The Germain Difference.

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

Description du poste

Relevant du Directeur location commerciale et du Directeur gestion immobilière, le Coordonnateur aux opérations et à la location est responsable d’effectuer la coordination de diverses activités reliées à la location, la vente et le maintien des immeubles de Casot Ltée.

Responsabilités :

Volet LOCATION (25%)

• Effectuer la mise en marché des locaux vacants (web, médias sociaux, affiches, etc.);
• Effectuer les propositions de location ainsi que le suivi d’échéanciers de locations et des négociations en cours;
• Participer à la réalisation, des plans d’aménagement des locataires;
• Coordonner la réalisation des travaux d’aménagement avec le locataire et les professionnelles (architecte, ingénieur, designer).
• Concevoir et maintenir les informations de locations à jour;
• Participer aux rencontres d’équipe hebdomadaire.

Volet OPÉRATION (75%)

• Être responsable des demandes de services diverses;
• Être responsable de la gestion des stationnements;
• Planifier et coordonner les travaux de rénovation;
• Participer à l’élaboration des budgets annuelles
• Coordonner l’arrivée des nouveaux locataires;
• Effectuer la mise à jour des listes de contacts d’urgences;
• Rédiger et envoyer les communications et rapports divers;
• Effectuer le classement de divers documents;
• Effectuer tous suivis aux locataires.

Profil recherché et aptitudes particulières

• Minimum 5 ans d’expérience pertinente à l’emploi;
• Avoir travaillé dans le domaine de l’immobilier (un atout);
• Être débrouillard et autonome;
• Bonne gestion du stress;
• Travailler de façon structurée et organisée;
• Posséder une voiture et avoir un permis de conduire valide (classe 6);
• Bilinguisme (Français / Anglais).

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

Statut: permanent

Description des responsabilités:

• Prendre les commandes téléphoniques des invités pour les déjeuners et diners en chambre;
• Assurer le service en chambre autant le matin que le midi;
• Monter les salles de réunion selon la disposition définie;
• Accueillir les invités dans les salles de réunion;
• Assurer le service des pauses-café dans les différents salons;
• Assurer le service de repas dans les différentes salles de réunion;
• Répondre aux demandes des invités;
• Répondre aux demandes de la réception;
• Autres tâches connexes.

Profil recherché

• Capacité de communiquer efficacement en français et anglais;
• Être capable d’organiser et de planifier son temps;
• Être capable de travailler en équipe;
• Souci d'offrir un bon service à la clientèle;
• Être en bonne forme physique et avoir le souci du détail;
• Avoir une expérience en service à la clientèle;
• Expérience en hôtellerie sera un atout.

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

DESCRIPTION DU POSTE

Le titulaire de ce poste, relevant du Chef Exécutif, s'occupe de la création et la conception de desserts, collations et mignardises afin d’offrir une variété et bonifier l’offre autant en salle qu’en formule réunion et banquet. Il s’occupe aussi d'offrir à la clientèle des produits de qualité en effectuant la mise en place, la préparation et l’assemblage. Il s’assure aussi d’offrir un soutien aux membres de son équipe afin de faire vivre une expérience culinaire exceptionnelle à la clientèle.

TÂCHES ET RESPONSABILITÉS

• • 1. Soutenir la direction dans la prise de décision
    • Effectuer la gestion de l’inventaire et l’évaluation des coûts de marchandises;
    • S’assurer du respect des politiques/ procédures mises en place par la direction;
    • Participer à l’établissement de plans d’actions;
    • Proposer des solutions, alternatives adaptées à la vision de l’entreprise.
  • 2. Optimiser le niveau de satisfaction de la clientèle interne et externe dans le secteur de la restauration
    • Concevoir des outils/ procédures pour le bon fonctionnement du secteur;
    • Faire les choix de menus et présentations en respectant les orientations établies par l’entreprise;
    • Suggérer des modes de fonctionnement et des nouveaux produits en respectant les orientations établies par l’entreprise;
    • S’assurer de la propreté, de l’ordre et l’apparence de son secteur.
  • 3. Optimiser le style de gestion en fonction des aspects opérationnels de la restauration
    • Standardiser et respecter les recettes;
    • Participe aux réunions de personnel;
    • Effectuer les inventaires des marchandises de façon permanente;
    • Identifier les besoins en approvisionnement au niveau de son secteur d’activité;
    • Respecter les lois et règlements en vigueur.

  PROFIL RECHERCHÉ ET APTITUDES PARTICULIÈRES

  • Maitrise des connaissances liées à la restauration
  • Parfaite maitrise des connaissances en pâtisserie
  • Bonnes connaissances en chocolat, décoration en sucre et en montage de gâteaux
  • Habileté à travailler en équipe
  • Sens des responsabilités
  • Souci de la qualité
  • Capacité à travailler sous pression
  • Sens de l’initiative
  • Capacité à agir rapidement
  • 3 ans d’expérience
  • Détenir un diplôme en pâtisserie
  Apply›

Description du poste :

Relevant du gérant de maintenance d’un complexe hôtelier, le (la) préposé(e) 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

• 1 à 2 ans d’expérience pertinente ;
• Diplôme d’études secondaires, Formation en entretien d’immeuble ou autre métier de la construction (un atout) ;
• Bonne forme physique, autonomie, débrouillardise, excellent sens du service à la clientèle ;
• Être en mesure d’utiliser un ordinateur ;
• Capacité à travailler seul ou en équipe.
• Disponibilité toutes les fins de semaine ;
• Avoir un permis de conduire valide et une automobile ;
• Langues parlées : Français, anglais (un atout)

Job Summary:

Under the supervision of the Meetings and Banquets 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, 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 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
• Smart Serve 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 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.

Job Summary:

Reporting to the Guest Service Manager, the Guest Service Supervisor is responsible for ensuring the highest level of guest service and that standards are maintained for all positions within the Front Desk, Reservations and Night Audit while on duty. The Guest Service Supervisor also serves as a resource to the Front Office operations by providing assistance and direction as needed.

Description of main responsibilities:

• Responsible for the Front Desk, Reservations, and Night Audit while on duty ensuring a smooth operation and the highest level of guest satisfaction.
• Coaches and mentors employees.
• Creates an environment that allows employees to achieve job fulfillment.
• Seeks feedback on guest satisfaction and resolves problems in accordance with our Mission Statement.
• Effectively maximizes inventory levels during high occupancy/sold out nights.
• Managing 3rd party website bookings and inventory levels
• Knows all procedures for emergency and general crisis situation management.
• Maintains a high level of professionalism in all aspects of job performance.
• Consistently demonstrates a commitment to personalized guest service excellence.
• Complies with the Alt Hotel policies, procedures and code of ethics.
• Performs any and all other tasks which are assigned by management.

