Jobs at Relais & Châteaux

Open application inviting thoughtful, passionate candidates who value seasonality, craftsmanship, and connection to the land. Candidates may apply for roles across the luxury destination hotel and culinary program by submitting a resume and cover letter. The property emphasizes personalized guest service, outdoor activities, wellness, and a dynamic culinary experience.

Effectuer l'entretien complet des chambres : changer la literie, dépoussiérer, aspirer, nettoyer et désinfecter salles de bain, réapprovisionner commodités, vérifier le mobilier et signaler anomalies au superviseur.

Plan, coordinate and supervise banquet events. Liaise with sales and kitchen, set rooms to standards, welcome guests, lead and train service staff, ensure smooth timing and quality, handle issues professionally, and perform post-event follow-ups.

Lead and support evening operations across Front Office, Housekeeping, ESS, and F&B. Act as primary evening contact for guest issues, coordinate cross-department communication, train and support night audit/overnight reception teams, log and track incidents, and assist with after-hours projects and operational duties to maintain service standards.

Welcome and register spa guests, take and manage phone and online reservations, explain services and products, ensure five-star guest experience, handle billing at checkout, answer inquiries by phone and email, and resolve issues with empathy.

Lead all finance functions for a luxury resort: oversee accounting, reporting, budgeting, forecasting, cash management, audits, and financial analysis. Partner with leadership on capital projects, cost control, and strategic planning while managing and developing the accounting team.

Plan and execute KPI-driven PR and marketing to grow The Kitano Hotel Tokyo's brand and bookings: create press releases, manage media and influencer relations, run website and social channels, support promotions/events, direct photo/video shoots, coordinate external vendors, and collaborate with Rooms, F&B, and Sales.

Lead daily spa operations at a luxury resort: manage service delivery, inventory, hygiene, guest relations, events coordination, budgeting, promotions, and staff recruitment, training, and performance to drive revenue and maintain high service standards.

Plan, coordinate and sell hotel events (meetings, conferences, weddings). Prepare proposals and BEOs, advise clients on menus/pricing/AV/layout, conduct site visits, liaise with operations, ensure client satisfaction, follow up pre/during/post event, and support business development including occasional sales events across Canada.

Assurer la prévention, l'entretien technique et la sécurité des bâtiments et équipements de l'hôtel et des restaurants. Effectuer réparations mineures (chauffage, climatisation, plomberie, électricité), travaux de peinture, céramique, support informatique et audio-visuel, déneigement de toits, participer aux rénovations annuelles et répondre aux demandes clients.

Lead the launch and ongoing operation of a flagship luxury spa: define vision and guest journey, hire and develop staff, ensure operational and service excellence, manage budgets and commercial performance, curate partnerships and retail, and position the spa as a global wellness destination.

Assure la propreté des étages, aires publiques, salles de réunion et salle à manger; réception et rangement des fournitures; montage des salles; travaux spéciaux (dégraissage, joints); déneigement saisonnier; aide à la buanderie; gestion des bacs de recyclage et ordures.

Lead rooms (FIT & group) and restaurant/banquet sales for domestic and international markets. Build and maintain corporate, agency, and DMC relationships; manage proposals, contracts, event coordination, and revenue/budget targets. Develop and execute sales strategies, analyze performance, and support team/management activities to grow luxury hotel business.

Lead the finance function for a multi-site hospitality group: produce management accounts, budgeting, cashflow and statutory reporting; implement controls; support commercial decision-making; manage audits, finance team development, and financial aspects of growth and acquisitions.

Supervise and coordinate housekeeping operations: assign rooms, monitor quality, manage laundry (internal/external), handle guest requests, train and assist room attendants, use computer systems for reports, control supplies reception, report repairs, and ensure cleanliness and departmental standards.

Supervise and support front office operations to deliver high-end guest service; assist the Front Office Manager with HR, scheduling, budgeting, systems improvement, guest issue resolution, cleanliness, and administrative duties while leading and training the front office team.

Welcome guests, manage check-ins/check-outs and reservations, handle inquiries and payments, coordinate with departments, maintain front desk organization, resolve guest issues, and use office/hospitality software to support administrative functions.

Create and plate seasonal desserts and patisserie at Michelin-star level. Develop new desserts and friandises, ensure quality and consistency, work with local ingredients, contribute creatively to the restaurant’s culinary program, and support sustainability goals.

Senior on-site leader responsible for delivering five-star front-of-house guest experiences. Lead Reception, Concierge, Porters and Duty teams; manage check-in/out, VIP service, service recovery, upselling, KPIs, staffing, training, PMS/CRM accuracy, concierge partnerships and luxury standards. Drive audits, inspections, budget control and cross-department collaboration to ensure impeccable, personalised guest service.

Support and lead all Food & Beverage operations across outlets, manage service standards, staffing, inventory, payroll, and financial performance; act as second-in-command and ensure guest satisfaction, training, compliance, and operational consistency.