Your Prosperity is Our Business!
Fredericton, New Brunswick
The Tourism Industry Association of New Brunswick (TIANB) is the leading advocate for tourism issues in the province of New Brunswick. As a representative and industry driven organization, the Association provides leadership and direction, working with partners and stakeholders at the Provincial, Atlantic and National levels to ensure the continued success of a competitive, progressive and sustainable business environment, fostering health and sustained growth to the New Brunswick tourism industry. L'Association de l'industrie touristique du Nouveau-Brunswick (AITNB) est la voix du tourisme pour la province. En tant qu'organisation consciente des besoins de l'industrie touristique et représentative de celle-ci, l'association assure un leadership et une orientation en travaillant de concert avec des partenaires à l'échelle provinciale, atlantique et fédérale afin de faire du tourisme une industrie en croissance, prospère, compétitive et durable au Nouveau-Brunswick. Successful business owners and managers know that poorly trained employees have an adverse effect on customer service, leading to lost revenue, reduced job satisfaction and poor morale, which in turn lead to increased turnover and costs associated with hiring and training new staff members. Thousands of successful tourism and hospitality professionals, working for some of the best companies in Canada and around the world, have improved their skills and knowledge and advanced their career with emerit. www.emerit.ca Les propriétaires et directeurs d'entreprises florissantes savent que les lacunes de formation chez le personnel ont des effets défavorables sur le service à la clientèle et que cela entraîne une baisse du chiffre d'affaires, une diminution du degré de satisfaction au travail et un affaiblissement du moral du personnel. Résultat : augmentation du taux de roulement et hausse des coûts liés à l'embauche et à la formation du nouveau personnel. www.emerit.ca
On-site · Sainte-Marie Parish
The cook is responsible for planning menus, requisitioning supplies, and preparing complete meals. They must also manage kitchen operations, maintain inventory records, and ensure the cleanliness of food service areas.
On-site · St. George
The Head Chef is responsible for planning menus, creating new recipes, and supervising kitchen staff to ensure food quality standards are met. They must prepare complete meals for regular service and special events such as banquets.
On-site · Rothesay
The cook is responsible for preparing complete meals and individual dishes while supervising kitchen staff and helpers. Additional duties include maintaining food inventory records and ensuring the cleanliness of kitchen work areas.
On-site · Moncton
The dishwasher is responsible for washing and putting away dishes and assisting kitchen colleagues with food preparation. They must also ensure the cleanliness and maintenance of their designated work area.
On-site · Miramichi
The First Cook is responsible for preparing and cooking complete meals or individual dishes, including those for customers with food allergies. Additionally, the role involves maintaining cleanliness in the kitchen and work areas.
On-site · Shediac
The Restaurant Manager is responsible for overseeing daily operations, managing staff performance, and analyzing budgets to maintain profitability. Key duties include recruiting and training employees, managing inventory, and ensuring compliance with health and safety regulations.
On-site · Miramichi
The Executive Chef is responsible for planning menus, preparing and cooking food for guests and functions, and maintaining records of food costs and inventory. They are also tasked with training staff in food preparation, cooking, and handling to ensure quality standards are met.
On-site · Grand Falls Regional Municipality
The cook is responsible for preparing and cooking complete meals or individual dishes. Additional duties include inspecting food service areas, ordering supplies, and maintaining kitchen cleanliness.
On-site · Fredericton
The Chef is responsible for preparing and cooking complete meals and specialty foods for regular service and special events. They must supervise kitchen staff, create new recipes, and ensure all food meets quality standards.
On-site · Fredericton
The General Manager is accountable for the effective operation of the complex, ensuring company objectives and policies are implemented to deliver an exceptional entertainment experience. This role involves acting as a liaison between the home office, outside vendors, and clients while managing a theatre team.
On-site · Florenceville-Bristol
The role involves managing guest arrivals and departures, processing reservations, and resolving customer complaints. Additionally, the representative handles payments, provides local information, and performs light housekeeping duties.
On-site · Bouctouche
The Pizza Cook is responsible for preparing and cooking complete meals and individual dishes while determining food portions and costs. Additionally, the role involves ordering supplies, maintaining inventory records, and ensuring the kitchen and work areas are clean.
On-site · Beresford
The Restaurant Manager is responsible for overseeing daily operations, including budgeting, staff recruitment, training, and scheduling. They must also manage inventory, negotiate with suppliers, and ensure health and safety regulations are followed while providing excellent customer service.
On-site · Bouctouche
The role involves working as a cook at an A&W location. Responsibilities include food preparation and kitchen duties across various shifts.
