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

The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department 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 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 Night Auditor is responsible for reconciling all hotel cashier transactions; reviewing, organizing and compiling management reports on a timely basis and ensuring the accuracy of guest billings and city ledger transactions. He/she is also responsible for effectively communicating concerns and/or related issues to all levels of management and performing guest service agent duties as required, including check-in, check-out, switchboard operation and reservations.

The Housekeeping Supervisor is responsible for administering and coordinating housekeeping functions in assigned sections, as well as assuming all Housekeeping Manager functions in his/her absence.

The Human Resources Manager is responsible for assisting the Director of Human Resources with a variety of Human Resources functions. He/she is also responsible for filling all hourly positions in a timely manner, accurate and timely completion of paperwork, the understanding and enforcement of company policies, and assisting with benefits and workmen’s compensation duties.

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 Executive 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 Manhattan at Times Square (680 rooms), located at the precipice of Times Square North, is undergoing an exciting multi-million-dollar renovation and re-positioning with a transition into the IHG brand family. In addition, amenities and guest experience are being elevated including the opening of a full-service restaurant.    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...

The Night 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 Area Director of Sales is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group, volume transient & corporate for the La Quinta Inn and Suites Virginia Beach and Residence Inn Richmond West End.  This 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 Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

The Ketch Inn & Marina Hotel 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. This is a seasonal position from May to September 2024.

The Rooms Manager  is responsible for assisting in management of front desk, transportation, housekeeping (rooms, laundry and public areas) and reservations in an attentive, friendly, efficient and courteous manner, providing all guests with quality service while maximizing room revenue and productivity, and developing managers and employees.

The Restaurant Manager is responsible for assisting in coordinating, supervising and directing all aspects of Restaurant’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. This is a seasonal position, from May to September. 

The Wellness Retreats Sales Manager will be responsible for driving sales and ensuring the growth of our wellness retreat offerings. This role requires a passion for wellness, excellent communication skills, and a proven track record in sales.

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

Park Lane New York 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 Park Lane New York 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 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 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.