Founded in 1962 in Richmond, British Columbia, Delta Hotels and Resorts® has grown from a single 62-room motor inn to become Canada's leading first-class hotel management company. Today, we boast a diversified portfolio of 40 city-centre, airport and resort properties, and distinguish ourselves as the brand of choice for discerning owners and guests, an exemplary employer to more than 7,000 people and an active corporate citizen. We have also been recognized repeatedly as one of "The 50 Best Employers in Canada".
On-site · Calgary
Supports and supervises daily Rooms Operations, including housekeeping and related guest-service areas, while maintaining cleanliness and service standards. Helps manage budgets, staffing, training, guest feedback and complaints, safety, and operational compliance.
On-site · Saskatoon
Oversee daily kitchen and banquet operations, prepare and present food, and ensure consistent quality, food safety, sanitation, and compliance with applicable standards. Lead and develop kitchen staff, manage scheduling and budgets, and support guest satisfaction by addressing feedback and resolving service issues.
On-site · Saskatoon
Supervise daily food and beverage operations, staffing, supply ordering, quality standards, and compliance with policies, budgets, and legal obligations. Deliver exceptional guest service by addressing concerns, monitoring satisfaction, supporting team members, and coordinating operational improvements.
On-site · Edmonton
Lead banquet staff and participate in executing events while ensuring consistent, high-quality service and guest satisfaction. Manage department operations, inventory, scheduling, financial and administrative duties, staff hiring and training, and compliance with service, sanitation, and safety standards.
On-site · Sault Ste. Marie
Manage banquet operations, including staffing, supplies, inventory, beverage costs, sanitation, and compliance with applicable laws and standards. Lead and train the banquet team, coordinate with kitchen staff, and improve guest satisfaction and event performance through service oversight and feedback.
On-site · Saskatoon
Oversee daily food and beverage operations, including staffing, supply ordering, budgets, inspections, cleanliness, and compliance with brand standards and legal requirements. Lead and coach employees while monitoring service quality, addressing guest concerns, and improving customer satisfaction.
On-site · Charlottetown
Leads banquet staff and participates in delivering events, ensuring high-quality service, guest satisfaction, and compliance with operating, sanitation, and safety standards. Manages staffing, inventories, supplies, beverage cost controls, training, performance feedback, and corrective actions to support successful event operations.
On-site · Edmonton
Oversee daily kitchen operations, prepare and cook food, maintain food quality and sanitation standards, and coordinate kitchen staff and shift activities. Support guest satisfaction, manage labor and budget goals, and develop employees through training, coaching, and performance feedback.
On-site · Fredericton
Lead and support daily kitchen operations, supervise food preparation teams, develop menus, and ensure food quality, safety, and sanitation standards. Manage budgets and purchasing controls while coaching employees and maintaining excellent guest service and satisfaction.
On-site · Québec
The Executive Chef is responsible for overseeing all daily kitchen operations, including menu development, food quality, and staff management. They must ensure compliance with sanitation standards while maximizing financial performance and guest satisfaction.
On-site · Québec
The Executive Chef is responsible for the overall success of daily kitchen operations, including managing staff, budgets, and food quality across all dining areas. They must ensure high standards of hygiene and safety while mentoring the team to deliver exceptional customer service.
On-site · Saskatoon
Oversees all food preparation areas and support functions to ensure high-quality product delivery and guest satisfaction. Leads and develops kitchen staff while managing controllable expenses and maintaining strict sanitation standards.
On-site · Saskatoon
Accountable for the overall success of daily kitchen operations, including managing food-related functions and supervising all kitchen areas. Responsible for leading staff, ensuring high-quality food production, and maximizing financial performance through cost control.