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.
On-site · Lake Louise
The Assistant Grounds and Equipment Manager oversees grounds maintenance, landscaping projects, and the management of heavy equipment. They are responsible for supervising the groundskeeping team, ensuring safety compliance, and coordinating seasonal outdoor events and facility operations.
On-site · Banff
The Learning & Development Coordinator is responsible for planning, communicating, and facilitating training programs to foster employee growth. They also manage administrative tasks, including training registrations, tracking attendance, and maintaining departmental records.
On-site · Québec
The bartender is responsible for setting up and maintaining banquet bars while providing professional service to guests. They must prepare drinks, handle billing, and ensure the bar area remains clean and compliant with safety standards.
On-site · Québec
Provide attentive, professional service while ensuring compliance with Fairmont standards and health and safety procedures. Supervise banquet room setups and equipment, coordinate with banquet teams and managers, and work with event organizers to meet and exceed their needs.
On-site · Lake Louise
The Colleague Services Agent provides support to staff by maintaining housing facilities, managing rental equipment, and handling laundry and mail services. They are responsible for ensuring the cleanliness of staff accommodations and assisting with the movement of heavy furniture.
On-site · Mont-Tremblant
The commis chef is responsible for the smooth operation of the kitchen, ensuring high product quality and adherence to hygiene standards. They must assist colleagues during busy periods, manage food preparation, and maintain a clean, organized workspace.
On-site · Banff
The Reservations Manager leads the daily operations of the reservations department, overseeing inventory management, staff scheduling, and colleague development. They collaborate with revenue management and sales teams to execute commercial strategies while ensuring an exceptional guest booking experience.
On-site · Québec
You will act as the primary point of contact for guests, managing the check-in and check-out process while ensuring a high standard of hospitality. Additionally, you will handle reservations, promote hotel amenities, and provide local recommendations to enhance the guest experience.
On-site · Banff
You will lead an inclusive, fast-paced kitchen team by mentoring staff, driving culinary standards, and ensuring consistent production of high-quality pastry and bakeshop items. Additionally, you will manage daily operations, including inventory control, scheduling, guest dietary requirements, and food safety audits.
On-site · Québec
The bartender is responsible for creating a welcoming atmosphere and crafting high-quality cocktails for guests. They must also maintain service areas and collaborate effectively with the team to ensure a positive guest experience.
On-site · Victoria
The Culinary Apprentice II is responsible for preparing and presenting high-quality menu items while developing advanced culinary skills across various hotel outlets. This role also involves maintaining kitchen workstations, ensuring food safety compliance, and supporting the training of entry-level colleagues.
On-site · Québec
The Demi-chef de partie is responsible for ensuring the quality, preparation, and presentation of dishes while collaborating closely with the kitchen team. They must also supervise junior staff, maintain hygiene standards, and manage inventory to minimize waste.
On-site · Lake Louise
The Assistant Director supports the Director of Finance in overseeing daily accounting operations, ensuring policy compliance, and managing financial reporting and audits. They also lead departmental performance through training, provide financial analysis for strategic planning, and act as a representative for the finance office.
On-site · Lake Louise
The Painter is responsible for maintaining the aesthetic quality of the hotel by performing professional painting, finishing, and touch-up services. They will also conduct drywall repairs and execute scheduled preventative maintenance tasks related to finishes and coatings.
On-site · Victoria
The Culinary Apprentice I assists in the preparation and presentation of menu items while learning and applying professional culinary techniques. They support various kitchen outlets by preparing ingredients, maintaining workstation cleanliness, and adhering to food safety and sanitation standards.
On-site · Lake Louise
The Director of Conference Services and Catering is responsible for managing all catering and conference operations, including budget preparation and team leadership. They must ensure high service standards, optimize function space, and maintain strong client relationships to drive repeat business.
On-site · Lake Louise
The Assistant Grounds and Equipment Manager oversees grounds maintenance, landscaping projects, and the management of heavy equipment. They are responsible for supervising the groundskeeping team, ensuring safety compliance, and coordinating seasonal outdoor events and facility operations.
On-site · Toronto
The Front Office Manager oversees daily operations of the front desk, guest services, and Royal Service departments while providing leadership and coaching to the team. They are responsible for ensuring service standards are met, managing guest issues, and coordinating with other departments to ensure a seamless guest experience.
On-site · Calgary
The Second Cook assists with banquet food preparation, including plated meals and buffet service, while maintaining clean and organized kitchen workstations. They also support large-scale event production and collaborate with the team to ensure efficient service and adherence to safety standards.
On-site · Calgary
The Third Cook is responsible for preparing and portioning food items according to hotel standards while maintaining a clean and organized workstation. They must collaborate with the culinary team to ensure efficient service and consistent food quality during busy periods.
