2017 employment opportunities
Trout Point Lodge is seeking employees for its 2017 season, as well as a permanet position for a General Manager and a recurring position for a Chef de Cuisine. Trout Point Lodge is located in Yarmouth County, Nova Scotia, Canada.
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GENERAL MANAGER – TROUT POINT LODGE OF NOVA SCOTIA*****
Trout Point Lodge Wilderness Resort & Hotel seeks a qualified General Manager whose duties will start in the Spring of 2017. The General Manager will oversee a seasonal staff of about 23 employees and will work closely with the two proprietors who have managed the property over the past 17 years. Though the Lodge is open seasonally from May through the end of October, the Manager position is full-time and year-round; obviously there will be opportunities for travel and a flexible schedule in the off season, November through April. The General Manager will be tasked with overseeing all daily operations of this 5-star boutique wilderness resort during the season, and will include receiving and working directly with Lodge guests. The General Manager will be the public face of a hotel where superlative guest service is a must. The General Manager will oversee the quality of accommodations, maintain the employee schedule, and motivate all employees to work as a team. He or she will work with the proprietors to maintain existing experiential tourism offerings, and to innovate new ones. He or she will look after the physical plant and advise the proprietors of any necessary maintenance. He or she will also be responsible for inventory management and will work with the proprietors in areas such as pricing, marketing, and public relations. He or she must become familiar with and implement the detailed quality standards of Small Luxury Hotels of the World. The ideal candidate will have substantial hospitality experience, ideally in the luxury hotel sector. He or she must have good written and oral communication skills; capacity in English and French is a plus. Ability to oversee employees. In addition the career position will require willingness to live and work in a remote, wilderness setting as well as basic knowledge of property management and reservations software; basic knowledge of accounting. Responsibilities: - To oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure world-class guest service is delivered on a luxury standard. - To work with the proprietors in maximizing room revenue by anticipating and planning for market shifts; develop and monitor strategic marketing prospects; develop, implement and monitor annual business and marketing plans and participate in appropriate national marketing efforts. - To ensure that all Small Luxury Hotels of the World requirements are adhered to while also creating the unique Trout Point brand. - To develop and maintain rapport with key community contacts to ensure a visible presence in the local community - To ensure employee motivation, training and development, team work, wage benefit administration and compliance with policies, procedures and labour regulations. - To work with the proprietors in monitoring the performance of financial and operational plans for the resort that support the proprietors' overall objectives; to assist in developing the annual budget and to make recommendations for capital improvements to enhance the assets of the company and brand loyalty. - To ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, levels of maintenance and cleanliness, establish and maintain preventative maintenance programs to protect the physical assets of the hotel. - To train and provide career development for subordinates, conduct performance evaluations and provide feedback to subordinates. - To ensure departmental procedures are adhered to for all Small Luxury Hotels of the World programs and to help administer all programs to achieve and exceed goals. - To communicate, promote and maintain health and safety in the workplace. - To recognize and celebrate employees when appropriate. Requirements: - Minimum of 1 years of experience in a significant position within a hotel. - Working knowledge of front office/guest service operations, food and beverage operations, housekeeping, and maintenance required. - Candidate with luxury hospitality experience will be given preference. - Candidate must demonstrate the ability to work and participate in a team oriented environment. - Diploma or degree in hospitality or related field preferred. Compensation & Benefits:
This position is open to those eligible for NAFTA visas and for skilled worker immigrants. APPLY by sending a resume (CV) and cover letter to Vaughan Perret at foodvacation@gmail.com |
CHEF DE CUISINE
Trout Point Lodge seeks a Chef de Cuisine/Executive Sous Chef who will be responsilbe for food production at this 5-star wilderness resort starting Spring, 2017. Desired Skills & Attributes Knowledge Grade 12 or equivalent Previous hotel experience an asset Experience in a similar fine dining position Formal culinary training is important Knowledge of seafood cuisine a plus Knowledge of Creole cuisine a plus Scope To maintain & enforce five-star service and culinary standards in the Lodge's two dining venues in a leadership role. Duties & Responsibilities Plan and direct food preparation and cooking activities Estimate food requirements Instruct cooks in preparation and new cooking techniques; ensure quality of food and portion control Create new recipes and design food presentation in consultation with the Chef/Proprietors Knowledgeable in the latest trends of the luxury resort sector Requisition food & kitchen supplies Work with the General Manager to schedule staff, cooks and chefs Maintain records of food costs, consumption, sales and inventory Plan and create table d'hote style dinner menus, changing daily Oversee quality of breakfast and lunch service in cooperation with staff Skills Attention to detail Capacity to oversee a kitchen staff of 5-8 persons Excellent communication skills Fit to stand for long periods of time Familiarity with successful fine dining production and setting Exhibit a professional vocabulary in all communication with employees and guests. Always properly attired in uniform Anticipates guest’s needs or offers a personalized recommendation. Efficient yet unhurried and sensitive to the manner of the employees and guests. Leadership Strong communication and interpersonal skills Creative Problem Solving Skills Provides feedback and supports all team members Creates motivating work environment Adheres & enforces organizational policy and procedures. Reports to: Chef/Proprietors & General Manager Physical Demands Lifting 20 lbs maximum Frequent lifting and/or carrying up to 10lbs May require significant walking/standing May involve sitting with pushing and pulling of arm --Compensation to be negotiated based on skills and experience; staff housing possible-- APPLY by sending a resume (CV) and cover letter to Vaughan Perret at foodvacation@gmail.com |
