-
Restaurant Sous Chef
(Chefs/Kitchen)
The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.
-
Chef de Cuisine - David's Club
(Chefs/Kitchen)
To provide technical and administrative assistance to the Outlet Chef and ensures effective operation of the kitchen and food production outlets.
-
Assistant Director of Engineering
(Engineering/Maintenance)
Overview: Provide technical, administrative, and operational support to the Director of Engineering Services while assisting in the planning, coordination, and daily management of the Engineering Department to ensure efficient operations and maintenance of the property.
-
Painter
(Engineering/Maintenance)
To ensure a safe, efficient, well-maintained hotel environment.
-
Class 1 Engineer
(Engineering/Maintenance)
To ensure a safe, efficient, and well-maintained hotel/resort environment. Contribute to the construction and maintenance of strong and long-lasting buildings and products.
-
Dining Room Attendant - Eagle Edge
(Chefs/Kitchen)
To maintain the highest standards possible for the guest by insuring quick, efficient, and professional Food Runner services.
-
Pool Bar Server
(Food & Beverage)
Food and Beverage pool servers’ primary responsibilities are to request or take orders from guests and serve food and beverages, check on guest satisfaction and handle the payment and complaints/concerns of customers. Pool servers are also responsible for maintaining acomplete knowledge of food and beverage menus, serving guests quickly and efficiently while maintaining a clean, safe, and professional work environment.
-
Reservations Manager
(Guest Services)
Purpose: Meticulously manage and oversee the handling of all incoming or active Reservations for the hotel. Through timely and accurately confirming all Reservations the perception of absolute efficiency should be achieved and maintained.
-
Front Desk Agent
(Guest Services)
Job Purpose: To ensure appropriate checking in and checking out of guests and providing services to these guests in a courteous and professional manner.
-
Resort Shuttle Driver
(Transportation)
Purpose:To transport hotel guests to designated destinations in the Orlando area. When not providing transportation services, this role will be staged at the entrance of the resort where they will greet guests, creating a memorable first impression.
-
Piper's Grille Cook I
(Chefs/Kitchen)
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
-
Banquet Set-Up Supervisor
(Catering/Banquet)
Overview: Ensure proper set up of meeting and Banquet facilities by communicating effectively through supervisors & house persons to associates and handling guest’s requests on the floor.
-
Cashier Attendant / Barista | Broadway Deli
(Food & Beverage)
Overview: The Deli/Barista/Cashier serves as a key member of the Food & Beverage team, providing friendly and efficient service to guests while preparing quality food and beverage offerings. This position is responsible for cash handling, food preparation, beverage production, inventory support, and maintaining cleanliness and safety standards to ensure exceptional guest experience.
-
Purchasing - Storeroom and Receiving Clerk
(Operations)
To maintain daily role/function of the food, beverage and general storerooms.
-
Host Greeter - Eagles Edge
(Food & Beverage)
The primary responsibility of this position is monitoring the open dining sections of the restaurant for empty and cleaned tables, estimating wait times for guests, monitoring the guest waiting list, and ensuring that the needs of the guests are met while they are waiting. The hostess is often responsible for answering the telephone, booking reservations and moving tables together to accommodate large parties.
hcareers.com/omni-louisville-hotel/jobs
