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

The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house 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 Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. The Sous Chef will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.

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.  .

As an IT Intern you will gain an overview of corporate IT applications at Highgate, learning how they support business operations. You will develop an understanding of the Finance department’s technology landscape, including integrations and access based on roles. The IT Applications department operates in a fast-paced environment, providing exposure to a variety of technologies while offering opportunities to contribute to business solutions and decision-making processes. This position is onsite and based from our headquarters in Irving, Texas. 

The Restaurant General Manager is responsible for coordinating, supervising and directing all aspects of the restaurants operations, while maintaining profitable 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 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 Controller will supervise and coordinate the Accounting Operations in the hotel to ensure accurate, timely and consistent reporting in accordance with policies and procedures, GAAP and federal, state and local laws and regulations.  Assist and support the VP of Finance and Resort Accounting in maintaining control over income, expenses and the assets and liabilities of the hotel. Position is responsible for the daily operation of Payroll, Accounts Receivable, Accounts Payable, Income Journal, General Cashiering, Taxes and internal controls.  May recommend and implement operational changes.

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 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 Director of Catering and Confernce Services is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals.  They must have a strong knowledge of weddings and understand the importance of prospecting in creating new sales opportunities for the hotel.  They are 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 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 Human Resources Manager is responsible for assisting the Director of Human Resources with a variety of Human Resources functions. He/she is also responsible for filling all hourly positions in a timely manner, accurate and timely completion of paperwork, the understanding and enforcement of company policies, and assisting with benefits and workmen’s compensation duties.

The Executive Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. They will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Executive Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.

 The Manhattan at Times Square (680 rooms), located at the precipice of Times Square North, is undergoing an exciting multi-million-dollar renovation and re-positioning with a transition into the IHG brand family. In addition, amenities and guest experience are being elevated including the opening of a full-service restaurant.    The Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group, volume transient & catering.  The individual is additionally responsible for staying ahead of market trends, market share movement and ongoing competitive hotel analysis, while directing the property sales teams (rooms & catering) to insure budgeted revenues are met or exceeded. The Director of Sales...

The Night 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.