The ideal candidate will be a seasoned professional with a proven track record in driving revenue and building strong client relationships within the hospitality industry.
Our 562 suites offer a refined, residential experience—complete with striking city views and up to 2,700 square feet of private accommodations. Epicurean delights await at Dabble, our lobby-level restaurant enjoyed by hotel guests and New Yorkers alike.
The Luxury Collection Hotel Manhattan Midtown is seeking a strategic, analytical, and results-driven Director of Revenue Management to lead total revenue optimization at our Luxury Collection property in Midtown Manhattan.
Our 562 suites offer a refined, residential experience—complete with striking city views and up to 2,700 square feet of private accommodations. Epicurean delights await at Dabble, our lobby-level restaurant enjoyed by hotel guests and New Yorkers alike.
The Hotel Director of Security is responsible for ensuring the safety and security of guests, employees, and property. This role involves developing and implementing security policies, managing security personnel, and coordinating emergency response plans. The position requires strong leadership, risk management skills, and collaboration with law enforcement and other departments.
The Assistant Director of Finance is responsible for assisting the Director of Finance in overseeing all financial operations of the hotel. This role involves managing accounting, budgeting, forecasting, and financial reporting. The ideal candidate will possess strong analytical skills, a keen eye for detail, and a solid understanding of hotel accounting principles.
The Front Office Manager is responsible for overseeing the daily operations of the hotel's front office department, ensuring exceptional guest service and efficient operations. This role requires strong leadership, problem-solving, and communication skills to manage a team of front desk agents, night auditors, and bell staff.
The Sous Chef is responsible for assisting the Executive Chef in the daily operations of the kitchen. This role involves managing kitchen staff, ensuring food quality and consistency, and maintaining a clean and safe kitchen environment. The Sous Chef will also assist in menu development, cost control, and inventory management.