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.
Located atop San Francisco’s famed Nob Hill at the corner of California and Powell streets, Stanford Court hotel is steps from the city’s best dining, shopping, entertainment and cultural attractions. The hotel features 393 well-appointed rooms and suites, offering comfortable accommodations for leisure and business travelers in a prime location. With a storied history dating back nearly 140 years, Stanford Court sits on the historic site of renowned “Big 4” railroad mogul, university founder, and U.S. senator Leland Stanford’s elaborate private mansion. Leland Stanford was at the forefront of innovation in his era, and today’s Stanford Court hotel pays homage to his legacy by representing the new frontier of innovation for the 21st century.
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.