At Hotel Saint Vincent, we have a dedicated, enthusiastic team of employees. We take pride in our employees and the products and services we provide. We consider ourselves leaders in the field of authentic hospitality. We strive to create unforgettable experiences by blending food, service, and design seamlessly. Our core values are Good Neighbors, Generous, Authentic, Kind & Honest, Fun-Loving, Inclusive, Service-Driven.

ABOUT HOTEL SAINT VINCENT (STV):

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, a hotel started in 2021 by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. An architectural icon in the Lower Garden District since its conception in the 1860s, the red brick Beaux Arts-era style building was originally founded as The Saint Vincent’s Infant Asylum by Irish immigrant Margaret Haughery, a bakery owner and philanthropist celebrated for her humanitarian services in New Orleans. Keeping much of the original architecture, Hotel Saint Vincent honors the property’s storied past and Margaret’s legacy through a highly considered restoration—incorporating an elegant, modern design that complements the property’s historic character.

JOB RESPONSIBILITIES:

• Arrive at the event space On Time, in Uniform, and ready to begin the shift.
• Adhere to all policies and procedures under the Responsible Vendor licensing.
• Able to accurately and efficiently serve the food that is predetermined by the client and listed on the BEO.
• Assist with room setup and breakdown of all function rooms, in accordance with the BEO and/or Diagram per the Banquet Captain’s Instructions
• Be knowledgeable about menu items and ingredients, as provided by the BEO, Chef, and/or Banquet Captain.
• Ensure that the assigned food service area is fully equipped with tools and products needed for serving guests.
• Greet guests pleasantly as they enter and while they are attending events.
• Demonstrate thorough knowledge of food and beverage products and menu items listed on BEO.
• Execute Flawless food service per hotel food service standards.
• Maintain a clean work area during the event.
• Responsible for setup and teardown of stations, buffets, non-alcoholic beverage stations, etc
• Collect, Clean, and polish china, glassware, and silver needed for each bar.
• Assist food service and/or bar team, as per Banquet Captain’s instructions.
• Maintain complete knowledge of service requirements for assigned functions
• Check storage areas for proper supplies, organization, and cleanliness
• Report issues for other departments to the Captain. (i.e., housekeeping or engineering issues)
• Be sure to follow Hotel Attendance policies as they pertain to time and attendance.
• Team Player with willingness to complete assigned tasks, even if outside of job tasks.
• Never leave the event area unattended. Communicate with the Event Captain before leaving the assigned area.
• Accuracy in taking orders and communicating to the kitchen or bar per hotel policy
• Execute side duties and breakdown completely prior to checking out with the Captain and ending the shift.
• Ensure replenishment of items as specified on banquet event orders and requested by
• function contact
• Uphold and ensure compliance with all company and departmental policies and

procedures

• Attend all scheduled employee meetings and bring suggestions for improvement
• Perform other duties as assigned.

QUALIFICATIONS/SKILLS REQUIRED:

To perform this job successfully, an individual must satisfactorily perform several varied but essential duties.

High school diploma or general education degree (GED); or one to three months' related

experience and/or training; or equivalent combination of education and experience.

Ability to read and comprehend simple instructions, short correspondence, memos, and

to write simple correspondence. Ability to effectively present information in one-on-one

and small group situations to customers, clients, and employees.

Ability to add, subtract, multiply, and divide to perform these operations using units of

American money.

Ability to apply common sense understanding to carry out detailed but not complicated

written or oral instructions.

Possess a Responsible Vendor's Card for alcohol service.

Knowledge of food and wine.

Computer knowledge: Microsoft, Google, Schedulefly, etc

Willing and timely execution of other duties as delegated by leadership

PHYSICAL DEMANDS:

The physical demands described here are representative of those that

must be met by an employee to perform the essential functions of this job successfully.

Reasonable accommodations may be made to enable individuals with disabilities to perform

the essential functions.

• Employee must be able to lift up to 25 lbs and standard banquet furniture without assistance. Will request assistance or utilize a cart when necessary.
• Employee must be able to stand for extended periods of time
• Employee must be able to maneuver the property swiftly without assistance.

(Please note: management reserves the right to change, modify, and/or alter any of the duties

listed above to meet business demands).