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The Food and Beverage Manager is responsible for coordinating, supervising and directing all aspects of F&B’s operations, while maintaining a profitable F&B outlet and high-quality products and service levels. He/she is expected to be passionate and to market ideas to promote business, reduce associate turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. The Food & Beverage Manager will be a high-energy trainer and mentor to all team members, inspiring greatness in everything that they do.
The Guest Service Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy.
The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet 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 Account Director – Group Sales is responsible for effectively soliciting and becoming familiar with all accounts in his/her specific market segment. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. He/she is also responsible for month-end reporting and tracking for account production.
The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
The General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.
The Housekeeping Manager is responsible for ensuring the operation of the Housekeeping Department in an attentive, friendly, efficient and courteous manner, providing all guests with quality service and a clean and safe environment throughout their stay, while efficiently managing expenses and maximizing service levels.
The Luxury and Corporate Sales Specialist is responsible for plays a critical role in providing proactive sales engagement and reactive/inquiry response with the luxury retail travel agency and preferred corporate markets in support of the Director of Luxury and Corporate Sales. He/she is also responsible for providing attentive, courteous and efficient service to all guests.
The General Manager is responsible for overall hotel's success and profitability through revenue generation, cost control, highest guest satisfaction and developing employees, while maintaining the integrity of the hotel.
Magic awaits as we re-imagine the launch of The Bellevue Hotel, in Philadelphia. We are looking for an exceptional leader who can take this hotel to the next level is luxury and lifestyle. Slated to launch in 2024, join Highgate for this incredible journey. The General Manager is responsible for overall hotel's success and profitability through revenue generation, cost control, highest guest satisfaction and developing employees, while maintaining the integrity of the hotel.
The Assistant General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.
The Human Resources Manager is responsible for assisting the Director of Human Resources with a variety of Human Resources functions. He/she is also responsible for filling all hourly positions in a timely manner, accurate and timely completion of paperwork, the understanding and enforcement of company policies, and assisting with benefits and workmen’s compensation duties.
The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
The Assistant General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.
The Night Auditor is responsible for reconciling all hotel cashier transactions; reviewing, organizing and compiling management reports on a timely basis and ensuring the accuracy of guest billings and city ledger transactions. He/she is also responsible for effectively communicating concerns and/or related issues to all levels of management and performing guest service agent duties as required, including check-in, check-out, switchboard operation and reservations.
The Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group, volume transient & catering. The individual is additionally responsible for staying ahead of market trends, market share movement and ongoing competitive hotel analysis, while directing the property sales teams (rooms & catering) to insure budgeted revenues are met or exceeded. The Director of Sales & Marketing is also responsible for developing and implementing a marketing communications plan designed to achieve the desired positioning for the hotel, as well as managing the sales and marketing budget that supports revenue attainment.
The Housekeeping Inspector is responsible for administering and coordinating housekeeping functions in assigned sections, as well as assuming all Housekeeping Supervisor's functions in his/her absence.Pay Rate $21.00
The Director of Rooms is responsible for ensuring the operation of Guest Services, Concierge and Uniformed Services, Housekeeping, Laundry, Security, Communications and Reservations in an attentive, friendly, efficient and courteous manner, providing all guests with quality service while maximizing room revenue and productivity, and developing managers and employees.
The Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group, volume transient & catering. The individual is additionally responsible for staying ahead of market trends, market share movement and ongoing competitive hotel analysis, while directing the property sales teams (rooms & catering) to insure budgeted revenues are met or exceeded. The Director of Sales & Marketing is also responsible for developing and implementing a marketing communications plan designed to achieve the desired positioning for the hotel, as well as managing the sales and marketing budget that supports revenue attainment.
The Food & Beverage Operation Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet 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.