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
• Minimum of 1-2 years of previous hotel experience
• Strong computer knowledge (experience with Opera PMS program an asset)
• Able to work in a team environment
• Hospitality or tourism diploma/degree an asset
• Excellent English oral and written.
• A second language (preferably French) is an asset
• Be able to work days, evenings, weekends and holiday shifts.

Job Summary:

Reporting to the General Manger, the Operations Manager is responsible for ensuring we provide the highest level of guest service and that standards are maintained for all positions within the Front Office and Food & Beverage Departments (Altcetera Café). He/she is responsible to guide these departments in achieving our strategic directions through continual focus and reference to these strategies and to our vision.

Description of main responsibilities:

• Participates in the development of short-term and long-term financial and operational plans for to ensure a smooth operation and the highest level of guest satisfaction.
• Assists the General Manager with the monitoring of the performance of the hotel through verification and analysis of guest satisfaction systems, employee feedback and financial reports.
• Seeks feedback on guest satisfaction and resolves problems in accordance with our Mission Statement and philosophy of employee empowerment.
• Maximizes hotel revenue through participating in Revenue Management and implementing and supporting agreed upon strategies and initiatives.
• Develops strong teams through active involvement in the operations and through the development and support of a continually evolving team.
• Knows all emergency procedures and general crisis situation management, including fire and emergency procedures.
• Ensures all employees follow these procedures and promote a safe working environment.
• Controls and provides feedback on labour and operational expenses.
• Produces yearly labour and capital budgets for Front Desk and F&B department (Altcetera).
• Ensures effective utilization and productivity of all staff through staff planning, hiring, scheduling & adhering to budget.
• Complies with the Germain policies, procedures and code of ethics and maintains a high level of professionalism.
• Acts in the General Manager’s role in his absence.
• Coaches and develops department heads and supervisory teams within Rooms and F&B (Altcetera).
• Manage interviewing, staffing, discipline, training and development of the staff
• Ensure inventories are accurate and adequate supplies are on hand. Ensure quality levels and maintain quality standards in production, service, and guest satisfaction.
• Liaise regularly with partner Caterer and ensure smooth relationship.

Requirements of the position:

• Minimum of 5 years of management experience as a Department Head
• Proven ability to plan and organize events effectively, with an acute sense of time management and attention to detail
• Assertive, professional and positive, accessible and consistent with our philosophy of service
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality
• Excellent written and verbal skills in English, French as a second language preferred
• Passionate about customer service, leading by example
• Good understanding of current licensing and employment laws
• Knowledge of Sales & Marketing and Revenue Management.
• Flexible work schedule adapted to customers demand

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: full-time

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:

You are autonomous, Under the supervision of the Housekeeping Manager/Supervisor , the Laundry Attendant is responsible to ensure high standards of cleanliness and excellent condition of hotel rooms, linen rooms and guest floors.

Description of main responsibilities:

• Retrieve dirty linens
• Replace / Refill linen rooms with clean linens
• Sort, wash, dry and iron linens

Requirements of the position:

• Good physical condition
• Resourceful
• Experience in similar position, an asset
• Versatile and able to handle unexpected situations
• High standards of cleanliness and attention to detail
• Availability (must be available to work on weekends and holidays)

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

Would you like to be a member of the opening team and work in a fun and dynamic environment?

We are looking for energetic and passionate multitasking individuals who have what it takes to be part of our talented team. This is your chance to help define our concept through your enthusiasm, commitment and energy in creating the ultimate experience.

Crafted by Chef David Pellizzari, the restaurant menu takes inspiration from brasseries and café bistros and features fresh, local fare, with an emphasis on seafood. At the bar, a French-inspired wine list, reinvented retro cocktails, and a good selection of whisk(e)ys and cognacs round out the offering.

Positions to fill:

• Barista
• Servers
• Hosts
• Bartenders
• F&B Supervisors
• Line Cooks
• Junior/Prep Cooks
• Dishwashers
• Oyster Shucker
• Service Porters

Would you like to work in a dynamic, ultra-modern eco-friendly environment? A place where practical elegance and exceptional customer service reign supreme?

Then look no further: welcome to Le Germain Hotel Montreal!

We are currently looking for energetic, fun, multitasking team players who have what it takes to be part of the new Le Germain Hotel Montreal.

Positions to fill:

• Guest Service / Reservations Supervisor
• Guest Service /Reservations Attendant
• Valet / Bell
• Night Auditor
• Housekeeping Supervisor
• Room Attendant
• House person
• Maintenance Attendant

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

Description:

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.

Description des responsabilités :

• 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.

Statut: permanent

Description:

Rapportant au directeur du service à la clientèle, ou au superviseur du service à la clientèle, le/la titulaire du poste est en charge de gérer le lobby et l’entrée de l’hôtel. Il accueille les invités, assure le stationnement des véhicules et la gestion de leurs bagages. Passionné de service, il répond aux demandes des invités et s’assure d’aller au-devant de leurs attentes.

Description des responsabilités :

• Accueillir les invités, leur ouvrir la porte et les informer des procédures relatives au stationnement
• Contrôler les entrées et les sorties
• Maintenir les entrées et le trottoir devant l’hôtel propres et dégagées
• Coordonner les services de taxis et limousines
• Garer les autos des invités, enregistrer la plaque d’immatriculation
• Identifier et entreposer les bagages en consigne
• Monter les bagages à la chambre
• Présenter les caractéristiques des chambres aux invités
• Livrer la poste et les paquets aux chambres ou dans les départements

Profil recherché

• Être bilingue (français / anglais) Un an d’expérience en service à la clientèle
• Bonne connaissance de la région et des activités offertes
• Excellent sens de l’organisation, des responsabilités et du détail
• Habileté à travailler en équipe et à démontrer une attitude positive, calme et digne de confiance
• Être polyvalent, autonome, serviable et patient

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

Description:

Niché au cœur de l’Hôtel Le Germain Montréal, Le Boulevardier est à la recherche d'une personne intéressée à occuper le poste de COMMIS BANQUETS. Travaillant étroitement avec l'hôtel, les employés du restaurant ont accès à plusieurs avantages offerts par le Groupe Germain tels que des assurances collectives et des tarifs préférentiels dans tous les hôtels du Groupe au Canada. Relevant du Superviseur Restauration/ Maitre d’hôtel, le Commis de salle devra entres autres :

Responsabilités principales :

