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Manager Lotte Hotel Jobs (NOW HIRING)

Lotte New York Palace

Chef de Cuisine

Manhattan, NY · On-site

$90K - $95K/yr

Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of ...

LOTTE New York Palace

Culinary Tournant

Manhattan, NY · On-site

$32.42 - $44.23/hr

* Minimum 5 years cooking experience in a reputable fine dining restaurant or hotel * Prepare and ... manger, prep, soup etc. * Must be a dependable and flexible individual who takes pride in their ...

Lotte New York Palace

Host/Hostess

Manhattan, NY

Compensation TypeHourlyHighgate Hotels Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more ...

LOTTE New York Palace

Assistant Controller

Manhattan, NY · On-site

$110K - $125K/yr

... for management and owners. * Train, monitor and coordinate the implementation and maintenance of financial and cash controls and information flow throughout the other departments in the hotel to ...

LOTTE New York Palace

Group Sales Coordinator

Manhattan, NY · On-site

$32.99 - $33.98/hr

Proactively manage showroom and gift bag preparation for site inspections * Proactively manage ... Liaise with other hotel departments in a professional manner * work closely with operations teams ...

LOTTE New York Palace

Chef de cuisine

Manhattan, NY · On-site

$90K - $95K/yr

Minimum 5 years experience in an A La Carte Kitchen within a hotel environment with management and supervisory experience * High energy, positive attitude, willingness to learn and grow * Shows ...

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$33K

$64.1K

$131K

How much do manager lotte hotel jobs pay per year?

As of Aug 18, 2026, the average yearly pay for manager lotte hotel in the United States is $64,068.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,000.00 and $71,000.00 per year, depending on experience, location, and employer.

What is the difference between Manager Lotte Hotel vs Front Office Manager?

AspectManager Lotte HotelFront Office Manager
Primary RoleOversees hotel operations, staff management, and strategic planningManages front desk operations, guest services, and reservations
Required CredentialsHospitality management degree, leadership experienceHospitality or hotel management background, customer service skills
Work EnvironmentHotel management, administrative tasks, cross-department coordinationFront desk, guest interaction, service-oriented environment

The Manager Lotte Hotel typically has broader responsibilities overseeing the entire hotel, while the Front Office Manager focuses specifically on guest services and front desk operations. Both roles require hospitality experience, but the Manager Lotte Hotel's role is more strategic and managerial across departments.

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Manager Lotte Hotel jobs near you
Infographic showing various Manager Lotte Hotel job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $64,068 per year, or $30.8 per hour.

Chef de Cuisine

Lotte New York Palace

Manhattan, NY • On-site

$90K - $95K/yr

Full-time

Re-posted 14 days ago

Job description

Compensation Type
Yearly
Highgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Overview
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.
Responsibilities
  • 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.
  • Coordinate and monitor all phases of loss prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
  • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOP's in all outlets.
  • Ensure compliance with requisition procedures.
  • Attend all meetings as required.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Executive Chef and Director of F&B to create and implement menus.
  • Design and employee cafeteria rotating menu and oversee cafeteria operations.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Check all stations at the end of every shift for proper food storage and sanitation.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
  • Prepare daily food production sheets.
  • Cut meat, poultry, and seafood according to daily business.

Qualifications
  • At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field.
  • 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.
  • Maintain a warm and friendly demeanor 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.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include 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.

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