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.  

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

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 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 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 Executive Vice President (EVP) of Finance for US-based Full-Service hotels will be headquartered at Highgate’s Corporate Office in Irving, Texas, and will report directly to Chief Accounting Officer of Highgate. This executive will play a critical role in supporting and advancing the continued growth of the organization and must possess a comprehensive understanding of all aspects of property-level hotel accounting. As the scope and complexity of the portfolio evolve, the EVP must demonstrate the technical expertise and leadership acumen necessary to scale alongside the business. In alignment with Highgate’s entrepreneurial and performance-driven culture, the ideal candidate will be a strategic thinker who is equally effective in execution. This role demands a hands-on, agile...

The Hotel Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees training and engagement, while maintaining the integrity of the hotel. The ideal candidate must have Luxury / Lifestyle experience.

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. The ideal candidate must posses extensive experience in Luxury / Lifestyle operations.

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.

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

The Junior 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 Complex Event Sales Manager is responsible for directly selling and converting private and semi-private event opportunities across all segments with placement in each property’s specialty venues, namely Bar Sprezzatura at Kimpton Hotel Theta and So & So’s at Romer Hell’s Kitchen. Through the primary lens of driving top line revenue, this role is responsible for effectively becoming familiar with all accounts in his/her market segments/territory and proactively prospecting/soliciting, generating, and closing on assigned accounts/territory business to reach goal achievement and positively impact hotel revenues. He/she is also responsible to coordinate and service client functions in collaboration with operational departments.  He/she must understand the importance of prospecting in...

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.

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