The Germain Difference.

JOB DESCRIPTION

Reporting to the Maintenance Manager, the Maintenance Attendant is responsible for the execution of preventive and corrective maintenance of the hotel.

Description of principle tasks

• Perform general maintenance of the interior and exterior areas of the hotel including painting, plastering and general repairs.
• Follow manufacturer's service manuals & recommended maintenance schedules and procedures.
• Adhere to building codes and safety precautions.
• Follow all company, safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications.
• Inspect tools, equipment, and machines.
• Assist with moving, lifting, carrying, and placing of objects weighing up to 50 pounds. Move up and down stairs, and/or ladder.
• Ensure that work orders are completed and recorded.
• Advise of system failures and, when directed take appropriate actions.
• Promote a safe working environment by practicing safe work habits.
• Other, as per manager’s request.

Requirements of the position

• Knowledge of general maintenance work.
• Knowledge of safety and security procedures.
• Able to handle heavy materials and perform labour intensive duties. Move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Able to grasp, turn, and manipulate objects of varying size and weight.
• Able to trouble shoot.
• Organized, able to work in a team environment and manage various workloads.
• Excellent customer service: Approachable, pleasant, courteous, fast acting and professional.
• Good communication skills.

Department: Meetings and Banquets / Food and Beverage

Job Summary: Under the supervision of the Food and Beverage Manager, the Conference porter primary responsibility is to prepare and serve all beverages while providing professional knowledgeable and friendly service.

Tasks:

• Prepare and serve all food and beverages
• Product knowledge of menu items, liquor brands, beer and non-alcoholic selections, preparation methods and garnishes for each drink.
• Adhere to all liquor laws and regulations
• Perform related maintenance/cleaning of equipment
• Monitor and maintain cleanliness, sanitation and organization of bar-top, service areas anticipate guest's needs, respond promptly and acknowledge guests even when busy
• To prepare the conference & banqueting rooms ready for service, ensuring that all tasks are completed to the correct standard according to business levels as requested by your supervisor;
• To become fully conversant with all aspects of the conference & banqueting department. This is to include; conference standards, function sheet translation, room set ups, conference service, banqueting service and conference & banqueting preparation;
• To ensure all equipment and rooms are set-up and prepared to hotel standards. To comply with all health & safety regulations as laid down by the hotel and law;
• To ensure that all equipment is stored in the correct manner, in line with all food and beverage/conference and banqueting requirements and health & safety legislation. To notify a senior member of staff of any incident that is beyond your control and is not covering the above laws;
• All other duties as required.

Job requirements:

• Previous bartending experience in a reputable bar
• Excellent knowledge of wines & spirits, mixology skills
• Smart Serve Certified
• Professional, enthusiastic, energetic, a people person
• Able to work and communicate well within the team
• Available to accommodate a flexible work schedule
• Able to work under pressure.

Working hours: Part-time

Job Summary:

Reporting to the General Manager, this Guest Service Manager role is responsible for Front Desk Agents, Supervisors and Night Auditors. She/he will be expected to focus and ensure the attainment of one primary goal, to ‘guarantee the quality of the product by offering the best possible guest experience to maintain the highest standard of service and sustain constant improvement’ by, in part:

Description of main responsibilities:

• Working in close collaboration with the managers of every department and their staff to ensure the highest standard of service and guest satisfaction;
• Agreeing on objectives, improvements, and budgets for his/her department with team involvement;
• Managing and controlling commissions granted to travel agencies;
• Supervising all hotel operations in concert with the General Manager and other front desk team managers;
• Hiring, training, supervising, managing, mentoring and evaluating the Service Team
• Implement efficient tools and productive practices to reach or exceed rate and room occupancy objectives;
• Reviewing receivables, payables, petty cash and bank deposits for the accounting department.
• Addressing practices related to marketing, website, OWS and various distribution channels for Head Office.
• Reporting to the IT Director to address any IT issues with suppliers.
• Working closely with the General Manager to ensure any guest issue is immediately and carefully solved
• In collaboration with management and staff strive to continuously explore new and improved processes and ideas to optimize the ALT Hotel Ottawa guest experience.

Requirements of the position:

• Excellent customer service and experience
• Pleasant, courteous, empathetic, fast acting, professional, discreet, friendly
• Strong communication skills
• Demonstrate organization and multi-tasking abilities
• Strong computer knowledge (experience with Opera PMS program an asset)
• Able to work in a team environment
• Hospitality or tourism diploma / degree or equivalent experience
• Excellent oral and written abilities in French and English

Please note that this posting is in French only since this language is required.

Poste basé à Montréal

Description du poste

Relevant de la directrice régionale des ventes, en collaboration avec les directeurs généraux / directeur des ventes des deux hôtels, le/la délégué (e) au développement des affaires est responsable de toutes les activités liées au développement des ventes pour les deux hôtels pour les ententes de groupes. La personne qui occupera ce poste sera responsable des stratégies de développement et tactiques de ventes en lien avec les objectifs respectifs des deux hôtels.

Responsabilités

• Sollicite activement tous les marchés groupes, principalement, corporatifs et associatifs par le biais d'appels de vente à l'extérieur, de prospection, de participation à des événements d'associations locales et en organisant des blitz de vente ciblés.
• Analyse les rapports disponibles, les tendances, les connaissances concurrentielles pour développer des tactiques pour maximiser l'occupation.
• Recueille des renseignements sur le marché et sur la concurrence pour évaluer et mettre en œuvre la stratégie et les objectifs à long terme.
• Développe les comptes à fort potentiel groupes et réunions.
• Représente l'hôtel auprès des invités et du grand public de manière à améliorer la qualité, l'image et s’assurer de la satisfaction de nos invités.
• Réfère aux autres établissements de Groupe Germain Hôtels, selon les besoins du client et la disponibilité des hôtels.
• Représentant de Groupe Germain Hôtels et de ses marques lors des salons commerciaux et campagnes de ventes.
• Maintient une excellente communication avec l’équipe des ventes et du marketing.

