2+ YOELangdon Hall asks for 2+ years in front office or hotel operations, ideally with night audit or supervisory experience. Candidates need strong organization, clear communication, conflict resolution skills, comfort with property management systems, and availability for overnight, weekend and holiday shifts.
Candidates need a valid Ontario RMT licence and insurance, ethical professional conduct, and a commitment to hospitality. Relevant experience is an asset, and the hotel offers training for skill and hires for heart.
Candidates need a genuine commitment to hospitality, a positive and adaptable attitude, and availability for overnight shifts including weekends and holidays. Relevant experience is an asset, but the hotel will train for skill.
Teamwork, Support colleagues, Housekeeping, Adaptability
1+ YOECandidates need one to two years of serving experience, ideally in fine dining or luxury hospitality, and a valid Smart Serve certification. They must be available for weekends and holidays and be comfortable with food and beverage knowledge, with wine knowledge an asset.
Candidates need a valid Smart Serve certification and must be available Friday and Saturday evenings. Relevant experience is an asset, but the hotel says it trains for skill and hires for heart.
Langdon Hall needs candidates who show a commitment to hospitality, a positive and adaptable attitude, and care in their work. Availability for weekends and holidays is required. Relevant experience is an asset but not mandatory.
2+ YOECandidates need 2–3 years of event or banquet service experience, strong knowledge of service sequencing, and Smart Serve certification. Strong communication, organization and team leadership skills are required, along with availability across days, evenings, weekends and holidays.
Candidates need a real commitment to hospitality, a positive and adaptable attitude, and attention to detail. They must be able to stand, walk, lift and push cleaning equipment for long shifts, and be available on weekends and holidays. Experience is an asset but training is provided.
Candidates need a commitment to hospitality, a positive and adaptable attitude, and availability for weekend, evening and holiday shifts. Relevant experience is an asset, but the employer will train for skill and hire for heart.
Candidates need a commitment to hospitality and a positive, respectful attitude, and must be available for part-time weekend and evening shifts. Relevant experience is an asset, but the employer will train for skill.
4+ YOECandidates need four or more years of progressive culinary experience in fine dining or hotel kitchens. They must be skilled across several kitchen sections, lead and organize a team well, and work calmly in a fast, high-pressure kitchen. They must also be able to stand for long periods and lift up to 50 lbs.
Cooking, Coaching, Team building, Regulatory compliance, Sanitation, Food storage
2+ YOECandidates need 2-4 years of progressive kitchen experience in fine dining or hotels, open availability including weekends and holidays, and the ability to stand for long periods and lift up to 40 lbs. Strong communication, time management and mentoring skills are also needed.
Food storage, Waste management, Cooking, Problem solving, Leadership, Communication skills
Candidates need prior serving or banquet experience (preferred), strong interpersonal and communication skills, and the ability to work in a fast-paced setting. Smart Serve certification is required or must be obtained.
Leadership, Sanitation, Interpersonal skills, Communication skills, Teamwork, Smart Serve
Candidates need a valid Smart Serve certification, full availability including early starts at 6:30 a.m., and a positive, adaptable attitude. Relevant experience is an asset, but training is provided.
1+ YOECandidates need 1 to 2 years of serving experience, ideally in fine dining or luxury hospitality, and a valid Smart Serve certification. They must communicate warmly, stay calm in a fast-paced setting, and be available for early AM shifts, weekends and holidays.
2+ YOECandidates need 2 to 4 years of progressive kitchen experience, ideally in fine dining or hotel settings. They must be available for weekends and holidays, work well under pressure, mentor others, and be able to stand long periods and lift up to 40 lbs.
Food storage, Waste management, Cooking, Problem solving, Leadership, Communication skills