The Director of Human Resources is responsible for staffing qualified personnel; ensuring employment statute compliance; overseeing all aspects of wage, benefit, worker’s compensation unemployment; training program direction, implementation and administration; and employee relations coaching, counseling and discipline.

The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

The Guest Services Manager is responsible for ensuring the operation of the Guest Services, Concierge and Uniformed Services/Transportation in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.

The Guest Services Manager is responsible for ensuring the operation of the Guest Services, Concierge and Uniformed Services/Transportation in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

The Senior Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

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 Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

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.

This role is the heartbeat of our owner experience, where luxury living meets personalized connection. As the Residences & Owner Relations Manager, you will champion owner engagement and revenue growth through innovative strategies and authentic relationships. Your mission: craft experiences that go beyond expectations, blending business acumen with a passion for hospitality. Success means hitting financial targets while creating moments that feel bespoke, intentional, and unforgettable.

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 Chief Engineer is responsible for the day-to-day operations of the engineering division.  In the absence of the Director, the assistant will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.

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.  They are 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 Complex Revenue Analyst is integral to the success of the Hotel's Revenue Management team. The position will be responsible for the preparation of revenue reports that will assist the Director of Revenue in implementing the Hotel's yield strategies. In addition, the Complex Revenue Analyst will be required to review and analyze reports such as Demand 360, STR, Agency 360 and other measurement tools and present revenue opportunities for 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 Sous Chef 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 Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

A Career-Defining Opportunity! The Huntington – San Francisco’s Living Legacy and Urban Estate on Nob Hill The opening of The Huntington marks the reemergence of a Nob Hill icon, the first luxury hotel debut in San Francisco since 2022 and a defining moment in the city’s renaissance. With renewed investment in culture, dining, and hospitality, San Francisco is actively restoring its place on the global stage. For the elite leader, this is a singular invitation to set the global standard for luxury and shape the future of hospitality in one of the world’s most storied destinations. At The Huntington, nearly a century of heritage and modern elegance converge in a reimagined urban estate envisioned by a world-class designer. The hotel will stand as San Francisco’s cultural...

The Assistant Chief Engineer is responsible for assisting the Director of Engineer with the everyday running of the engineering department. They will play an active role in identifying new and recurring facility issues and addressing concerns or mechanical failures in a timely manner to alleviate operational disruptions and/or guest inconvenience. The Assistant Chief Engineer will lead training initiatives to enhance technical skills in the engineering team and build a strong succession planning in the department.  

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

The Front Office Manager is responsible for ensuring the operation of the Guest Services, Concierge and Uniformed Services/Transportation in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.