Profil recherché

• Cinq à sept ans d'expérience en gestion hôtelière
• Diplôme d'études collégiales ou universitaires préférable
• Solides compétences en vente pour générer de nouveaux marchés
• Fortes compétences organisationnelles et excellente gestion du temps
• Attitude professionnelle et sens de l’esthétisme
• Motivé, innovant et créatif
• Flexible et adaptable pour répondre à la nature dynamique de l'entreprise
• Attention au détail, définit des normes élevées de performance pour soi et pour les autres
• Avoir une bonne connaissance de tous les aspects de chaque segment de marché afin d'assurer un service exceptionnel auprès de nos invités et de nos futurs clients.
• Excellentes compétences interpersonnelles et de communication, personnalité conviviale
• Français et anglais impeccables, oral et écrit

Please note that this posting is in French only since this language is required.

Description du poste

Relevant du directeur général et en collaboration avec la directrice régionale des ventes, le/la délégué (e) aux développements des affaires est responsable de toutes les activités liées au développement des ventes pour les ententes de groupes et pour les ententes corporatives. La personne qui occupera ce poste sera responsable des stratégies de développement et tactiques de ventes en lien avec les objectifs.

Responsabilités

• Négocie les appels d'offres pour les clients corporatifs et gère la performance des comptes
• Sollicite activement tous les marchés des affaires par le biais d'appels de vente à l'extérieur, de prospection, de participation à des événements d'associations locales et en organisant des blitz de vente ciblés.
• Analyse les rapports disponibles, les tendances, les connaissances concurrentielles pour développer des tactiques pour maximiser l'occupation.
• Recueille des renseignements sur le marché et sur la concurrence pour évaluer et mettre en œuvre la stratégie et les objectifs à long terme.
• Développe les comptes à fort potentiel groupes et réunions.
• Représente l'hôtel auprès des invités et du grand public de manière à améliorer la qualité, l'image et s’assurer de la satisfaction de nos invités.
• Réfère aux autres établissements de Groupe Germain Hôtels, selon les besoins du client et la disponibilité des hôtels.
• Représentant de Groupe Germain Hôtels et de ses marques lors des salons commerciaux et campagnes de ventes.
• Maintient une excellente communication avec l’équipe des ventes et du marketing.

Profil recherché

• Cinq à sept ans d'expérience en gestion hôtelière
• Diplôme d'études collégiales ou universitaires préférable
• Solides compétences en vente pour générer de nouveaux marchés
• Fortes compétences organisationnelles et excellente gestion du temps
• Attitude professionnelle et sens de l’esthétisme
• Motivé, innovant et créatif
• Flexible et adaptable pour répondre à la nature dynamique de l'entreprise
• Attention au détail, définit des normes élevées de performance pour soi et pour les autres
• Avoir une bonne connaissance de tous les aspects de chaque segment de marché afin d'assurer un service exceptionnel auprès de nos invités et de nos futurs clients.
• Excellentes compétences interpersonnelles et de communication, personnalité conviviale
• Français et anglais impeccables, oral et écrit

Please note that this posting is in French only since this language is required.

Description du poste :

Relevant du gérant de maintenance d’un hôtel, le préposé à la maintenance effectue des travaux d'entretien général intérieur et extérieur. Il doit être en mesure d’effectuer des tâches en mécanique du bâtiment, électricité, plomberie, peinture et diverses réparations mineures.

Profil recherché et aptitudes particulières

• Bonne forme physique, autonomie, débrouillardise, excellent sens du service à la clientèle, capacité à travailler seul ou en équipe. Être en mesure d’utiliser un ordinateur ;..
• Disponibilité toutes les fins de semaine ;
• 1 à 2 ans d’expérience pertinente ;
• Formation en Entretien Général d’Immeuble, un atout.

Description of principal tasks:

• Door service
• Keep street clear on both sides of the hotel
• Greet guests on arrival, open doors and inform them about parking procedures.
• Control in-coming and out-going traffic

• Baggage Handling
• Correctly identify stored bags
• Bring baggage up to guest rooms and retrieve them when requested
• Show guests the room features
• Deliver packages to the rooms or to respective department.

• Valet Service
• Park cars and retrieve cars as per guest request
• Inform guests of procedures regarding valet parking

• Other
• Keep all public areas clean and tidy.
• Keep coffee machine clean / cup supplies / books and magazines in order
• Fluff sofa cushions regularly
• Verify that the entrance way is safe (specially in winter), clean and appealing to the eye
• Keep hotel floor free of carts trays

Requirements:

• Valid Driver's License and able to drive both AUTOMATIC & STANDARD vehicles
• A clean driving record
• Able to work flexible schedules, including overnights, weekends & holidays
• Excellent communications and guest service skills
• Energetic & creative
• Knowledge of Toronto, its intersections and surrounding area

Description of principal tasks:

• Clean assigned guest rooms according to the company's standards, including the daily changing of bed linens, replacing towels, cleaning the bathroom, dusting, vacuuming carpets and the removal of garbage and recyclables.
• Ensure all corridors, housekeeping closets and public areas are cleaned to company standard.
• Complete daily assignment sheets and document any mechanical problems in the guest rooms.

Requirements:

• Must have a valid Canadian work permit
• Previous housekeeping experience an asset
• High standards of cleanliness
• Proven guest service ability with an attention to detail.
• High level of enthusiasm and energy
• Ability to meet the physical demands of the position
• Must be able to understand both oral and written English

Based in Toronto

Job Summary

Reporting to the Regional Director of Sales, the Business Development Manager, National Accounts is responsible for all sales activities relating to the maintenance and growth of existing National accounts and the development of new National Accounts for Germain Hotel brands-Le Germain, Alt and Alt+. The secondary focus of this role is to be the principle contact for the consortia, FIT and leisure segments, as it relates to sales presentations, RFP negotiations and submissions , trade show activation and participation and client relations for all hotels.

