The Guest Service 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.

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

The Corporate Assistant Ownership Controller reports to the Corporate Ownership Controller and is responsible for preparing the financial information for assigned ownership entities under the direction and review by the Corporate Ownership Controller.  The position is responsible for assisting the Corporate Ownership Controller in all aspects of financial management, financial control, accounting and financial reporting, including consolidations, for a portfolio of assigned hotel ownership entities.  A Corporate Assistant Ownership Controller’s responsibilities include, but are not limited to, timely, responsive and accurate completion of the following duties.

The Senior HRIS Analyst performs tasks to maintain the integrity and reliability of Highgate’s HCM system. This role will perform routine tasks including but not limited to maintaining the HCM system and employee records, implementing (process) improvements, ensuring data quality, analyzing, and reporting on the data in the HCM solution, and providing support to end users. The Senior HRIS Analyst will also be a Subject Matter Expert for the HCM system. The Senior HRIS Analyst will act as a team lead and will provide support and guidance to other HRIS team members. 

The Payroll Accounting Manager will be responsible for taking ownership of all payroll related activities in regards to the general ledger.  The performance of this position will be primarily measured by how successful we are in the ensuring that all entries and reconciliations are completed. 

The Area Vice President of Sales & Marketing is responsible for leading and executing top-line revenue strategies across a portfolio of Highgate-managed hotels in the New York region. This role plays a critical leadership function in driving commercial performance, providing strategic direction to property-level Directors of Sales & Marketing, and ensuring alignment with overall company objectives. Key responsibilities include monitoring market trends, analyzing competitive positioning, and identifying opportunities for market share growth. This newly created additional position reports directly to the SVP of Sales & Marketing, with a dotted-line relationship to the SVP of Operations – New York and serves as the senior sales & marketing leader for the assigned portfolio. 

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.

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.

The Senior Group Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues.

The Assistant Chief Engineer is responsible for the day-to-day operations of the engineering department.  In the absence of the Director, the Asst. Chief Engineer will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.

The Senior Human Resources Manager is responsible for a range of HR functions. They are also responsible for filling all hourly positions promptly, ensuring accurate and timely completion of paperwork, understanding and enforcing company policies, and assisting with benefits and workers’ compensation tasks.

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.

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 Director of Engineering & Maintenance is responsible for all administrative, financial and operating aspects of the hotel as they directly relate to the engineering division.  They are responsible for the safe and profitable operation of the hotel. 

The Director of Financial Planning & Analysis (FP&A) serves as a strategic partner to executive leadership, driving financial performance and operational excellence across the full-service hotel management division. This role leads budgeting, forecasting, and performance analysis for a diverse portfolio of properties, delivering actionable insights that inform key business decisions. The Director will champion data-driven strategies, optimize profitability, and foster a culture of financial discipline and continuous improvement.

The Executive 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 Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. **Must have experience with in high volume luxury hotels** **Must have experience working in Union environment**

The House Laundry Attendant is responsible for washing, ironing, folding and distributing all soiled linens, towels, napkins and tablecloths.

The Complex Sales & Service Manager is responsible for effectively soliciting and becoming familiar with all accounts in their market segments. They're also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. 

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 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.