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

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 Director of Front Office is responsible for ensuring the operation of Guest Services, Valet, and Front Desk service 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.  This position will also be a liaison to leased restaurant and retail operations that are based in the hotel.

The Director of Engineering is responsible for all administrative, financial and operating aspects of the hotel as they directly relate to the engineering division.  He/she is responsible for the safe and profitable operation of the hotel.

The Director of Finance  is responsible for providing consistent leadership in the financial area of the hotels assigned to them by 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 Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets.

The General Manager is responsible for continually focusing on achieving Harmonie Club's profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the Club.

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.

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 Human Resources Manager is responsible for a variety of Human Resources functions.You will play a pivotal role in shaping our workplace culture and enhancing employee engagement, work closely with a small but dynamic HR team, focusing on recruitment, retention, compliance, training, and the overall employee experience. Your expertise in HR best practices and audit compliance will be crucial in maintaining high standards that align with our organizational goals. 

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.

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 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 Rooms Controller partners closely with Front Office, Housekeeping, Revenue Management, Sales, Food & Beverage, and Finance to ensure accurate inventory control, smooth arrivals and departures, and thoughtful handling of guest needs. Success in this role requires strong judgment, attention to detail, and the ability to balance guest experience with commercial outcomes.

The Director of Rooms/Operations  is responsible for the leadership and performance of Front Office and Housekeeping, ensuring an exceptional guest experience at every stage of the stay. Reporting to the General Manager, this role combines hands-on operational leadership with high service standards, strong team engagement, and disciplined execution.

The Director of Finance is responsible for providing consistent leadership in the financial area of the hotel by 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 Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets.

The Night Auditor is responsible for reconciling all hotel cashier transactions; reviewing, organizing and compiling management reports on a timely basis and ensuring the accuracy of guest billings and city ledger transactions. He/she is also responsible for effectively communicating concerns and/or related issues to all levels of management and performing guest service agent duties as required, including check-in, check-out, switchboard operation and reservations.

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