Description of main responsibilities:

• Sales and Specific Accountabilities
  • Key contact for all properties for existing and newly developed National Accounts- corporate and third party accounts
  • Main contact for primary Germain Hotel’s FIT accounts initiating and leading the yearly RFP quotation and submission.
  • Manage entire process of RFP negotiations for all National Accounts.
  • Organizes and implements consortia presentations focusing on need hotels and time periods.
  • Lead team member for Leisure Travel trade shows as scheduled within the strategic sales plan.
  • Aggressive business development in the corporate segment and client maintenance of existing business through account management, lost business accounts, prospecting within target market segments, solicitation and garnishing referrals.
  • Implement Sales action plan and develop hit and key account lists to help reach and surpass quarterly quotas.
  • Demonstrate strong negotiation skills in working out contractual agreements with potential clients quote and negotiate prices within established parameters
  • Collect market and competitive intelligence to assess and implement strategy and long term goals.
  • Ensure highest quality of client satisfaction utilizing Opera Sales and Catering to track, solicit, book and follow up on accounts.
  • Organize and plan client hotel visits, participate in FAMs and industry trade shows and active participant/member in industry associations.
  • Communicates and works with each hotel on specific needs with established assigned national accounts.
  • Ensures that overall production for all properties from assigned accounts shows an increase year over year.
  • Promotion of opening hotels in timely manner by preparing our National Accounts for the arrival of this hotel in the market.
• • Administration and Financial Performance
    • Submit monthly, quarterly and yearly reports focusing on account production with analytical summary per brand and per hotel when required.
    • Responsible for understanding the corporate travel segment per hotel and how the National Accounts impact this revenue line.
    • Participate in the annual budgeting process by providing forecasts for the National accounts production per account and per hotel.
  • Communication/Organization
    • Planned and consistent meetings with Business Travel BDM’s in hotels/regions to ensure all needs and leads are uncovered in team collaboration.
    • Liaise with RDOS’s on an ongoing basis and demonstrate an understanding of each business unit need, impact of business decisions and overall sales activities opportunities.
    • Maintain excellent relationship with each General Manager.
    • Attend industry meetings / tradeshows as representative of Hotel / Groupe Germain as requested by Regional DOS.
    • Input weekly sales activities outlining all sales/catering initiatives into the Opera S&C system
  • Leadership
    • Work in collaboration with team members to ensure sales and service standards are upheld.
    • Represent Germain Hotels values to guests, general public and internal clients.
    • Set an example to all employees in terms of job competence, communication and organizational skills, overall sales knowledge and accomplishments, client relationship management and professional appearance.

  Requirements of the position:

  • Five years minimum of hotel sales experience required with Business travel segment experience an asset
  • College or University degree in related field preferred.
  • Bilingual-excellent written and spoken English and French.
  • Assertive, professional and positive with proven ability to develop and succeed in a fast paced environment.
  • Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.
  • Excellent computer knowledge specifically with Word, Excel and Outlook and Opera.
  • Toronto based with visibility in all hotels.
  • Ability to travel regularly ( monthly) visiting hotels and clients
  Apply›

Reporting to the Guest Services Manager , and under the supervision of the Manager on Duty, the Bell/Door/Valet is responsible for the hotel lobby, hotel entrance, valet parking and baggage handling. The Bell/Door/Valet is also responsible to greet guests coming into the hotel as well as being available for guests as needed.

Description of principle tasks

• Door Service
  • Greet guests on arrival, open doors and inform them about parking procedures. Help guests with baggage and special requests.
  • Control incoming and outgoing hotel traffic.
  • Coordinate taxi and limousine service.
  • Keep all public areas clean and tidy.
  • Ensure that the sidewalk and hotel entrance are clean and safe (specially in winter).
• Baggage Handling
  • Correctly identify stored bags.
  • Bring baggage up to guest rooms and retrieve them when requested.
  • Show guests the room features.
  • Deliver mail, assist with receiving & delivering packages to guest rooms or to respective departments.
• Valet Service
  • Park and retrieve guest cars, record licence plate numbers, match guests names and room numbers.
  • Inform guests of pricing and procedures regarding valet parking.
  • Actively monitor all cars in front of the hotel, regardless of duration.
• Maintenance Tasks
  • Minor maintenance tasks and trouble shooting.
• Requirements of the position
  • Good knowledge of Toronto, its tourist attractions and major streets.
  • Excellent customer service: Approachable, pleasant, courteous, fast acting and professional.
  • A valid driver’s licence with a clean record (able to drive automatic and standard cars).
  • Smart Serve Certificate.
  • Organized, able to work in a team environment and manage various workloads.
  • Good communication skills.
  • Written and spoken English required; French an asset . Based on location.

Working hours

Shift work based on weekly schedules (days, evenings, nights, weekdays and weekends)

Please advise us if you require accommodation at any stage of the application process or want more information on our accommodation policies.

Description of principal tasks:

• Clean assigned guest rooms according to the company's standards, including the daily changing of bed linens, replacing towels, cleaning the bathroom, dusting, vacuuming carpets and the removal of garbage and recyclables.
• Ensure all corridors, housekeeping closets and public areas are cleaned to company standard.
• Complete daily assignment sheets and document any mechanical problems in the guest rooms.

Requirements:

• Must have a valid Canadian work permit
• Previous housekeeping experience an asset
• High standards of cleanliness
• Proven guest service ability with an attention to detail.
• High level of enthusiasm and energy
• Ability to meet the physical demands of the position
• Must be able to understand both oral and written English

Description of principle tasks

• Prepare and cook various food on a regular basis for special guests and functions.
• Participate in the training of new staff.
• Contribute to the development of a strong team through active involvement in daily operations.
• Monitor sanitation and Health and Safety practices to ensure that employees follow standards and regulations.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment.
• Adhere to all environmental policies and programs as required.

In the absence and in collaboration with Executive Chef and Sous Chefs

• Lead the kitchen including stewarding, cleaning duties and prep required.
• Supervise staff to ensure a smooth operation and the highest level of guest satisfaction.
• Supervise the food preparation, cooking activities and plaiting of two kitchens.
• Order food and other supplies needed to ensure efficient operation.
• Check the quantity and quality of deliveries.
• Assist in determining how food should be presented and displayed.
• Attend Banquet and Events meetings & update the menu board.

Other work related tasks as per manager’s request

Position Requirements

• Previous experience in a similar role in a hotel or banquet environment.
• Proven ability to plan and organize events, acute sense of time management and attention to detail.
• Food Handlers certificate.
• Problem solving skills, as well as the ability to work quickly and multi-task.
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.
• Able to stand/walk for up to 5 hours at a time, lift/carry/push supplies or equipment weighing up to 50 lbs.

Job Summary:

Reporting to the Guest Services Manager, and under the supervision of the Manager on Duty, the Bell/Door/Valet is responsible for the hotel lobby, hotel entrance, valet parking and baggage handling. The Bell/Door/Valet is responsible to greet guests coming into the hotel as well as being available for guests as needed.

