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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 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 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.
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The Assistant Front Office Manager’s primary function is to assist the Front Office Manager with the daily operations of the front office. He/she will assist with guest complaints and represent management in the absence of the Front Office Manager.
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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. Will be primarily working overnight with areas of focus in repairing kitchen and refrigeration equipment including PM and responding to guest/Associate requests and emergencies.
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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 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 Lead Spa Attendant is responsible for overseeing the day-to-day operations of the spa’s attendant team to ensure an exceptional, luxurious guest experience. This role supports the Spa Leadership team, maintains the highest standards of cleanliness and presentation, and ensures smooth coordination between spa reception, treatment providers, housekeeping, and facilities. The Lead Spa Attendant models elevated service standards and plays a key role in training, mentoring, and scheduling the attendant team.
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The Esthetician is a key representative of the spa’s commitment to exceptional skincare and holistic wellness. This role delivers expertly tailored facial and body treatments with a deep understanding of skin health, premium product lines, and luxury-level guest service. The Esthetician ensures each guest experiences restorative results, relaxation, and highly personalized care. Compensation: $50 to $70 per hour ($20/hour + treatment and retail commission)
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The Spa Attendant ensures that all spa facilities, locker rooms, treatment areas, and relaxation spaces are impeccably maintained and presented to luxury standards. This role supports the guest journey by providing warm, anticipatory service and helping create a serene, welcoming environment. The Spa Attendant works closely with the spa reception, therapists, and Management teams to ensure seamless operations.
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The Massage Therapist is a key ambassador of the spa experience, delivering exceptional, customized massages and body treatments while embodying the highest standards of professionalism, service, and guest care. This role supports the spa’s vision of providing a serene, results-driven, and personalized wellness journey for every guest. Compensation: $50 to $70 per hour ($20/hour + treatment and retail commission)
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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.
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The Market Attendant is responsible for accepting payment for food and beverages and making proper change for guests and fellow employees. They are also responsible for the Market grab & go, preparing coffee-based beverages, and related seating areas which includes light cleaning, restocking and general upkeep of the area.
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The Food & Beverage Attendant is responsible for the complete set up of the Grab and Go and Bar area. The Attendant is to provide coffee and/or bar service by preparing and serving coffee, alcoholic and non-alcoholic drinks, and ring up food items for all guests. The Attendant is responsible for taking guest orders and accepting payment for food and beverages and making proper change for guests and fellow employees. The Attendant is also responsible for the Grab and Go and related seating areas which includes light cleaning, restocking and general upkeep of the area.
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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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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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The Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. They are also responsible for receiving and delivering guests orders and collecting payment.
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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.
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The Cocktail Server is expected to provide timely, courteous service with guest satisfaction as the primary goal. He/she is responsible for promotion of specials and up selling.