The Germain Difference.

Location: Any one of our Quebec, Montreal or Calgary Service Center

Starting date: As soon as possible

Job status: Job status

Job Summary :

Reporting to the IT Director, The Manager's role is to plan, coordinate, and oversee all activities related to the optimization, configuration, implementation, integration, maintenance, and support of enterprise applications with a direct contact with our guests. The Manager implements training plans on users' operational applications and ensures that they are optimized. The person also acts as a consulting expert in hotel applications and operations with other members of the IT team.

Description of main tasks:

• Provide training for employees on operational applications;
• Collaborate with other managers to ensure that their teams have the training required to take full advantage of their applications;
• Manage the life cycle of applications;
• Establish and follow the annual application budget;
• Establish, write, maintain and communicate documentation and associated procedures;
• Manage the application support team;
• Manage associated projects;
• Act as a mentor and contribute to the development of the IT team within the company;
• Responsible of the advanced configuration;
• Ensure that they are deployed effectively and in accordance with the organization's strategy;
• Collaborate with the IT team to ensure that all application changes meet the capabilities of the existing IT infrastructure and are secure;
• Coordinate with external suppliers the support and maintenance of applications;
• Perform technology watch and stay abreast of new trends in hotel applications.

Requirements of the position:

• Minimum 3 years of experience in OPERA PMS advance configuration and training;
• Profound knowledge of hotel operations;
• Profound knowledge of OPERA PMS environment;
• Experience in project management;
• Experience in personal management;
• Have a strong competence in analysis, problem solving and application troubleshooting;
• Good IT technical skills;
• Knowledge of Micros Simphony POS, an asset;
• Language: fluent English, French (an asset).

Location: Any one of our Quebec, Montreal or Calgary Service Center

Starting date: As soon as possible

Job status: Job status

Job Summary :

Reporting to the IT Director, The Manager's role is to plan, coordinate, and oversee all activities related to the optimization, configuration, implementation, integration, maintenance, and support of enterprise applications with a direct contact with our guests. The Manager implements training plans on users' operational applications and ensures that they are optimized. The person also acts as a consulting expert in hotel applications and operations with other members of the IT team.

Description of main tasks:

• Provide training for employees on operational applications;
• Collaborate with other managers to ensure that their teams have the training required to take full advantage of their applications;
• Manage the life cycle of applications;
• Establish and follow the annual application budget;
• Establish, write, maintain and communicate documentation and associated procedures;
• Manage the application support team;
• Manage associated projects;
• Act as a mentor and contribute to the development of the IT team within the company;
• Responsible of the advanced configuration;
• Ensure that they are deployed effectively and in accordance with the organization's strategy;
• Collaborate with the IT team to ensure that all application changes meet the capabilities of the existing IT infrastructure and are secure;
• Coordinate with external suppliers the support and maintenance of applications;
• Perform technology watch and stay abreast of new trends in hotel applications.

Requirements of the position:

• Minimum 3 years of experience in OPERA PMS advance configuration and training;
• Profound knowledge of hotel operations;
• Profound knowledge of OPERA PMS environment;
• Experience in project management;
• Experience in personal management;
• Have a strong competence in analysis, problem solving and application troubleshooting;
• Good IT technical skills;
• Knowledge of Micros Simphony POS, an asset;
• Language: fluent English, French (an asset).

Location: Any one of our Quebec, Montreal or Calgary Service Center

Starting date: As soon as possible

Job status: Job status

Job Summary :

Reporting to the IT Director, The Manager's role is to plan, coordinate, and oversee all activities related to the optimization, configuration, implementation, integration, maintenance, and support of enterprise applications with a direct contact with our guests. The Manager implements training plans on users' operational applications and ensures that they are optimized. The person also acts as a consulting expert in hotel applications and operations with other members of the IT team.

Description of main tasks:

• Provide training for employees on operational applications;
• Collaborate with other managers to ensure that their teams have the training required to take full advantage of their applications;
• Manage the life cycle of applications;
• Establish and follow the annual application budget;
• Establish, write, maintain and communicate documentation and associated procedures;
• Manage the application support team;
• Manage associated projects;
• Act as a mentor and contribute to the development of the IT team within the company;
• Responsible of the advanced configuration;
• Ensure that they are deployed effectively and in accordance with the organization's strategy;
• Collaborate with the IT team to ensure that all application changes meet the capabilities of the existing IT infrastructure and are secure;
• Coordinate with external suppliers the support and maintenance of applications;
• Perform technology watch and stay abreast of new trends in hotel applications.

Requirements of the position:

• Minimum 3 years of experience in OPERA PMS advance configuration and training;
• Profound knowledge of hotel operations;
• Profound knowledge of OPERA PMS environment;
• Experience in project management;
• Experience in personal management;
• Have a strong competence in analysis, problem solving and application troubleshooting;
• Good IT technical skills;
• Knowledge of Micros Simphony POS, an asset;
• Language: fluent English, French (an asset).

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 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 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

Job Summary:

Reporting to the General Manager, the Sales Coordinator will provide support for both the Business Development Manager and the Meeting and Banquet Manager.