• Participe à la mise en place de la salle de restaurant et au dressage du couvert
• Reçoit les bons de commande du chef de rang et, sous ses ordres, effectue la liaison entre la salle et la cuisine
• Apporte les plats au chef de rang, débarrasse le service de table, effectue le petit nettoyage de la salle
• Participe au montage et démontage des salles de réunions / banquets / espace déjeuner
• Assure le service au chambre
• Assure les fonctions du service de pause-café, effectue diverses tâches d’entretien des lieux de travail et d’approvisionnement
• Intervient successivement sur tous les domaines du service en salle au gré des besoins (la mise, en place, le service, le débarrassage, le rangement)
• Respecte les lois et règlements en matière de service de boisson
• Surveille et maintient la propreté des aires de service
• Anticipe les besoins du client, répond rapidement aux demandes
• Accueille tous les clients de manière professionnelle même en forte période d’achalandage
• S’assure que tous les équipements sont rangés de manière appropriée, conformément aux directives du service de restauration/banquets de l’établissement et dans le respect des règlements en vigueur.
• Autres tâches connexes

Profil recherché

• Formation académique d’un DES
• Bonne forme physique
• Excellent sens de l’organisation et capacité à travailler sous pression
• Habileté à travailler en équipe et à démontrer une attitude positive
• Être polyvalent(e), serviable et patient(e)
• Bilinguisme d’usage (français et anglais)
• Approche service à la clientèle exceptionnelle

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

Description:

Niché au cœur de l’hôtel Le Germain Montréal, Le Boulevardier est à la recherche d'une personne intéressée à occuper le poste de Cuisinier (ère). Travaillant étroitement avec l'hôtel, les employés du restaurant ont accès à plusieurs avantages offerts par le Groupe Germain tels que des assurances collectives et des tarifs préférentiels dans tous les hôtels du Groupe au Canada. Relevant du Chef exécutif, Le titulaire de ce poste s'occupe d'offrir à la clientèle des produits de qualité en effectuant la mise en place, la préparation et l’assemblage des plats qui seront servis.

Responsabilités principales :

• Assurer la qualité gustative et visuelle des plats servis
• Préparer, cuire, transformer des aliments selon des méthodes et techniques simples et spécialisés;
• Effectuer les opérations de la cueillette, le pelage, de lavage et de taillage des aliments;
• Effectuer la segmentation, l'assemblage et l'emballage des aliments;
• Effectuer la mise en place, la préparation et l’assemblage des plats servis;
• Voir à la propreté de son secteur de travail de l'équipement et du mobilier;
• Assurer la rotation et une conservation adéquate des denrées;
• Respecter les lois et les règlements d'hygiène;
• Respecter les standards de qualité établis dans son secteur d’activité;
• Les tâches ci-haut mentionnées ne sont pas restrictives; d’autres tâches connexes ou conformes à ses capacités, en cas de besoin, peuvent lui être assignées.
• Assurer l’application des règles de sécurité établies;
• Adopter des pratiques de travail sécuritaires et porter les équipements de sécurité obligatoires

Profil recherché

• Diplôme d'études professionnelles en cuisine d’établissement
• Deux ans d’expérience pertinente dans la restauration
• Bonne connaissance des techniques culinaires
• Habileté à travailler en équipe
• Capacité d'adaptation
• Passion
• Sens des responsabilités
• Souci de la qualité et de l'efficacité du travail
• Sens de l'organisation
• Capacité à travailler sous pression Autonomie

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

Niché au cœur de l’hôtel Le Germain Montréal, Le Boulevardier est à la recherche d'une personne intéressée à occuper le poste d'Écailler. Travaillant étroitement avec l'hôtel, les employés du restaurant ont accès à plusieurs avantages offerts par le Groupe Germain tels que des assurances collectives et des tarifs préférentiels dans tous les hôtels du Groupe au Canada.

Description du poste:Sous la supervision du Directeur de la restauration, le titulaire de ce poste est en charge de la préparation des produits de la mer commandés par les clients. Installé au Bar Le Flâneur, il assure un accueil impeccable et fourni un service à la clientèle exceptionnel à tous nos invités.

Responsabilités principales :

• Ouvrir les huîtres, préparer les différents mollusques et coquillages, dresser les plateaux de fruits de mer
• Conseiller la clientèle dans leur choix.
• Anticiper les besoins des clients, répondre rapidement et reconnaître les invités.
• Dresser l'étalage des fruits de mer, en veillant à en faire une belle présentation, il veille également à la bonne réfrigération des produits et à leur état de fraîcheur, puis range son étale et les produits à la fin du service.
• Procéder à une inspection quotidienne des aires de service et veiller à l'application des normes d’hygiène, de salubrité, de santé et de sécurité au travail;
• Assurer la conformité à tous les règlements de santé et de sécurité tels que définis par la législation de l'hôtel et du gouvernement.
• Gérer l’inventaire et faire les commandes
• Faire les rapports quotidiens et contrôler les opérations
• Participer au rayonnement de la restauration au sein de l’hôtel et de la région (stratégies promotionnelles/activités marketing, etc.)

Profil recherché

• Diplôme d'études professionnelles en service de restauration ou autre domaine d’études pertinent;
• DEC en gestion hôtelière ou gestion d’un établissement de restauration, un atout
• Connaissance des différents produits de la mer et des techniques d'ouverture et de découpage
• Connaissance et application des principes de base en hygiène et salubrité et en santé et sécurité
• Passionné par l’hospitalité et le service
• Professionnel, enthousiaste, énergique, excellent entregent, sens de l’initiative
• Capable de travailler selon un horaire de travail flexible (après-midi, soir, fin de semaine).
• Travail qui peut s’effectuer sous pression aux heures de pointe
• Parfaitement bilingue français/anglais

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

Statut: Temps plein et temps partiel (horaire régulier - jour / soir / week-end)

Description:

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

Profil recherché

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

Taux horaire: Selon convention collective

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

Niché au cœur de l’hôtel Le Germain Montréal, Le Boulevardier est à la recherche d'une personne intéressée à occuper le poste de Hôte. Travaillant étroitement avec l'hôtel, les employés du restaurant ont accès à plusieurs avantages offerts par le Groupe Germain tels que des assurances collectives et des tarifs préférentiels dans tous les hôtels du Groupe au Canada.

Description du poste:Relevant du Superviseur de la restauration/Maitre d’hôtel, le titulaire du poste est responsable de l’accueil des invités, de gérer l’achalandage au fil du service, de prendre soin des invités pendant qu’ils patientent. Il s’occupe de prendre les réservations et de réorganiser la disposition des tables selon les besoins. Ce poste exige de grandes capacités d’adaptation et d’organisation, de l’habileté à résoudre des problèmes, de l’empathie et un excellent entregent.

