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The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. 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 Vice President of Restaurants & Bars will serve as the driving force behind the Kessler family’s culinary and service vision across their distinguished portfolio. This executive leader brings deep fine‑dining expertise and an unwavering commitment to world‑class hospitality. The ideal candidate has been shaped by Forbes Five‑Star standards, Michelin‑recognized environments, Bib Gourmand or James Beard–affiliated programs and possesses a refined command of service etiquette.
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Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
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The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet 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 Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The Guest Services Manager is responsible for ensuring the operation of the Guest Services, Concierge and Uniformed Services/Transportation in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.
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It is the responsibility of the Beverage Manager to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. The Beverage Manager oversees management, budget and operation of the food service establishment, and maintains a close liaison with the kitchen, restaurant and catering sales department to ensure maximum profitability.
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The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The Complex Director of Finance is the senior finance leader responsible for providing strategic and operational financial oversight across a multi‑asset hospitality portfolio, including a complex mixed‑use hotel. This role combines on‑property leadership with off‑property governance responsibility, requiring advanced financial judgment, strong control discipline, and the ability to lead through structured oversight and partnership. The Director of Finance is accountable for profitability, cash flow management, accurate and timely financial reporting, robust internal controls, regulatory compliance, and the safeguarding of hotel, owner, investor, and condominium association assets. The role serves as a key business partner to ownership, asset management, executive leadership, and...
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The Pastry Sous Chef is responsible to assist the Pasty Chef with control of food/labor costs, pastry and bread product quality/quantity, and coordination of pastry and bread production for banquet and restaurant functions. He/she is also responsible to assist with maintaining payroll/productivity within budgeted guidelines, developing new dessert/pastry/bread products for outlets and banquets, and maintaining quality/cost control.
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The Beverage Manager is responsible for coordinating and supervising all aspects of bar operations and beverage outlets, while maintaining a profitable operation and high-quality products and service levels. They are 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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Kessler Hospitality is hiring a Senior Sales & Servicing Manager at our dual-branded Courtyard & Residence Inn by Marriott in Richmond Hill, Georgia opening late 2026.This 200-room property, inspired by the nostalgia of the American road trip, will blend automotive design, local art, and elevated Southern hospitality. The Sales Manager is responsible for soliciting, contracting, and servicing accounts to generate group and transient business that positively impacts hotel revenues. This role manages client relationships from inquiry through on‑site execution, conducts proactive sales and prospecting activities, and collaborates with internal departments to ensure successful delivery of contracted business.
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Kessler Hospitality is hiring a Chief Engineer at our dual-branded Courtyard & Residence Inn by Marriott in Richmond Hill, Georgia opening late 2026.This 200-room property, inspired by the nostalgia of the American road trip, will blend automotive design, local art, and elevated Southern hospitality. The Chief Engineer is responsible for the day-to-day operations of the engineering division. In the absence of the Director, the assistant will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.
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Kessler Hospitality is hiring a Human Resources Manager for our dual-branded Courtyard & Residence Inn by Marriott in Richmond Hill, Georgia opening late 2026.This 200-room property, inspired by the nostalgia of the American road trip, will blend automotive design, local art, and elevated Southern hospitality. The Human Resources Manager is responsible for assisting with a variety of Human Resources functions. He/she is also responsible for filling all hourly positions in a timely manner, accurate and timely completion of paperwork, the understanding and enforcement of company policies, and assisting with benefits and workmen’s compensation duties.
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This position is responsible for all accounting responsibilities related to various disciplines within the accounting department, which would include: Accounting Controlling, Hotel Accounting, & Internal/External audits.
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The Complex Director of Finance is responsible for providing consistent leadership in the financial area of the hotel by focusing on the profitability of the business; maintaining accurate and timely financial reporting; ensuring acceptable levels on internal control; ensuring compliance with all federal, state, and local regulations and Highgate Hotels ‘s Standard Operating Procedures; and safeguarding owners/investors assets. The role is based in Asheville, with light travel to Beaver Creek, Colorado as necessary.
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Kessler Hospitality is hiring a General Manager to lead our dual-branded Courtyard & Residence Inn by Marriott in Richmond Hill, Georgia opening late 2026.This 200-room property, inspired by the nostalgia of the American road trip, will blend automotive design, local art, and elevated Southern hospitality. We are seeking an experienced leader to drive the pre-opening, build a strong team, and lead the hotel to long-term success. The General Manager for this property is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.
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The Director of Sales & Marketing is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group, volume transient & catering. The individual is additionally responsible for staying ahead of market trends, market share movement and ongoing competitive hotel analysis, while directing the property sales teams (rooms & catering) to insure budgeted revenues are met or exceeded. The Director of Sales & Marketing is also responsible for developing and implementing a marketing communications plan designed to achieve the desired positioning for the hotel, as well as managing the sales and marketing budget that supports revenue attainment.
