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The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.
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The Meeting & Events Manager will be responsible for the management of all aspects and functions of the Convention Services Department in accordance with Hotel standards. Coordinates arrangements and details for clients' functions. Directs, implements and maintains a management philosophy that serves as a guide to Convention Services staff.
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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 & 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.
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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.
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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. They are 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 Front Office Manager is responsible for ensuring the operation of the Guest Services 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 Managing Director is responsible for driving profitability through strategic revenue generation, cost management, and an unwavering commitment to guest satisfaction. Beyond operational excellence, this position will serve as the visionary guiding the hotel in the Los Angeles market—elevating brand identity, inspiring a high-performing team, and delivering a world-class guest experience that defines the hotel.
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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 Staff Accountant is responsible for assisting the Director of Finance and staff in maintaining accurate and timely financial reporting; 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 emphasis is placed on the...
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The Pastry Chef is responsible for supervising all aspects of production in the Pastry Shop. He/she is also responsible for controlling food/labor costs, pastry and bread product quality and quantity and coordination of pastry and bread production for banquet and restaurant functions. The Pastry Chef is also responsible for maintaining payroll/productivity within budgeted guidelines, developing new dessert/pastry/bread products for outlets and banquets, and maintaining quality/cost control.
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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. 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 Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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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.
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The Director of Housekeeping 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 Engineering Manager is responsible for the day-to-day operations of the engineering department. In the absence of the Director, the Engineering Manager will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.
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The Front Office Agent is responsible for providing attentive, courteous and efficient service to all guests during check-in, throughout their stay, and at checkout, while maximizing room revenue and occupancy. We are looking for someone who can work 7 a.m. to 3 p.m. shifts as well as 3 p.m. to 11 p.m. shifts.
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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.). Starting $15.00 p/h
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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.
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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.
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The Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals. He/she must have a strong knowledge of events including weddings and mitzvahs and understand the importance of prospecting in creating new sales opportunities for the club. He/she is also responsible to coordinate and service client functions to ensure customer satisfaction while maintaining profitable operations and high quality products and service levels. Candidates must be comfortable in problem solving with client relationships and event management.
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The Assistant Director of Engineering assists the Director of Engineering in overseeing and coordinating the daily operations of the Engineering department at E11EVEN Club Hotel & Residences, ensuring the total comfort, safety, and satisfaction of guests, residents, and team members. This role helps maintain all equipment, buildings, and property in proper condition, supervises the engineering team, and leads the department in the absence of the Director of Engineering.
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The Complex 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.