Profil recherché

• Diplôme de fin d’étude ou équivalent
• Expérience pertinente en restauration
• Bonne forme physique
• Approche service à la clientèle exceptionnelle
• Excellent sens de l’organisation et capacité à travailler sous pression
• Habileté à travailler en équipe et à faire preuve d’attitude positive
• Habileté à opérer un point de vente
• Polyvalence, serviabilité et patience
• Bilinguisme d’usage (français et anglais)

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

Description:

Niché au cœur de l’hôtel Le Germain Montréal, Le Boulevardier est à la recherche d'une personne intéressée à occuper le poste de PLONGEUR. Travaillant étroitement avec l'hôtel, les employés du restaurant ont accès à plusieurs avantages offerts par le Groupe Germain tels que des assurances collectives et des tarifs préférentiels dans tous les hôtels du Groupe au Canada.

strong>Description du poste

Responsabilités principales :

• Préparation de base de certains aliments
• Maintenir la propreté de la zone de plonge et de ses équipements
• Opérer, remplir et débarrasser le lave-vaisselle
• Nettoyer la vaisselle à la main
• Sortir et nettoyer les poubelles
• Les tâches ci-haut mentionnées ne sont pas restrictives; d’autres tâches connexes ou conformes à ses capacités, en cas de besoin, peuvent lui être assignées.
• Assurer l’application des règles de sécurité établies;
• Adopter des pratiques de travail sécuritaires et porter les équipements de sécurité obligatoires

Profil recherché

• Intérêt pour le travail d'équipe
• Ponctualité
• Souci de la qualité et de l'efficacité du travail
• Sens de l'organisation
• Capacité à travailler sous pression
• Autonomie

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.

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

Description:

Rapportant au directeur du service à la clientèle, ou au superviseur du service à la clientèle, le/la titulaire du poste devra entre autres: Procéder aux arrivées/départs, prendre les réservations, renseigner et conseiller les invités. Il/elle devra faire preuve de polyvalence, posséder les habiletés au niveau du service à la clientèle, renseigner les clients sur les différents services et produits offerts et effectuer toutes autres tâches nécessaires au bon fonctionnement de l’hôtel afin d’atteindre quotidiennement les objectifs liés aux standards.

Profil recherché

• Être bilingue (français / anglais)
• Un an d’expérience en service à la clientèle
• Bonne connaissance de la région et des activités offertes
• Excellent sens de l’organisation, des responsabilités et du détail
• Habileté à travailler en équipe et à démontrer une attitude positive, calme et digne de confiance
• Être polyvalent, autonome, serviable et patient

Statut: permanent

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

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

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

Taux horaire: Selon convention collective

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

Niché au cœur de l’hôtel Le Germain Montréal, Le Boulevardier est à la recherche d'une personne intéressée à occuper le poste de SERVEUR Travaillant étroitement avec l'hôtel, les employés du restaurant ont accès à plusieurs avantages offerts par le Groupe Germain tels que des assurances collectives et des tarifs préférentiels dans tous les hôtels du Groupe au Canada.

Description du poste:Relevant du Superviseur Restauration/ Maitre d’hôtel, le Serveur est principalement en charge d’offrir un service exceptionnel (professionnel, accueillant, rapide et authentique) en tous temps et à tous nos invités (bar/restaurant, service aux chambres, petit-déjeuner et traiteur).

Responsabilités principales :

• Sert la boisson et la nourriture
• Respecte les lois et règlements en matière de service de boisson
• Maintient les équipements propres et fonctionnels
• Surveille et maintient la propreté des aires de service
• Anticipe les besoins du client, répond rapidement aux demandes
• Accueille tous les clients de manière professionnelle même en forte période d’achalandage
• S’assure que tous les équipements sont rangés de manière appropriée, conformément aux directives du service de restauration/banquets de l’établissement et dans le respect des règlements en vigueur.
• Autres tâches connexes.

Profil recherché

• Deux ans d’expérience en service dans un établissement de qualité
• Attitude professionnelle, dynamisme, passionné par le service
• Attitude positive et capable de travailler sous pression en équipe
• Autonome, motivé, innovant et créatif
• Capable de travailler debout pendant de longues périodes
• Capable de manipuler et transporter des plateaux de nourriture et de boisson
• Capable de manipuler de l’argent et d’opérer un point de vente
• Capable d’organiser, prioriser et excellent polyvalent
• Disponible pour un horaire flexible Français et anglais, oral et écrit

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

Description:

Ce membre d’équipe sera choisi pour son habileté naturelle à prendre soin des invités de l’hôtel, pour son énergie et pour son enthousiasme. La personne titulaire du poste est en charge d’assurer le plus haut niveau de service à la clientèle et s’assure que les standards de qualité sont respectés par l’ensemble des membres de l’équipe de l’entretien ménager.

Tâches et responsabilités:

• Assiste le directeur de département à assurer un soutien total pour l’équipe d’entretien ménager, afin d’effectuer un accueil personnalisé pour nos invités;
• Création et mise en place de nouvelles façons de faire audacieuses et innovantes;
• Assigne les tâches et inspecte les chambres pour valider la conformité aux standards de qualité;
• Planifie et organise les horaires de travail en fonction des priorités (départs immédiats, prévisions de départs, suivi des VIPs);
• Coordonne les activités des équipiers et des préposées au confort;
• Fait le suivi des plaintes relatives au département et prend les mesures nécessaires pour corriger la situation;
• Met à jour la liste des chambres propres;
• Effectue le nettoyage des chambres en cas d’urgence ou de manque de personnel;
• Gère les demandes de nettoyage à sec;
• Fournit l’équipement et les fournitures nécessaires au personnel;
• Soutient les initiatives relatives au service à la clientèle et encourage le personnel dans leurs efforts;
• Fait l’inventaire des fournitures et de la literie;
• Participe et anime au besoin les rencontres d’équipe;
• Inspecte les aires désignées afin d’assurer le respect des normes de propreté, de sécurité et des politiques de l’établissement;
• Participe à l’évaluation du personnel sur une base annuelle et plus, selon les besoins;
• Procède à l’embauche de personnel en fonction des besoins de main d’œuvre, au besoin;
• Forme les nouveaux employés à l’exécution de leurs tâches selon le plan de formation de l’entreprise;
• Prend les dispositions nécessaires pour faire entretenir et réparer l'équipement et les machines.

