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 Executive Housekeeper 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 Accounting Manager is responsible for providing consistent leadership in the financial area of the hotel by supplying management with guidance and training. They are 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 Managing Director 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. Great opportunity to be involved in the reimagination of two Lifestyle hotels.

The Assistant Front Office Manager is responsible for ensuring the operation of Guest Services, Concierge and Uniformed Services 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 with the Director of Rooms.

The Sous Chef ensures that all dishes leaving the kitchen meet high standards of quality, consistency, presentation, taste, and cost-effectiveness. This role involves training kitchen staff, upholding corporate quality standards, and enforcing food specifications, portion control, recipes, and sanitation practices. Additionally, the Sous Chef is responsible for managing kitchen operations, controlling food and labor costs, and maximizing guest satisfaction, all while maintaining exceptional hygiene and safety standards

In this role you will be responsible for supporting Highgate’s Select Service Portfolio. The General Manager Task Force is responsible for continually focusing on achieving assigned hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel. You will be responsible to travel and fill in for key General Manager vacancies in your assigned region.  .

In this role you will be responsible for supporting Highgate’s Select Service Portfolio. The General Manager Task Force is responsible for continually focusing on achieving assigned hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel. You will be responsible to travel and fill in for key General Manager vacancies in your assigned region.  .

In this role you will be responsible for supporting Highgate’s Select Service Portfolio. The General Manager Task Force is responsible for continually focusing on achieving assigned hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel. You will be responsible to travel and fill in for key General Manager vacancies in your assigned region.  .

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

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 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 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 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.This is an OEM position and overtime does apply and is calculated accordingly.

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. This is a Complex Accounting Manager position for Kimpton Hotel Theta and Romer Hell's Kitchen.

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 Hau Tree General Manager is responsible for coordinating, supervising and directing all aspects of F&B’s operations, while maintaining a profitable F&B outlet and high-quality products, service levels, and customer satisfaction. They are expected to be passionate and to market ideas to promote business, reduce associate turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. The Hau Tree General Manager will be a high-energy trainer and mentor to all team members, a dynamic individual who is enthusiastic about hospitality, and one who inspires greatness in everything that they do.

The Complex 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. This position will be selling for a total of five (5) Highgate properties in the Phoenix Area. 

The House Attendant is responsible for the maintenance and cleanliness of all assigned areas and equipment. He/she is also responsible for delivering items to guestrooms (express checkout, newspapers – property specific, etc.).

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.