Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.
The Taj Boston is an iconic, landmark hotel with the ambiance of an elegant Boston townhouse, perfectly located in Back Bay directly across from the Boston Public Gardens at the corner of Arlington and Newbury Streets. Enhanced with traditional furnishings, crystal chandeliers, luxurious bedding and upscale bath amenities, the hotel features 273 modern guestrooms (including 44 suites) with classic décor.
The Director of Catering is responsible for directing, coordinating, training and supervising the Conference Services (Operations) Managers. He/she is also responsible for coordinating, supervising and directing assigned group business after it is turned over by the sales department, throughout and through the closure of the event and subsequent financial aspects of the program, while maintaining profitable operations and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. The Director of Catering also responsible for acting as a liaison between client and operating departments to ensure a successful meeting and to generate repeat business.
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