The Vice President of Accounting plays a key leadership role within the Select Service Hotel Accounting Division, overseeing all accounting operations for a diverse portfolio of properties. This position is responsible for ensuring the accuracy, timeliness, and compliance of financial reporting and internal controls, while providing strategic financial leadership across the organization.The ideal candidate will bring deep hospitality accounting experience, a strong technical foundation in GAAP and USALI standards, and a proactive, solution-oriented leadership style. 

The Director of  National Sales and Corporate Travel  is responsible for effectively researching, identifying, and proactively soliciting opportunities for assigned hotel(s). He/she is responsible for familiarizing themselves with assigned hotel(s) and surfacing/prospecting accounts that may generate group, preferred corporate, and catering opportunities for assigned hotel(s). He/she will partner with property sales teams to further engage and convert surfaced revenue generating accounts and opportunities.

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.

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

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 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 Hotel Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees training and engagement, while maintaining the integrity of the hotel. The ideal candidate must have Luxury / Lifestyle experience.

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.

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