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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.
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The Resort Manager works directly with the Managing Director and leads the day-to-day operations of the Kimpton Miralina Resort & Villa's to ensure an exceptional luxury guest experience, effective departmental performance, achievement of financial objectives, and compliance with company standards and applicable requirements. The Resort Manager provides strategic and operational oversight of Rooms, Food and Beverage, and Housekeeping; develops and supports department leaders; strengthens owner and guest relationships.
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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.
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Some of our guests love being on the road but many travelers miss the comforts of home. The goal of our Housekeeping team is to make our hotel feel like just that, a home! As an Area Director of Housekeeping for multiple properties, your role is to motivate your teams to deliver their best work every day to ensure that our guests have a comfortable and memorable stay at each location. We offer eligible employees a number of benefits to enhance their health and well-being:- Group insurance, including medical, dental, vision and company-paid life insurance- Paid time off- Company-matched 401(k) plan- Voluntary benefits including short term disability, long term disability, accident, life, critical illness and Flexible Spending Account- Life enrichment benefits including hotel...
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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.
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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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Millennium Broadway is seeking an exceptional Executive Chef to lead the culinary vision of one of Times Square's most exciting dining destinations. Inspired by the energy, creativity, and sophistication of New York City, Velvet Rouge blends elevated American comfort cuisine with bold flavors, shareable plates, and an atmosphere that transitions seamlessly from pre-theater dining to late-night cocktails and social experiences. The Executive Chef will be responsible for all culinary operations, including breakfast, all-day dining, private events, and seasonal programming. This leader will create memorable guest experiences through innovative menu development, exceptional execution, and a commitment to quality, while fostering a culture of creativity, collaboration, and operational...
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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.
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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.
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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 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.
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The Sales Manager – Leisure Sales is responsible for supporting the development and growth of leisure business across the Highgate Hawaii portfolio of hotels, with a focus on assigned wholesale, consortia, and retail travel advisor accounts. The Sales Manager will develop and maintain relationships with assigned accounts and travel advisor partners while working closely with Area Sales leadership to execute sales strategies designed to increase awareness, room nights, revenue, and market share for Highgate Hawaii hotels. A key responsibility of this position is understanding the individual positioning, business needs, and sales objectives of each hotel represented. The Sales Manager will assist in developing and executing account-specific and hotel-specific sales strategies,...
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Step into the future of hospitality at The Atlas Hotel. The Atlas, Boston’s first-of-its-kind hotel, is where local connection meets global inspiration, and hospitality intersects with thought leadership. Join us at the ground floor of this brand-new hotel opening and help craft unforgettable moments at the intersection of research, hospitality, and inspiration—where every day is a first. The Associate Director of Sales is responsible for assisting the Director of Sales & Marketing in the direction, coordination, and supervision of the Sales Managers, Event Manager(s) and the Sales Coordinators in all sales-related activities, including direct sales efforts, follow-up and proper sales administration.
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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 Executive Sous Chef is responsible for assisting in 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. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The Engineer, Level 1, is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.
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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
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The General Manager is responsible for achieving Harmonie Club's profitability, member and guest satisfaction through revenue generation, cost control and Board of Governor collaboration, while maintaining the integrity of the Club.
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The Area Account Director – Leisure Sales is responsible for developing, managing, and growing strategic leisure business across the Highgate Hawaii portfolio of hotels. This position serves as a key relationship leader for assigned wholesale, consortia, and retail travel advisor accounts, with a primary focus on strengthening partnerships, increasing market share, and driving profitable room night and revenue production to participating Highgate Hawaii hotels. The Area Account Director will take ownership of an assigned portfolio of accounts and develop a clear, customized strategy for each account and each applicable hotel, recognizing that every property has unique positioning, business needs, competitive considerations, and revenue objectives. A critical component of the role...