Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Perfectly situated on famous Peachtree Street in downtown Atlanta, The Candler Hotel, a member of Curio Collection by Hilton, opens today within the historic Candler Building. The boutique-style hotel is a 17-story high-rise originally built in 1906 by Coca-Cola magnate Asa Griggs Candler as Atlanta’s first steel skyscraper and is recognized on the National Register of Historic Places.

After completing an expansive transformation led by award-winning interior designer Nicole Hollis, the building has been re-imagined as a luxurious, one-of-a-kind hospitality destination. Many of the building’s original Beaux-Arts architectural details have been preserved including their marbleized lobby and Tiffany windows. The hotel features 265 graciously appointed guestrooms and suites, a library, a gym outfitted by Peloton, and 6,000-sq. ft. of event space. Additionally, the hotel’s historic bank has been transformed into its signature restaurant and bar By George by local celebrity chef Hugh Acheson, a two-time James Beard Foundation Award winner and former contestant on Bravo’s Top Chef Masters.

The In-Room Dining Server is responsible for receiving orders, preparing orders and delivering items to guestrooms in an attentive, courteous and efficient manner.

• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Prepare work station in anticipation of the day’s business. Stock work areas with china, glassware, linen, coffee pots, napkins and ensure  that stock is clean and polished.
• Check VIP list, and communicate orders to the kitchen and the next room service shift.
•  Set trays and tables according to established standards.
•  Deliver orders according to established standards.
•  Retrieve trays on a timely basis.
•  Ensure quality of food & beverage being delivered and communicate with Manager/Captain/Kitchen.
•  Prepare and deliver amenities. Replenish as needed.
•  Call all guests before delivery of order.
•  Perform opening and closing duties according to established side work checklist.
•  Have a thorough knowledge of menus and current specials and up-sell items to guests.
•  Assist order taker in the answering of the telephone while maintaining the established standards.
•  Communicate guest needs to proper department.
•  Handle guest’s complaints and communicate to management.
•  Ensure overall guest satisfaction.

• High School diploma or equivalent and/or prior experience in a hotel or related field preferred.

• Flexible and long hours sometimes required.

• Ability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly, to lift, carry, push, pull or otherwise move objects.

• Ability to stand during entire shift.

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

• Must be able to cross-train in other hotel related areas.

• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.

• Must be able to maintain confidentiality of information.

• Must be able to show initiative, including anticipating guest or operational needs.

• Perform other duties as requested by management.

• Maintain a friendly and warm demeanor at all times.