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The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
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The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
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The Bus Person is responsible for assisting the servers in providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The Bus Person must insure that all tables are kept clean and presentable with clean china, glassware, silverware and linen.
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The Banquet Houseperson in responsible for the set up, refresh, tear down and maintenance of all meeting space.
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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.
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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 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.
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The overall objective and purpose of the Gallery Consultant is to participate in sales, service, art and operations of the gallery and to support Art Enrichment training and development for hotel Grand Performers (employees) and guests. The incumbent is responsible for supporting maintenance of hotel curating standards and Richard Kessler’s Collection. They are to demonstrate Kessler Values of Teamwork, Integrity, Profitability, Enriching and Relentless as well as Service Standards at all times with guests and staff to ensure a positive experience.
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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 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 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 overall objective and purpose of the Night Utility position are to provide overnight security, housekeeping, and maintenance, and guest service support from 11:00 p.m. – 7:00 a.m. The incumbent is responsible for conducting routine safety and security inspections and accurately completing checklists, responding to guest requests, and performing maintenance and housekeeping tasks. They are to provide the highest level of service in support of the mission, core values, standards, and goals established by the company.
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The Events Services Manager is responsible for servicing events, including room blocks, social events, weddings, and corporate gatherings. This role is essential in ensuring seamless event execution and maintaining the highest service standards. Operating in a fast-paced luxury environment, the Events Manager acts as the primary liaison between clients and operational departments, ensuring flawless execution and an exceptional guest experience.
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The Steward/Potwasher/Warewasher 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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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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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 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.
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The Barback is responsible for maintaining cleanliness and proper stock behind the bar, as well as ensuring the best-in-class guest experience. They are also responsible for assisting the Bar staff in keeping the bar organized for an efficient flow of service throughout their shift.
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The 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