Description of main responsibilities:

• Greet guests on arrival, open doors and inform them about parking procedures. Help guests with baggage and special requests.
• Control incoming and outgoing hotel traffic.
• Ensure that the sidewalk and hotel entrance are clean and safe (especially in winter).
• Coordinate taxi and limousine service.
• Park and retrieve guest cars, record licence plate numbers, match guests names and room numbers.
• Correctly identify stored bags.
• Bring baggage up to guest rooms and retrieve them when requested.
• Show guests the room features.
• Deliver mail; assist with receiving & delivering packages to guest rooms or to respective departments.

Requirements of the position:

• Bilingualism: English-French oral and written (third language is an asset)
• Excellent customer service: Approachable, pleasant, courteous, empathetic, fast acting
• Good communication skills
• Organized, enjoys working in a team environment and managing various workloads
• Able to organize, prioritize and, multitask
• A valid driver’s licence with a clean record (able to drive automatic and standard cars)
• Good knowledge of Ottawa, its tourist attractions and its major intersections

Working hours: Shift work based on weekly schedules (days, evenings, nights, weekdays and weekends)

Job summary:

Under the supervision of the Chef, the Line Cook’s responsibility is to prepare food (clean produce, preparing ingredients for cooking, and cutting vegetables and meat) and cook menu items in cooperation with the rest of the kitchen staff. Candidates should have professional kitchen experience, including working a hot line and grill.

Description of main responsibilities:

• Cook and prepare the necessary food items as directed and in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keep work station clean and organized including fridges/freezers, counter tops and stove tops
• Have full knowledge of all menu items, daily features and promotions
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products
• Comply with all safety regulations of assigned tasks, and ensure a clean and safe working environment
• Adhere to all environmental policies and programs as required

Requirements of the position:

• Experience in full service restaurant
• Food handlers certificate
• Must have a flexible schedule
• Proven ability to plan, organize and multi-task
• An acute sense of time management and attention to detail
• Able to lift/carry/push supplies or equipment weighing up to 50 lbs
• Able to stand for up to 5 hours at a time
• Good communication skills
• Experience in areas of hotel kitchen operations is an asset

Job Summary:

Reporting to the Food & Beverage Manager, the Food & Beverage Supervisor will coordinate all front of house Food and beverage operations including meeting spaces, bar, restaurant, breakfast room and room service, ensuring they are up to the standards of the Group.

Description of main responsibilities:

• Manage service staff at restaurant, bar, meeting spaces, breakfast room and room service
• Optimize guest satisfaction with regards to service
• Participate to coaching and training staff reflecting Groupe Germain service standards
• Provide guidance and support to the Servers
• Schedule staff according to forecasts
• Maintain inventories and ensure equipment is in working order
• Ensure quality levels and maintain quality standards in production, service, and guest satisfaction.
• Coordinate Group and individual reservations
• Maintain safe working conditions and practices
• Implement Sales strategies in conjunction with the F&B Manager
• Liaise regularly with other departments
• Organise food and beverage events, promotions and advertising

Requirements of the position:

• Proven ability to plan and organize events effectively, with an acute sense of time management and attention to detail
• Assertive, professional and positive with proven ability to develop and lead in a team environment
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality
• Minimum 1 years’ experience in a role with direct personnel supervision
• Good understanding of current licensing and employment laws
• Knowledge of food hygiene and health and safety regulations
• Written and spoken French an asset

Job Summary:

Under the supervision of the Guest Service Manager or, in his absence, under the supervision of the Guest Service Supervisor, the Night Auditor is responsible for the processing of arrivals and departures, registering the day’s transactions and corrects all errors. The Night Auditor is responsible for all emergency situations during his work shift. In addition the Night Auditor takes care of all Guest Service Agent responsibilities occurring during the night shift.

Requirements of the position:

• Good computer knowledge – Knowledge of the Opera program an asset
• Hospitality or tourism and travel studies a must
• Excellent communicator
• Knowledge of the hotel-boutique concept
• Excellent customer service: Approachable, pleasant, courteous, empathetic, fast acting
• Previous Night Auditor Experience an asset
• Enjoy and is able to work in a team environment as well as independently
• Able to organize, prioritize and, multitask
• Able to adapt to a changing environment and plan ahead
• Have a good knowledge of Ottawa, its tourist attractions and its major intersections
• Excellent English oral and written. A second language (preferably French) an asset
• A valid driver’s licence with a clean record (able to drive automatic and standard cars)

Job Summary:

The Reservation / Front desk Agent will be responsible, amongst other things, for the following: Receive and process individual reservations (telephone, online, travel agents), respond to emails addressed to booking, be the primary contact with travel agencies (commission checks prints, follow-up with accounting). Meeting all customer expectations and performing various administrative tasks. Process check-ins and check-outs, register transactions and meet all customer expectations.

Requirements of the position:

• Bilingualism: English-French oral and written (third language is an asset)
• Excellent customer service: Approachable, pleasant, courteous, empathetic, fast acting
• Excellent communicator
• Able and enjoys working in a team environment as well as independently
• Able to organize, prioritize and, multitask
• Able to adapt to a changing environment and plan ahead
• Good computer knowledge – Knowledge of the Opera program an asset
• Have a good knowledge of Ottawa, its tourist attractions and its major intersections
• Hospitality or tourism and travel studies a must

Working hours: Various: mornings, evenings, weekends and weekdays

Job Summary:

Under the supervision of the Food & Beverage Manager, the Server's primary responsibility is to prepare and serve all food and beverages at the Norca Restaurant while providing professional knowledgeable and friendly service. Such position requires great skills in work organization, proven ability to solve problems and excellent communication skills (written and oral).

Description of main responsibilities:

• Prepare and serve all food and beverages
• Product knowledge of menu items, liquor brands, beer and non-alcoholic selections, preparation methods and garnishes for each drink.
• Adhere to all liquor laws and regulations
• Perform related maintenance/cleaning of equipment
• Monitor and maintain cleanliness, sanitation and organization of bar-top, service areas
• Anticipate guest's needs, respond promptly and acknowledge guests even when busy
• Prepare the conference & banqueting rooms ready for service, ensuring that all tasks are completed to the correct standard according to business levels as requested by your supervisor;
• Ensure all equipment and rooms are set-up and prepared to hotel standards. To comply with all health & safety regulations as laid down by the hotel and law;
• Ensure that all equipment is stored in the correct manner, in line with all food and beverage/conference and banqueting requirements and health & safety legislation. To notify a senior member of staff of any incident that is beyond your control and is not covering the above laws;
• All other duties as required.