Profil recherché

• Habileté à motiver une équipe rassemblant des cultures différentes;
• Capacité à communiquer de manière efficace à l’oral et à l’écrit;
• Bonne utilisation de l’informatique, en particulier Word, Excel et Outlook
• Excellent entregent;
• Éthique irréprochable et profond respect de son équipe;
• Motivé par les défis et capacité à travailler sous pression;
• Excellent sens de l’organisation et bonne gestion du temps;
• Diplôme d’études en hôtellerie ou expérience équivalente;
• Minimum 1 à 2 ans d’expérience pertinente en tant que superviseur ou gestionnaire dans le département de l’hébergement.

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

NNiché au cœur de l’hôtel Le Germain Montréal, Le Boulevardier est à la recherche d'une personne intéressée à occuper le poste de SUPERVISEUR DE LA RESTAURATION / MAITRE D’HÔTEL. Travaillant étroitement avec l'hôtel, les employés du restaurant ont accès à plusieurs avantages offerts par le Groupe Germain tels que des assurances collectives et des tarifs préférentiels dans tous les hôtels du Groupe au Canada.

Description du poste:Sous la supervision du Directeur de la restauration, le titulaire de ce poste assure la coordination de l’ensemble des activités de service de la restauration (restaurant, bar, petit-déjeuner, service au chambre, banquets), selon la philosophie de gestion et les valeurs de l’entreprise. Responsable de la saine gestion du plancher, notamment en ce qui a trait au service à la clientèle, il contribue activement au bon déroulement des opérations et à la synergie d’équipe.

Responsabilités principales :

• Soutenir, coacher, former et gérer la performance de l’équipe de service
• Assurer la satisfaction et la qualité de l’expérience client et résoudre les plaintes
• Participer à la gestion des ressources financières et matérielles du département
• Procéder à une inspection quotidienne des aires de service et veille à l'application des normes d’hygiène, de salubrité, de santé et de sécurité au travail;
• Assurer la conformité à tous les règlements de santé et de sécurité tels que définis par la législation de l'hôtel et du gouvernement.
• Anticiper les besoins des clients, répondre rapidement et reconnaître les invités.
• Gérer l’inventaire et faire les commandes
• Faire les rapports quotidiens et contrôler les opérations
• Participer au rayonnement de la restauration au sein de l’hôtel et de la région (stratégies promotionnelles/activités marketing, etc.)

Profil recherché

• Diplôme d'études professionnelles en service de restauration ou autre domaine d’études pertinent;
• DEC en gestion hôtelière ou gestion d’un établissement de restauration, un atout
• Au moins 3 ans d'expérience pertinente dans le domaine de la restauration
• Au moins 3 ans d'expérience pertinente en supervision et gestion de personnel
• Connaissance en vin, en cocktails et en mixologie;
• Connaissance et application des principes de base en hygiène et salubrité et en santé et sécurité
• Passionné par l’hospitalité et le service
• Leadership participatif et habiletés de gestion; bon pédagogue axé sur la mobilisation des employés; Professionnel, enthousiaste, énergique, excellent entregent, sens de l’initiative
• Capable de travailler selon un horaire de travail flexible (après-midi, soir, fin de semaine).
• Travail qui peut s’effectuer sous pression aux heures de pointe
• L'anglais écrit et parlé est un atout.

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

Statut: permanent

Description:

Relevant du Directeur du service à la clientèle, le superviseur du service à la clientèle, est responsable de maintenir le plus haut niveau de service è la clientèle et d’assurer que les normes soient maintenues pour les postes sous sa supervision, soit au service à la clientèle, aux réservations, à l’audition de nuit.

Description des responsabilités :

• Assister le directeur de département à assurer un soutien total pour l’équipe de réception, afin d’effectuer un accueil personnalisé pour nos invités;
• Création et mise en place de nouvelles façons de faire audacieuses et innovantes;
• Être une personne ressource pour l’équipe en devoir au niveau de la gestion des plaintes
• Être une personne ressource pour l’équipe en devoir au niveau de des systèmes Opéra, iHotelier, TPV et tous autres matériels informatiques
• Responsable de la gestion de tout problème en l’absence du Directeur du service clientèle
• S’assure du bon déroulement des opérations
• Effectue la gestion des ressources humaines
• Effectue des tâches administratives

Profil recherché

• Sens des responsabilités et du devoir; disponibilité
• Dynamique et attitude positive
• Excellent sens de l’organisation et capacité à travailler sous pression
• Excellente aptitude ne gestion de plainte
• Excellente aptitude en gestion et motivation d’équipe
• Être polyvalent(e), serviable et patient(e)
• Bilinguisme (français et anglais)
• Approche service à la clientèle exceptionnelle

Job Summary:

Reporting to the Regional Director of Sales, the Business Development Manager is responsible for all activities related to the Group Market for Le Germain Hotel Maple Leaf Square and Le Germain Hotel Toronto. This will include prospecting and developing new business, cultivating existing accounts and relationships, and negotiating and closing business in order to achieve the targeted group goals in each hotel.

Description of main responsibilities:

Sales focus

• Business development and promotion of existing business through account management, prospecting within target market segments, solicitation and referrals.
• Ensure highest quality of client satisfaction utilizing Opera Sales and
• Catering to track, solicit, book and follow up on accounts.
• Create and implement Sales action plan. (Quarterly)
• Maintain accurate records of customers with prompt follow up on all potential business.
• Demonstrate strong negotiation skills in working out contractual agreements with potential clients.
• Quote and negotiate rate and prices within established parameters. Conduct site inspections and client visits, participate in familiarisation trips, and industry trade shows and assigned association memberships.
• Collect market and competitive intelligence to assess and implement strategy and long term goals.
• Maintain personal contact with existing accounts through regular sales calls to facilitate client comfort and relationship.
• Responsible for proposals and contract negotiations for specified industry and market segments
• Keep client database up to date with recent activities, booking statistics, address and contact information.
• Promote cross selling within target markets as well as within Groupe Germain.

Administration and Financial Performance

• Responsible for adherence to budgets including revenues and expenses.
• Full understanding of financial targets
• Participate in the annual budgeting process.
• Demonstrate strong knowledge of market and competitive trends

Communication/Organization

• Attend Revenue Management meetings ensuring all relevant information is communicated and acted on, dividing time equally between both hotels.
• Liaise with interdepartmental managers and supervisors on an ongoing basis and demonstrate an understanding of the impact of business decisions on operations.
• 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.

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.
• 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.
• Written and spoken French an asset.

