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 Operation 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 Controller is responsible for providing consistent leadership in the financial area of the hotel by focusing on the profitability of the business; maintaining accurate and timely financial reporting; ensuring acceptable levels on internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets.

The Director of Front Office is responsible for ensuring the operation of Guest Services, Valet, and Front Desk service 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.  This position will also be a liaison to leased restaurant and retail operations that are based in the hotel.

The Conference Service Manager is responsible for clerical, administrative, marketing materials, and other duties to assist in the smooth operation of Sales/Catering for Groups. He/she is also responsible for providing attentive, courteous and efficient service to all guests.

The Purchasing Manager is responsible for handling and overseeing the procurement of goods and services through appropriate bidding processes to achieve optimum price value while maintaining superior quality consistent with Highgate Hotel’s established control policies and procedures. The Purchasing Manager also maintains and organizes the hotel’s storage facilities, ensures proper distribution, and assists in implementation of key controls associated with the procurement and accounting of goods and services.

The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible 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; 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 Conference Service Manager is responsible for clerical, administrative, marketing materials, and other duties to assist in the smooth operation of Sales/Catering for Groups. He/she is also responsible for providing attentive, courteous and efficient service to all guests.

Highgate’s Business Intelligence team is responsible for managing the majority of Highgate’s standardized operational reporting and situational analysis for the managed hotel portfolio as well as various business support and partnership initiatives to create value within the hotels and the management company. The team is comprised of cross-functional subject matter specialists who work together and in collaboration with other Highgate operating disciplines to achieve these goals and objectives. Highgate is seeking a Senior Analyst of Business Intelligence to join our team and be a leader in driving the vision and continued development of Highgate’s best-in-class advanced data & analytics platform. Working with the VP of Business Intelligence, this individual will be directly influencing...

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 for the Select Service Division.  

At Highgate, we offer excellent benefits to our Associates - Medical, Dental, Vision, Paid time off, Vacation, 8 Paid Holidays per year.  Come join our Team on the beautiful Island of Key West.The Complex Director of Finance is responsible for providing consistent leadership in the financial area of the hotel by focusing on the profitability of the business; maintaining accurate and timely financial reporting; ensuring acceptable levels on internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets.  The role oversees the Keys Collection properties which are comprised of Hilton Garden Inn, Fairfield by Marriott, The Gates and 24 North Key West hotels in Key West. 

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

The Food and Beverage Manager is responsible for coordinating, supervising and directing all aspects of food and beverage’s operations, while maintaining a profitable food and beverage 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 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 Director of Finance  is responsible for providing consistent leadership in the financial area of the hotel by focusing on the profitability of the business; maintaining accurate and timely financial reporting; ensuring acceptable levels on internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets.

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.

The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department 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 Hotel 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 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 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.