Reggie Jack: “I have the opportunity to add value every day”

Started as: Server

Currently: Director of Food & Beverage

When Reggie Jack walks into a room, you feel it. Chock full of personality, humor, and charisma, the New Orleans native thrives in the hospitality industry. When he started as a server at Harrah’s Casino in college, he thought he found a great side gig while he finished his degree. As fate would have it, Reggie found his forever home in hospitality.

“I live it and love it every day”, says Reggie. “People aren’t always easy to please, but with the right approach you can genuinely improve someone’s day.”

His friendly demeanor and love of people helped Reggie quickly climb up the ladder. After mastering foundational skills at the casino, he switched to serving at a fine dining restaurant within a Marriott hotel. In a few short years, Reggie was managing the restaurant he started at, growing in leaps and bounds as he took his next position as Senior Food & Beverage Operations Manager at the Renaissance New Orleans.

“I’m always chatting with employees, whether it’s related to the hotel or about themselves personally,” says Reggie. “Creating that engagement is huge and I love it.”

The ability to work on a project basis at hotels across the country has given Reggie the ability to travel on a budget, bringing his family along to incredible destinations like Arizona and Hawaii. When Reggie returned to New Orleans in 2022, he cemented the personal growth afforded to him by the hospitality industry by accepting a position as Director of Food & Beverage at Sheraton New Orleans.

While no two days are the same, Reggie spends his time managing the hotel’s culinary offerings including the bars, restaurants, and room service operations. A relationship builder at heart, Reggie also acts as the primary point of contact for numerous food vendors that service the hotel.

“You have to create experiences that make people want to come back,” he explains. “Even if you don’t move for work, we have opportunities to talk to folks from everywhere.”