An award-winning hotel management, ownership and development company; and a certified Great Place to Work®.
Raleigh, NC
Concord Hospitality Enterprises Company is an award-winning hotel management and development company. Through the combined efforts of over 7,000 hardworking and focused associates, Concord offers a unique blend of entrepreneurship, seasoned experience, innovation, and technical excellence. These elements create a company equipped to produce above-standard returns, market sustainability, and a partnership well worth investing in.
On-site
The Room Attendant is responsible for the daily cleaning and maintenance of guest rooms to ensure a spotless and welcoming environment. They must also manage their work cart, report maintenance or safety issues, and provide high-quality service to guests.
On-site
The Restaurant Supervisor oversees daily front-of-house operations, including supervising staff and ensuring seamless service excellence. They are responsible for training team members, managing guest satisfaction, and collaborating with the culinary team to maintain high standards.
On-site · Barrie
The Director of Sales & Marketing will lead sales and marketing strategies to drive revenue growth while fostering a positive, inclusive work environment. They are responsible for managing sales initiatives, analyzing market data, and building strong relationships with clients and business partners.
On-site
The Barista/Bartender is responsible for serving beverages and food items while providing exceptional guest service and maintaining a clean, well-stocked bar area. They must accurately process payments, follow safety and alcohol service regulations, and contribute to a collaborative team environment.
On-site
The Guest Experience Manager oversees daily hotel operations to ensure exceptional service and effective resolution of guest concerns. They collaborate across departments to maintain brand standards while leading, coaching, and supporting the hotel team.
On-site · Ottawa
The Le Petit Chef Server is responsible for providing exceptional dining service by accurately taking orders and maintaining a clean, well-prepared station. They must work collaboratively with the team to ensure efficient service and create memorable experiences for all guests.
On-site
The Night Auditor is responsible for managing overnight front desk operations, including guest check-ins and inquiries, while ensuring a secure environment. They also perform daily financial audits, reconcile transactions, and prepare operational reports to maintain hotel standards.
On-site
The Food & Beverage Manager oversees daily operations of multiple outlets to ensure exceptional guest service and operational efficiency. They are responsible for driving financial performance, managing inventory, and developing high-performing teams through coaching and leadership.
On-site · Edmonton
The Assistant Front Office Manager supports the leadership team in ensuring guest satisfaction and operational efficiency at the front desk. Responsibilities include training associates, monitoring guest satisfaction metrics, managing staff schedules, and overseeing departmental financial objectives.
On-site
The Lead Breakfast Server is responsible for supervising the breakfast team to ensure prompt, professional service and high guest satisfaction. They must maintain safety and sanitation standards while leading by example and fostering a collaborative team environment.
On-site
The Bar & Wine Supervisor oversees daily bar operations, ensuring high standards of beverage quality, safety, and guest service. They are responsible for leading the team, managing compliance with liquor laws, and maximizing sales through effective upselling.
On-site
The busser/food runner is responsible for maintaining a clean dining environment by clearing and resetting tables while assisting servers with food service duties. They must also ensure stations are well-stocked and provide courteous service to guests throughout their dining experience.
On-site
The host is responsible for greeting guests, managing reservations, and ensuring efficient table turnover in a professional manner. They must also maintain station cleanliness and adhere to all safety and sanitation standards.
On-site
The Banquet Server is responsible for delivering exceptional food and beverage service to guests during events while maintaining high standards of cleanliness. They must assist with event setup, execution, and clean-up while ensuring guest satisfaction and safety.
On-site
The Cook I is responsible for preparing complete meals, including meats, entrees, and desserts, while maintaining a clean and safe kitchen environment. They must follow standardized recipes and procedures to ensure high-quality food production and timely service for guests.
On-site
The Maître d' is responsible for planning, directing, and coordinating all Front of House operations to ensure high standards of service. They lead, train, and motivate the team while managing daily restaurant activities and guest experiences.
On-site · Edmonton
The Front Desk Supervisor is responsible for leading the front desk team to provide excellent guest service while maintaining brand and company standards. They oversee daily operations including check-ins, check-outs, reservation management, and lobby maintenance.
On-site · Calgary
The Complex General Manager is responsible for leading the management team, driving revenue, and ensuring operational success across the properties. They act as the primary liaison with brand partners and owners while fostering a positive, inclusive work environment.
On-site · Ottawa
The Demi 1 Cook is responsible for preparing high-quality meals, operating kitchen equipment, and maintaining proper food portions and presentation. They also assist with inventory management, menu development, and ensuring the kitchen remains clean and organized for smooth operations.
On-site · Ottawa
The Demi 1 Cook is responsible for preparing high-quality meals using various commercial kitchen equipment while ensuring proper portioning and presentation. They maintain inventory, assist in menu development, and collaborate with the team to ensure smooth kitchen operations.
