Booz Allen Hamilton Booz Allen Hamilton PMOLink - New Orleans ...

Photo by Frank Aymami
Mixing some fun into their work day, Hilton New Orleans Riverside employees jump on one of the hotel room beds. From left: Laundry worker Yolanda Cardriche, Desantos Manning of guest services,
executive Christian Hernandez, culinary worker Pamela Jackson and front office employee Tangelique Riley.
F O U R - T I M E H O N O R E E
Hilton New Orleans
Riverside
Mardi Gras is a massive exercise in abandon
for visitors and locals. But for New Orleans
hotel staffs, it can be an extraordinary logistical
challenge. Just ask Vickie Christen.
“Whenever we have a big event like that, the
excitement level could not be higher. And we
suddenly find ourselves almost working in a
frenzy,” said Christen, executive assistant to
the area director of human resources at the
Hilton New Orleans Riverside.
“Everyone in the hotel during those times
works particularly hard,” Christen said. “But
for our department, it means hiring many
new employees, quite a few new people coming
in all at once needing ID cards and lockers.
Just a bunch of things going on all at the
same time.”
While not everyone might appreciate such
frenzy, Christen said she enjoys the energy and
excitement of the annual blowout. It makes her
appreciate where she works.
“It really tests us when it comes to our mission
of providing the best service that we can
for our guests. And I like that.”
Christen, who started at the Hilton
Riverside in the late 1980s, said the staff’s
devotion to customer service still inspires her
after all these years.
“There is just a general feeling that we are all
working together and trying to make our guests
have as good a stay here as possible,” she said.
“We even, on a regular basis, go out on the floor
and mingle with the guests, making sure they
are happy. And when they are, I feel good about
what we’re doing.”
Reginald Smith, a shipping and receiving
clerk for the hotel, likes the sense of camaraderie
inspired at the Hilton from the top
down.
“This is a very busy part of the hotel,” Smith
said. “We always have all kinds of food and
alcohol deliveries coming in, as well as our
guest packages, all the different truck lines
coming through here. But no matter how busy
Nature of business: hotel/hospitality
Where based: New Orleans
Employees: 722
Average starting salary: $22,880 for hourly employees,
$35,000 for salaried workers
Median salary: $26,000 for hourly employees, $40,000 for
salaried workers
Average employment time: 10 years
Benefits: health care with 70 percent coverage, dental, vision
and prescription plans, unmarried partner benefits, 401(k) with
5 percent match, continuing education program, relocation
assistance, telecommuting, flexible hours, employee recognition
program, subsidized meals
Wait time for benefits: none
Paid days off: 28
Web site: www.hilton.com
it gets, the people who work with you here are
respectful, everyone is on a first-name basis.
And that makes a difference.”
Robert Reso, who has been with the Hilton
for 21 years, credits the hotel for its policy of
promoting people from within.
“I’m a good example of that,” said Reso, who
is assistant director of sales for the Hilton but
previously worked as a bar back before holding
a variety of positions in the food and beverage
divisions as well as convention services.
“You never feel that you are stuck at any one
level,” Reso said. “And that’s something I have
always enjoyed. If you want to move up, this is
the place to do it.”•
— Garry Boulard
December 14, 2009 25