Requirements of the position:

• Minimum 2 years of serving experience in a reputable establishment
• Smart Serve Certified
• Professional, enthusiastic, energetic, a people person
• Ability to provide top notch customer service in a fast-paced environment.
• A positive attitude and ability work well under pressure with all restaurant staff.
• Able to work in a standing position for long periods of time.
• Able to safely lift and easily maneuver trays of food when necessary.
• Able to handle money accurately and operate a point-of-sale system.
• Able to organize, prioritize and, multitask
• Available to accommodate a flexible work schedule
• Excellent English and French (oral and written)

Property: NORCA Restaurant / Le Germain Hotel Ottawa

Job Summary:

Reporting to the Chef or Kitchen Manager the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.

Description of main responsibilities:

• Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programs
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Prepare and cook foods of all types, on a regular basis, for special guests and functions.
• Working a station if needed.
• Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.
• Determine production schedules and staff requirements necessary to ensure timely service.
• Recruit and hire staff, including cooks and other kitchen employees.
• Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters.
• Monitoring and managing service, quality, health + safety and cleanliness.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Requirements of the position:

• Minimum 2 years as sous-chef experience in a reputable fine dining restaurant
• Operations management experience with significant evening and catering/special events business, an asset
• Flexible to work evenings, weekends and holidays
• Proven ability to plan and organize, with an acute sense of time management and attention to detail.
• Assertive, professional and positive with proven ability to develop and lead in a team environment.
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.

Job Summary:

Reporting to the General Manager and Director of Operations, collaborating actively with the sales department, is responsible for coordinating and insuring customer satisfaction throughout catering and meeting operations. Provide direction and leadership to service teams and insure customer satisfaction. He or she will also oversee ALTcétéra operations and make sure the concept is correctly executed.

Description of main responsibilities:

• Responsible for conference room revenue management through effective planning, yielding, and scheduling of event space
• Manage meeting room and banqueting service teams
• Actively participate in achieving budget objectives
• Proactively sell and complete meeting room as well as meeting rooms with smaller blocks of rooms reservations, with a proactive approach to business development through account management, lost business accounts and garnishing referrals, while maintaining active client lists and file maintenance
• Meet or contact customers to plan their event when necessary and be present for major events (available to work on evenings and weekends)
• Complete meeting room reservations and coordinate activities according to contracts in collaboration with other departments and suppliers, including the caterer.
• Communicate on a regular basis and closely work with our caterer to make sure that the hotels meets customers’ expectations
• Responsible for conference room revenue management through effective planning, yielding, and scheduling of event space
• Follow up on invoicing
• Work out contractual agreements with potential clients
• Make sure hotel standards are respected and maintained

Requirements of the position:

• Hospitality or tourism diploma / degree or equivalent experience.
• Written and spoken English with French as a strong asset.
• Excellent customer service and experience.
• Pleasant, courteous, empathetic, fast acting, professional, discreet, friendly.
• Strong communication skills.
• Demonstrate organization and multi-tasking abilities.
• Self-motivated to meet financial targets, innovative and creative.
• Strong computer knowledge (experience with Opera PMS program an asset).
• Able to work in a team environment.
• Represents the hotel to the guests and the general public in such a way as to enhance the quality, image and the reputation of the property.
• Sets an example to all employees in terms of job competence, organization, knowledge,
• Regular work week hours with flexibility to ensure proper work follow up, some evenings and weekends may be required.

Job summary:

Under the supervision of the Housekeeping Manager, the room attendant is responsible to ensure high standards of cleanliness and excellent condition of hotel rooms, linen rooms and guest floors.

Description of main responsibilities:

• Clean assigned guest rooms according to the company's standards, including the daily changing of bed linens, replacing towels, cleaning the bathroom, dusting, vacuuming carpets and the removal of garbage and recyclables.
• Ensure all corridors, housekeeping closets and public areas are cleaned to company standard.
• Complete daily assignment sheets and document any mechanical problems in the guest rooms.

Requirements of the position:

• Good physical condition
• Experience in Housekeeping or Housekeeping Certificate an advantage
• High standards of cleanliness
• Proven guest service ability with an attention to detail.

Departement: Spa du Verger

Status: Part time (flexible hours - day/weekend)

Hourly wage: Based on experience

The successful candidate will :

Provide professional skin care and body treatments to customers. Have expertise in certain massage techniques. Have good communication skills and keep up to date on the latest products and services in order to meet customer expectations. Be responsible for any other task necessary in order to ensure the smooth functioning of operations at Le Germain Hotel Charlevoix. Be cheerful and passionate about sales!

Job Requirements:

• Holds a valid license and/or certification relating to their qualifications and the type of care that they provide.
• Fluent in French and English
• Punctual
• Enjoys working with the public and prioritizes a friendly approach
• Understanding of certain technologies or the ability to learn them
• Discretion and respect for confidentiality

Qualifications

• Have at least 3 years experience in the industry.
• Secondary studies and/or other diplomas required for the position; for therapists, proof of membership in either the Federation or another recognized association, as well as a degree from a recognized school.

Reporting to: Head Chef

Summary:

The cook, reporting to the sous chef, is responsible for providing customers with quality products by carrying out the implementation, preparation and assembly of the dishes served.

Responsibilities and Tasks

• Ensure both the taste and visual quality of the food served
  • Prepare, cook, transform food according to both simple and specialized methods and techniques;
  • Perform the selecting, peeling, washing and cutting of food;
  • Perform the segmentation, assembly and packaging of food;
  • Perform the implementation, preparation and assembly of dishes served;
  • Assign tasks and / or assist the kitchen staff with the completion of their tasks
• Various
• See to the cleanliness of the equipment and furniture in their work area;
• Ensure the rotation and proper storage of food;
• Comply with hygiene laws and regulations;
• Meet the standards of quality established in his sector/area;
• The above mentioned tasks are not exhaustive; other tasks connected or conforming with this role, if needed, may be assigned.
• Prevention and Safety
• Ensure the application of established safety rules;
• Adopt safe work practices and the wearing of all required safety equipment.

Training:

• Diploma in professional cooking
• Certificate in hygiene and food safety
• This section is an indication of the types of training that an individual applying for this job should have. It is also highly possible that other combinations of "training / experience" would allow an individual to fill the position adequately.

