The Germain Difference.

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

Description du poste :

Relevant d’un contrôleur, l’analyste comptable effectuera la préparation d’états financiers mensuels des restaurants et hôtels. La personne titulaire du poste travaillera étroitement avec l’équipe de professionnels (7 CPA) du département de la comptabilité.

Responsabilités

• Être responsable de la préparation d’états financiers mensuels de restaurants d’hôtels.
• Être responsable de la gestion des liquidités, de la vérification des revenus journaliers et des paiements aux fournisseurs;
• S’assurer du respect des procédures/processus comptables et contrôle interne pour les cycles d’achats, de revenus, de paies et de fins de mois ;
• Préparer et/ou superviser l’élaboration des budgets d’opération;
• Être responsable de la préparation des dossiers annuels de vérification.

Profil recherché et aptitudes particulières

• Baccalauréat en administration des affaires, spécialité en comptabilité, titre de CPA, ou équivalent;
• Expérience de 3 à 5 ans dans un poste similaire ou expérience pertinente;
• Connaissances à jour des logiciels informatiques ;
• Connaissance de la restauration, un atout;
• Bilinguisme : français, anglais;
• Potentiel pour apprendre, capacité à mener plusieurs dossiers de front;
• Capacité à travailler sous la pression;
• Bon jugement;
• Bon sens de la communication, capacité d’analyse;
• Autonomie, rigueur, discipline, initiative et sens des responsabilités.

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

Description du poste

Relevant de la Directrice générale, le coordonnateur (trice) a le mandat de coordonner et d’assurer le suivi des séjours de groupe incluant l’hébergement, les salles de réunion et les événements, selon les stratégies de ventes établies.

Responsabilités

• Gestion des demandes pour salles de réunions et banquets (événements corporatifs ou sociaux) en collaboration avec la déléguée développement des affaires.
• Agir comme soutien à l’équipe de ventes.
• Participer activement à l’atteinte des objectifs budgétaires.
• Rencontrer ou contacter la clientèle pour l’élaboration de leur événement lorsque nécessaire et être présent pour certains événements majeurs (disponibilité soirs et fins de semaine).
• Compléter les réservations de salles de réunion et chambres (rooming list).
• Coordonner les activités conformément aux ententes contractuelles en collaboration avec les autres départements et différents fournisseurs.
• Agir en tant que lien entre les besoins de la clientèle en nourriture et le Bistango afin de s’assurer de livrer ce qui a été entendu avec la clientèle.
• Habileté à maximiser les espaces et les revenus.
• Effectuer la facturation.
• Participer au 5 à 7 clients une à deux fois par mois.

Profil recherché

• Fortes habiletés informatiques (connaissance d’Opera PMS un atout)
• Expérience en ventes (un atout)
• Excellent anglais oral et écrit, français un atout
• Excellent sens de l’organisation et polyvalence

Les principales fonctions sont :

• Accueillir les invités;
• S'occuper des bagages des invités;
• Répondre aux demandes de renseignements de la clientèle;
• Assurer la fluidité du trafic dans le stationnement;
• Stationner des voitures;
• Participer à l'entretien des stationnements intérieurs et extérieurs;
• Diverses autres tâches connexes
• Détenir un permis de conduire valide;
• Aisance avec les voitures à transmission manuelle;
• Capacité de communiquer efficacement en français et anglais;
• Souci d'offrir un bon service à la clientèle;
• Sens des responsabilités;
• Courtoisie et Entregent;
• Dynamisme

Plusieurs avantages sont également offerts aux membres de notre équipe, notamment:

• Des tarifs préférentiels dans tous nos hôtels à travers le Canada;
• Des assurances collectives;
• Des réductions dans les restaurants des hôtels;
• L'accès à la salle d'entrainement de l'hôtel;
• Et plus encore!

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

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

JOB DESCRIPTION

Under the supervision of the BDM and RDOS, the Banquet Concierge is responsible for supervising and executing the physical set up & tear down of event spaces and responsible for on-site client maintenance mostly evening shifts, with possibility of day shifts.

Requirements:

• Experience in the hotel industry, specifically within Banquets is an asset
• Ability to work in a team environment
• High energy and physically fit – must be able to lift and move banquet equipment with ease
• Must demonstrate excellent customer service skills exemplifying courtesy, empathy and professionalism and a tidy appearance
• Able to organize, plan ahead and manage workload
• Excellent working knowledge of audio/visual equipment
• Strong attention to detail
• Self-starter who takes initiative

Work Schedule:

• various scheduled days : afternoons, evenings, and weekends depending on business levels

Salary:

• Hourly salary as per agreement
• Gratuities

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

We are hiring! April 30, 2019, from 1pm to 3 pm, come meet us at the Toronto Jobs Fair at First Canadian Place.
100 King Street West, Toronto, ON, M5H 1A1

Job Summary:

Reporting to the Food and Beverage Supervisor, the bartender’s primary responsibility is to prepare and serve all beverages 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 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
• Provide guidance and support to servers
• Ensure quality levels and maintain quality standards in production, service, and guest satisfaction.
• Set up and maintain safe working conditions and practices
• Liaise regularly with other departments

Requirements of the position:

• 3 years of experience as a Bartender in a reputable bar
• Excellent knowledge of wines & spirits, of beer
• Mixology skills and experience in cocktail creation
• 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.
• Good understanding of current licensing and employment laws
• Knowledge of food hygiene and health and safety regulations
• Excellent written and spoken English, written and spoken French an asset

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

Position Requirements

• 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:

This key member of the team is chosen for his natural ability to take care of hotel’s guests, his energy and his enthusiasm. He is responsible for is responsible for ensuring the highest level of guest service and that standards are maintained for all positions within the Housekeeping Department.

