Step into the spotlight at E11EVEN Club Hotel and Residences, where bold luxury meets high-energy lifestyle. As Director of Marketing & Public Relations, you’ll be the visionary behind campaigns that captivate, convert, and elevate our brand to iconic status.This role demands a dynamic leader who thrives on autonomy, blends creativity with strategy, and understands how to turn insights into impact. You’ll set the big-picture vision, building relationships, leveraging guest data, and anticipating market trends, while executing flawlessly at the tactical level, optimizing campaigns, analyzing performance, and driving measurable results. If you’re ready to craft narratives that resonate globally, ignite brand awareness, and position E11EVEN Club Hotel and Residences as the ultimate...

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 Senior Group Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in his/her specific market segment. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. He/she is also responsible for month-end reporting and tracking for account production. 

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 Restaurant Manager is responsible for coordinating, supervising and directing all aspects of Restaurant operations, while maintaining a profitable Restaurant 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 Assistant 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.

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 Business and Travel Industry Sales Manager manages accounts to achieve guest satisfaction and to solicit past and new business to ensure all Transient (business and leisure segments) revenue, room night and average daily rate goals are achieved or exceeded. Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

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 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 Director of Housekeeping is responsible for leading all aspects of the Housekeeping Department, including guest rooms, public areas, and back-of-house spaces. This role ensures the delivery of consistent luxury standards, a clean and safe environment, and an elevated guest experience, while maintaining strong financial controls and labor productivity. The Director of Housekeeping provides strategic and operational leadership to a large, unionized housekeeping team and works closely with Rooms Division leadership and other departments to support seamless hotel operations.

The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. They  will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen. 

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

The Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for 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 is also responsible for managing the sales and marketing budget that supports revenue attainment.

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 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.

It is a thrill to share that the Hilton Boston Back Bay is undergoing a beautiful $40 million dollar transformation to enhance our guests future stays. In the meantime, while we refresh our spaces, we’re also growing our team!  The Assistant Director of Sales is responsible for assisting the Director of Sales in the direction, coordination, and supervision of the Sales Managers, Catering Manager(s) and the Sales Administrators in all sales-related activities, including direct sales efforts, follow-up and proper sales administration. 

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.