Experience:

• A minimum of four years relevant experience in the food industry;

Qualifications:

• Intermediate level spoken English

Skills:

• Ability to work in a team
• Excellent customer service
• Ability to adapt
• Passion
• Sense of responsibility
• Concern for quality and work efficiency
• Meticulous
• Sense of organization
• Ability to work under pressure
• Strong interpersonal skills
• Independent
• *The masculine form is used solely for the purpose of brevity

Please note that this posting is in French only since this language is required.

Poste basé à Montréal

Description du poste

Relevant de la directrice régionale des ventes, en collaboration avec les directeurs généraux / directeur des ventes des deux hôtels, le/la délégué (e) au développement des affaires est responsable de toutes les activités liées au développement des ventes pour les deux hôtels pour les ententes de groupes. La personne qui occupera ce poste sera responsable des stratégies de développement et tactiques de ventes en lien avec les objectifs respectifs des deux hôtels.

Responsabilités

• Sollicite activement tous les marchés groupes, principalement, corporatifs et associatifs par le biais d'appels de vente à l'extérieur, de prospection, de participation à des événements d'associations locales et en organisant des blitz de vente ciblés.
• Analyse les rapports disponibles, les tendances, les connaissances concurrentielles pour développer des tactiques pour maximiser l'occupation.
• Recueille des renseignements sur le marché et sur la concurrence pour évaluer et mettre en œuvre la stratégie et les objectifs à long terme.
• Développe les comptes à fort potentiel groupes et réunions.
• Représente l'hôtel auprès des invités et du grand public de manière à améliorer la qualité, l'image et s’assurer de la satisfaction de nos invités.
• Réfère aux autres établissements de Groupe Germain Hôtels, selon les besoins du client et la disponibilité des hôtels.
• Représentant de Groupe Germain Hôtels et de ses marques lors des salons commerciaux et campagnes de ventes.
• Maintient une excellente communication avec l’équipe des ventes et du marketing.

Profil recherché

• Cinq à sept ans d'expérience en gestion hôtelière
• Diplôme d'études collégiales ou universitaires préférable
• Solides compétences en vente pour générer de nouveaux marchés
• Fortes compétences organisationnelles et excellente gestion du temps
• Attitude professionnelle et sens de l’esthétisme
• Motivé, innovant et créatif
• Flexible et adaptable pour répondre à la nature dynamique de l'entreprise
• Attention au détail, définit des normes élevées de performance pour soi et pour les autres
• Avoir une bonne connaissance de tous les aspects de chaque segment de marché afin d'assurer un service exceptionnel auprès de nos invités et de nos futurs clients.
• Excellentes compétences interpersonnelles et de communication, personnalité conviviale
• Français et anglais impeccables, oral et écrit

The general support clerk is responsible for, among other things: Participating in welcoming clients and informing them about the different products and services offered by the hotel and in the region, arrange the doorman and porter services for customers, perform hotel errands with the vehicle provided for this purpose and execute all other tasks necessary in order to ensure the smooth functioning of the hotel’s activities.

Job Requirements:

• Fluent in French and English
• Good knowledge of the region and activities offered
• Possess a valid driver’s license
• Excellent organizational skills and the ability to work well under pressure
• Ability to work in a team and demonstrate a positive attitude
• Versatile, helpful and independent

Please note that this posting is in French only since this language is required.

Description du poste

Relevant du directeur national de la maintenance et du directeur général de l'hôtel, le directeur de la maintenance effectue la maintenance générale intérieure et extérieure en plus de leur gestion administrative. Le candidat retenu doit être en mesure de coordonner et d'effectuer des tâches mécaniques de bâtiment, électricité, plomberie, peinture et diverses réparations mineures et de surveiller le budget de son département. Le gestionnaire de la maintenance va gérer les fournisseurs et les sous-traitants, et coordonner le travail avec les autres services de l'hôtel.

Responsabilités

• Élaborer des procédures de maintenance et veiller à leur l’application
• Effectuer l’inspection de l'hôtel pour identifier et résoudre les problèmes
• Vérifier les systèmes électriques et hydrauliques du bâtiment pour assurer la bonne fonctionnalité
• Planifier et superviser toutes les activités d’entretien, réparation et d'installation
• Répartir la charge de travail et superviser le personnel
• Inventaire des équipements et matériaux et passer des commandes si nécessaire
• Surveiller les frais et contrôler le budget pour l'entretien du bâtiment
• Gérer les relations avec les entrepreneurs et les fournisseurs de services
• Tenir des registres d'entretien et faire rapport sur les activités quotidiennes
• Assurer que les politiques de santé et sécurité soient respectées

Profil recherché

• 5 ans d’expérience en tant que gérant de la maintenance ou expérience équivalente
• Diplôme en entretien général d’immeuble ou équivalent
• Mécanicien machines fixes ou autre métier d’entretien, un atout
• Bonne forme physique
• Indépendant, débrouillardise
• Excellent sens du service client
• Capacité à gérer le personnel
• Capable d'utiliser un ordinateur
• Doit être en mesure d’être rapidement sur le site à tout moment
• Maitrise de la langue française, parlé et écrit, obligatoire
• Maitrise de la langue anglaise, parlé et écrit, un atout

Please note that this posting is in French only since this language is required.

Description du poste

Relevant du gérant de maintenance d’un complexe hôtelier, le préposé à la maintenance effectue des travaux d'entretien général intérieur et extérieur. Il doit être en mesure d’effectuer des taches en mécanique du bâtiment, électricité, plomberie, peinture et diverses réparations mineures.

Responsabilités

• Entretien, réparation et pratique d'entretien préventif de l'hôtel

Profil recherché

• Expérience de 1 à 2 ans en poste similaire
• Études secondaires terminées, DEP en Entretien général d’immeuble, un atout
• Amical, prêt à apprendre et professionnel
• Capable de travailler en équipe et indépendamment
• Compétences en mécaniques de bâtiments ou expérience pertinente nécessaire.
• Aptitudes à communiquer avec le département du complexe, l’entretien ménager, la réception, et les locataires (si applicable)
• Posséder un permis de conduire valide et un véhicule automobile.
• Langues : français, anglais

Department: Accommodation

Status: Full time

Hourly wage: According to the collective agreement

The reception/reservations agent is responsible for, among other thing: Processing arrivals/departures, taking reservations, informing and advising customers. He/she must show versatility, possess excellent customer service skills, inform customers about the different products and services offered and perform any other tasks necessary for the smooth functioning of the hotel in order to meet objectives linked to standards on a daily basis.

