Accor is a global hospitality leader with over 5,600 properties across 45 brands, dedicated to delivering exceptional guest experiences and fostering a passion for service.
Issy-les-Moulineaux, Paris Region
We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts. Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.
Sur place · Québec
The role involves managing the Fairmont Gold lounge, including food and beverage service, kitchen setup, and maintaining a clean and welcoming environment for guests. You will interact positively with clients to ensure satisfaction while adhering to departmental safety and service standards.
Sur place · Mont-Tremblant
The server will provide a high-quality, gastronomic experience for guests in the dome, including greeting, menu presentation, and order taking. They are also responsible for maintaining the cleanliness of the service area and collaborating with the kitchen and hosting teams.
Sur place · Montebello
Ensure the optimal functioning of the kitchen by maintaining high standards of product quality and customer satisfaction. Perform food preparation, mise en place, and provide operational support to the culinary team.
Sur place · Montréal
The server will provide professional and attentive service to guests while maintaining high standards of food and beverage presentation. They are responsible for assisting customers with menu selections and ensuring the cleanliness and professional image of the dining area.
Sur place · Montebello
Coordinate kitchen team activities to ensure quality, productivity, and adherence to safety and sanitation standards. Supervise staff performance and maintain efficient kitchen operations under the direction of the executive chef.
Sur place · Québec
The commis chef assists the culinary team by following recipes, preparing menu items, and maintaining kitchen equipment. They are responsible for ensuring a clean and organized workspace while adhering to food safety and hygiene standards.
Sur place · Montréal
Serve as the hotel's manager on duty and oversee daily front-of-house services, coordinating with other departments to deliver high-quality guest service. Lead and develop staff, manage guest relations and complaints, oversee budgets and scheduling, and ensure compliance with safety, cleanliness, and operational standards.
Sur place · Montebello
The banquet coordinator will provide professional customer service, manage client requests, and handle administrative tasks including documentation and internal communications. They are also responsible for creating reservations in the OSEM system, preparing banquet reports, and managing office supplies.
Sur place · Montebello
The host is responsible for managing reservations, coordinating client seating, and ensuring efficient service flow. They also provide menu recommendations and maintain high standards of cleanliness and customer satisfaction.
Sur place · Montréal
The team lead will oversee daily banquet requests, distribute tasks to team members, and manage communication between service and management teams. They are responsible for guiding the team and ensuring all client needs are met with high standards.
Sur place · Montréal
The Dishwashing Team Lead is responsible for cleaning kitchen equipment, utensils, and dishware while maintaining a safe and sanitary work environment. They also oversee the organization of cleaning supplies and ensure that kitchen staff have the necessary tools for service.
Sur place · Montréal
Supervise daily dishwashing operations to ensure cleanliness, organization, and safety of all kitchen equipment. Manage staff schedules, coordinate with culinary departments, and oversee deep cleaning programs while ensuring compliance with health and safety standards.
Sur place · Montréal
The room attendant is responsible for cleaning and maintaining guest rooms to high standards, including dusting, vacuuming, and replenishing supplies. They must also manage linens, handle lost and found items, and ensure all safety and hygiene policies are strictly followed.
Sur place · Montréal
Support room attendants by preparing guest rooms efficiently, replenishing clean linens, maintaining housekeeping closet inventory, and responding promptly to guest requests. Collect soiled linens, waste, and recyclables; maintain work equipment; report maintenance needs; and follow departmental, hygiene, and safety procedures.
Sur place · Montebello
The supervisor will oversee housekeeping operations, ensuring cleanliness standards are met and rooms are prepared efficiently. They will also manage administrative tasks, staff schedules, and inventory while maintaining a safe and productive work environment.
Sur place · Québec
The dishwasher is responsible for cleaning kitchenware, utensils, and equipment while maintaining the cleanliness of the workspace. They also ensure that kitchen staff have the necessary tools and supplies for daily operations and banquets.
Sur place · Québec
Perform installation, maintenance, and repair of plumbing and heating systems while adhering to Fairmont's luxury service standards. Respond promptly to service requests and contribute to team operations, including training new staff and managing inventory.
Sur place · Montréal
Supervise daily front desk operations and ensure high-quality guest service standards are met. Support the front office manager in team leadership, scheduling, and staff development.
Sur place · Mont-Tremblant
The commis chef is responsible for the efficient operation of the kitchen and ensuring that all food products meet high quality standards. They must perform mise en place, maintain strict hygiene and safety protocols, and assist colleagues during busy periods.
Sur place · Mont-Tremblant
The Director of Sales and Marketing is responsible for developing and executing commercial strategies to optimize revenue and strengthen the brand's luxury positioning. They will lead multidisciplinary teams and participate in executive committee decisions to drive growth across all business segments.