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 Senior Financial Analyst will play a key role in the company’s Financial Planning & Analysis process. This role will report to the Vice President of Financial Planning & Analysis and will require skills in financial planning, modeling, analysis and reporting. The candidate will participate in a range of analytical and data analysis activities which will enhance departmental understanding of current and pro forma financial and operational results, leading to increased efficiencies, lower operational expense levels and revenue opportunities. This role will partner with the CFO to prepare key financial information for the company. 

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.

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

The Staff Accountant is responsible for assisting the Director of Finance and Assistant Director of Finance in maintaining accurate and timely financial resporting; ensuring acceptable levels of internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels Standard Operating Procedures; and safeguarding owners/investors assets. For this role, the emphais is placed on the management of Payroll, Income Audit and Accounts Receivable processing and collections

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 Assistant Director of Front Office will assist the Director of Front Office.  The position is responsible for ensuring the operation of the Front Desk, Uniformed Services and Telephone Communications 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 Finance  is responsible for providing consistent leadership in the financial area of the hotels assigned to them by 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 Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets.

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 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 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 House Attendant is responsible for the maintenance and cleanliness of all assigned areas and equipment. He/she is also responsible for delivering items to guestrooms (express checkout, newspapers – property specific, etc.). Starting $15.00 p/h

The Night Auditor is responsible for reconciling all hotel cashier transactions; reviewing, organizing and compiling management reports on a timely basis and ensuring the accuracy of guest billings and city ledger transactions. He/she is also responsible for effectively communicating concerns and/or related issues to all levels of management and performing guest service agent duties as required, including check-in, check-out, switchboard operation and reservations.

The Assistant General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees training and engagement, while maintaining the integrity of the hotel.

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 Director of Housekeeping 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 Marketing Manager is responsible for creating and maintaining marketing strategies to meet objectives and enhance the image of the hotel.  They will evaluate customer feedback, market conditions, and competitor information, to implement marketing strategies. The Marketing Manager will help coordinate and execute all marketing, advertising, promotional activities and social media campaigns for the hotel.

The Director of Sales 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 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 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.

The Food & 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.  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.