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Loss Prevention Officer
(Security)
This team member will ensure the safety and tranquil stay of resort guests and employees, to enforce the policies and procedures of the hotel and to record in writing any assigned task. Prepare incident and accident reports accurately and in the format specified by the Director of Loss Prevention.
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Executive Chef
(Chefs/Kitchen)
The executive chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the executive chef is responsible for managing all aspects of the kitchen for multiple unique dining outlets.
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Front Desk Agent
(Guest Services)
This team member will be responsible for providing a five-star welcome and departure experience to each guest, as well as, serving as ambassadors throughout the guest’s stay. Front Desk Agents make the first impression upon our guests by extending a warm welcome, providing information about the resort and local area, and offering our full range of upscale resort amenities and services to them. Front Desk Agents are also responsible for settling guest accounts upon check-out, resolving guest issues and completing special requests. They work closely with all hotel departments especially our Concierge, Bell-Door and Ideal Services teams.
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Guest Room Attendant
(Housekeeping)
To ensure that assigned Associate Housing areaskeptclean andmaintainedto meet the expectations of the Omni Hotels andResorts Standards
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Line Cook 2
(Chefs/Kitchen)
Theposition ofLineCook 2ensures thatall food is preparedin a timely mannerand made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.
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Bartender - Rib Room
(Bartender/Mixologist)
The bartender will provideefficientfriendly customer service andto maintaina clean professional appearance.He/Shewill ensure guests are satisfied in a prompt, timely manner.
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F&B Assistant Manager
(Food & Beverage)
The Assistant Manager willprovide proper training and supervision of all associates in the outlets of the operation.Theywill ensure prompt, courteous service and the overall success of the restaurantby conductingguest satisfaction surveys andutilizingfinancial controls.
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Line Cook 2 - Rib Room
(Chefs/Kitchen)
Theposition ofLineCook 2ensures thatall food is preparedin a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.
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Line Cook 1 - Rib Room
(Chefs/Kitchen)
Theposition ofLineCook 1ensures that all prep items are prepared and stored according to hotel specifications.
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Line Cook 1 - Rib Room
(Chefs/Kitchen)
Theposition ofLineCook 1ensures that all prep items are prepared and stored according to hotel specifications.
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Lead Cook - Rib Room
(Chefs/Kitchen)
The Lead Cook will assist in the overall operation of the culinary team. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.
hcareers.com/omni-royal-orleans-hotel/jobs