Job Requirements:

• Be bilingual (French/English)
• One year of customer service experience
• Good knowledge of the region and activities offered
• Excellent organizational skills, sense of responsibility and attention to detail
• Ability to work in a team and demonstrate a positive attitude, calm and trustworthy
• Versatile, independent, helpful and patient

Job Summary:

We are looking for an energetic and experienced full time barista to prepare and serve delicious coffee and snacks to our guests at the Café.

Description of main responsibilities:

• Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
• Clean or sanitize work areas, utensils, or equipment.
• Clean service or seating areas.
• Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
• Describe menu items to customers or suggest products that might appeal to them.
• Order, receive, or stock supplies or retail products.
• Prepare or serve menu items.

Requirements of the position:

• Professional, enthusiastic, energetic
• Have experience calibrating coffee machines
• Strong attention to detail
• Ability to provide full table service if necessary
• Previous café experience
• Knowledgeable in tea & coffee
• Able to work and communicate well within the team
• Able to accommodate a flexible work schedule (mornings, evenings, weekends)
• Able to work under pressure
• Able to work in a standing position for up to 5 hours

Job Summary:

Under the supervision of the Chef ans Sous-Chef, the Line Cook’s responsibility is to prepare food (clean produce, preparing ingredients for cooking, and cutting vegetables and meat) and cook menu items in cooperation with the rest of the kitchen staff. Candidates should have professional kitchen experience, including working a hot line and grill.

Description of main responsibilities:

• Cook and prepare the necessary food items as directed and in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keep work station clean and organized including fridges/freezers, counter tops and stove tops
• Have full knowledge of all menu items, daily features and promotions
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products
• Comply with all safety regulations of assigned tasks, and ensure a clean and safe working environment
• Adhere to all environmental policies and programs as required

Requirements of the position:

• Experience in full service restaurant
• Food handlers certificate
• Must have a flexible schedule
• Proven ability to plan, organize and multi-task
• An acute sense of time management and attention to detail
• Able to lift/carry/push supplies or equipment weighing up to 50 lbs
• Able to stand for up to 5 hours at a time
• Good communication skills
• Experience in areas of hotel kitchen operations is an asset

Job Summary:

Under the supervision of the Chef and Sous Chef, the Stewards primary responsibility is to operate the dishwashing machine. The Steward/dishwasher is responsible for cleaning duties as well as helping the cooks with the kitchen prep as directed.

Description of main responsibilities:

• Basic prep of food items for service
• Keep the dishwashing area organized, tidy and clean
• Set up the dishwashing area and operate the dishwashing machine
• Regularly clean the machines
• Manual dishwashing
• Keep the outside area clean, free of litter and swept if necessary
• Keep the garbage containers emptied and cleaned
• Take garbage bags/receptacles to the garbage room
• Assist were needed

Requirements of the position:

• Professional, enthusiastic, energetic
• Able to work and communicate well within the team
• Able to accommodate a flexible work schedule (mornings, evenings, weekends)
• Able to work under pressure
• Able to lift up to 50lb, reach, bend, push and stoop
• Able to work in a standing position for up to 5 hours

Job Summary:

Reporting to the Food & Beverage Manager, the Food & Beverage Supervisor will coordinate all service Food and beverage operations including café, restaurant and catering, ensuring they provide the best service to the guest.

Description of main responsibilities:

• Manage service staff at restaurant, café and meeting spaces
• Optimize guest satisfaction with regards to service
• Participate to coaching and training staff reflecting Groupe Germain service standards
• Provide guidance and support to the team
• Schedule staff according to forecasts
• Maintain inventories and ensure equipment is in working order
• Ensure quality levels and maintain quality standards in production, service, and guest satisfaction.
• Coordinate Group and individual reservations
• Maintain safe working conditions and practices
• Implement Sales strategies in conjunction with the F&B Manager
• Liaise regularly with other departments
• Organise food and beverage events, promotions and advertising

Requirements of the position:

• Proven ability to plan and organize events effectively, with an acute sense of time management and attention to detail
• Serve Responsible Certificate
• Assertive, professional and positive with proven ability to develop and lead in a team environment
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality
• Minimum 1 years’ experience in a role with direct personnel supervision
• Good understanding of current licensing and employment laws
• Knowledge of food hygiene and health and safety regulations
• Written and spoken French an asset

Job Summary:

Under the supervision of the Chef, the Junior Cook is responsible for preparing food as directed by a senior/line cook, plating dishes in an attractive way, and ensuring the quality of different dishes.

Description of main responsibilities:

• Prepare the necessary food items as directed and in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keep work station clean and organized including fridges/freezers, counter tops and stove tops
• Store and dispose of food
• Test recipes
• Have full knowledge of all menu items, daily features and promotions
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products
• Comply with all safety regulations of assigned tasks, and ensure a clean and safe working environment
• Adhere to all environmental policies and programs as required

Requirements of the position:

• Experience in full service restaurant preferred
• Food handlers certificate
• Must have a flexible schedule
• Proven ability to plan, organize and multi-task
• An acute sense of time management and attention to detail
• Able to lift/carry/push supplies or equipment weighing up to 50 lbs
• Able to stand for up to 5 hours at a time
• Good communication skills
• Experience in areas of hotel kitchen operations is an asset

Job Summary:

Reporting to the Chef or Kitchen Manager, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.

Description of main responsibilities:

• Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programs
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Prepare and cook foods of all types, on a regular basis, for special guests and functions.
• Working a station if needed.
• Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.
• Determine production schedules and staff requirements necessary to ensure timely service.
• Recruit and hire staff, including cooks and other kitchen employees.
• Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters.
• Monitoring and managing service, quality, health + safety and cleanliness.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Requirements of the position:

• Minimum 2 years as sous-chef experience in a reputable restaurant
• Operations management experience with significant evening and catering/special events business, an asset
• Flexible to work evenings, weekends and holidays
• Proven ability to plan and organize, with an acute sense of time management and attention to detail.
• Assertive, professional and positive with proven ability to develop and lead in a team environment.
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.

