Founded in 1988, Highgate Hotels is a privately-held hotel management company with national and international investments with headquarters in Dallas, TX. ; New York, NY; Vancouver, Canada and London, England.  The company's is one of the industry's leaders in the management and marketing of a high-quality, dynamic portfolio which includes illustrious hotel brands throughout the United States, Canada and Europe such as Hilton, Westin, Hyatt, Sheraton, Doubletree, Embassy Suites, Hilton Garden Inn, Hampton Inn, Radisson, and Marriott. In addition, Highgate Hotels owns and/or manages a number of distinguished independent hotels including the notable Park Central in New York and the renowned Parc 55 in San Francisco. The company's current portfolio includes over 40 hotels globally, totaling more than 19,000 rooms, each designed to offer unique experiences for astute travelers.
   
Highgate Hotels is a fully integrated hotel company made up of over 10,000 associates worldwide with a corporate staff of over 75 associates in the areas of Operations, Human Resources, Sales, Marketing, Revenue Management, Design & Construction, Acquisitions & Development, Finance, Accounting, Tax, and Legal.

BASIC PURPOSE: Plan and manage the Restaurant, Room
Service and other food and beverage outlets as
appropriate in order to achieve customer satisfaction,
quality service, compliance with corporate/franchise
policies and procedures and federal, state and local
regulations while meeting/exceeding financial goals.

ORGANIZATIONAL SCOPE: Position is responsible for the
short term planning and daily operations of the
Restaurant and Room Service and may manage a lounge or
quiet bar. Recommends promotional ideas and procedural
changes. Prepares forecasts, implements, monitors and
controls the budgets for the various areas.

ESSENTIAL FUNCTIONS:

1. Manage the Human Resources in the various outlets in
order to attract, retain and motivate the employees;
hire, schedule, train, develop, empower, coach and
counsel, conduct performance and salary reviews, resolve
problems, provide open communications and recommend
discipline and termination, as appropriate. (30%)

2. Implement company programs (IHC/Franchiser) and
manage the operations of the Restaurant, Room Service
and any other food and beverage outlet as required to
ensure compliance with LSOPs and SOPs, safety
regulations and federal, state and local regulations to
ensure am optimal level of service, quality and
hospitality are provided to the guest(s). (30%)

3. Forecast, implement, monitor, control and report on
the various outlet budgets and their components (labor
costs, food costs, beverage costs, supplies, equipment,
etc...) to maximize revenue and minimize expenses while
ensuring adequate supplies and staff are on hand to
provide top quality customer service. (15%)

4. Respond to customer trends, needs, issues, comments
and problems to ensure a quality experience and enhance
future sales prospects. (10%)


5. Create, recommend and implement promotions, displays,
buffet presentations and ideas to capture more in house
guests and a larger share of the local market. (5%)

6. Monitor and control the maintenance and sanitation of
the various outlet areas and equipment to protect
assets, comply with regulations and ensure quality
service (5%).

Applicants must have 4 years of prior Restaurant
Management Experience. Hotel restaurant experience a
plus. Wages will be based on experience.