Careers

Position: Lead Registered Massage Therapist

Department: Spa

Report to: Spa Experience Supervisor / Coordinator

Hours: As required

Position Overview:

A lead massage therapist (RMT) is responsible for leading and mentoring the massage therapy team, as well as helping management with boutique needs as required. They also provide massages, baths, and body therapies to clients.

Duties and Responsibilities:

• Responsible to orientate and train all new RMTs
• Laison with Spa Experience Coordinator about current spa services and products offered
• Collaborate monthly, with Spa Experience Coordinator, training sessions on all services and protocols for all RMTs
• Work with Marketing & Procurement to understand packages & products for training
• Provide leadership and mentoring to the massage therapy team
• Guide Massage Therapists to promote career growth through training, development, and performance assessments
• Collaborate with Marketing & Procurement to design specific treatment plans based on market needs
• Perform various massage techniques to address guests' specific needs and preferences
• Maintain accurate and up-to-date client records and treatment notes
• Create a welcoming and peaceful environment for spa guests
• Collaborate with leadership to enhance the overall guest experience
• Behaves and provides all treatment in a professional and respectful manner
• Uphold the highest standards of cleanliness and hygiene in the spa area
• Provide information to guests about spa services, products, and additional offerings
• Adhere to all licensing and regulatory requirements
• Other duties are required

Qualifications

• Valid certification as a Registered Massage Therapist
• Previous experience in a spa or wellness setting is preferred
• Exceptional interpersonal and communication skills
• Ability to tailor massage treatments to meet individual guest needs
• Knowledge of various massage modalities and techniques
• Strong commitment to maintaining a professional and ethical environment
• Flexibility to work weekends and adapt to varying schedules
• Physical stamina to perform massages for extended periods
• Ability to stand for extended periods and perform massages
• Lifting and moving spa equipment as needed

Position: Registered Massage Therapist

Department: Spa

Report to: Spa Coordinator / Lead RMT

Hours: As required

Position Overview:

As a Registered Massage Therapist at The Post Hotel & Spa, you will provide exceptional massage therapy services to guests, promoting relaxation, healing, and overall well-being.

Duties and Responsibilities:

• Perform various massage techniques to address guests' specific needs and preferences
• Maintain accurate and up-to-date client records and treatment notes
• Create a welcoming and peaceful environment for spa guests
• Stay informed about current spa services and products offered
• Collaborate with other spa professionals to enhance the overall guest experience
• Uphold the highest standards of cleanliness and hygiene in the spa area
• Provide information to guests about spa services, products, and additional offerings
• Adhere to all licensing and regulatory requirements

Qualifications

• Valid certification as a Registered Massage Therapist
• Previous experience in a spa or wellness setting is preferred
• Exceptional interpersonal and communication skills
• Ability to tailor massage treatments to meet individual guest needs
• Knowledge of various massage modalities and techniques
• Strong commitment to maintaining a professional and ethical environment
• Flexibility to work weekends and adapt to varying schedules
• Physical stamina to perform massages for extended periods
• Ability to stand for extended periods and perform massages
• Lifting and moving spa equipment as needed

Position: Spa Receptionist

Department: Spa

Report to: Spa Experience Manager

Hours: As required

Position Overview:

The Spa Receptionist at Post Hotel & Spa provides a warm welcome and excellent customer service to our spa guests, contributing to creating a seamless and luxurious experience.

Duties and Responsibilities:

• Greet and welcome spa guests with professionalism and warmth.
• Manage spa appointments, ensuring accuracy and efficiency.
• Answer phone calls, respond to inquiries, and provide detailed information about spa services.
• Coordinate with spa therapists to schedule appointments and manage the daily spa calendar.
• Process payments and handle financial transactions accurately.
• Maintain a tidy and organized spa reception area.
• Provide information about spa packages, promotions, and products.
• Ensure guests have a positive and memorable experience from check-in to check-out.

Qualifications

• Previous experience in a customer service or receptionist role.
• Excellent communication and interpersonal skills.
• Strong organizational and multitasking abilities.
• Proficient in using spa management software or booking systems.
• Knowledge of spa services and products is an asset.
• Ability to maintain a calm and friendly demeanor in a fast-paced environment.
• Flexibility to work weekends and adapt to varying schedules.
• Ability to stand for extended periods.
• Lifting and moving spa-related materials as needed.

