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 Operations Director will act as the right hand to the Director of Food and Beverage to oversee the strategic and operational performance of restaurants and bars. They are responsible for ensuring operational excellence, managing team performance, and maintaining high standards of customer service.
Sur place · Montréal
The manager oversees daily operations of the Artisans Market, ensuring high service standards and a positive customer experience. They are responsible for leading, coaching, and mobilizing the team while managing financial objectives and inventory.
Sur place · Montréal
The dishwasher is responsible for cleaning all kitchenware, utensils, and equipment while maintaining a clean and safe work environment. They must also support the culinary team by ensuring a steady supply of clean dishes and managing waste collection.
Sur place · Québec
The Assistant Front Office Manager coordinates daily reception operations, including VIP arrivals and inter-departmental communication. They also oversee staff performance, manage budgets, and ensure high service standards are maintained.
Sur place · Mont-Tremblant
The Restaurant Manager oversees daily operations of restaurants, bars, and room service to ensure exemplary guest experiences and operational efficiency. They are responsible for leading, coaching, and developing service teams while maintaining high standards of service and safety.
Sur place · Montebello
The Sustainability Coordinator will implement and promote Accor's sustainability policies while managing data tracking through the GAIA software. They will also facilitate the Sustainability Committee and collaborate with various departments to ensure the effectiveness of environmental initiatives.
Sur place · Montebello
The role involves managing occupational health and safety programs, including risk identification, accident reporting, and regulatory compliance. Additionally, the incumbent will coordinate safety committees, provide training, and manage employee benefits and insurance dossiers.
Sur place · Montebello
The Assistant Director of Talent and Culture will oversee the development and implementation of training programs while supporting daily HR operations. They will also assist in managing employee relations, wellness initiatives, and health and safety protocols to foster a collaborative work environment.
Sur place · La Malbaie
Provide administrative and accounting support while ensuring accurate billing and account reconciliation. Manage client accounts, resolve billing disputes, and maintain organized documentation.
Sur place · Mont-Tremblant
The commis chef is responsible for the efficient operation of the kitchen and ensuring that food products meet high quality standards. They must perform mise en place, maintain hygiene rules, and assist colleagues during busy periods.
Sur place · Montréal
The commis waiter is responsible for assisting with dining room service, including setting tables, serving dishes, and clearing tableware. They must also ensure guest satisfaction by anticipating needs and maintaining the high service standards of the hotel.
Sur place · Montebello
The supervisor is responsible for maintaining cleanliness standards, managing room operations, and overseeing staff performance. They also handle administrative tasks such as scheduling, inventory management, and payroll records.
Sur place · La Malbaie
The Sous-Chef will supervise daily culinary operations, ensuring high standards of food quality, presentation, and customer satisfaction. They are also responsible for leading and training the kitchen team while managing inventory and menu development.
Sur place · Québec
The role involves providing professional service to banquet guests and supervising the cleanliness and smooth operation of event spaces. You will also collaborate with the kitchen staff to manage menu details, allergies, and service standards.
Sur place · Montréal
The Director of Marché Artisans is responsible for the overall leadership, financial performance, and operational management of the market. They must maintain a strong presence on the floor to ensure service excellence, team mobilization, and the development of the product offering.
Sur place · Québec
The 1st Chef de Partie is responsible for coordinating the kitchen team, ensuring operational excellence, and maintaining high standards of food quality and presentation. They must also manage inventory, enforce health and safety regulations, and communicate effectively with front-of-house staff to meet guest needs.
Sur place · Québec
The pastry chef is responsible for preparing, distributing, and presenting pastries and desserts for banquets and buffets while maintaining high quality standards. They must collaborate effectively with the kitchen team to ensure compliance with food safety, hygiene, and waste reduction protocols.
Sur place · Montréal
The Front Office Manager is responsible for overseeing daily operations, including the front desk, concierge, and service departments to ensure exceptional guest experiences. They also manage departmental budgets, staff scheduling, performance development, and cross-departmental collaboration to meet financial and service objectives.
Sur place · Montréal
The banquet team member is responsible for maintaining the cleanliness and organization of banquet halls, corridors, and storage areas. They must also efficiently set up, store, and arrange furniture and equipment according to meeting requirements.
Sur place · La Malbaie
Coordinate housekeeping teams to ensure productivity and maintain high quality standards through regular inspections and training. Manage daily operations including VIP room preparation, inventory control, and addressing customer requests.