Description of main responsibilities:

• Handle all sales inquiries and quotes on group and catering business when business development managers are unavailable
• Distribute inquiries appropriately to the sales manager, assist in answering calls, forwarding sales e-mails and correspondence
• Actively participate to achieve budget objectives in terms of occupancy and meeting room including Food & Beverage and other banquet revenues
• Coordination of all signed back contracts and contacts clients for rooming list and any final details and presence on major events (available evenings and weekends)
• Coordinate activities according to contracts in collaboration with all other departments
• Liaise with catering partners to ensure all customer requests are delivered up to satisfaction
• Maximize meeting rooms booking and revenues
• Prepares all BEO’s for all operational departments each week
• Verifies and prepares all invoices for all meeting and group blocks that take place in the hotel
• Follow up on all related invoicing with accounting
• Provide support to the sales team

Requirements of the position:

• Good computer knowledge – Microsoft office & Opera
• Fluency in English verbal and written a must, French an asset
• Individual who can multi-task in fast paced environment
• Exceptional organizational skills

Department: Meetings and Banquets / Food and Beverage

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

Tasks:

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

Job requirements:

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

Working hours: Part-time

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

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

Poste basé à Montréal

Description du poste

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

Responsabilités

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

Profil recherché

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

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 Manager
• 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:

Ce membre d’équipe sera choisi pour son habileté naturelle à prendre soin des invités de l’hôtel, pour son énergie et son enthousiasme. La personne titulaire du poste effectue les tâches reliées à la planification et à la supervision des opérations du département de l’entretien ménager.

Description des responsabilités :

• Assure un soutien complet pour l’équipe d’entretien ménager afin d’offrir un accueil personnalisé aux invités de l’hôtel;
• Création et mise en place de nouvelles façons de faire audacieuses et innovantes;
• Planifier les besoins de personnel selon le travail à faire;
• Planifier et coordonner le travail à être effectuer;
• Assurer le respect des échéanciers demandés;
• Organiser les horaires de travail en fonction du taux d’occupation de l’hôtel;
• Inspecter les aires désignées afin d’assurer le respect des normes de propreté, de sécurité et des politiques de l’établissement;
• Contrôler l’inventaire de la literie, au besoin;
• Superviser les préposés aux chambres et autres membres du personnel sous sa responsabilité;
• Procéder à l’évaluation du personnel sur une base annuelle et plus selon les besoins;
• Procéder à l’embauche de personnel en fonction des besoins de main d’œuvre, au besoin;
• Former les nouveaux employés à l’exécution de leurs tâches selon le plan de formation de l’entreprise et du client;
• Identifier l’équipement et les fournitures nécessaires, veiller à l’approvisionnement et en tenir l’inventaire;
• Prendre les dispositions nécessaires pour faire entretenir et réparer l'équipement et les machines;
• Préparer les feuilles de temps nécessaires à la préparation des paies;
• Gérer la discipline;
• S’assurer du respect des standards de l’hôtel.

Profil recherché

• Diplôme d’études collégiales ou expérience équivalente;
• Deux (2) ans d’expérience pertinente;
• Habileté à communiquer et à diriger une équipe rassemblant des cultures différentes;
• Planification;
• Proactivité;
• Analyse et résolution de problème;
• Bonne gestion du stress;
• Grande disponibilité (horaires de fin de semaine et jours fériés);
• Minutie;
• Gestion de l’imprévu.

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.

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.

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.

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

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:

The Assistant Manager is responsible for guiding, coordinating, training and leading the F&B team in all areas of front of house service for all outlets. They assist and oversee all areas of F&B operation and complete administrative duties as assigned. They are responsible for all F&B Manager tasks and administrative duties in their absence.

Description of main responsibilities:

• Verify server cash outs and reads and report results
• Implement up-selling programs and promotions to help increase revenue
• Conduct liquor and beverage inventory control
• Provide regular feedback details of operations to the department heads
• Control wine list and storages in conjunction with the F&B Manager
• Attend daily and weekly meetings
• Verify all areas for cleanliness and report and follow-up on any maintenance issues
• Conduct daily briefing pass-on to F&B management team
• Attend daily BEO meeting and update BEO boards as required
• Review staff schedule on a daily basis and adjust accordingly
• Oversee and assist the team with daily service in Breakfast, Room Service, Banquets functions and Lobby Bar
• Inspect all areas of the department before and after each shift
• Ensure beverage service is in accordance with the Smart Serve Program
• Plan and conduct departmental meetings with the F&B Manager
• Provide regular feedback to staff and management
• Assist in the recruitment, interviewing and onboarding of new staff members
• Oversee training of new staff using training checklist
• Enforce and adhere to hotel policies, procedures and standards
• Complete quarterly departmental talent reviews as assigned

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

Based in Toronto or in Montréal

Job Summary

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

Description of main responsibilities:

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

  Requirements of the position:

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

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

Description of principle tasks

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

Working hours

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

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

Description of principal tasks:

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

Requirements:

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

Description of principle tasks

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

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

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

Other work related tasks as per manager’s request

Position Requirements

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

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

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

Job summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

Job Summary:

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)

Property: NORCA Restaurant / Le Germain Hotel Ottawa

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

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

Reporting to: Head Chef

Summary:

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

Responsibilities and Tasks

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

Training:

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

Experience:

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

Qualifications:

• Intermediate level spoken English

Skills:

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

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

Description du poste

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

Responsabilités

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

Profil recherché

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

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

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:

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:

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

Description of main responsibilities:

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

Requirements of the position:

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

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

Job Summary:

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

Description of main responsibilities:

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

Requirements of the position:

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

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

Description du poste :

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

Responsabilités principales :

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

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

Description du poste :

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

Responsabilités principales :

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

Profil recherché :

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

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

Description 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