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 Bistro Cook is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.

The Assistant 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 Senior Project Manager will oversee construction operations for various projects throughout the portfolio, reporting to the Vice President of Construction. This role is based in the Corporate New York office. 

Highgate/ LUCID is seeking a Junior Designer to join our fast paced, high energy and innovative design team. The candidate will provide support to the senior design team and will have the opportunity to work on all phases of the design process from concept, construction administration and hotel openings. We are looking for a creative, detail oriented and self-motivated individual who possesses great communication and presentation skills, a true passion for design and loves to learn, grow, and contribute to exceptional built environments. This is a non-remote, New York City based position. 

The Catering Manager is responsible for selling and servicing catered events after it is booked. This is achieved through establishing and building strong client relationships; negotiating and finalizing through to contract; planning all event catering and operations; maintaining service and regular contact during the program; subsequent client follow up, billing and financial closure. The Catering Manager serves as the property liaison between client and operating departments to ensure a successful meeting and to generate repeat business. Additional ongoing responsibilities include close management of financials, including regular participation in catering budgeting and forecasting. He/she is expected to foster relationships and market ideas to promote new and repeat business. 

The Chief Engineer is responsible for the day-to-day operations of the engineering division.

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 Housekeeping Supervisor is responsible for administering and coordinating housekeeping functions in assigned sections, as well as assuming all Housekeeping Manager functions in his/her absence.

The Complex Staff Accountant is responsible for assisting the Director of Finance and Assistant Director of Finance in maintaining accurate and timely financial resporting; ensuring acceptable levels of internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels Standard Operating Procedures; and safeguarding owners/investors assets. For this role, the emphais is placed on the management of Payroll, Income Audit and Accounts Receivable processing and collections

The Front Office 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 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 Housekeeping 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.). Starting $16.00 p/h

The Controller 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 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 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.

The Director of Food & Beverage is responsible for 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 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 Area Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for customary sales related segments to include group & volume transient for the anchored property (serving as Director of Sales & Marketing), and additionally responsible for overseeing and managing area sales & synergies for other market hotels assigned. The individual is expected to stay ahead of market trends, market share movement and ongoing competitive hotel analysis, while directing the property sales teams to insure budgeted revenues are met or exceeded. The Area Director of Sales & Marketing is also responsible for developing and implementing a marketing communications plan designed to achieve the desired positioning for the hotel, as well as managing the sales and...