The Conference and Catering Services Manager is responsible for driving catering sales and revenue while coordinating and supervising assigned banquet events booked by the sales department. The position requires proactively generating and developing quality leads to ensure growth in catering business. The primary focus is to cultivate existing accounts and secure new catering opportunities through both traditional and innovative sales techniques. Key responsibilities include booking, selling, planning, and coordinating all social and special events while maintaining the highest level of customer service. Additional duties include generating revenue, establishing new accounts, monitoring event space availability, securing repeat business, and conducting catering sales presentations and...

The Complex Event 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 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.  

Learning & Development Director – Career OutlineThe L&D Director serves as a strategic, hands-on extension of Highgate’s People & Culture vision—driving learning excellence, supporting property-level capability, and elevating leadership readiness across a defined multi-property region. This role operates at the intersection of culture, operational performance, and talent development, ensuring that our associates are empowered, engaged, and equipped to deliver extraordinary guest experiences.This person will be responsible for building, delivering, and sustaining a high-impact learning culture across all properties in the region. They will partner closely with Regional Human Resources Directors, General Managers, VPs of Operations, and Corporate L&D to:- Drive adoption and engagement...

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.  

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.  

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 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. They are 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 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 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 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.

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 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 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...

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 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 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 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 Human Resources Manager is responsible for a variety of Human Resources functions.You will play a pivotal role in shaping our workplace culture and enhancing employee engagement, work closely with a small but dynamic HR team, focusing on recruitment, retention, compliance, training, and the overall employee experience. Your expertise in HR best practices and audit compliance will be crucial in maintaining high standards that align with our organizational goals. 

The Internal Auditor supports the planning and execution of on-property hotel, global, and corporate internal audits to strengthen the control environment and improve operational effectiveness. The role leverages AuditBoard to execute, document, and report audit activities and partners with property and corporate teams to assess compliance with company Standard Operating Procedures (SOPs), internal controls, and regulatory requirements. This is a highly visible, field-based role requiring extensive travel (up to 85%), direct engagement with property leadership and accounting teams, and periodic in-person participation at the corporate office.