Description of main responsibilities:

• Assigns workers their duties and inspects work for conformance to prescribed standards of cleanliness.
• Prepares work assignments based on priority, i.e. list of rooms to be cleaned immediately and list of prospective check-outs, performs room inspection and VIP release.
• Coordinates work activities of room attendants and housemen.
• Investigates complaints regarding housekeeping service and equipment, and takes corrective action.
• Updates of rooms that are ready for occupancy.
• Performs cleaning duties in cases of emergency or staff shortage.
• Organizes dry cleaning and pressing maintenance operation.
• Issues supplies and equipment to workers.
• Participates in Colourful Touches program and actively involves and encourages housekeeping staff to participate in this program.
• Performs stock inventory to ensure adequate supplies.
• Examines building to determine need for repairs or replacement of furniture or equipment, and makes recommendations to management.
• Attends staff meetings to discuss company policies and patrons' complaints.
• Conducts orientation training for room attendants and housemen to explain policies, work procedures, and to demonstrate use and maintenance of equipment.
• Makes recommendations for improvement of standards and procedures for work of housekeeping staff and to improve service and ensure more efficient operation
• Evaluates room attendants and housemen performance.

Requirements of the position:

• Proven ability to lead and motivate a multi-cultural team
• Able to effectively communicate both verbally and in writing
• Computer literacy, including effective working skills of MS Word, Excel, PowerPoint and e-mail required
• Excellent interpersonal skills
• Strong morals and ethics, along with a commitment to staff respect
• Energized by a challenge and an ability to work under pressure
• Strong organizational skills and time management skills
• Ability to be flexible with schedules, assignments and additional duties
• Degree or Diploma in Hospitality Management preferred.
• Minimum 1-2 years’ experience at a Supervisory or Manager level within Rooms division

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.

Summary:

Under the supervision of the Food and Beverage Manager, the Conference Porter's responsibility is to provide professional, knowledgeable, genuinely friendly, food and beverage service in a timely manner and deliver the ultimate guest experience (banquets, catering). 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 for banquets
• 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;
• 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;
• Ensure all equipment and rooms are set-up and prepared to hotel standards.
• Ensure all equipment is stored in the correct manner, in line with all food and beverage/conference and banqueting requirements and health & safety legislation.

Requirements of the position:

• Previous server experience
• Professional, enthusiastic, energetic, a people person
• Able to work and communicate well
• Able to accommodate a flexible work schedule (morning, afternoons, evenings, weekends)
• Able to lift up to 50lb, reach, bend, push and stoop
• Able to work in a standing position for up to 5 hours
• Able to work under pressure
• Written and spoken French an asset

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.

Sommaire du poste :

Sous l'autorité du directeur du centre de santé, le titulaire de ce poste s’occupe principalement de nettoyer et entretenir l'intérieur du centre de spa incluant le studio d’entraînement. Il est responsable d’assurer la sécurité des lieux.

Tâches et responsabilités :

• 1. Effectue l’entretien des bâtiments
• Prépare le matériel nécessaire à l'entretien des lieux qui lui sont assignés;
• Nettoie les planchers (aspirateur et vadrouille);
• Époussetage des espaces déterminés par son supérieur immédiat;
• Nettoie les installations sanitaires déterminés par son supérieur immédiat;
• Déplace, s'il y a lieu, des meubles et des équipements lourds.
• 2. Effectue l’entretien des aires publiques et zone humide du centre de santé
• Nettoie les fontaines d’eau;
• Vide les poubelles;
• Nettoie les fenêtres et portes extérieures des saunas;
• Nettoie en profondeur le sauna, bain vapeur, fontaine à neige et la douche nordique;
• S’assure que les distributeurs d’eau sont remplis.
• 3. Sécurise les lieux
• Effectue des rondes la nuit pour s’assurer que les lieux soient sécurisés pour la clientèle;
• Répond aux appels demandés durant la nuit du service technique;
• Assure une saine gestion de l'outillage;
• 4. Prévention et sécurité au travail
• Adopte des pratiques de travail sécuritaires et porter les équipements de sécurité obligatoires.

FORMATION

• Diplôme d’études secondaires
• Détenir un permis de conduire valide

Expérience

• 3 à 6 mois d’expérience pertinente

Qualification

• Capacité à travailler à l’extérieur
• Capacité à travailler de nuit

Aptitudes

• Habileté à travailler en équipe
• Excellent sens du service à la clientèle
• Capacité d’adaptation
• Passion
• Sens des responsabilités
• Souci de la qualité et de l'efficacité du travail
• Apparence soignée et professionnelle
• Attitude positive
• Habileté manuelle
• Sens des communications
• Capacité à lever des objets lourds

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

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:

Under the supervision of the Meetings and Banquets Manager or the Cook, the Conference Porter's responsibility is to provide professional, knowledgeable, genuinely friendly, food and beverage service in a timely manner and deliver the ultimate guest experience (banquets, catering, breakfast service, room 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 for breakfast and banquets
• 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;
• 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;
• Ensure all equipment and rooms are set-up and prepared to hotel standards.
• Ensure all equipment is stored in the correct manner, in line with all food and beverage/conference and banqueting requirements and health & safety legislation.

Requirements of the position:

• Previous server experience
• Serve it Right Certified
• Professional, enthusiastic, energetic, a people person
• Able to work and communicate well
• Able to accommodate a flexible work schedule (morning, afternoons, evenings, weekends)
• Able to lift up to 50lb, reach, bend, push and stoop
• Able to work in a standing position for up to 5 hours
• Able to work under pressure
• Written and spoken French an asset

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›

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 Audition 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

Working hours: Part-time (16-32 hours/week), Full-time

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