Fort Lauderdale Hotel

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel!

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

Ensure proper training and supervision of all room service personnel to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

ESSENTIAL JOB FUNCTIONS:

• Maintain consistently good food service for guests.
• Monitor all tray and table set ups, being sure all products are well presented to the guest.  Linen, china and silver must be spotless.  Food must be properly garnished and fresh looking.  Warm food must be kept warm, cold beverages must be served adequately chilled.
• All deliveries must be made by time quoted to guest and must be delivered by properly uniformed, well groomed Room Service waiters and waitresses.
• Tray and table retrievals must be made either within a reasonable amount of time after delivery or upon guest request.
• Check to be sure that all waiters and waitresses are doing assigned prep work at beginning of shift, as well as side work at end of shift.
• Check tray set-ups and timing of deliveries.  Determine action to be taken if orders are behind time in delivery, whether to begin helping in the set up of trays, calling for another outlet for additional help, or advising PM Manager of problems delaying service.
• Control bussing procedures to insure that as many trays as possible are picked up.  Make sure list of trays not picked up is left for next shift.
• Monitor all Room Service deliveries.
• Maintain an adequate supply of both equipment and food items to ensure speed and quality of service.
• Accurate daily inventories must by made with accompanying requisition orders to keep all pars stable and Room Service personnel equipped to deliver orders promptly and properly.
• Maintain adequately stocked liquor back-up cabinet (if applicable).
• Daily inventories must accompany daily orders to keep liquor pars stable. 
•  Maintain control of both payroll and food expenditures.
• Carefully plan weekly coverage, being careful of needless overtime and insuring proper coverage, keeping holidays, leaves of absence and vacations in mind when granting time off for any associate.
• Keeping inventories at established par levels, being sure that unnecessary food waste is not permitted, checking all food order pick-ups against requisitions.
• Have competent order takers/cashiers trained in both phone conduct and cashiering procedures.
• Give order takers exact instructions on cashiering procedures:  Check writing,  figure balancing, reconciliation, cash control forms
• Give detailed menu information, proper phone etiquette and written scenarios to the order takers/cashiers.
• Reconciliation sheets must be checked on a daily basis and calls must be monitored periodically.
• Maintain a good working relationship with other departments and outlets.
• Offer help to other outlets and departments when available or needed.
• Solve problems between departments through discussion with appropriate department heads.
• Attend/conduct all designated staff meetings.
• Understand Food and Beverage financials including cost and par controls is preferred. 

QUALIFICATIONS:

• Candidate is required to have at least 2 year leadership experience in a hotel food & beverage role paired with a minimum of 6 months In Room Dining experience. Candidates without In Room Dining experience must have a minimum of 3 years leadership experience in a food & beverage outlet, preferably in a hotel environment.
• Candidate must have proven leadership skills and must be able to train, develop, and motivate staff. 
• Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
• Able to set priorities for the in room dining team and provide feedback to others that enhances performance.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone
• Ensure that all health standards are consistently maintained
• Ensure all safety and security policies and procedures are followed
• Ability to multi-task and work in fast paced environment
• Must be proficient with computers.
• Ability to work well under pressure, managing a high volume of in room dining orders and guest requests.
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.
• Serve Safe certified food manager | Unexpired TABC required.
• Must be able to work a variety of shifts, including weekends and holidays.
• Move, bend, push, pull, and place objects weighing up to 75 pounds without assistance. Must be able to lift and carry items up to 40 lbs without assistance. Stand or walk for an extended period or for an entire work shift.  Requires repetitive motion, including frequent bending, twisting and extending arms overhead.

ENVIRONMENT & POSITION ANALYSIS:

• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift.  Requires repetitive motion. May work both indoors and outdoors..

TOOLS & EQUIPMENT:

• • • Desktop computer (Opera, GoConcierge, Synergy, Microsoft Office, Kronos, Birchstreet, Micros terminals), printer, telephone, copier, fax machine and push to talk radio dispatch.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement 

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.