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.

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 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.

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 & 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.

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 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 Accounting Manager is responsible for providing consistent leadership in the financial area of the hotel by supplying management with guidance and training. He/she is also responsible for focusing on the profitability of the business, maintaining accurate and timely financial reporting, ensuring acceptable levels on internal control, ensuring compliance with all federal, state, and local regulations, and safeguarding owners/investors assets.

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.

This position is responsible for all accounting responsibilities related to various disciplines within the accounting department, which would include: Consolidation Accounting, Hotel Accounting and Internal/External audits. 

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 Food and Beverage Manager is responsible for coordinating, supervising and directing all aspects of F&B’s operations, while maintaining a profitable F&B outlet and high-quality products and service levels.  They are expected to be passionate and to market ideas to promote business, reduce associate turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.  The Food & Beverage Manager will be a high-energy trainer and mentor to all team members, inspiring greatness in everything that they do. 

The Night Manager/Night Audit Manager is responsible for ensuring that all daily reports are generated, daily revenues are balanced, express checkouts are processed efficiently and guests needing assistance during the shift are accommodated. The Night Manager will provide the management team with accurate and reliable information needed to make effective operational decisions.

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 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.

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 IT Director, Business Applications is an integral member of our business technology team responsible for leading, mentoring, and guiding applications team focused on maintaining critical business systems, and support. This includes monitoring, maintaining business technology services across the portfolio while liaising with business stakeholders from Finance, Technology and Operations teams. The director is also responsible for managing roadmap of projects and enhancements across the portfolio including customizations, automations, integrations, workflows, schedules, etc. while overseeing support team and communicate effectively with stakeholders. 

The Club Floor Attendant is responsible for providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The club floor attendant is responsible for the set up and maintaining of the breakfast buffet while insuring that all breakfast tables are kept clean and presentable at all times.

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.