580 unique independent luxury hotels & fine dining restaurants in 65 countries.
Relais & Châteaux is an exceptional worldwide collection of 580 unique, independently operated hotels and restaurants, united by strong values and a devotion to excellence across every aspect of hospitality. Originating in France in 1954, and now present in 65 countries, the Association works to celebrate the distinct art de vivre of every global destination. Led by passionate hoteliers, chefs and restaurateurs, each of its properties cultivates a meaningful sense of place by nurturing its individual cultural, gastronomic and environmental heritage and collaborating with local artisans. With many of its properties run by families, who pass their savoir-faire down from one generation to the next, Relais & Châteaux represents an evolving legacy of memorable travel experiences, in harmony with all life on Earth.
Sur place · North Hatley
The waiter is responsible for providing high-quality food and beverage service while creating memorable experiences for guests. They must manage their assigned section, take orders accurately, and handle billing efficiently.
Sur place · Québec
The valet is responsible for managing guest vehicles upon arrival and departure, as well as assisting with luggage and providing concierge-style services. They also maintain the cleanliness and order of the entrance and parking areas while ensuring a high standard of guest service.
Sur place · North Hatley
The Chef de cuisine will oversee daily kitchen operations at Le Taproom, ensuring high standards of food quality and consistency. They are also responsible for menu development, staff training, and managing food costs and inventories.
Sur place · Québec
This is a spontaneous application for candidates interested in joining a prestigious boutique hotel and restaurant. You will contribute to the team's success by providing high-quality, personalized customer service.
Sur place · Québec
The Maître d'hôtel is responsible for planning, coordinating, and executing banquet events while ensuring high standards of customer service. They supervise service staff, manage event logistics, and collaborate with the kitchen and sales departments to ensure seamless operations.
Sur place · Québec
The receptionist is responsible for managing guest arrivals, departures, and reservations while providing personalized service. They act as a liaison between hotel departments to ensure a seamless and high-quality guest experience.
Sur place · Québec
The reservation agent is responsible for managing booking requests via phone, email, and online platforms while advising clients on hotel services. They must maximize revenue through suggestive selling and ensure a seamless, personalized experience for all guests.
Sur place · Québec
The Demi-Chef de partie will participate in the preparation, cooking, and plating of dishes while maintaining high standards of quality and food safety. They will also collaborate with the kitchen brigade to ensure efficient service and assist with inventory management.
Sur place · Québec
The receptionist is responsible for managing guest arrivals, departures, and reservations while providing personalized service. They also coordinate with various hotel departments to ensure a seamless and high-quality guest experience.
Sur place · North Hatley
The housekeeper is responsible for cleaning guest rooms, bathrooms, and common areas, including vacuuming, dusting, and changing linens. They must also restock supplies and report any maintenance issues or irregularities found in the rooms.
Sur place · Québec
The Sous-Chef will assist the executive and head chefs in managing daily kitchen operations and maintaining high standards of quality. They are responsible for mentoring the brigade, overseeing food safety, and collaborating with the farm to create seasonal, sustainable menus.
Sur place · North Hatley
The Chef de partie is responsible for preparing, plating, and sending dishes while maintaining high quality and freshness standards. They also manage inventory for their station, ensure compliance with hygiene regulations, and contribute to menu development.
Sur place · Québec
The candidate will participate in the preparation, cooking, and plating of dishes according to established standards while ensuring a clean and safe workspace. They will collaborate with the kitchen brigade to maintain food quality and efficiency during high-traffic periods.
Sur place · Québec
The server is responsible for welcoming guests, taking food and beverage orders, and ensuring high-quality service throughout the dining experience. They also manage table setups, process payments, and maintain the cleanliness of service areas.
Sur place · Québec
The maintenance attendant is responsible for the physical and technical upkeep, safety, and repair of hotel and restaurant facilities. Duties include performing minor repairs on electrical, plumbing, and HVAC systems, as well as general building maintenance and snow removal.