Rosewood Hotel Group is one of the world’s leading global lifestyle and hospitality management groups. It encompasses four brands: ultra-luxury Rosewood; upper-upscale New World Hotels & Resorts; Asaya, an integrated well-being concept; and Carlyle & Co., a modern and progressive private members club. Its combined hotel portfolio consists of 60 properties in 26 countries and territories with more than 30 new properties currently under development. OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. OUR GUIDING PHILOSOPHY We believe in and are guided by Relationship Hospitality. We are all about heartfelt interactions. A desire to build genuine, rewarding and lasting relationships with everyone we meet comes naturally to us. OUR COMMITMENT At Rosewood Hotel Group, your voice is heard – and valued. We’re a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We’re not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.
On-site · Vancouver
The Restaurant Manager is responsible for the short and long-term planning and daily operations of three hotel outlets, including budget management and revenue forecasting. They oversee staff hiring, training, and performance, while ensuring compliance with health, safety, and liquor regulations.
On-site · Vancouver
The Chef de Cuisine oversees daily kitchen operations, including menu development, food quality control, and staff management to ensure high standards. They are responsible for monitoring financial performance, including food and labor costs, while maintaining a positive and productive work environment.