Northland Properties is a premier Canadian hospitality and sports entertainment group, operating hotels, restaurants, and resorts while prioritizing exceptional customer service and community engagement.
Vancouver, British Columbia
Incorporated in 1963, Northland Properties Corporation has become recognized as one of the most trusted names in construction, entertainment, and hospitality across Canada, the US, the UK, and Ireland. 100% Canadian-owned and operated, we believe in creating memorable experiences that everyone can enjoy with the help of our well-known family of brands, which include Chop Steakhouse & Bar, Denny’s Canada, Grouse Mountain Resort, Moxies, Revelstoke Mountain Resort, Sandman Hotel Group, and The Sutton Place Hotels.
On-site · Prince George
The Housekeeping Room Attendant is responsible for cleaning guest rooms to hotel standards, managing laundry tasks, and ensuring all amenities are restocked. They must also report maintenance issues and safety hazards while providing courteous service to guests.
On-site · Prince George
The Housekeeping Supervisor manages daily housekeeping operations and ensures high standards of cleanliness for guest rooms and public areas. They are responsible for supervising staff, conducting inspections, and performing cleaning duties when necessary.
On-site · Vancouver
The Sous Chef will oversee daily culinary operations for multiple food outlets, ensuring high standards of food quality and hygiene. They are responsible for managing kitchen staff, controlling labour and food costs, and assisting the Executive Chef with menu development.
On-site · Oakville
The Housekeeping Room Attendant is responsible for cleaning guest rooms to hotel standards and maintaining an inventory of amenities and supplies. They also perform laundry tasks and report any maintenance or safety hazards to management.
On-site · Kamloops
The banquet server will manage floor staff, oversee event execution, and ensure high-quality guest service and room set-ups. They are also responsible for administrative tasks such as billing, scheduling, and managing liquor orders.
On-site · Edmonton
The server is responsible for orchestrating a memorable guest experience by anticipating needs and providing flawless table service. They must also support the team, handle guest concerns graciously, and maintain a clean and organized restaurant environment.
On-site · Terrace
The Housekeeping Supervisor manages daily housekeeping operations and supervises staff to ensure high standards of cleanliness and guest service. They are responsible for conducting room inspections, managing schedules, and performing cleaning duties when necessary.
On-site · Richmond
The server is responsible for orchestrating a memorable guest experience by anticipating needs and providing flawless table service. They must also support the team, handle guest concerns graciously, and maintain a clean and organized restaurant environment.
On-site · Revelstoke
The Housekeeping Attendant is responsible for cleaning and maintaining guest rooms to luxury standards to ensure a comfortable guest experience. This includes tasks such as making beds, sanitizing bathrooms, restocking amenities, and collaborating with the team to meet room readiness deadlines.
On-site · Calgary
The server is responsible for orchestrating a memorable guest experience by anticipating needs and providing attentive table service. They must also maintain a clean restaurant environment and support team members to ensure efficient operations.
On-site · Barrie
The Sous Chef will execute menu items according to company specifications and direct daily culinary operations to ensure a successful kitchen. They are also responsible for managing sales and profit budgets while developing and training team members.
On-site · Langley (District)
The Head Chef is responsible for maintaining high standards of food quality and plating specifications while managing the culinary department's financial performance. They will also lead and develop the culinary team and collaborate with the Executive Chef on new dish testing.
On-site · Barrie
The Sous Chef will execute menu items according to company specifications and manage daily culinary operations on a shift basis. Responsibilities include maintaining quality control, managing sales and profit budgets, and developing team members through training and scheduling.
On-site · Sherwood Park
The bartender is responsible for preparing and serving beverages while providing exceptional hospitality to guests in the lounge. They must also maintain a clean, organized bar environment and deliver food and drink pairings.
On-site · Oakville
Create memorable guest experiences by anticipating needs, assisting with orders and menu questions, delivering food, and providing attentive table service. Address guest concerns with management support and help maintain a clean, organized restaurant while contributing to a strong team.
On-site · Kamloops
The server is responsible for orchestrating a memorable guest experience by anticipating needs and providing attentive table service. They must also support the team by maintaining a clean restaurant environment and handling guest inquiries or concerns professionally.
On-site · Richmond
The banquet server is responsible for overseeing event execution, including room set-ups, A/V management, and ensuring exceptional guest service. They also handle administrative tasks such as billing, scheduling, and providing coaching to the banquet team.
On-site · Edmonton
The Sous Chef will direct daily culinary operations, ensuring menu items are executed to company specifications while maintaining high standards of quality and cleanliness. They are also responsible for managing sales and profit budgets, as well as training and scheduling kitchen staff.
On-site · Vernon
The server is responsible for orchestrating a memorable guest experience by anticipating needs and providing flawless table service. They also assist with menu inquiries, food running, and maintaining a clean and organized restaurant environment.
On-site · Edmonton
The Chef is responsible for leading culinary operations, including hiring, training, and scheduling team members to ensure high-quality food execution. They must also drive profitability through effective mentorship, inventory management, and maintaining a positive, professional kitchen culture.