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The Director of Engineering is responsible for all administrative, financial and operating aspects of the hotel as they directly relate to the engineering division. He/she is responsible for the safe and profitable operation of the hotel.
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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.
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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.
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The VIP Experience Manager leads the planning and coordination of personalized experiences for the hotel's VIP and Distinguished Guests. Working closely with the General Manager, Chief Concierge, and department leaders, the position serves as a consistent point of contact throughout the guest journey, ensuring that preferences are understood, arrangements are thoughtfully executed, and concerns receive timely attention.The role combines direct guest engagement with coordination across departments, service recovery, and ongoing improvement of the VIP experience. Support for the General Manager is focused on guest relationships, special visits, and related communications rather than general executive office administration.
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The Accounting and Receiving Manager is responsible for the financial oversight of the hotel's accounts payable and receiving control functions. The position's primary responsibility is to evaluate financial activity, resolve significant accounting and vendor issues, assess internal controls, and develop recommendations that support accurate financial reporting, effective cash management, and sound purchasing and receiving practices.The manager exercises discretion and independent judgment in evaluating financial risks, comparing potential courses of action, and determining appropriate resolutions within delegated authority. The position serves as an advisor to hotel leadership on payment obligations, accounting treatment, vendor disputes, and purchasing and receiving controls.This...
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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.
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The Area Engineering Project Manager is responsible for the successful planning, execution, monitoring, and timely completion of all assigned Capital Improvement projects within the specified schedules and budgets. This role involves partnering with cross-functional teams, managing resources, and ensuring projects are delivered on time, within scope, and within budget. The Engineering Project Manager will also be responsible for communicating project progress to stakeholders and leadership.
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The Complex Human Resources Manager is responsible for providing comprehensive support to the Complex Director and Assistant Directors of Human Resources in managing a variety of HR initiatives and functions within the complex. He/she is also responsible for filling all open positions in a timely manner, accurate and timely completion of paperwork, the understanding and enforcement of company policies, and assisting with benefits and workers compensation duties.
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The Assistant Director of Food & Beverage is responsible for assisting in 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.
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The Complex Director of Human Resources is responsible for staffing qualified personnel; ensuring employment statute compliance; overseeing all aspects of wage, benefit, worker’s compensation unemployment; training program direction, implementation and administration; and employee relations coaching, counseling and discipline for an assigned portfolio of hotels.
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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.
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The Assistant 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.
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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 for the Select Service Division.
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The Purchasing Manager is responsible for handling and overseeing the procurement of goods and services through appropriate bidding processes to achieve optimum price value while maintaining superior quality consistent with Highgate Hotel’s established control policies and procedures. The Purchasing Manager also maintains and organizes the hotel’s storage facilities, ensures proper distribution, and assists in implementation of key controls associated with the procurement and accounting of goods and services
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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.
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Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff to ensure 100% guest satisfaction.
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The Complex Revenue Manager is responsible for identifying and maximizing all potential revenue opportunities for two Highgate properties, Graduate by Hilton New York and Princeton. However, this position is based solely out of the Graduate by Hilton New York location on Roosevelt Island. In today’s lodging environment, understanding channel and yield management is critical for maximizing revenues. The Revenue Manager is responsible for formulating long and short-term Revenue Management strategies and for overseeing their successful execution towards the advancement of RevPAR market share. This includes the analysis of revenue potential generated by the transient and group market segments as well as the market segmentation within transient and group. One will combine this with catering...
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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.
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The Complex Director of Revenue Management is responsible for identifying and maximizing all potential revenue opportunities for an assigned portfolio of hotels. In today’s lodging environment, understanding channel and yield management is critical for maximizing revenues. This role is responsible for formulating long and short-term Revenue Management strategies and for overseeing their successful execution towards the advancement of RevPAR market share. This includes the analysis of revenue potential generated by the transient and group market segments as well as the market segmentation within transient and group. One will combine this with catering and space utilization as well as other revenue considerations (i.e.: golf, spa, etc.) in order to determine the appropriate mix of business...