Kimpton Monaco Denver is seeking a candidate to join our dynamic team. This role secures and services “Catering/Event Sales” business from the social markets through active and effective promotion, solicitation, and prospecting, while maintaining Kimpton Monaco standards and maximizing revenue/profit potential. The role requires creativity, strong organizational skills, and the ability to multitask under pressure. The manager must balance client expectations with the hotel’s financial goals, addressing challenges as they arise to ensure successful outcomes. By fostering collaboration among teams and delivering personalized service, they play a key role in creating memorable guest experiences and maintaining the hotel’s reputation for excellence.

The Revenue Analyst is integral to the success of the Hotel's Revenue Management team. The position will be responsible for the preparation of revenue reports that will assist the Director of Revenue in implementing the Hotel's yield strategies. In addition, the Revenue Analyst will be required to review and analyze reports such as Demand 360, STR, Agency 360 and other measurement tools and present revenue opportunities for the hotel.

The Revenue Analyst is integral to the success of the Hotel's Revenue Management team. The position will be responsible for the preparation of revenue reports that will assist the Director of Revenue in implementing the Hotel's yield strategies. In addition, the Revenue Analyst will be required to review and analyze reports such as Demand 360, STR, Agency 360 and other measurement tools and present revenue opportunities for the hotel.

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 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 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 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 Director of Human Resources is responsible for staffing qualified personnel; ensuring employment statute compliance; overseeing all aspects of wage, benefit, worker’s compensation unemployment; training program direction, implementation and administration; and employee relations coaching, counseling and discipline.

The Director of Operations 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 Centralized Payroll Manager is responsible for the timely and accurate processing of payroll duties and reporting according to Highgate Hotels policies and procedures.

The Director of Engineering is responsible for all administrative, financial and operating aspects of the hotel as they directly relate to the engineering division.  They are responsible for the safe and profitable operation of the hotel.

The Systems Engineer provides system administration and configuration, computer operations and management, integrations, support and troubleshooting activities for applications and user support while implementing infrastructure and services for Highgate’s large hosted and cloud multi-tenant environments. The position requires in depth knowledge of Virtualization, Active Directory, Windows Group Policy, Storage Area Networks and be able to perform and provide input and controls for Disaster/Recovery needs.This position expects and requires to be on-call rotation and provide support as required during off-hours.This position is based out of our Corporate office in Irving, TX. 

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. The Sous Chef 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 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. 

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 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 Food & Beverage Manager at Favorite Son 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 Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

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.