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.
On-site · 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.
On-site · 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.
On-site · 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.
On-site · 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.
On-site · 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.
On-site · 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.
On-site · Tofino
Perform a variety of relaxation-based spa treatments including facials, manicures, pedicures, and hair removal for guests. Maintain a clean and hygienic environment while providing personalized skincare consultations and participating in retail product sales.
On-site · Tofino
The Assistant Restaurant Manager oversees daily operations across multiple food and beverage venues, including staff management, scheduling, and inventory control. They ensure high service standards are met while assisting with financial goals and maintaining a positive, guest-focused environment.
On-site · Tofino
The Guest Service Representative/Reservations Agent manages room reservations, handles email and phone inquiries, and facilitates efficient check-in and check-out processes. They also provide personalized guest orientation, deliver amenities, and assist with administrative tasks to ensure high service standards.
On-site · 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.
On-site · 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.
On-site · 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.
On-site · Fogo
Prepare and cook dishes according to high-end standards while ensuring impeccable presentation and timing. Collaborate with the culinary team on menu development and maintain a clean, safe, and efficient kitchen workstation.
On-site · Joe Batt's Arm
The Car Detailer is responsible for cleaning, refueling, and maintaining the Inn's fleet of vehicles. They will also manage vehicle sign-in/out processes and assist with shuttle duties as needed.
On-site · Joe Batt's Arm
The Inn Manager is responsible for the operational and financial backbone of the Inn, including team management, administrative functions, and day-to-day decision-making. They ensure the property meets quality benchmarks, maintains regulatory compliance, and supports the guest experience while reporting to the COO.
On-site · 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.
On-site · Tofino
Oversee the daily operations of the Housekeeping Department to ensure high service standards and guest satisfaction. Manage administrative tasks including budgeting, payroll, scheduling, and staff supervision while maintaining the physical condition of the property.
On-site · Tofino
Manage wine and spirit offerings across multiple outlets while providing personalized guest service according to luxury standards. Lead the sommelier team through training, inventory control, and financial goal analysis.
On-site · Tofino
Lead and supervise daily operations of food and beverage outlets to ensure high service standards. Manage staff training, product knowledge, and administrative tasks including payroll and financial goals.
On-site · Tofino
Oversee daily front office operations to ensure guest services meet Relais & Chateaux and Forbes standards. Support the Front Office Manager in administrative tasks, team development, and budget achievement.