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 Summary:

Reporting to the Regional Director of Sales, the Business Development Manager is responsible for all activities related to the Group Market for Le Germain Hotel Maple Leaf Square and Le Germain Hotel Toronto. This will include prospecting and developing new business, cultivating existing accounts and relationships, and negotiating and closing business in order to achieve the targeted group goals in each hotel.

Description of main responsibilities:

Sales focus

• Business development and promotion of existing business through account management, prospecting within target market segments, solicitation and referrals.
• Ensure highest quality of client satisfaction utilizing Opera Sales and
• Catering to track, solicit, book and follow up on accounts.
• Create and implement Sales action plan. (Quarterly)
• Maintain accurate records of customers with prompt follow up on all potential business.
• Demonstrate strong negotiation skills in working out contractual agreements with potential clients.
• Quote and negotiate rate and prices within established parameters. Conduct site inspections and client visits, participate in familiarisation trips, and industry trade shows and assigned association memberships.
• Collect market and competitive intelligence to assess and implement strategy and long term goals.
• Maintain personal contact with existing accounts through regular sales calls to facilitate client comfort and relationship.
• Responsible for proposals and contract negotiations for specified industry and market segments
• Keep client database up to date with recent activities, booking statistics, address and contact information.
• Promote cross selling within target markets as well as within Groupe Germain.

Administration and Financial Performance

• Responsible for adherence to budgets including revenues and expenses.
• Full understanding of financial targets
• Participate in the annual budgeting process.
• Demonstrate strong knowledge of market and competitive trends

Communication/Organization

• Attend Revenue Management meetings ensuring all relevant information is communicated and acted on, dividing time equally between both hotels.
• Liaise with interdepartmental managers and supervisors on an ongoing basis and demonstrate an understanding of the impact of business decisions on operations.
• 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.

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.
• 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.
• Written and spoken French an asset.

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

Job Summary:

Reporting to the General Manager, the GSM guides all front office employees to achieve the company’s strategic direction, focusing on policies, procedures, vision and values. The GSM serves as a resource to the overall operations of the hotel by providing assistance and direction as needed.

Description of principle tasks:

• Coordinate management of the Front Desk, Night Audit, Concierge Bell/Door/Valet to ensure a smooth operation and the highest level of guest satisfaction.
• Effectively maximize rooms revenue through participating in yield management group meetings and implementing and supporting agreed upon Revenue Management strategies and practices.
• Effectively maximize inventory levels during high occupancy/sold out nights.
• Review arrival reports including regular guests as well as VIPs.
• Seek feedback on guest satisfaction and resolves problems in accordance with our Mission Statement and philosophy of employee empowerment.
• Develop, implement and maintain service standards.
• Provide passionate direction towards achieving our vision.
• Conduct and participate in weekly communication meetings.
• Control and provide feedback on labour and operational expenses.
• Work, participate and assist in resolving accounting issues; accounts receivable, accounts payable, petty cash and bank deposits.
• Demonstrate leadership by setting the right example.
• Ensure effective productivity through planning, hiring, scheduling and adhering to budget parameters.
• Develop, implement and maintain new incentives.
• Conduct and coordinate timely performance reviews for all team members.
• Develop strong teams through active involvement in the operations and through the development and support of a continually evolving team.
• Coach and mentors employees.
• Perform any and all other tasks that are assigned by management.

Requirements of the position:

• Three to five years of Front Office Managerial experience.
• Understanding of budgeting, labour costs and hotel operations.
• Assertive, professional with proven ability to develop and lead in a team environment.
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.
• High work standards & sets high standards of performance for others.
• Good computer knowledge specifically with Word, Excel, Outlook and Opera 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

Status: Full time

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:

The Executive Chef will guide the department in achieving our strategic direction and ensure standards are maintained focusing on the company’s policies, procedures, vision and values.

Description of principle tasks:

OPERATIONAL

• Plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and likely number of guests.
• Determine how food should be presented and displayed.
• Instruct cooks and other employees in the preparation, cooking, garnishing and presentation of food.
• Prepare and cook various food, on a regular basis.
• Plan, direct and supervise the food preparation, cooking activities and plaiting.
• Check the quality of all food products to ensure that standards are met.
• Order food and other supplies and check the quantity and quality of deliveries.
• Estimate amounts and cost of supplies and ingredients.
• Analyze recipes based on food, labor and overhead costs.
• Coordinate planning, budgeting, and purchasing for all the food operations.
• Monitor sanitation and Health and Safety practices.
• Arrange for equipment purchases and repairs.
• Attend Banquet and Events meetings.

HUMAN RECOURSES

• Recruit, hire and train staff, including cooks and other kitchen employees.
• Meet and collaborate regularly with the Food and Beverage Manager/Supervisor and with Sales.
• Demonstrate new cooking techniques and equipment to staff.
• Provide regular feedback, conduct development plans and coach and mentor employees.
• Supervise employees to ensure a smooth operation and the highest level of guest satisfaction.
• Conduct and coordinate timely performance reviews and development plans for all team members.
• Maintain a high level of professionalism in all aspects of job performance.
• Perform any and all other tasks that are assigned by management.

Requirements of the position

• 3-5 years Chef experience in the hotel/restaurant industry and experience with banquets and events.
• Proven ability to manage costs and offer a return.
• Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.

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:

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:

Reporting to the Maintenance Manager of a hotel complex, the maintenance technician performs indoor and outdoor general maintenance work. He must be able to perform mechanical tasks in the building, but also electrical tasks, plumbing, painting and various minor repairs.

Requirements of the position:

• 1 to 2 years of experience
• High school Diploma. DCS (or college diploma) in mechanical technic of a building or an equivalent is an asset
• Fitness, autonomy, resourcefulness, good customer service.
• Be able to use a computer.
• Be fully available every weekend.
• Have a valid driver’s licence and a car
• Spoken and written language : French and English

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)

Job Summary:

Under the supervision of the Meetings and Banquets 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
• Good written and spoken English
• Written and spoken French an asset

Job Summary:

The Guest Service 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:

• Excellent English- oral and written (French or another second language 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

Job Summary:

Reporting to the National Maintenance Manager and General Manager of the hotel, the Maintenance Manager performs indoor and outdoor general maintenance in addition to their administrative management. He must be able to coordinate and perform mechanical tasks of building, electrical, plumbing, painting and various minor repairs and monitor the budget for his department. He will manage the suppliers and subcontractors. Additionally, he will coordinate his work with other hotel departments.

Requirements of the position:

• Diploma in Building management or equivalent.
• Power engineer or equivalent, an asset
• 5 years of experience
• Requirements: Good physical, independence, resourcefulness, excelling sense of customer service, ability to manage staff. Being able to use a computer.
• Must be able to get on site at any time
• Requested language: English, French an asset

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

Description:

Sous l'autorité 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.

