Passion Drives Performance. InnVest Hotels “InnVest” succeeds because our people love what they do. Our entire team shares a deep-rooted passion for the world of hospitality and travel that extends far beyond the walls of our offices. Our company culture is built on collaboration. A nimble team where everyone has a voice and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: partnership delivers the best results. We embrace an entrepreneurial approach to decision making, respect for others, a strong sense of integrity and the curiosity and courage to challenge the status quo. With 81 hotels in our portfolio, representing 14 internationally recognized hotel brands, InnVest is the largest owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels, making InnVest the largest operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, British Columbia to Corner Brook, Newfoundland. From roadside inns to luxury urban properties, we are also experientially diverse. At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivaled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.
On-site · St. Andrews
The server is responsible for providing efficient and friendly guest service while performing food and drink serving duties in restaurants and banquet spaces. They must also maintain the cleanliness and organization of service areas and function rooms.
On-site · Kingston
The First Chef Cook 1 assists in the supervision of kitchen operations, including staff training, inventory management, and menu development. They are responsible for preparing high-quality meals while ensuring compliance with health and safety regulations.
On-site · Kingston
The Second Chef Cook 2 is responsible for preparing meals according to recipes while maintaining food quality and portion standards. They also ensure kitchen sanitation, manage inventory levels, and assist with various kitchen duties as required by the supervisor.
On-site · Burlington
The server and bartender is responsible for greeting guests, taking food and beverage orders, and providing professional service during functions and restaurant operations. They must also maintain cleanliness in service areas, handle cash transactions, and ensure all liquor service adheres to company standards.
On-site · Kingston
The Executive Chef is responsible for managing all kitchen operations, including menu development, food quality, and staff supervision. They must also ensure financial targets are met by controlling food and labor costs while maintaining brand standards.
On-site · Laval (administrative region)
The server is responsible for welcoming guests, presenting the buffet, and ensuring overall customer satisfaction. They must also handle table setup, cleaning, and collaborate with the kitchen team while following hygiene and safety standards.