Job Description

More information about HRC International here.

The Roosevelt New Orleans, now a prestigious Waldorf Astoria Collection, is a landmark hotel rich with history and rooted in legends. Built in 1893, The Roosevelt New Orleans stands adjacent to the French Quarter, in the Central Business District. You can stroll through a magnificent lobby that’s hosted movie stars, royalty, several of the world’s greatest entertainers, and many US Presidents.

Training Plan:

• Orientation (0,5 month): You will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.
• Outlets Host/Server (3 months): You will learn responsibilities of the host/greeter; learn procedures for providing positive experience of guests; learn to maintain the quality standards and supervision of the outlet staff; learn to control the flow of work in the room by seating guests in station rotation while maintaining guest lists and following and enforcing check issue procedures; learn to assign opening and/or closing side duties; supervise side work and ensure completed lists of set ups of all stations before departure of service staff; learn to process reservation book, take incoming telephone calls, note reservations and special requests by guests.
• Outlets Server (3 months): You will learn U.S. service standards, opening and closing duties, and department training process in various Food and Beverage outlets; learn to use point-of-sale computer system to record and track f&b items; learn to use various upselling techniques; learn to control guest checks and secure proper payment; learn U.S. standards for setup and service of large functions; learn process for mise en place; assist with scheduling and understand process for controlling payroll and other costs; learn gratuity distribution methods; learn VIP setup and service; learn process for ensuring customer satisfaction and complaint resolution.
• Cafe Attendant (2,5 months): The combination of activities introduced and trained on during this phase will provide insight into the full range of the cafe's operations. These skills include: Food and Specialty beverage service procedures, Mastery of standard brewing methods, Knowledge of coffee origins and roasts, Familiarity with expert espresso techniques, Bespoke guest experiences, Food handling of the shop including desserts, pastries and hot snacks, Outstanding customer service skills, End- of-month food and beverage inventories, Ability to answer menu questions and make suggestions based on questions and/or customer needs, and Demonstrate safety and hygiene standards.
• Outlets Supervisor (3 months): You will learn to supervise outlet service staff; learn to assist in the development and maintenance of quality standards; interact with guests to ensure a positive guest experience; ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and service staff; handle guest complaints; ensure availability of manpower, supplies, and equipment to ensure positive guest experience; learn to assist in hiring, scheduling, supervision of cashiers, supervisors, greeters, servers and bus attendants; learn to conduct pre-meal meetings and training of employees.

Job Requirements

• You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in the (ultra) luxury hotel industry

Skills