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 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 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.

The Bartender is responsible for the complete set up of the bar area and the mixing and preparation of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.

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 Director of Luau Operations is responsible for the business leadership and management of the Luau Show andvenue, including all aspects of the Luau Show production, and Food & Beverage operations. Financial performance and staffing/development of the team.  The Director of Luau Operations develops and implants strategies to meet business goals.  This person provides the vision to drive a culture of exceptional customer service.

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 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 Guest Services Manager is responsible for ensuring the operation of the Guest Services 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 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...

In this role you will be responsible for supporting Highgate’s Select Service Portfolio for the West Region. 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 for the West Region. 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.  .

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.  This is an Exempt role with a salary range of $70,000 - $75,000.

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 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. 

Magic awaits as we re-imagine the launch of The Bellevue Hotel, in Philadelphia. We are looking for an exceptional leader who can take this hotel to the next level is luxury and lifestyle. Slated to launch in 2024, join Highgate for this incredible journey. The General Manager is responsible for overall hotel's success and profitability through revenue generation, cost control, highest guest satisfaction and developing employees, while maintaining the integrity of the hotel.