Description des responsabilités :

• 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);
• Garanti 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;

Formation

• Études en comptabilité

Expériences

• Expérience pertinente requise

Qualifications

• Maîtrise le français et l'anglais;
• Connaissance en comptabilité;
• Habileté avec le logiciel Excel;
• Maîtrise du logiciel Maître D;
• Maîtrise du logiciel Hotello.

Aptitudes

• Travailler seul;
• Travailler de nuit;
• Savoir prendre les bonnes décisions en cas de problème;
• Service à la clientèle;
• Excellent sens de l’organisation;
• Excellent sens des responsabilités;
• Soucis du détail;
• Calme;
• Digne de confiance;
• Polyvalent;
• Autonome;
• Serviable.

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 chef exécutif, le titulaire de ce poste s'occupe principalement d'assurer le bon fonctionnement d'une ou plusieurs parties de la cuisine. Il travaille en étroite collaboration avec les cuisiniers sous sa charge.

Tâches et Responsabilités

• Participe à optimiser le niveau de satisfaction de la clientèle interne et externe
• Planifie les opérations de son secteur de manière à respecter les délais de production;
• Prépare, transforme et fait cuire les aliments;
• Réalise des préparations complexes et de niveau de difficulté élevé;
• Confectionne les pièces de décoration pour des buffets et autres;
• Contrôle et assure la qualité des produits servis;
• Participe à l'élaboration des menus, au contrôle du budget et à l'approvisionnement en suggérant un mode d'utilisation rationnel des stocks;
• S'occupe à l'occasion de la réception et de la vérification des marchandises livrées;
• Maintient en tout temps les espaces de travail et de rangement en ordre et en parfait état de propreté;
• Assure la rotation et une conservation adéquate des denrées;
• Prend l'inventaire permanent des vivres et des denrées en réserve;
• Effectue les réquisitions en temps et lieu.
• Mobiliser les équipes de travail
  • S'assure de communiquer à son supérieur et aux cuisiniers l'information reçues de façon régulière et uniforme ;
  • Collabore avec son supérieur pour établir les besoins en effectifs;
  • Participe à la formation du personnel;
  • Réalise toutes les tâches exécutées par des cuisiniers;
  • Dirige et coordonne le travail de son équipe de cuisine;
  • Respecte et fait respecter les lois et les règlements d'hygiène et salubrité;
• Prévention et sécurité au travail
  • Assure l’application des règles de sécurité établies;
  • Adopte des pratiques de travail sécuritaires et porte les équipements de sécurité obligatoires.

Formation

• Diplôme d’études professionnelles en cuisine d’établissement

Expérience

• Trois ans à moins de cinq ans d’expérience pertinente en restauration
• Une année d’expérience dans le milieu hôtelier

Qualification

• Connaissance des techniques culinaires de base
• Certification en hygiène et salubrité alimentaire
• Niveau intermédiaire d’anglais parlé

Aptitude

• 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
• Rigueur
• Sens de l'organisation
• Capacité à travailler sous pression
• Entregent
• Autonomie

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

Description du poste

Le chef pâtissier travaille avec les produits de nos jardins (fruits, légumes et fleurs comestibles) et avec les produits du terroir des artisans de la région. Il collabore à la réalisation des orientations stratégiques et à l’atteinte des objectifs annuels du secteur d’activité de pâtisserie. Il encadre le personnel de son secteur afin que la clientèle vive une expérience exceptionnelle. Relevant du chef exécutif, le titulaire de ce poste supporte ceux-ci dans la gestion de son secteur d’activité.

Tâches et responsabilités :

1. Soutenir la direction dans la prise de décision

• Effectuer la gestion de l’inventaire et l’évaluation des coûts de marchandises;
• S’assurer du respect des politiques/ procédures mises en place par la direction;
• Participer à l’établissement de plans d’actions;
• Proposer des solutions, alternatives adaptées à la vision de l’entreprise.

2. Optimiser le niveau de satisfaction de la clientèle interne et externe dans le secteur de la restauration

• Planifier et coordonner l'ensemble des activités de son secteur;
• Participer au développement des normes de qualité et les faire respecter dans son secteur d’activité;
• Concevoir des outils/ procédures pour le bon fonctionnement du secteur;
• Faire les choix de menus et présentations en respectant les orientations établies par l’entreprise;
• Suggérer des modes de fonctionnement et des nouveaux produits en respectant les orientations établies par l’entreprise;
• S’assurer de la propreté, de l’ordre et l’apparence de son secteur.

3. Optimiser le style de gestion en fonction des aspects opérationnels de la restauration

• Donne ses horaires de travail et de son équipe suivant les besoins opérationnel
• Standardiser et respecter les recettes;
• Participe aux réunions de personnel;
• Respecter les coûts de main d’œuvre et de marchandises;
• Effectuer un contrôle des pertes de marchandises;
• Effectuer les inventaires des marchandises de façon permanente;
• Identifier les besoins en approvisionnement au niveau de son secteur d’activité;
• Respecter les lois et règlements en vigueur.

4. Maximiser le rendement de chaque membre de son équipe

• Participer à la planification des besoins de main-d'œuvre;
• Participer au recrutement du personnel qualifié;
• Assurer l’accueil et l’intégration du personnel dans son secteur;
• Déterminer les besoins en formation/coaching et en assurer le suivi ;
• Encadrer, soutenir, motiver, mobiliser et faire l’appréciation de son équipe;
• S'assurer de communiquer à son personnel l'information organisationnelle de façon régulière et uniforme;
• Participer à l’établissement des méthodes/procédures de travail (ou participer à l'établissement) pour assurer la performance de son équipe;
• S'assurer que les employés aient les équipements/outils nécessaires pour effecteur leur travail de façon sécuritaire.

FORMATION

Diplôme d’études professionnelles en pâtisserie ou autre diplôme pertinent

EXPÉRIENCE

5 ans d’expérience pertinente

QUALIFICATIONS

• Connaissances de base en anglais (parlé et écrit);
• Maîtrise des connaissances liées à la restauration;
• Parfaite maîtrise des connaissances en pâtisserie;
• Bonnes connaissances en chocolat, décoration en sucre et en montage de gâteaux de mariage.

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;
• Capacité à travailler sous pression;
• Entregent;
• Sens de l’initiative;
• Tact et diplomatie;
• Capacité à agir rapidement;
• Autonomie;
• Capacité à résoudre des problèmes;
• Habileté à gérer le changement.