Job summary:

Under the supervision of the General Manager, the Cook’s responsibility is to prepare food (clean produce, preparing ingredients for cooking, and cutting vegetables and meat) and cook breakfast menu items, as well as ensuring we provide the highest level of guest service during breakfast service. Candidates should have professional kitchen experience, including working a hot line.

Description of main responsibilities:

• Cook and prepare the necessary food items as directed and in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
• Check the quality of all food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Order food and other supplies needed to ensure efficient operation.
• Determine production schedules and staff requirements necessary to ensure timely service.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keep work station clean and organized including fridges/freezers, counter tops and stove tops
• Have full knowledge of all menu items, daily features and promotions
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products
• Comply with all safety regulations of assigned tasks, and ensure a clean and safe working environment
• Adhere to all environmental policies and programs as required

Requirements of the position:

• Experience in full service restaurant
• Food Handlers certificate
• Must be available to work morning shifts and have a flexible schedule
• Proven ability to plan, organize and multi-task
• An acute sense of time management and attention to detail
• Able to lift/carry/push supplies or equipment weighing up to 50 lbs
• Able to stand for up to 5 hours at a time
• Good communication skills
• Experience in areas of hotel kitchen operations is an asset

Job summary:

Under the supervision of the General Manager and Cook, the Steward’s primary responsibility is to operate the dishwashing machine. The Steward/dishwasher is responsible for cleaning duties as well as helping the cook with the kitchen prep as directed..

Description of main responsibilities:

• Basic prep of food items for service
• Keep the dishwashing area organized, tidy and clean
• Set up the dishwashing area and operate the dishwashing machine
• Regularly clean the machines
• Manual dishwashing
• Keep the outside area clean, free of litter and swept if necessary
• Keep the garbage containers emptied and cleaned
• Take garbage bags/receptacles to the garbage room
• Assist were needed

Requirements of the position:

• Professional, enthusiastic, energetic
• Able to work and communicate well within the team
• Able to accommodate a flexible work schedule (morning shifts are mandatory)
• Able to work under pressure
• Able to lift up to 50lb, reach, bend, push and stoop
• Able to work in a standing position for up to 5 hours /ul>
  Apply›

Job summary:

Under the supervision of the Housekeeping Manager, the room attendant is responsible to ensure high standards of cleanliness and excellent condition of hotel rooms, linen rooms and guest floors.

Description of main responsibilities:

• Clean assigned guest rooms according to the company's standards, including the daily changing of bed linens, replacing towels, cleaning the bathroom, dusting, vacuuming carpets and the removal of garbage and recyclables.
• Ensure all corridors, housekeeping closets and public areas are cleaned to company standard.
• Complete daily assignment sheets and document any mechanical problems in the guest rooms.

Requirements of the position:

• Good physical condition
• Experience in Housekeeping or Housekeeping Certificate an advantage
• High standards of cleanliness
• Proven guest service ability with an attention to detail.

Job Summary:

Under the supervision of the Chef Barmaid, the Bartender is responsible for setting up for opening & closing and taking care of guest needs.

Description of main responsibilities:

• Set and stock the bar at the start of the shift and clean at end of the shift
• Prepare food ingredients, garnishes and platters served at the bar
• Monitor and maintain cleanliness, sanitation and organization of bar-top, service areas
• Guide guests through an extensive spirit and cocktail menu
• Help guests with food and beverage requests, take orders and collect payment
• Adhere to all liquor laws and regulations
• Comply with all Health & Safety regulations as set out by the hotel and government legislation
• Complete daily paperwork such as inventory and cash drops
• Basic maintenance/cleaning of equipment
• Anticipate guest's needs, respond promptly and acknowledge guests
• Other work related duties as assigned by the manager

Requirements of the position:

• 1 + year of bartending experience in a reputable bar or restaurant
• Passionate about hospitality and service
• Eager to expand his knowledge in cocktails, spirits, wine and beer
• Professional, enthusiastic, energetic, a people person
• Able to work and communicate well
• Able to accommodate a flexible work schedule (afternoons, evenings, weekends)
• Able to lift up to 50lb, reach, bend, push and stoop
• Able to work in a standing position for up to 6 hours
• Able to work under pressure
• Written and spoken English is an asset

Please note that this posting is in French only since this language is required.

Description du poste :

Relevant du directeur de l’entretien ménager, l’équipier doit voir à la propreté des endroits publiques diverses tâches d’approvisionnement.

Responsabilités principales :

• Minimum 6 mois d’expérience pratique
• Secondaire 5 un atout
• Bonne maîtrise du français et de l’anglais fonctionnel

Please note that this posting is in French only since this language is required.

Description du poste :

Relevant du superviseur du service à la clientèle, le/la titulaire de ce poste s’occupe principalement de la supervision de la réception durant la nuit ainsi que de la comptabilité de l’hôtel.

Responsabilités principales :

• Assure le bon service aux clients à la réception de l'hôtel pendant la nuit;
• Veille à la qualité du service offert aux clients et répond aux demandes spéciales de ceux-ci;
• Assure la comptabilité de la réception, du spa et des restaurants (la validation des factures, l'encaissement des règlements, l'établissement du rapport comptable de la journée pour la direction);
• Garantit le calme et la sécurité de l'hôtel pendant la nuit
• Prend toutes les décisions importantes en cas d'urgence (procédure d'incendie, etc.)
• Fait un compte-rendu de la nuit pour les préposés à la réception de jour;
• Transmet les demandes spéciales des clients au préposé à la réception qui prend sa relève.

Profil recherché :

• Études en comptabilité;
• Maîtrise le français et l’anglais;
• Connaissance en comptabilité;
• Habileté avec le logiciel Excel;
• Maîtrise du logiciel Maître D;
• Maîtrise du logiciel Hotello;
• Travailler seul;
• Travailler de nuit;
• Savoir prendre les bonnes décisions en cas de problème;
• Excellent sens de l’organisation;
• Excellent sens des responsabilités.

Please note that this posting is in French only since this language is required.

Description:

La personne qui occupera ce poste doit nettoyer des chambres quotidiennement en répondant aux normes de l’établissement.

Profil recherché :

• DEP en entretien ménager serait un atout
• 2 ans d’expérience
• Grande disponibilité (horaires de fin de semaine et jours fériés)
• Minutie
• Gestion de l’imprévu

Statut : Temps plein et temps partiel (horaire variable - jour / soir / week-end)
Taux horaire : Selon convention collective