Westmont Hospitality Group, founded in 1975, is a leading global hospitality organization known for its diverse portfolio of hotels and commitment to integrity and reliability.
Houston, TX
Westmont Hospitality is a recognized name and has come to represent integrity, reliability and results in the hospitality industry since 1975. What started with a single hotel in North America, it has grown to become one of the largest privately held hospitality organizations in the world including the United States, Canada, Europe, Asia and Africa. Westmont Hospitality has a very diversified portfolio ranging from 2–5 star properties, full service to limited service business hotels, large conference hotels, aparthotels, boutique hotels and high-end luxury hotels.
On-site · Regina
The Banquet Server provides prompt and courteous food and beverage service to guests while ensuring dining pace and satisfaction. Responsibilities include setting up event spaces, serving menu items, clearing tables, and maintaining a professional image.
On-site · Regina
The Banquet Porter is responsible for setting up and tearing down meeting rooms according to event orders and hotel standards. They also ensure guest satisfaction by providing prompt service, maintaining cleanliness in function areas, and assisting with equipment delivery.
On-site · St. John's
The Banquet Bartender provides prompt beverage service to guests during events and ensures bars are fully stocked and organized. They are also responsible for banquet service duties, porter tasks, and the setup or breakdown of meeting rooms.
On-site · St. John's
The Banquet Server provides prompt and courteous food and beverage service to guests during events while ensuring high standards of satisfaction. Responsibilities include setting up banquet rooms, serving menu items, clearing tables, and maintaining a professional environment.
On-site · Halifax
The Executive Chef oversees all culinary operations, including menu development, food production, and kitchen staff management to ensure quality and profitability. They are responsible for maintaining sanitation standards, managing food and labor budgets, and fostering a productive team environment.
On-site · Halifax
The Restaurant Manager is responsible for overseeing all daily restaurant and lounge operations, including guest satisfaction, staff development, and financial performance. They must also drive marketing initiatives, manage social media presence, and ensure compliance with health and safety standards.
On-site · Lethbridge
The Housekeeping Supervisor coordinates and supervises the activities of housekeeping and laundry staff to ensure brand standards are met across all hotel areas. They are responsible for scheduling, inventory management, staff training, and ensuring guest satisfaction through efficient room inspections and service.
On-site · St. John's
The General Assistant Cook is responsible for preparing food according to designated recipes and maintaining a clean, hygienic workspace. They must assist the Chef de Partie with mise en place and ensure consistent service standards throughout their shift.
On-site · St. John's
The Club Lounge Attendant is responsible for providing exceptional guest service, managing buffet services, and maintaining the cleanliness and inventory of the lounge. They must coordinate with the front desk and culinary teams to ensure a seamless experience for guests.
On-site · Ottawa
Deliver exceptional food and beverage service while creating a welcoming atmosphere for guests. Responsibilities include taking orders, processing payments, and maintaining the cleanliness of service areas.
On-site · Halifax
The Restaurant Server is responsible for providing professional food and beverage service while ensuring a high-quality guest experience. Key duties include taking orders via POS, serving meals, and maintaining station cleanliness and setup.
On-site · Vancouver
The Housekeeping Supervisor leads day-to-day operations to ensure superior guest service and quality standards are met. Key duties include conducting room inspections, training associates, and managing employee performance and complaints.