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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 Director of Finance – Task Force is responsible for providing consistent leadership in the financial area of the hotel by supplying the accounting staff with guidance, leadership and training until a permanent Director of Finance is hired and trained. This position is remote and requires significant travel across Highgate’s footprint. The Director of Finance - Task Force acts as a Hotel’s Director of Finance and is the senior Accounting/Finance person for hotels which are experiencing a vacancy in the Director of Finance’s position. The position is responsible for all aspects of fiscal management, financial controls, accounting, and financial reporting for the assigned property. The position is also responsible for training the new Directors of Finance.
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This position is responsible for all accounting responsibilities related to various disciplines within the accounting department, which would include: Consolidation Accounting, Hotel Accounting, & Internal/External audits.
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Baristas perform several job duties and provide customer service. Baristas take orders and make coffee, tea, and other drinks to customer specifications. Baristas also operate cash registers and credit card machines
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The Assistant Director of Finance is responsible for providing consistent leadership in the financial area of the hotel by supplying the accounting staff with guidance and training. He/she is also responsible for focusing on the profitability of the business, maintaining accurate and timely financial reporting, ensuring acceptable levels on internal control, ensuring compliance with all federal, state, and local regulations, and safeguarding owners/investors assets.
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The Chef de Cuisine 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 Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The Director of Finance is responsible for providing consistent leadership in the financial area of the hotel by focusing on the profitability of the business; maintaining accurate and timely financial reporting; ensuring acceptable levels on internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets.
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The Engineer is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to guests and associates. The hotel is willing to train candidates who have the spirit of hospitality, are hard working, and dedicated to growth in their careers.
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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 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.
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The IT Systems Manager is responsible for overseeing all on-property technology operations to ensure reliable, secure, and efficient systems that support hotel operations, guest experience, and business performance. This role manages IT infrastructure, cybersecurity compliance, vendor relationships, and user support while aligning with Highgate standards and operational priorities.
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The Market 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. 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.
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The Assistant Controller / Assistant Director of Finance will supervise and coordinate the Accounting Operations in the hotel to ensure accurate, timely and consistent reporting in accordance with policies and procedures, GAAP and federal, state and local laws and regulations. Assist and support the Controller in maintaining control over income, expenses and the assets and liabilities of the hotel. Position is responsible for the daily operation of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes and internal controls. May recommend and implement operational changes. Applications will be accepted between 6/19/2026 through 7/15/2026. Benefits - In addition to travel discounts at our hotels, Highgate offers competitive benefits, including...
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The Accounting Manager 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 Applications will be accepted between 6/19/2026 through 7/30/2026. Benefits - In addition to travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage, as well as Dental and Vision benefits to eligible full-time...
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The Restaurant Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.
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The Director of Leisure & Corporate 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.
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The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share 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 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 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 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.