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.

Come join one of the newest properties to the Marriott Bonvoy's Autograph Collection.  Hotel Effie joins the brand’s unique portfolio of diverse and dynamic properties, Exactly Like Nothing Else.  The Hotel Effie Assistant F&B Manager is responsible forassisting in coordinating, supervising, and directing all aspects of the Hotel Effie 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 Business Analyst reviews and analyzes key business metrics to devise plans for improvement, then communicates these findings with the Executive VP of Operations and other key leaders.  As an excel expert, you thrive in analyzing data and creating spreadsheets.  This position will work very closely with the Executive VP of Operations as well as the SVP of Business Intelligence.

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

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.

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.

The Food & Beverage Manager in Training will receive exposure to/and provide support in all aspects of the food and beverage operation including on the floor and kitchen coverage, clerical, administrative, marketing materials, and other duties to assist in the smooth operation of Food & Beverage.  He/she is also responsible for providing attentive, courteous and efficient service to all guests.

Area Preventative Maintenance Manager is crucial in ensuring the smooth operation and upkeep of hotels within their designated area. They focus on maintaining the building, grounds, and physical plant to the highest standards, with a keen eye on safety, security, and asset protection. By overseeing and leading maintenance activities, they ensure that the hotel remains compliant with regulatory requirements while upholding Highgate Hotel’s quality standards.Furthermore, the Area Preventative Maintenance Manager plays a crucial role in fostering guest and associate satisfaction by facilitating effective communication and providing necessary training, redirection when necessary, and recruiting for talent. This associate will be responsible for overseeing the efficient reporting of...

The 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. 

The 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. 

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 Executive Sous Chef is responsible for assisting in 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 Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

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.

A Sommelier is a wine expert who works in a restaurant, bar, winery, culinary school or retail outlet. They are responsible for creating wine lists, recommending food and wine pairings, and advising guests on wine choices. They collaborate with chefs, manage the wine cellar, and ensure wines are served correctly.

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 Area Director of Sales & Marketing is primarily responsible for overseeing and managing area sales & synergies for hotels in the AZ area. This includes leading & driving top line revenue strategy for customary sales related segments to include group & volume transient. The individual is expected to stay ahead of market trends, market share movement and ongoing competitive hotel analysis, while directing the 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 marketing budget that supports revenue attainment.This Area role is an ideal stepping stone toward...

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 Executive Sous Chef is responsible for assisting in 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 Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

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.