Iconic destinations, exceptional hospitality. We are the place where history and great lifelong memories are made.
McLean, Virginia
As the most recognized hospitality brand in the industry, guests around the globe rely on us as a trusted place for their stay. With 600+ hotels located in the world’s most exciting destinations, we are the place where people gather to experience exceptional hospitality, inspiring design, and energizing and often award winning bars and restaurants. We Are Hilton. We Are Hospitality.
Sur place · Mississauga
The Duty Manager is responsible for managing guest first impressions by greeting VIPs and handling inquiries in the hotel lobby. They also manage guest complaints, monitor satisfaction reports, and oversee health and safety procedures.
Sur place · Mississauga
Lead the overall Food & Beverage strategy to drive revenue growth and profitability while ensuring exceptional guest experiences across the restaurant, bar, and Grab & Go operations. Provide direct leadership and coaching to the Outlets Manager and other team members to build a high-performing culture aligned with Hilton brand standards.
Sur place · Québec
The Payroll Coordinator manages the full payroll cycle, including accounting, tax, and banking operations for hotel staff. They ensure compliance with labor laws and collective agreements while maintaining payroll general ledger accounts.
Sur place · Québec
The Concierge serves as the primary point of contact for guests, providing information, booking services, and managing guest inquiries. They are also responsible for maintaining lobby orderliness, handling luggage, and ensuring a high standard of hospitality throughout the guest's stay.
Sur place · Québec
The Steward/Kitchen Porter is responsible for maintaining the cleanliness and sanitation of all kitchen, food preparation, and storage areas. They also ensure that all operating equipment and dishwashing machines are properly maintained to support hotel operations.
Sur place · Québec
The Second Cook is responsible for the production and organization of kitchen mise en place and assisting the First Cook with daily operations. They must ensure kitchen hygiene, prepare food using appropriate techniques, and coordinate effectively during shift changes.