A Canadian family business known for its exceptional hospitality and the unique style of its hotels and restaurants.
Québec, Québec
Germain Hotels is first and foremost a family business that has been in operation for three generations. We are behind Le Germain, Alt, and Escad hotels across Canada. Among the 50 best-managed companies in the country, we have made a name for ourselves through our attentive and personalized service, the iconic style of our hotels and restaurants, and our innovative practices. With us, one thing is certain the well-being of those we host and our team is our priority. QC Registration Numbers Le Germain Hotel Quebec: 13057 Le Germain Hotel & Spa Charlevoix: 241872 Le Germain Hotel Montreal: 150975 Alt Hotel Quebec: 023623 Alt Hotel Montreal: 150975 Alt Hotel Quartier DIX30: 221933 Escad Hotel Quartier DIX30: 297223
On-site · Baie-Saint-Paul
The intern will provide attentive service to guests by taking food and beverage orders and making menu recommendations. They are also responsible for maintaining a clean work environment and assisting with the setup and closing of the bar and catering areas.
On-site · Toronto
The server is responsible for providing attentive guest service, taking orders, and serving food and beverages while maintaining a clean and organized environment. They must also ensure compliance with alcohol regulations and provide menu recommendations to enhance the guest experience.
On-site · Toronto
The Server Assistant supports the dining experience by maintaining table cleanliness, refilling drinks, and assisting servers with food delivery. They are also responsible for setting up and breaking down the dining area while adhering to health and safety guidelines.
On-site · Toronto
The server is responsible for providing attentive service, taking food and beverage orders, and making menu recommendations to guests. They must also maintain a clean, organized work environment and comply with all alcohol-related laws and regulations.
On-site · Québec
The bartender is responsible for recommending, preparing, and serving food and beverages while providing excellent customer service. They must also maintain a clean, organized workspace and ensure compliance with health, safety, and alcohol regulations.
On-site · Brossard
The Sous-Chef manages the kitchen team, oversees food preparation, and ensures adherence to recipes and safety standards. They are also responsible for staff recruitment, production scheduling, and maintaining revenue targets.
On-site · Québec
The server is responsible for providing attentive service, taking food and beverage orders, and making menu recommendations to guests. They must also maintain a clean, organized work environment and comply with all alcohol regulations.
On-site · Baie-Saint-Paul
The server is responsible for taking food and beverage orders, providing menu recommendations, and ensuring a high-quality guest experience. They must also maintain a clean, organized work environment and comply with all alcohol service regulations.
On-site · St. John's
The banquet bartender is responsible for setting up, opening, and closing the catering area while serving food and beverages at various events. They must anticipate guest needs and maintain a clean, organized, and disinfected working environment.
On-site · Baie-Saint-Paul
The host is responsible for providing a warm welcome to guests, managing reservations, and coordinating seating plans to ensure a smooth service flow. They also collaborate with the service team to assist with dining area setup and maintain cleanliness standards.
On-site · Québec
The Pastry Chef will create high-quality house-made pastries, desserts, and chocolates while collaborating with the Executive Chef on menu development. Additionally, the role involves managing inventory, maintaining hygiene standards, and mentoring pastry interns.
On-site · Baie-Saint-Paul
The Sous-Chef manages daily kitchen operations, oversees pastry production, and ensures high-quality food service. They also train and mentor team members while collaborating with the Executive Chef on recipe development and inventory control.
On-site · Québec
The incumbent will plan and coordinate daily housekeeping activities while supervising a unionized workforce. They are also responsible for inspecting areas for cleanliness and safety compliance and performing room cleaning duties.