In this role you will be responsible for supporting Highgate’s Select Service Portfolio. The General Manager Task Force is responsible for continually focusing on achieving assigned hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel. You will be responsible to travel and fill in for key General Manager vacancies in your assigned region.  .

In this role you will be responsible for supporting Highgate’s Select Service Portfolio. The General Manager Task Force is responsible for continually focusing on achieving assigned hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel. You will be responsible to travel and fill in for key General Manager vacancies in your assigned region.  .

The Night Manager/Night Audit Manager is responsible for ensuring that all daily reports are generated, daily revenues are balanced, express checkouts are processed efficiently and guests needing assistance during the shift are accommodated. The Night Manager will provide the management team with accurate and reliable information needed to make effective operational decisions.

The Vice President of Accounting plays a key leadership role within the Select Service Hotel Accounting Division, overseeing all accounting operations for a diverse portfolio of properties. This position is responsible for ensuring the accuracy, timeliness, and compliance of financial reporting and internal controls, while providing strategic financial leadership across the organization.The ideal candidate will bring deep hospitality accounting experience, a strong technical foundation in GAAP and USALI standards, and a proactive, solution-oriented leadership style. 

Due to tremendous growth in our Select Service Division we are seeking a highly skilled Staff Accountant to join our organization. The Staff Accountant will be responsible for reconciling the general ledger accounts and performing the daily cash reconciliation and income journal process for each of his/her hotel assignments. The performance of this position will be primarily measured by how successful we are in the ensuring that all entries and reconciliations are completed daily. 

The Outlets Manager is responsible for coordinating, supervising and directing all aspects of all F&B outlet’s operations, while maintaining  profitable F&B outlets 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 Director of Sales is responsible for directing, coordinating, training and supervising the Sales Managers, Catering Manager(s) and Sales/Catering Administrators/Coordinators/Administrative Assistants in all sales-related activities, including direct sales efforts, follow-up and proper sales administration. He/she is also responsible for growing existing accounts and generating new business to ensure that Room revenues and Catering revenues meet or exceed budget in order to maximize revenue and profits, and to improve the hotel’s performance in the marketplace. 

The House Attendant is responsible for the maintenance and cleanliness of all assigned areas and equipment. He/she is also responsible for delivering items to guestrooms (express checkout, newspapers – property specific, etc.).

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 Director of Business Development is responsible for effectively researching, identifying, and proactively soliciting opportunities for assigned hotel(s). He/she is responsible for familiarizing themselves with assigned hotel(s) and surfacing/prospecting accounts that may generate group, preferred corporate, and catering opportunities for assigned hotel(s). He/she will partner with property sales teams to further engage and convert surfaced revenue generating accounts and opportunities.

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.

The Director of Sales is responsible for directing, coordinating, training and supervising the Sales Managers, Catering Manager(s) and Sales/Catering Administrators/Coordinators/Administrative Assistants in all sales-related activities, including direct sales efforts, follow-up and proper sales administration. He/she is also responsible for growing existing accounts and generating new business to ensure that Room revenues and Catering revenues meet or exceed budget in order to maximize revenue and profits, and to improve the hotel’s performance in the marketplace.

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of one 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 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 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 Staff Accountant is responsible for assisting the Director of Finance and Assistant Director of Finance in maintaining accurate and timely financial resporting; ensuring acceptable levels of internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels Standard Operating Procedures; and safeguarding owners/investors assets. For this role, the emphais is placed on the management of Payroll, Income Audit and Accounts Receivable processing and collections

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

The Grab and Go Attendant is responsible for accepting payment for food and beverages and making proper change for guests and fellow employees. He/she is also responsible for the Grab and Go and related seating areas which includes light cleaning, restocking and general upkeep of the area.

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

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