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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Sales/Catering Coordinator is responsible for clerical, administrative, marketing materials, and other duties to assist in the smooth operation of Sales/Catering. He/she is also responsible for providing attentive, courteous and efficient service to all guests.
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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 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.
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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.
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- The Aquarist 2 rated associate is responsible for developing/maintaining animal enrichment program(s) when necessary as determined by the Curator Manager. Suggested protocols and/or programs must meet the approval of the Curator manager for content, method and implementation.- The Aquarist 2 rated associate is responsible for developing public presentation to hotel guests and public on an ongoing or as-needed basis according to Hotel or departmental manager discretion. Suggested protocols and/or programs must meet the approval of the Curator manager for content, method and implementation.- The Aquarist 2 rated associate is responsible for maintaining food supplies and food inventory and food supplements for the animals cared for by the Curator department. - The Aquarist 2 rated...
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The Cook is responsible for preparing all food items hot and cold, based on standardized recipes, for the Restaurants, and Room Service, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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[New hires are eligible to earn a $300 Sign-on Bonus after completion of 180 days of continuous employment.]The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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A Guest Experience Ambassador is responsible for delivering exceptional guest service while supporting the operational functions of the Front Office. This role combines traditional front desk responsibilities with room inventory management and arrival planning to ensure an efficient operation and seamless guest experience. Associates are expected to provide personalized service, manage room assignments, coordinate with operational departments, and maintain brand standards throughout the guest journey.
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[New hires are eligible to earn a $300 Sign-on Bonus after completion of 180 days of continuous employment.]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.).
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Safety and Security Officer is responsible for providing protection and communication with hotel guests and employees. He/she is also responsible for patrolling hotel premises to maintain security, detect and report fire, security and safety hazards and/or violations of Highgate Hotel’s rules and regulations.
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[New hires are eligible to earn a $500 Sign-on Bonus after completion of 180 days of continuous employment.]The Utility Steward is responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area. He/she is also responsible for assisting with proper food storage and rotation.
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[New hires are eligible to earn a $300 Sign-on Bonus after completion of 180 days of continuous employment.]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.
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[New hires are eligible to earn a $300 Sign-on Bonus after completion of 180 days of continuous employment.] The Engineer, Level 2 is responsible for insuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to guests and employees.
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The Surveillance Agent performs undercover observations of all Casino activities including, but not limited to, Count Rooms, Coin Room, Slot, Booths, Cashier Areas, Cage, and Vaults.
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The Cook II is responsible for preparing all food items, based on standardized recipes, for the Restaurant, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Guest Services Supervisor is responsible for assisting the Guest Services Manager and Assistant Guest Services Manager while providing attentive, courteous, and efficient service to all guests, prior to arrival and throughout their stay, while maximizing room revenue and occupancy.
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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.