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Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has a key presence in Barcelona. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.


An unrivaled blend of warmth, authentic heritage, and contemporary sophistication attract travelers from around the world to Boston's most beloved hotel, the Boston Park Plaza. With the recent completion of a $100 million landmark transformation of all guest rooms, meeting space and public areas, guests quickly discover that this 1927 historic hotel is still classic, timeless, and always in-style. The hotel features 1,060 guest rooms (including 57 suites) plus onsite amenities.This historic and vibrant hotel is located in Boston's Back Bay neighborhood, just steps away from Boston Common and within walking distance of world-renowned Newbury Street, the Financial District, Faneuil Hall Marketplace, and a host of other famous historical Boston sites.

Employment Status



The Restaurant General Manager is responsible for assisting in coordinating, supervising and directing all outlet food and beverage 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. Previous union experience will be key to this role; a friendly, approachable demeanor with both employees and guests is a must!


Restaurnat GM must be attentive, friendly, helpful, and courteous to all guests, managers, and employees at all times.

Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

Must be able to multitask and prioritize departmental functions to meet deadlines.

Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.

Attend all hotel required meetings and trainings.

Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

Team building and leadership through example

Building guest relationships though daily interactions

Consistent floor presence during all shifts

Maintain high standards of personal appearance and grooming, including wearing nametags.

Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.

Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

Must be able to maintain confidentiality of information.

Perform other duties as requested by management.

Maintain a warm and friendly demeanor at all times.

Assist in supervising all F&B Outlet personnel, including Off the Common and In-Room Dining.

Respond to guest complaints in a timely manner.

Assist in preparing the F&B budget and monitor department performance. Perform any necessary follow-up, including forecasting.

Monitor industry trends, take appropriate action to maintain competitive and profitable operations.

Work with other F&B managers and keep them informed of F&B issues as they arise.

Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

Assist in coordinating and monitoring all phases of Loss Prevention in the F&B department.

Prepare and submit required reports in a timely manner.

Organize and conduct department meetings on a regular basis.

Monitor quality of service and product.

Cooperate in beverage menu planning and preparation.

Ensure timely purchase of F&B items, within budget allocation.

Ensure compliance with all local liquor laws, and health and sanitation regulations.

Ensure departmental compliance with SOP's.

Ensure the training of department heads on SOP's, report preparation, technical job tasks.

Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.

Ensure overall guest satisfaction.


At least 5 years of progressive experience in a union hotel restaurant or a related field; or a 4-year college degree and at least 2 years of related experience; or a 2-year college degree and 3 or more years of related experience.

Must be proficient in MS Windows and have previous experience with Micros.

Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required.

Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or

constantly to lift, carry, push, pull or otherwise move objects.

Associated topics: assistant general manager, bakery manager, day manager, director food and beverage, frontend, general manager, gerente de cocina, manager, operations manager, shift leader

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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