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.
Join Highgate as we enter the Atlanta market. The Burgess Hotel, formerly the Wingate by Wyndham, will be a 100 room newly renovated property located in Buckhead. The Burgess is a home away from home, with a stylish, relaxed and comfortable atmosphere that combines art and leisure in the charming Buckhead District, in Atlanta. The Burgess Hotel will provide a memorable full-service boutique experience that is truly - In The Moment.
The Burgess Hotel is looking for a rising star ready to take the next step and into the spotlight to lead our culinary team. The hotel’s amenities will contain a signature restaurant featuring a wood fired grill with American and Mediterranean influences.
The Executive Chef is responsible for 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 Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.