DAYS HOSPITALITY INC. is a dynamic hospitality company specializing in providing exceptional lodging and service experiences across diverse properties.
Markham, Ontario
On-site · Sault Ste. Marie
The bartender is responsible for providing exceptional service to guests, maintaining a clean and well-stocked bar, and managing food and beverage orders. They must also handle cash transactions, resolve guest complaints, and actively promote specialty items through up-selling.
On-site · West Kelowna
The Food & Beverage Manager is responsible for overseeing daily restaurant operations, ensuring high standards of service, and maximizing profitability through effective leadership and cost control. They manage human resource objectives, including recruitment and training, while maintaining compliance with health, safety, and alcohol service regulations.
On-site · Sault Ste. Marie
Welcome guests, manage check-ins and check-outs, handle reservations, payments, calls, messages, and guest requests, and provide information about hotel amenities and the local area. Coordinate with housekeeping, maintenance, food and beverage, and other departments to support guest satisfaction and resolve complaints.
On-site · West Kelowna
The Sous Chef is responsible for preparing high-quality food, maintaining kitchen sanitation, and overseeing daily production standards. They also mentor staff, assist with menu development, and collaborate on business planning while ensuring a positive guest experience.
On-site · Prince George
The barista is responsible for providing exceptional customer service, preparing beverages and pastries, and maintaining a clean and welcoming cafe environment. They must also manage point of sale transactions and effectively communicate with both guests and team members.
On-site · Sault Ste. Marie
The Assistant Restaurant Manager is responsible for overseeing daily restaurant operations, ensuring exceptional guest service, and maintaining high standards of cleanliness and atmosphere. They also manage staff performance, inventory, scheduling, and financial reporting to support business growth.
On-site · West Kelowna
The Line Cook is responsible for preparing high-quality food, maintaining kitchen cleanliness, and ensuring efficient service standards. They also mentor staff, manage food storage, and collaborate with the culinary team on menu development and business planning.
On-site · Sault Ste. Marie
The banquet server is responsible for setting up event spaces according to Banquet Event Orders and providing exceptional service to guests throughout their meals. They must maintain constant communication with the team, handle guest requests, and ensure all brand standards are met during events.
On-site · West Kelowna
The Assistant Restaurant Manager is responsible for leading daily operations, maximizing profitability, and ensuring high standards of guest satisfaction. They will also manage personnel, oversee health and safety compliance, and train team members to maintain company standards.
On-site · West Kelowna
The Housekeeping Manager is responsible for overseeing the daily cleaning operations of guest rooms, public areas, and laundry to ensure high standards of cleanliness and guest satisfaction. They lead, train, and recruit the housekeeping team while managing supplies and coordinating with other departments to meet operational needs.
On-site · Prince George
The Housekeeping Manager oversees daily housekeeping operations, ensuring high standards of cleanliness and guest satisfaction across all hotel areas. They are responsible for managing the housekeeping team, coordinating schedules, procuring supplies, and resolving guest complaints effectively.
On-site · West Kelowna
The breakfast server is responsible for greeting guests, maintaining restaurant cleanliness, and providing exceptional service throughout the shift. They must also handle transactions, manage guest requests, and actively promote specialty food and beverage items.
On-site · Prince George
Responsible for the cleanliness and sanitization of guest rooms to ensure a high-quality experience for all visitors. Acts as a hotel ambassador by providing exceptional service, addressing guest needs, and communicating effectively with other departments.
On-site · Sudbury
The Night Auditor is responsible for managing front desk operations, including guest check-ins, addressing guest needs, and providing local recommendations. Additionally, they perform end-of-day financial audits, balance transactions, and ensure the hotel is prepared for the following day.
On-site · Prince George
The dishwasher is responsible for cleaning, sanitizing, and organizing kitchenware to ensure the kitchen and service teams have the necessary tools. They also maintain a clean and safe kitchen environment by following sanitation schedules and assisting teammates as needed.
On-site · Calgary
The Maintenance Supervisor leads the maintenance team in executing daily guest requests and preventative maintenance projects to ensure the hotel remains in excellent condition. They are responsible for coaching staff, managing work orders, and maintaining high standards of service and safety throughout the property.
On-site · Calgary
The Maintenance Attendant is responsible for addressing urgent guest maintenance requests and performing preventative maintenance projects throughout the hotel. They ensure all guest rooms, public areas, and back-of-house facilities are functioning properly while maintaining a professional and welcoming demeanor.
On-site · Prince George
The Guest Services Manager oversees all front desk and revenue management operations to ensure high hospitality standards and financial goals. They are responsible for leading, training, and motivating the team while maintaining property quality and guest satisfaction.
On-site · West Kelowna
The Line Cook is responsible for preparing high-quality food to order while maintaining cleanliness and safety standards in the kitchen. They also collaborate with the culinary team on menu development and mentor new staff members.
On-site · Calgary
The First Cook is responsible for preparing high-quality dishes, supervising kitchen staff, and ensuring efficient kitchen operations during service. They must also manage inventory, maintain food safety standards, and provide exceptional service to guests.
