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 Coordinator 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...

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 Associate Director of Sales is responsible for leading all sales efforts related to the entertainment, sports, and production segments, while supporting the overall group and business transient sales strategy under the direction of the Director of Sales & Marketing together with the Director of Group Sales. This role is focused on developing and growing relationships with key accounts in the entertainment and sports industries, including film, music, television, professional sports, and related production business. In addition to these verticals, the Director will also manage select markets as needed to support overall revenue goals. The Director will be expected to drive new business, maintain a robust pipeline, and ensure that group room and event revenue targets are met or...

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 Assistant Director of Housekeeping 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 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.  

The Engineering Manager is responsible for the day-to-day operations of the engineering department.  In the absence of the Director, the Engineering Manager will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.