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

The Room Attendant will be servicing guest rooms, while making sure to follow a comprehensive cleaning process throughout the hotelfollowing all of the Brand and CDC guidelines for cleanliness.

Highgate is seeking an exceptional professional to serve as the Financial Analyst for the Family Office that serves its founding principals. This individual will collaborate with various members in the Family Office and will liaise with team members in the Highgate Hotels organization as well. The role will include a combination of financial, tax and legal-related responsibilities. This position reports to the Chief Financial Officer and Vice President of Tax in the Family Office, with frequent exposure to the entire executive team across both the Family Office and Highgate Hotels.

The Assistant Director of Human Resources 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, and the understanding and enforcement of company policies.

The Chef de Cuisine 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 Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. This is a seasonal position, from April to September. 

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 Rooms Manager is responsible for assisting in management of Guest Services, Concierge and Uniformed Services, Housekeeping, Laundry, Security, Communications, Reservations 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.

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 Safety & Security Manager is responsible for ensuring the operation of the Security Department in an attentive, friendly, efficient and courteous manner, providing all guests with a safe and secure environment throughout their stay, and for protecting hotel guests, employees and the physical property of the company.

The Reservations Supervisor is responsible for maximizing Rooms revenue through management of the hotel’s room inventory, and for assisting in supervision of the day-to-day activities and duties of the Reservations Department.

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.Compensation is $22.00 - $24.00 per hour

The Assistant Controller / Assistant Director of Finance 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 Controller 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 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 Guest Service 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.

Direct booking and detailing of small meeting and room blocks for various clients to include both corporate and social clientele. Maximizes profitability and revenue of the hotel by upselling in order to achieve sales goals.

The Guest Services Manager (OEM) 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 Server is expected to provide timely, courteous service with guest satisfaction as the primary goal.  He/she is responsible for promotion of specials and up selling.