Hospitality OPT Jobs in Georgia
Hospitality F-1 OPT sponsorship jobs in Georgia are concentrated in Atlanta, where major hotel brands like Marriott, Hilton, and Hyatt operate flagship properties alongside a booming convention and events sector. Savannah and Augusta add further demand for front-of-house, culinary, and event management talent. Georgia's year-round tourism activity makes it a strong state for OPT-eligible hospitality candidates.
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Get Access To All JobsCOMPENSATION TYPE: Hourly
HIGHGATE HOTELS:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with 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 consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.
LOCATION:
Perfectly situated on famous Peachtree Street in downtown Atlanta, The Candler Hotel, a member of Curio Collection by Hilton, opens today within the historic Candler Building. The boutique-style hotel is a 17-story high-rise originally built in 1906 by Coca-Cola magnate Asa Griggs Candler as Atlanta’s first steel skyscraper and is recognized on the National Register of Historic Places.
After completing an expansive transformation led by award-winning interior designer Nicole Hollis, the building has been re-imagined as a luxurious, one-of-a-kind hospitality destination. Many of the building’s original Beaux-Arts architectural details have been preserved including their marbleized lobby and Tiffany windows. The hotel features 265 graciously appointed guestrooms and suites, a library, a gym outfitted by Peloton, and 6,000-sq. ft. of event space. Additionally, the hotel’s historic bank has been transformed into its signature restaurant and bar By George by local celebrity chef Hugh Acheson, a two-time James Beard Foundation Award winner and former contestant on Bravo’s Top Chef Masters.
Overview:
The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef 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.
- Assist in 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.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- 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 the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Assist in coordinating, supervising and directing the Stewarding Department.
- Assist in computing daily food cost.
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
- Assist in creating menus for prospective clients.
- 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.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
QUALIFICATIONS
- A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- 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.
COMPENSATION TYPE: Hourly
HIGHGATE HOTELS:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with 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 consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.
LOCATION:
Perfectly situated on famous Peachtree Street in downtown Atlanta, The Candler Hotel, a member of Curio Collection by Hilton, opens today within the historic Candler Building. The boutique-style hotel is a 17-story high-rise originally built in 1906 by Coca-Cola magnate Asa Griggs Candler as Atlanta’s first steel skyscraper and is recognized on the National Register of Historic Places.
After completing an expansive transformation led by award-winning interior designer Nicole Hollis, the building has been re-imagined as a luxurious, one-of-a-kind hospitality destination. Many of the building’s original Beaux-Arts architectural details have been preserved including their marbleized lobby and Tiffany windows. The hotel features 265 graciously appointed guestrooms and suites, a library, a gym outfitted by Peloton, and 6,000-sq. ft. of event space. Additionally, the hotel’s historic bank has been transformed into its signature restaurant and bar By George by local celebrity chef Hugh Acheson, a two-time James Beard Foundation Award winner and former contestant on Bravo’s Top Chef Masters.
Overview:
The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef 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.
- Assist in 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.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- 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 the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Assist in coordinating, supervising and directing the Stewarding Department.
- Assist in computing daily food cost.
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
- Assist in creating menus for prospective clients.
- 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.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
QUALIFICATIONS
- A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- 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.
OPT Hospitality Job Roles in Georgia
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Search Hospitality Jobs in GeorgiaHospitality OPT Sponsorship Jobs in Georgia: Frequently Asked Questions
Which hospitality companies sponsor F-1 OPT visas in Georgia?
Large hotel groups with a significant Georgia presence, including Marriott, Hilton, Hyatt, and InterContinental Hotels Group, are among the employers that have historically supported F-1 OPT candidates. Georgia's World Congress Center Authority and major resort properties in the Savannah area also hire international graduates. OPT sponsorship is more common at corporate-managed properties than at independently owned hotels, so targeting branded, full-service hotels improves your chances.
Which cities in Georgia have the most hospitality F-1 OPT sponsorship jobs?
Atlanta accounts for the largest share of hospitality OPT opportunities in Georgia, driven by its major convention center, Hartsfield-Jackson Atlanta International Airport hotels, and a dense concentration of full-service branded properties. Savannah is a strong secondary market, particularly for roles in food and beverage, event coordination, and historic property management. Augusta sees seasonal demand spikes around the Masters Tournament, which creates short-term hiring activity at area hotels and resorts.
What types of hospitality roles typically qualify for F-1 OPT sponsorship?
F-1 OPT authorization applies to roles directly related to your degree field, so eligibility depends on your program of study. Graduates of hospitality management, hotel administration, culinary arts, or tourism programs commonly pursue roles such as front office coordinator, food and beverage manager, event planner, revenue analyst, and hotel operations associate. Roles with a clear connection to your academic background carry the strongest OPT alignment. Positions that are primarily manual labor with no management or analytical component are a weaker fit.
How do I find hospitality F-1 OPT sponsorship jobs in Georgia?
Migrate Mate is built specifically for international students and graduates seeking visa sponsorship, making it a focused starting point for hospitality F-1 OPT jobs in Georgia. You can filter by state, visa type, and industry to surface Georgia-based hospitality employers that have sponsored international candidates before. Beyond searching, review employer career pages directly for brands with a Georgia footprint, and target properties affiliated with major hotel groups, which have more structured international hiring processes than independent operators.
Are there any Georgia-specific or hospitality-specific considerations for F-1 OPT sponsorship?
Georgia does not impose state-level restrictions on OPT employment, but the hospitality industry has some practical factors to keep in mind. Many hotel and resort positions are seasonal or part-time, and OPT requires employment that meets USCIS standards for authorized practical training, including minimum hours thresholds for non-STEM OPT. Georgia's hospitality sector also relies heavily on tipped and hourly roles that may not align with OPT requirements, so focusing on salaried management-track or coordinator-level positions is generally more appropriate for maintaining valid OPT status.