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The Director of Front Office for Le Meridien Columbus, The Joseph 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.
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The St. Cloud Rooftop General Manager is responsible for assisting in coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and service levels. They 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.
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The Assistant Director of Finance is responsible for providing consistent leadership in the financial area of the hotel by supplying the accounting staff with guidance and training. He/she is also responsible for 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 safeguarding owners/investors assets.
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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.
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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.
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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.
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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.
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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.
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The Engineering Manager is responsible for the day-to-day operations of the engineering department. In the absence of the Director, the Engineering Manager will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.
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The Director of Housekeeping 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.
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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.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Bistro and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Director of Housekeeping 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.
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WHY YOU’RE HERE Why do you do what you do? Passion. Pride. Life. You are passionate about making that difference. Making the difference for every associate that walks through the doors of the hotel and doing everything you can to ensure each of our associates has an exceptional experience. You are here because the life you want is about providing exceptional service, and that is exactly what we do. Availability Requirements Full-time Benefits - Medical/Dental/Vision- 401K- Paid Time Off- Free Meals during work - Discounted room benefits- Free Parking
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The Enterprise AI & Insights Associate plays a key role in advancing Highgate’s enterprise-wide data and AI agenda. This position is designed for high-potential talent eager to apply advanced analytics, emerging AI technologies, and structured problem-solving to real business challenges across a dynamic hospitality portfolio. Working at the intersection of strategy, operations, and technology, the Associate will help translate complex, often ambiguous business questions into actionable insights and scalable solutions. This role provides exposure to senior leadership, cross-functional teams, and high-impact initiatives spanning hotel operations, commercial strategy, finance, and corporate functions.This is both a hands-on execution role and a developmental opportunity, intended to build...
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The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.
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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.
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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.
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The Operations Manager (Housekeeping) 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.
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The Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals. He/she must have a strong knowledge of weddings and understand the importance of prospecting in creating new sales opportunities for the hotel. He/she is also responsible to coordinate and service client functions to ensure customer satisfaction while maintaining profitable operations and high quality products and service levels. Candidates must be comfortable in problem solving with client relationships and event management.