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 · 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 · Tofino
Manage room reservations and provide personalized guest services, including check-ins, check-outs, and acting as a primary contact during stays. Perform administrative duties and ensure adherence to luxury service standards such as Forbes and AAA.
On-site · Tofino
Manage day-to-day operations of the Pastry Department, including the production of artisan breads, patisserie, and plated desserts. Oversee team scheduling, training, and performance while coordinating with the restaurant leadership team.
On-site · Tofino
Oversee the day-to-day operations of the Housekeeping Department and serve as a member of the Senior Management Team. Ensure high service standards are maintained through staff supervision, budget management, and rigorous cleanliness inspections.
On-site · Tofino
Lead and motivate the food and beverage team to deliver high service standards meeting Relais & Châteaux and Michelin guidelines. Manage daily operations including staff training, financial goals, and administrative tasks such as payroll and menu updates.
On-site · Tofino
Deliver high-standard personalized guest service by preparing a wide range of beverages and managing bar operations. Responsibilities include inventory control, maintaining cleanliness, and collaborating with the restaurant team to meet luxury service standards.
On-site · Tofino
Oversee daily front office operations to ensure high service standards and personalized guest experiences. Support the Front Office Manager in team leadership, administrative tasks, and departmental budgeting.
On-site · Tofino
Prepare and cook complete meals and individual dishes while adhering to high service standards. Maintain kitchen cleanliness, manage inventory, and handle special dietary requests in a fast-paced environment.
On-site · Tofino
The Sous Chef assists the Executive Chef in daily kitchen operations, ensuring the highest standards of culinary excellence and guest service. Responsibilities include supervising staff, managing inventory, and overseeing food production and presentation.
On-site · Tofino
Responsible for the daily maintenance of guestrooms, public spaces, and exterior grounds, including landscaping and furniture restoration. The role involves executing a preventative maintenance schedule and handling various carpentry and painting projects.
On-site · Tofino
Assist the Special Events Manager in overseeing daily departmental functions, including managing group itineraries and event logistics from set-up to tear-down. Lead the Special Events team to ensure high service standards are met while maintaining departmental cleanliness and administrative efficiency.
On-site · Tofino
Deliver personalized massage and spa treatments while adhering to high luxury service standards. Promote spa products and maintain a clean, well-stocked treatment environment.
On-site · Tofino
The role involves managing guest bookings, greeting visitors, and handling transactions for the Ancient Cedars Spa. Additionally, the position is responsible for maintaining spa cleanliness, stocking treatment rooms, and managing linen transport.
On-site · Tofino
Oversee the daily operations of the Ancient Cedars Spa, ensuring high service standards and efficient guest experiences. Manage human resources tasks, annual budgeting, and the retail program while providing hands-on leadership to the spa team.
On-site · Tofino
Oversee the daily operations of the Ancient Cedars Spa, ensuring adherence to luxury service standards and managing the leadership team. Responsibilities include handling HR tasks, budget implementation, retail program monitoring, and providing direct guest support.
On-site · Vancouver
Lead all culinary operations for the restaurant, banquets, and special events while maintaining high standards of food quality and presentation. Mentor the culinary brigade and manage financial KPIs including food and labour costs to ensure departmental success.
On-site · Vancouver
Lead all culinary operations for Bacchus Restaurant & Lounge, including banquets and in-room dining, while maintaining luxury fine-dining standards. Develop seasonal European menus and mentor the kitchen brigade to ensure exceptional food quality and financial performance.
On-site · Fogo
Prepare and cook high-end dishes according to hotel standards while collaborating with the Sous Chef team on seasonal menus. Maintain a clean, sanitized workstation and ensure efficient ingredient use to minimize waste.
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.
