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 · Ottawa
The Breakfast Attendant is responsible for setting up and maintaining the breakfast area to ensure a welcoming dining experience for guests. They must also collaborate with the kitchen team, clear tables, and ensure high standards of cleanliness and food safety.
On-site
The Senior Sales Manager is responsible for fostering new and existing business through proactive sales efforts while collaborating with internal teams to maximize revenue. They must also represent the hotel professionally at industry events and ensure excellent customer service for all bookings.
On-site
The Chef de Partie is responsible for supervising the culinary team and ensuring the consistent preparation of high-quality meals. They must coordinate daily tasks, manage production needs, and maintain strict adherence to safety and sanitation standards.
On-site
The host is responsible for greeting guests, managing reservations, and seating customers in a friendly and professional manner. They also ensure the restaurant environment remains clean, safe, and well-stocked throughout the shift.
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 also assist with event setup, execution, and clean-up while ensuring all guest needs are met promptly.
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 the restaurant is well-stocked with necessary supplies and adhere to all safety and health standards.
On-site
The Cook II is responsible for preparing and cooking a variety of menu items while maintaining a safe, clean, and organized kitchen environment. They must ensure food quality and consistency by following standardized recipes and adhering to safety and sanitation procedures.
On-site
The Cook I is responsible for preparing and cooking a variety of menu items while maintaining a clean, safe, and organized kitchen environment. They must ensure food quality and consistency by following standardized recipes and adhering to safety and sanitation protocols.
On-site · Ottawa
The dishwasher is responsible for cleaning and sanitizing all dishware, cookware, and utensils while maintaining kitchen safety and cleanliness. They also assist with deep cleaning projects and ensure the wash area remains organized.
On-site · Ottawa
The Assistant Food & Beverage Manager oversees daily operations across the hotel's dining and banquet facilities, ensuring high service standards and guest satisfaction. They are responsible for supervising and training staff, managing inventory, and coordinating with other departments to ensure seamless event execution.
On-site
Lead and develop the maintenance team while overseeing hotel facilities, building systems, preventative maintenance, inspections, repairs, and maintenance records. Manage contractors and projects, ensure safety and regulatory compliance, respond to guest maintenance needs, and coordinate with other hotel departments.
On-site · Barrie
The Houseperson is responsible for maintaining the cleanliness and safety of public areas and supporting the housekeeping team with linen transport and supply restocking. They also assist with guest requests and perform heavy cleaning tasks to ensure a guest-ready environment.
On-site · Barrie
Lead the hotel engineering team and oversee repairs, routine maintenance, preventive maintenance, safety programs, inspections, budgeting, and compliance. Develop and evaluate staff, communicate property needs and safety concerns to leadership and ownership, and support energy conservation and continuous improvement.
On-site
The Valet Parking Attendant is responsible for greeting guests, parking and retrieving vehicles, and providing luggage assistance. They must also maintain the cleanliness of the lobby and valet areas while providing information about hotel amenities and local attractions.
On-site · Ottawa
The Guest Service Specialist is responsible for providing outstanding customer service, managing guest check-ins and check-outs, and handling reservations. They must also resolve guest complaints, perform administrative duties, and ensure the lobby area remains clean and organized.
On-site · Ottawa
The Master of Ceremonies will serve as the face and voice of the Le Petit Chef experience, guiding guests through the dining program with warmth and enthusiasm. They are responsible for maintaining audience engagement, coordinating with production teams, and ensuring the event runs smoothly according to brand standards.
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 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
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.
