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.

The Engineer is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.

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.

The Front Office Supervisor 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 Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

 The Maitanance Engineer is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.

The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

The Banquet Server is responsible for the set-up and serving of food and beverages to guests at all banquet functions, according to the hotel standards.

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 Venue Manager (OEM) is responsible for assisting the Director of Activations with all aspects of the activity venues while providing attentive, courteous, and efficient service to all guests, including successfully resolving guest request, throughout their stay, while maximizing revenue.

The Chief Engineer is responsible for the day-to-day operations of the engineering division.

The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.

The Bistro at Courtyard is a chic, fast-casual concept restaurant offering an eclectic menu including a variety of refreshing to-go options as well as full sit-down fare including cocktails, wine, beer, and Starbucks coffee. Our Bistro Team Members master a wide variety of food & beverage functions, from serving coffee and other beverages (including alcohol), to preparing ingredients for cooking, including portioning, chopping, and storing food. This position processes all orders and collects payment from customers, and provides assistance in food & beverage areas including busing, cleaning, resetting tables, and delivering food to guests. This position also performs general cleaning and maintenance of food and beverage prep areas, counts the bank at end of shifts, and follows property...

The Public Area Attendant is responsible for maintaining Highgate Hotel Standards in all assigned lobby areas, Business Center, Fitness Center, restaurants, public restrooms, corridors, meeting rooms, offices, elevators, pool areas, parking garages, driveways, and any other public spaces. May also be required to complete special cleaning assignments and perform Room Attendant and House Attendant duties as necessary.

The Housekeeping Supervisor is responsible for administering and coordinating housekeeping functions in assigned sections, as well as assuming all Housekeeping Manager functions in his/her absence.

The Outlet Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment.

The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.

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.