The Director of Food & Beverage Outlet Operations is responsible for the daily leadership, service execution, and operational performance of the hotel’s food and beverage outlets, including The Street Bar, In-Room Dining, and the minibar program. This role serves as the senior operational leader on the floor, ensuring exceptional guest experiences, strong financial performance, and consistent execution of luxury service standards. Working closely with the Director of Food & Beverage and the Assistant Director of Food & Beverage, this position leads the front of house service teams and drives operational excellence across all service periods. The role requires a highly visible and hands on leadership presence, with the majority of time spent actively managing operations during...

The Assistant Director of Food & Beverage is responsible for assisting in coordinating, supervising and directing all property food and beverage 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 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 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 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 VP 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 Rooms Manager is responsible for assisting in management of Guest Services, Concierge and Uniformed Services, Housekeeping, Laundry, Security, Communications, Reservations in an attentive, friendly, efficient and courteous manner, providing all guests with quality service while maximizing room revenue and productivity, and developing managers and employees.

The Front Office Supervisor 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 Director of Human Resources is responsible for staffing qualified personnel; ensuring employment statute compliance; overseeing all aspects of wage, benefit, worker’s compensation unemployment; training program direction, implementation and administration; and employee relations coaching, counseling and discipline.

The 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 Guest Services 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 Guest Services 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 Group Sales Manager for the newly renovated Row NYC Hotel 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 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 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 Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

The Assistant Restaurant General Manager is responsible for assisting the General Manager with all aspects of the restaurant 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 Breakfast Attendant is responsible for providing exceptional service to guests in an efficient and courteous manner within the complimentary breakfast area of a hotel.

The Accounting Manager is responsible for providing consistent leadership in the financial area of the hotel by supplying management 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.

The Bellperson is responsible for assisting guests with luggage upon arrival and departure and accommodating guests during their stay in an attentive, courteous and efficient manner.