The Southern Hotel
428 E Boston St
Covington, LA 70433
Telephone (844) 866-1907
Website www.southernhotel.com
Managed by Tandem Hospitality Group
Current Job Openings
Job Description
The Banquet/Event Manager will oversee all aspects of a banquet function from set up to break down and be the point of contact for the meeting planner or host. The Banquet Manager must have previous banquet service and experience and possess outstanding leadership and guest service skills. The Banquet Manager is responsible for maintaining high standards of guest service, safety, and cleanliness, and be able to work flexible hours, weekends, holidays, and late nights. The Banquet Manager is to ensure that each guest has a positive experience from start to finish and that all expectations are exceeded.
Job Responsibilities
- Assist with hiring, development, scheduling and training of banquet staff
- Ensure high-level of service in all aspects of operations and give each guest a memorable dining experience from start to finish
- Provide a two-way communication between the client and the banquets team
- Properly handle daily cash deposits
- Create a service first work environment
- Ensure that every dish presented is of the highest quality
- Assure cleanliness of front of the house areas including windows, light fixtures and entrance as assigned
- Assign service-related tasks to servers
- Bus tables and assist with processing dirty dishes if necessary
- Anticipate supply needs for each event (China, glass, silver, equipment, etc)
- Ensure dining and buffet tables are properly prepared for service
- Communicate to staff if the kitchen staff is running out of any items
- Be able to open and pour wine at tableside
- Performing basic cleaning tasks as needed
- Fill in for absent staff as needed
- Greet all guests warmly with an appropriate greeting
- Understand and communicate products and services available at the Hotel
- Follow all company safety and security policies and procedures
- Report accidents, injuries, and unsafe work conditions to manager
- Anticipate and address guests' service needs
- Develop and maintain positive working relationships with others
- Comply with quality assurance expectations and standards
- Requires carrying trays of food and bus trays of dishes up to 50 pounds, we well as push/pull a wheeled cart weighing up to 50 pounds.
Job Qualifications
- Prior experience food and beverage
- Prior guest service training.
- Knowledge of proper food handling.
- Ability to satisfactorily communicate in English with guests, co-workers, and management to their understanding.
- Strong written / verbal communication skills.
- Positive, upbeat attitude / personality.
- Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness, and work with a minimum of supervision.
- Punctuality and regular and reliable attendance.
- Interpersonal skills and the ability to work well with co-workers and the public.
- Proper food safety training and certification as described by law.
- Experience working with computers (MS Office/Google) / POS systems (Micros)
- Must have some familiarity of basic cooking skills
- Basic understanding of Audio and Visual equipment
- Must have valid driver's license
The Southern Hotel
42 Room Hotel
The Southern Hotel is located in the center of charming Covington, Louisiana.
In the quaint town of Covington, Louisiana, located just across Lake Pontchartrain from New Orleans, the Southern Hotel’s vaunted history of hospitality began in 1907. Established as a physical and spiritual retreat where visitors would re-energize amidst the area’s cool breezes, piney woods and mineral springs, the hotel hosted guests for more than 50 years.
From its original opening on June 1, 1907 until the 1960s when it ceased operation as a hotel, the Southern Hotel was an integral part of the Covington community. It hosted Sweet Sixteen parties, wedding receptions, anniversary dinners, and was a favorite for honeymooners. During the fifty years in which the building housed other businesses and then stood vacant for a time, it was still, in the collective memory of the town of Covington, the old hotel.
When the hotel’s new owners purchased the property in 2011, they were motivated by a desire to return the building to a modern interpretation of what it once was. After a two-year meticulous renovation and restoration, the hotel reopened on June 1, 2014, 107 years to the date from its original opening. The lobby of the hotel is now affectionately described as “Covington’s living room,” and is once again a beloved gathering place. From the furniture in the guest rooms to the artwork in the common areas, the hotel honors Covington’s legacy as an artists’ community by showcasing the work of many local artists; its two suites are named after Walker Percy, who was from Covington, and Thomas Sully, a Louisiana architect; and its meeting room is the Olympia Room, named after the local fifty-year-old Mardi Gras Krewe, and it displays the Krewe’s artifacts and memorabilia for the public to see.
The hotel's restaurant, The Gloriette, is led by Chef Steven Marsella and features local and French-inspired cuisine, all in the warm and vibrant environment of the newly designed space.
A family-owned business, the hotel is committed to elevating the art of hospitality and providing guests with an experience that is rooted in the past, connected to the community around it, and celebrating all of the elements of a good life—good food and drink, comfort and communion, creativity and culture.