Primary Function: To promote the Post Hotel & Spa as a meeting destination and to ensure a high level of guest satisfaction is maintained for all conferences, weddings and tours. To act as central point of contact for group events and weddings. To oversee flawless delivery of hotel events and functions. To build strong relationships with clients and guests

Duties and Responsibilities:

• Consult with clients to define event requirements and budgets.
• Develop creative menus, decor, activities, and packages.
• Design event order (BEO) detailing all specifications and distribute a weekly schedule of upcoming functions.
• Manage venue, F&B, rentals, staffing before/during events.
• Resolve any on-site issues or last-minute changes.
• Ensure events meet quality standards and client expectations.
• Prepare post-event billing and share feedback reports.
• Maintain organized records for all clients/functions.
• Respond to sales inquiries and conduct hotel site inspections as required.
• Work closely with the Calgary Sales Office for all contracted groups and bookings.
• Assist with set-ups and teardowns of weddings and conferences when needed.
• Perform any other assigned duties.

Requirements/Experience:

• Event/hotel experience
• Exceptional customer service orientation
• Strong project coordination abilities and organizational skills
• Budget management knowledge
• Diploma in Hotel/Event Management (asset)
• Must have a flexible schedule to work evenings when needed.
• Physical demands include sitting, standing, bending, and lifting (up to 30 lbs.).

Position: Outlets Manager

Department: Food & Beverage

Report to: Director of Food & Beverage

Hours: As required

Position Overview:

The Outlets Manager is instrumental in supporting the Director of Food & Beverage by managing and overseeing all food and beverage outlets, including restaurants, bars, banquets/events, catering, and in-room dining. This role is responsible for upholding exceptional service standards, providing effective team leadership, and ensuring efficient operations across all venues, all while maintaining high levels of guest satisfaction and profitability in line with The Post’s vision.

Duties and Responsibilities:

• Operational management:
  • Lead the day-to-day operations of all food and beverage outlets, ensuring efficient service and operational excellence in line with Post Hotel & Spa and Relais & Châteaux standards.
  • Coordinate with the culinary department to streamline service, maintain consistency, and ensure timely delivery of food and beverages.
  • Oversee banquet operations, collaborating with the sales and events teams to deliver successful events.
  • Monitor and manage staffing levels, schedules, and daily shifts in alignment with business needs and labor budgets.
  • Ensure compliance with health, safety, and hygiene standards throughout all venues.

• Team leadership & Development:
  • Lead, train, and develop a team of front-of-house staff, including servers, host/esses, baristas/bartenders, sommeliers, and support staff, maintaining high morale and motivation.
  • Hire, train, mentor, and evaluate team members, ensuring alignment with The Post’s standards.
  • Conduct performance reviews, provide feedback, and implement training programs for staff development.
  • Ensure all staff are well-versed in food and beverage service standards, guest interaction, and operational procedures.
  • Foster a positive, collaborative team environment through effective communication and motivation.
• Guest service & Experience:
  • Engage with guests, actively seeking feedback to enhance service levels and personalize the guest experience.
  • Handle guest inquiries, complaints, and special requests to ensure satisfaction.
  • Ensure consistency in high-quality guest service across all venues, promoting a seamless and memorable dining experience.
    

• Financial & Budget management:
  • Assist Director of Food & Beverage in managing and meeting financial targets, including revenue generation, cost control, and profitability.
  • Monitor daily revenues, covers, and payroll to ensure efficiency and alignment with budgets.
  • Assist in the planning and implementation of promotions, special events, and menu engineering to drive sales and enhance guest satisfaction.
• Cross-departmental collaboration:
  • Assume department head leadership responsibilities in the absence of Director of Food & Beverage, overseeing all aspects of the department's operations.
  • Collaborate with Executive Chef and Wine Director to ensure the highest quality in menus and beverage offerings.
  • Liaise with other hotel departments (e.g., Front Office, Housekeeping, Maintenance) to ensure cohesive and seamless operations.
  • Work closely with the Head Office team including, but not limited to Human Resources & Recruitment, Systems & Applications, Sales & Marketing, Laundry & Logistics.
  • Ensure alignment on operational strategies, staffing, technology integration, and marketing to enhance performance and support seamless operations.

Qualifications

• Proven experience in a managerial role within food and beverage, preferably in a luxury or fine dining environment.
• Strong leadership and interpersonal skills with the ability to build and motivate a high-performing team.
• Solid understanding of food and beverage operations, including service standards, menu planning, and guest satisfaction strategies.
• Experience with financial management, including budgeting, labor control, and revenue generation.
• Excellent communication skills with a focus on guest engagement and team collaboration.
• Knowledge of health and safety regulations in the food and beverage industry.
• Flexibility to work early mornings, late evenings, weekends, and holidays as business requires.
• Proficiency in hotel and restaurant software (e.g., Opera, Squirrel, Open Table, Tripleseat) and knowledge of Relais & Châteaux standards are an asset.

