance program. Adheres to all company Standard/Conduct policies and procedures Job Requirements High school diploma or equivalent plus two (2) years of related experience or Any equivalent combination of education and experience that provides the above skills, knowledge, and abilities Basic understanding of electrical, hydraulic, and other systems General knowledge of maintenance processes and methods Working knowledge of tools, common appliances, and devices Good problem solving skills Strong verbal and written communication skills Significant attention to detail Flexible schedule, including but not limited to the ability to work nights, weekends and holidays.  

• 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.

• 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.

• Director of Sales (Sales & Marketing)

  Job Description The Director of Sales is responsible for the daily sales efforts as well as for the overall positioning of the hotel, brand communication and the development of customers for the property including, rooms, dining outlets, and events. In addition, they are responsible for rental revenue, yield strategies, implementation, market performance and meeting budget, forecast, and optimal business mix targets. Strategies will include pricing, status, direct sales, market mix, marketing, and public relations. Must have a dynamic leadership style, possess excellent communication and decision-making skills and an astute business acumen. Job Responsibilities       Prepares Sales Reports and Annual Sales & Marketing Plan       Creates effective Sales Programs that will increase awareness and positive perception of the Hotel, its activities, culinary services, and personnel       Ability to access, understand and accurately input information using a moderately complex computer system       Assist General Manager in preparation of the marketing, advertising, sales plans, programs and annual budget; manages within approved plans and budgets       Develop rates, group sales deployment strategies through review of competitive data, demand analysis and mix management       Ability to effectively listen, communicate and perform diplomacy with internal and external customers and staff in all situations       Ability to stand and move throughout the hotel property and continuously perform essential job functions       Develop awareness and reputation of the hotel and the brand in the local community       Direct and manage all group, transient, and banquet sales activities to maximize revenue for the hotel       Prepare, implement and compile data for the strategic sales plan, monthly reports, annual goals, sales and marketing budget, forecasts and other reports as directed/required       Perform other duties as assigned Job Qualifications       Previous Director of Sales experience preferred       Previous Hotel Sales experience required       Knowledge of travel industry, current market trends and economic factors       Extensive skill in development and delivery of sales presentations       Proven track record in prospecting for new business and savvy at closing the deal       Must be able to make quick decisions and work in a hectic and diverse work environment       Strong ability to prioritize, organize, and manage competing priorities       Possess well-developed leadership and problem-solving skills       Must be able to build and maintain business relationships       Excellent/Above-average reading, writing, and oral proficiency in the English language required.  

• 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.  

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