Job Listings

The overall objective and purpose of the Innkeeper is to provide a warm welcome and hospitable service to our guests. The incumbent is responsible for ensuring a seamless guest experience relating to areas including, but not limited to Guest Services, Housekeeping, and Food and Beverage operations. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company. 

The overall objective and purpose of the Food and Beverage Outlets Manager is 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. This position oversees management, budget and operation of the food and beverage service establishment, and maintains a close liaison with the kitchen and catering sales department to ensure maximum profitability.

The overall purpose of the Corporate Director of Food and Beverage is to oversee, direct, and coordinate the food and beverage operations by performing the following duties personally or through subordinates. They are to provide inspiring and strategic leadership while directing the activities of the Food and Beverage Operations in support of the mission, core values, standards and goals established bythe company. 

The Assistant F&B 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.

The Outlet Manager is responsible for coordinating, supervising and directing all aspects of one 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. 

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.

The Engineering Manager is responsible for the day-to-day operations of the engineering department.  In the absence of the Director, the Engineering Manager will assume the administrative, financial and operating aspects of the hotel as they relate to engineering.

The General Manager 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.

The overall objective and purpose of the Gallery Director is to support the operations of the Art Gallery. Areas of oversight include, but are not limited to, Marketing, Website, Inventory Management, Art Sourcing, Art Curation, Artwork Care, Gallery Sales Volume, Client Outreach, Expansion, and Retention. Key success factors include support of gallery operations, inventory management, and marketing to ensure sales goals are achieved at the Gallery.

The Director of Sales  is primarily responsible for leading & driving top line revenue strategy for traditional sales related segments to include group & 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 ensure budgeted revenues are met or exceeded. The Director of Sales also responsible for developing and implementing a sales plan designed to achieve the desired positioning for the hotel, as well as managing the sales and travel budget that supports revenue attainment. 

The National Sales Director will be responsible for generating group, banquet, and catering revenue opportunities through defined strategies and tactics with focus on sales goal achievement, focused on the Kessler Collection portfolio. The role is also responsible for developing & generating new key account/business opportunities within defined vertical markets, territories, and/or accounts and partner with hotel-level sales teams to close and execute on related business. This position will report into Kessler’s Corporate Director of Sales and carries a sales booking quota with ties to hotel performance. The National Sales Director shall demonstrate values of Teamwork, Integrity, Profitability, Enriching and Relentless as well as Service Standards at all times with guests and staff to...

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.

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.

The Security Manager is responsible for safeguarding all hotel assets, associates, guests, and general visitors on the property. He/she is expected to promote strategies and protocols to protect the property and its occupants from any threats, violence or conducts that may affect the physical integrity of visitors and clients alike. The Security Manager is expected to reduce employee turnover; maintain payroll budgets; and meet budgeted productivity while keeping service quality consistently high.

The General Manager 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.