Careers

Position: Front Office Supervisor

Department: Front Desk

Report to: Front Office Manager

Hours: As required

Position Overview:

The Front Office Supervisor is a key member of the Front Desk/Guest Services team, assisting in managing and overseeing operations to ensure exceptional service standards. This role involves leading and supporting Front Office Agents, ensuring efficient front desk operations, and maintaining the highest levels of guest satisfaction. The Front Office Supervisor aids the Front Office Manager in managing guest concerns, administrative tasks, and overall Front Desk operations.

Duties and Responsibilities:

• Ensure that the daily operations of the Front Desk are carried out efficiently and according to hotel policies.
• Greet all guests in a friendly manner at all times.
• Support the Front Desk team in handling guest issues and complaints.
• Provide regular feedback on team performance to the Front Office Manager.
• Assist with the initial and ongoing training of Front Office Agents to help them achieve a high quality of service.
• Maintain thorough and up to date knowledge of the property, local area, room rates and packages.
• Respond to reservation enquiries, providing guests with up-to-date information on our rates, special offers and packages.
• Book room reservations, both over the phone and at the Front Desk.
• Provide coverage for all Front Desk shifts as required, including Night Audit.
• Prepare for Group, Media and FIT arrivals, coordinating with the F&B and Conference departments.
• Ensure that the Front Office filing systems and tracking sheets are kept organized and up to date.
• Organize rooming lists for tour groups, weddings and corporate functions.
• Set up all the billing and packages for groups and weddings.
• Complete all Opera system duties.
• Other duties as required.

Qualifications

• Previous Front Desk experience is required.
• Extensive Opera PMS experience required.
• Positive attitude and a passion for customer service.
• Previous leadership or supervisory experience is an asset.
• Able to work under pressure and think on your feet to solve problems.
• Organized with strong attention to detail.
• A team player who can support and motivate others to succeed.
• Must have the ability to work independently and remain calm in the event of emergency situations arise.
• Physical requirements include the ability to endure long periods of standing, sitting, bending, and lifting (up to 50 pounds may be required).

Position: Registered Massage Therapist

Department: Spa

Report to: Spa Experience Manager

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: Food and Beverage Supervisor

Department: Food and Beverage

Report to: Food and Beverage Manager

Hours: As required

Position Overview:

As a Food and Beverage Supervisor at Post Hotel & Spa, you will play a vital role in overseeing the daily operations of our dining establishments. This position involves leading and mentoring the front-of-house team, ensuring exceptional service standards, and collaborating with various departments to create memorable guest experiences.

Duties and Responsibilities:

• Supervise and guide the front-of-house staff, including servers and support roles, to ensure smooth and efficient operations.
• Train, mentor, and motivate team members to deliver exceptional service and create personalized guest experiences.
• Monitor and maintain the highest standards of service, cleanliness, and presentation in the dining areas.
• Assist in the development and implementation of service standards, protocols, and procedures to enhance operational efficiency and guest satisfaction.
• Collaborate with the culinary team to ensure seamless communication, timely delivery of orders, and proper food presentation.
• Engage with guests, gather feedback, and proactively address inquiries, concerns, and special requests to ensure outstanding dining experiences.
• Coordinate with other departments, including front desk, housekeeping, and events, to ensure seamless operations and exceptional guest experiences.
• Assist in the management of inventory, including tracking and maintaining adequate supplies.

Qualifications

• Minimum of 2 years of supervisory experience in a luxury hotel or fine dining establishment.
• Strong leadership and interpersonal skills, with the ability to motivate and guide a team.
• Excellent communication and problem-solving abilities.
• In-depth knowledge of food and beverage service standards and culinary trends.
• Familiarity with Relais & Chateaux standards is a plus.
• Flexibility to work any shift, weekends, and holidays in a fast-paced environment.
• Relevant certifications in hospitality or culinary arts are advantageous.

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: Outpost Supervisor

Department: Food & Beverage

Report to: Outlets Manager

Hours: As required

Position Overview:

The Outpost Pub Supervisor is responsible for overseeing the daily operations of the Outpost Pub at Post Hotel & Spa. This role ensures high-quality service, maintains a welcoming atmosphere, and leads a team of staff to deliver an exceptional guest experience in line with The Post's standards.

Duties and Responsibilities:

• Oversee daily Outpost’s operations, including opening and closing procedures
• Supervise, train, and mentor Outpost’s staff, including servers, bartenders, and support staff
• Foster a positive work environment that promotes teamwork and high morale
• Ensure all guests receive prompt, professional, and friendly service
• Handle guest inquiries, special requests, and complaints with a focus on guest satisfaction
• Maintain a visible presence in the pub, engaging with guests and addressing their needs
• Monitor and maintain proper inventory levels
• Assist in menu development and implementation of seasonal specials
• Monitor sales and control costs to meet financial targets
• Manage cash handling procedures and ensure accurate financial reporting
• Work closely with the kitchen team to ensure seamless service and menu execution
• Coordinate with other departments to support hotel-wide initiatives and events
• Perform other duties as assigned by leadership

Qualifications

• Minimum of 2 years of supervisory experience in a pub, bar, or similar food & beverage environment
• Strong leadership and interpersonal skills, with the ability to motivate and guide a team
• Excellent communication and problem-solving abilities
• In-depth knowledge of food and beverage service standards and culinary trends
• Familiarity with Relais & Chateaux standards is a plus
• Flexibility to work any shift, weekends, and holidays in a fast-paced environment
• Relevant certifications in hospitality or culinary arts are advantageous

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: Chef De Partie

Department: Kitchen

Report to: Executive Chef/Executive Sous Chef

Hours: As required

Position Overview:

Chef De Partie assists in overseeing a specific section of the kitchen, ensuring the highest culinary standards are met and contributing to the success of The Post’s culinary operations.

Duties and Responsibilities:

• Execute and oversee the preparation of dishes within the assigned section.
• Collaborate with the Executive Chef/Executive Sous Chef/Sous Chefs to plan and develop menu items.
• Train and mentor junior kitchen staff, ensuring high levels of skill and efficiency.
• Monitor food quality, presentation, and consistency to meet restaurant standards.
• Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines.
• Assist in inventory management, ordering, and stock rotation for the assigned section.
• Contribute creative ideas to enhance menu offerings and seasonal specials.
• Ensure compliance with health and safety regulations in the kitchen.
• Participate in menu tastings, special events, and culinary promotions.
• Collaborate with other kitchen team members to ensure smooth service during peak hours.

Qualifications

• Culinary diploma or equivalent qualification.
• Proven experience as a Chef de Partie in a high-end restaurant or similar establishment.
• Strong knowledge of culinary techniques, presentation, and kitchen management.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and organizational skills.
• Creative flair and a passion for culinary arts.
• Knowledge of food safety and sanitation regulations.
• Ability to stand for extended periods, lift heavy kitchen equipment, and work in a high-pressure kitchen environment.

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.