The Guest Services Manager (OEM) is responsible for assisting the Guest Relations Manager while providing attentive, courteous, and efficient service to all guests, including successfully resolving guest complaints, prior to arrival and throughout their stay, while maximizing room revenue and occupancy.

Assist the Catering & Conference Services Department in servicing pop up groups, small meetings, rooms only bookings as well as providing administrative support; answering phones; handling & responding to correspondence/e-mails; coordination of appointments/schedules/site inspections; filing; incoming/outgoing mail. Initiates and updates contract agreements, event orders and the Delphi & Opera system with accuracy. Supports Director of Catering & Conference Services with Delphi weekly & monthly reports as well as additional support to overall team with rooms reservations; amenities; other. As needed, conducts sites of the banquet facilities and coordinates request for function space and services.

The Server Assistant serves patrons by setting tables; placing and replacing silverware; keeping beverage glasses full; adhering to sanitation and safety policies; clearing and cleaning tables, chairs, and environment.

The Turndown Attendant is responsible for freshening guestrooms, responding to Housekeeping service requests and cleaning rooms as needed.

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

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 House Attendant is responsible for the maintenance and cleanliness of all assigned areas and equipment. They are also responsible for delivering items to guestrooms.

Express your inner paradise. We are looking for an enthusiastic Lead Bartender to provide a world class guest drinking experience. The Lead Bartender curates classic and innovative drinks to create unique beverage forward experiences. Leading a team of 6 bartenders, this position will utilize the latest in craft bartending ideas and tools. Our team at Navy Proof Food and Spirits is committed to delivering a unique and exceptional bar experience to our guests and patrons. What separates Navy Proof Food and Spirits is the bar program, and this position is vital in ensuring that the bar experience is one to be remembered. Leaders whose approach is a little out of the norm, who can connect with others through self-expression, and are ahead of the curve in the latest mixology concepts: we invite you to join us.

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 guests and associates. The hotel is willing to train candidates who have the spirit of hospitality, are hard working, and dedicated to growth in their careers.  

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 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 Breakfast 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.

As a Cook you will hold an essential position in our restaurant. You will be part of a growing and caring team, preparing delicious meals according to our unique recipes and plating specs, which are so important for creating a memorable dining experience. You will be responsible for prepping, cooking and dressing dishes, as well as keeping your work area clean and sanitized.

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

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 Restaurant 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 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 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 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 Engineer, Level 1, 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.