Position: Food Runner- Expo

Department: Food & Beverage

Report to: Food & Beverage Manager

Hours: As required

Position Overview:

The Food Runner/Expo plays a crucial role in ensuring smooth and efficient operations in our fast-paced dining environment. The Food Runner/Expo is responsible for assisting servers, setting up tables, running food, and maintaining a high level of guest satisfaction. This position requires excellent communication skills, attention to detail, and the ability to work well under pressure.

Duties and Responsibilities:

• Assist servers with running food to tables promptly and accurately
• Help set up tables, ensuring they are clean, well-presented, and properly equipped
• Assist servers with their requirements, such as bringing water and bread to tables, and fetching any additional items needed
• Bus tables in a fast-paced environment, ensuring they are clean and ready for the next guest
• Take direction from the Supervisor or Manager on Duty to ensure smooth operations
• Complete mise en place and daily duties as required
• Be aware of dietary and allergy concerns, and communicate them effectively to the kitchen staff
• Bring drinks to tables when required (ProServe certification is necessary)
• Adapt to the needs of large groups and assist with banquet service
• Perform function room set-ups and teardowns, including setting tables, chairs, cutlery, and linens
• Carry out any other duties as required by the management team

Qualifications

• Previous experience in a fast-paced restaurant environment is preferred
• Substantial knowledge of food safety and handling procedures
• Ability to endure long periods of standing, sitting, bending, and lifting (up to 30 lbs)
• Excellent communication and interpersonal skills
• Strong attention to detail and ability to multitask
• Ability to work well under pressure and maintain a positive attitude
• Flexibility to work all shifts, including breakfast and lunch
• Knowledge of Squirrel POS system is an asset
• ProServe certification is required

Position: Dishwasher

Department: Kitchen

Report to: Executive Chef/Executive Sous Chef

Hours: As required

Position Overview:

Dishwasher ensures the cleanliness and hygiene of kitchen wares, equipment, and areas, supporting the kitchen's smooth operation.

Duties and Responsibilities:

• Wash and sanitize all kitchen utensils, dishes, pots, pans, and equipment.
• Maintain cleanliness and organization in the dishwashing area.
• Assist in the overall cleanliness of the kitchen, including floors, surfaces, and equipment.
• Dispose of waste and recycling following proper procedures.
• Support kitchen staff in the timely preparation and delivery of dishes.
• Assist prep cooks, line cooks during slower periods.
• Follow health and safety regulations and guidelines.
• Report any kitchen maintenance issues to the appropriate personnel.
• Collaborate with kitchen team members to ensure smooth operation.

Qualifications

• Previous experience as a Dishwasher or in a similar role is an asset.
• Ability to work in a fast-paced kitchen environment.
• Basic understanding of health and safety regulations in a kitchen setting.
• Strong work ethic and attention to detail.
• Ability to follow instructions and work as part of a team.
• Physical stamina to stand for extended periods and perform repetitive tasks.
• Positive attitude and willingness to contribute to a clean and organized kitchen.
• Ability to stand for extended periods, lift kitchen equipment, and perform repetitive tasks.

Position: Cook

Department: Kitchen

Report to: Executive Chef/Executive Sous Chef

Hours: As required

Position Overview:

As a Cook at The Post, you will play a crucial role in the culinary team, contributing to the preparation of high-quality dishes for our discerning guests in the luxurious setting.

Duties and Responsibilities:

• Assist in the preparation and cooking of a variety of dishes as directed by the kitchen leadership.
• Follow recipes and instructions to maintain the quality and consistency of menu items.
• Ensure proper portion control and presentation of all dishes.
• Collaborate with kitchen team members to maintain a smooth and efficient operation.
• Contribute to the creative process of developing new menu items.
• Adhere to health and safety regulations in the kitchen.
• Monitor inventory levels and assist in ordering supplies.
• Maintain cleanliness and organization in the kitchen area.
• Support in the preparation and setup for special events and functions.
• Assist in the proper maintenance and cleaning of kitchen equipment.

Qualifications

• Culinary degree or equivalent qualification.
• Previous experience as a Cook or similar role in a high-end culinary setting.
• Passion for culinary arts and dedication to delivering exceptional dining experiences.
• Knowledge of various cooking techniques, ingredients, and presentation styles.
• Ability to work in a fast-paced and demanding kitchen environment.
• Strong teamwork and communication skills.
• Familiarity with health and safety regulations in a culinary setting.
• Positive attitude and eagerness to contribute to a dynamic culinary team.
• Ability to stand for extended periods, lift kitchen equipment, and work in a high-paced kitchen environment.