The Senior Vice President (SVP) of Finance is responsible for delivering high-quality financial leadership across an assigned portfolio of hotels. This executive role provides strategic guidance, direction, and hands-on support to ensure the financial integrity, compliance, and profitability of each property. The role serves as a key business partner to Highgate’s operations teams and senior leadership, ensuring timely delivery of accurate and relevant financial information to support data-driven decision-making.  The role reports to the EVP of Finance and ensures robust internal controls are in place and function effectively to mitigate risk, maintain compliance with all federal, state, and local regulations, and uphold adherence to Highgate’s internal policies and procedures. This...

The Senior Vice President (SVP) of Finance is responsible for delivering high-quality financial leadership across an assigned portfolio of hotels. This executive role provides strategic guidance, direction, and hands-on support to ensure the financial integrity, compliance, and profitability of each property. The role serves as a key business partner to Highgate’s operations teams and senior leadership, ensuring timely delivery of accurate and relevant financial information to support data-driven decision-making.  The role reports to the EVP of Finance and ensures robust internal controls are in place and function effectively to mitigate risk, maintain compliance with all federal, state, and local regulations, and uphold adherence to Highgate’s internal policies and procedures. This...

The Corporate Receptionist / Executive Administrative Assistant serves as a vital member of the corporate team, providing high-level administrative and reception support to senior leadership at our New York headquarters. Based on the Mezzanine floor, this role is essential in ensuring the smooth day-to-day operations of the corporate office by managing front-of-house responsibilities, coordinating meetings, handling correspondence, and supporting executives with administrative tasks. This is a full-time, onsite position (Monday through Friday) that requires a high level of professionalism, discretion, and organizational skills to maintain an efficient and welcoming office environment.

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.

The Complex Marketing Manager will work closely with cross-functional and cross-departmental teams to satisfy all presentation and analytical needs of the regional Sales and Marketing team. The role is an integral part of Highgate’s Sales and Marketing activities that strengthen Highgate’s profile in the market, overseeing the maintenance of business development and marketing collateral for the office, business planning, monitoring progress against planned priorities, and executing its strategy for major events. The role requires a highly organized, detail-oriented individual with good project management skills, understanding of hotel profit and loss statements and general hotel industry fundamentals, strong client service orientation, excellent written and verbal communications skills...

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.

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

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 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.

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.

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.

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 for the Select Service Division.  

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.

The Complex Business Travel Sales Manager is responsible for effectively and proactively identifying, soliciting, and becoming familiar with all accounts in their market segments. They are also responsible for prospecting, closing, and maximizing performance of assigned accounts/territory to positively impact hotel revenues.

The Restaurant Manager is responsible for coordinating, supervising and directing all aspects of one 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.

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 Catering and 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 weddings and understand the importance of prospecting in creating new sales opportunities for the hotel.  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.

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 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 for the Select Service Division.