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 House Laundry Attendant is responsible for washing, ironing, folding and distributing all soiled linens, towels, napkins and tablecloths.

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

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.

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 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.

The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house 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 Complex Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues.  Salary Range ($70,000 - $75,000)- In addition to  travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage as well as Dental and Vision to full-time associates. Retirement 401k Program is open to both full-time and part- time staff who qualify.Applications will be accepted between 12/9/2025 through 12/31/2025.

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 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 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.

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.

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 Director of Security is responsible for overseeing all security and safety-related programs within the hotel. This role involves monitoring and enforcing security protocols, conducting regular inspections, and ensuring the safety of guests, associates, and vendors. The Director will implement standard operating procedures (SOPs) and respond to emergencies while maintaining a calm and professional demeanor. This position requires collaboration with various hotel departments and the ability to lead and train staff on security measures and emergency procedures.  Strives to continually improve guest and employee satisfaction while maximizing the financial performance of the department. 

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 Engineering is responsible for all administrative, financial and operating aspects of the hotel as they directly relate to the engineering division.  He/she is responsible for the safe and profitable operation of the hotel.

A successful Director of Marketing & PR is both guest and community focused, revenue-minded, proactive and self-driven. They successfully operate with a high degree of autonomy, collaborate well, and have proven experience creating, launching and driving brand awareness initiatives to conversion. They are skilled at working both strategically (setting big picture goals, building relationships, using guest insights, data and market trends to present strong ideas for growth) and tactically (optimizing campaigns, analyzing traffic, and problem solving). 

 The Engineer, Level 1, is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.

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