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

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

Description :

Relevant du Chef, le Sous Chef supporte le Chef dans la gestion de la cuisine, participe à la réalisation des orientations stratégiques et à l’atteinte des objectifs annuels du département. Il encadre le personnel de la cuisine afin que la clientèle vive une expérience exceptionnelle

Responsabilités principales :

• Soutenir la direction dans la prise de décision et assurer une gestion saine des budgets établis
• Optimise le niveau de satisfaction de la clientèle interne et externe
• Planifie et coordonne les activités de son secteur en assurant le respect des standards de qualité établis
• Participe à l’élaboration des choix de menus et présentations en respectant les orientations établies par l’entreprise
• Participe aux horaires de travail et identifie les besoins en approvisionnement en respectant les coûts de main d’œuvre et de marchandises
• Effectue un contrôle des pertes et inventaires de marchandises
• Participe au recrutement et à la formation de l’équipe
• Encadre, soutient, motive, mobilise et fait l’appréciation de son équipe;
• Participe aux opérations courantes de la cuisine et assure la qualité de la nourriture
• S’assure de la propreté, de l’ordre et de l’apparence de son secteur
• S'assure que les employés aient les équipements/outils nécessaires pour effecteur leur travail de façon sécuritaire

Profil recherché :

• Formation académique en hôtellerie ou en tourisme.
• Minimum de 2 ans d’expérience dans un poste similaire
• Expérience en villégiature, en banquets ou traiteur, un atout
• Excellent sens du service à la clientèle
• Souci de la qualité et de l’efficacité du travail
• Entregent et capacité à résoudre des problèmes
• Bonne maîtrise du français et de l’anglais, parlé et écrit.
• Capacité de travailler en équipe et bonne gestion du stress.
• Connaissance et application des normes du travail et des principes de base en santé et sécurité, de même qu’en hygiène et salubrité

The waiter/bartender is responsible for, among other things : Dealing primarily with ensuring the smooth functioning of table service in the various food service areas. He/she will participate in the optimization of the level of satisfaction of both internal and external customers and the set up of food service areas during opening and closing times.

Job Requirements:

• Fluency in French and English (spoken)
• Ability to work in a team
• Excellent sense of customer service and hospitality
• Adaptability
• Passion (love for the job)
• Sense of responsibility
• Concern for quality and workplace efficiency
• Neat and professional appearance
• Positive attitude
• Ability to work under pressure
• Independent
• Manual dexterity
• Good communications skills

Job Summary:

Reporting to the Food & Beverage Manager, the Assistant Food & Beverage Manager 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:

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 and 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.

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

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:

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:

In conjunction with the Executive Chef 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:

• Understand, adhere to and execute all kitchen operational policies + procedures, standards and training programs
• Ensure 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.
• Assist in the recruiting and training of employees, 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.
• Monitor and manage service, quality, health + safety and cleanliness.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Requirements of the position:

• Minimum 1 year sous-chef experience in a reputable restaurant.
• Operations management experience with significant evening and catering/special events business, an asset.
• Flexibility 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 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 General Manager, the Server's responsibility is to provide professional, knowledgeable, genuinely friendly, food and beverage service in a timely manner and deliver the ultimate guest experience (breakfast service, lounge).

Description of main responsibilities:

• Prepare and serve all food and beverages during breakfast or evening
• 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
• 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
• 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 (oral and written)

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 du poste :

Relevant du Superviseur Petits-déjeuners, le/la titulaire du poste devra entre autres:

Description des responsabilités :

• organiser les cuissons et préparer la nourriture du petit-dejeuner selon la feuille prévisionnelle qui tient compte de l’occupation de l’hôtel;
• débarrasser nettoyer, dresser les tables et effectuer la plonge du petit déjeuner;
• débarrasser le buffet et préparer la mise en place pour le lendemain;
• effectuer diverses tâches d’entretien des lieux de travail et d’approvisionnement;
• fournir la nourriture des petits-déjeuners servis dans les espaces banquets;
• voir à la réception des marchandises, les entreposer aux endroits adéquats et faire l’inventaire au besoin;
• effectuer toutes autres tâches nécessaires au bon fonctionnement de l’hôtel.

Profil recherché et aptitudes particulières :

• Formation académique d’un DES;
• Bonne forme physique;
• Excellent sens de l’organisation et capacité à travailler sous pression;
• Habileté à travailler en équipe et à démontrer une attitude positive;
• Être polyvalent(e), serviable et patient(e);
• Bilinguisme d’usage (français et anglais);
• Approche service à la clientèle exceptionnelle.

Statut :

Temps plein et temps partiel (horaire 5/6h à 13/14h)

Taux horaire :

Selon convention collective

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

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

Description du poste :

Relevant de la Directrice générale, le/la Supervieur(e) petit-déjeuner a le mandat d’effectuer la mise en place et le service du petit déjeuner, superviser l’équipe du petit-déjeuner, tout en veillant à la satisfaction de notre clientèle.

Profil recherché et aptitudes particulières :

• 1 à 2 années d’expérience en restauration et gestion de personnel ;
• La personne recherchée doit faire preuve de travail d’équipe, d’entregent, d’initiative, de minutie, d’une bonne résistance au stress, d’une capacité de gestion de personnel, d’une grande autonomie et d’un sens des responsabilités développé ;
• Habileté à travailler avec l’informatique (la connaissance de la suite Office est essentielle et des logiciels Opéra et Symphonie un atout) ;
• Permis de conduire valide et véhicule nécessaires ;
• Langues parlées et écrites : Français et très bonne connaissance de l’anglais ;
• Formation en gestion hôtelière ou gestion des services alimentaires souhaitable (Permis MAPAQ, un atout)

Description des responsabilités :

• assurer le nettoyage du bar avant l’ouverture du service petit-déjeuner ;
• assurer la mise en place et le débarrassage du buffet, vaisselle, plats de présentation ;
• préparer les denrées qui seront servies (cuisson, tranchage et dressage) ;
• s’assurer que le buffet est complet, vérifier le back up et effectuer le réassort au besoin assurer le service du petit déjeuner (accueillir les invités, effectuer le service des boissons chaudes) et assurer la qualité de la nourriture servie ;
• Débarrasser et nettoyer les tables, plonge de la vaisselle ;
• gérer les commandes et l’approvisionnement de la nourriture des petits déjeuners (buffet et banquets) ;
• préparer la liste tâches à accomplir pour le préposé petit-déjeuner ;
• valider les factures du département dans l’outil Sensaas ;
• participer à l’évolution de son département en innovant avec de nouveaux produits et services