(Grade 4)

• Support the building of an effective team of staff through recruitment, onboarding, training, and performance management

• Support & implement effective systems to support each operation at Haida House and the guest experience

• Support effective communication with and between the teams at Haida House

• Help build and maintain community and local entrepreneur relationships to enhance guest experience offerings

• During the operating season, participate hands-on in all areas of operations and inspire the team

(Grade 4)

Key Responsibilities

• Oversee maintenance staff recruitment, training, retention, and performance management to ensure that there is an effective team

• Provide mentorship and guidance to the maintenance staff to support their success and recommend training opportunities as needed

• Instill a positive and respectful working environment follows all health and safety guidelines

• Scheduling maintenance staff shifts and approving any needed overtime hours

• Prepare maintenance budget and monitor spending against budget reporting on any variances

• Order and approve all spending on maintenance supplies and equipment

• Procure and arrange pickup for all maintenance supplies and equipment

• Ensure the lodge and its systems can operate when needed

• Provide daily maintenance services as well as oversite and coordination of the activities of the maintenance staff

• Recommend contracted services when necessary and oversee contractors

• Ensures that preventative maintenance is implemented

(Grade 2)

• Provides hands-on provision of maintenance services as well as assistance with the coordination of the activities of Haida Tourism staff engaged in repair and maintenance of machines, tools, radios, general equipment, water systems, buildings, and grounds, etc.

• Assists with ensuring that new and returning staff are trained in safe work procedures and equipment operation.

• Supports preventative maintenance for all assets.

• Works on site at our land-based lodges, Haida House and Ocean House, throughout the year as required to ensure that maintenance programs are running effectively.

• Provides operational support as necessary.

• Other related duties as required.

(Grade 4)

• Oversee kitchen staff recruitment, training, retention, and performance management to ensure that there is an effective team

• Provide mentorship and guidance to the kitchen staff to support their success and recommend training opportunities as needed

• Instill a positive and respectful working environment in the kitchen that follows all health and safety guidelines

• Develop a culinary program that is most suited to the guest experience provided at Haida Tourism properties, and meets the highest quality, quantity, and presentation standards

• Scheduling kitchen staff shifts and approving any needed overtime hours

• Prepare kitchen budget and monitor spending against budget reporting on any variances

• Order and approve all spending on kitchen supplies and equipment

• Procure and arrange pickup for all food items and supplies

• Develop the kitchen equipment servicing schedule

• Communicate and coordinate with the maintenance team on any kitchen maintenance, including the kitchen equipment servicing schedule

• Ensure the kitchen can operate when needed

• Develop pricing for the menu and establish food portions

• Supervise food prep and cooking

Training, Education, and Experience

• 5+years experience in managing a kitchen

• Demonstrated experience in working in a team environment

• Demonstrated experience in developing and reporting on a kitchen/ restaurant budget including the development of menu costing

• Working knowledge of restaurant point of sales systems for inventory management and costing

• Red Seal Chef certification is considered an asset

• Food Safe and WHMIS certification is required

(Grade 3)

Key Responsibilities

• Prepare food items for cooking

• Cook and prepare items from the menu

• Work cooperatively and professionally with front of house staff

• Setup and maintain cook stations

• Maintain cleanliness and hygiene standards

• Handle and store food safely and properly

• Follow Occupational Health & Safety, Food Safe and WHMIS best practices

(Grade 1)

Key Responsibilities

• Maintain a clean kitchen, properly washing dishes and keeping dish area clean and organized

• Wash, stack, and stores glassware, silverware, cookware, and storage containers

• Maintain clean and dry kitchen floors

• Assist in timely storing of food deliveries

• Maintain and remove full trash cans in the kitchen

• Maintain dry storage area and organization of storage shelves

• Assist in food preparation and any other duties set by the Head Chef

(Grade 2)

Key Responsibilities:

• Oversee housekeeping staff recruitment, training, retention, and performance management to ensure that there is an effective team

• Provide mentorship and guidance to the housekeeping staff to support their success and recommend training opportunities as needed

• Instill a positive and respectful working environment follows all health and safety guidelines

• Scheduling housekeeping staff shifts and approving any needed overtime hours

• Maintain a high standard when cleaning or checking guest rooms and public areas to set a good example for housekeeping staff

• Create daily checklists for housekeepers and oversee that tasks are being completed

• Order and approve all spending on housekeeping supplies and equipment

• Maintain a monthly inventory of linen and cleaning supplies

• Procure and arrange pickup for all housekeeping supplies, linens, and equipment

• Ensure the lodge rooms and cabins are cleaned to provide guests with the best guest experience

• Provide daily housekeeping services as well as oversite and coordination of the activities of the housekeeping staff

• Submit reports to front desk on room status to ensure that all rooms are ready for guests arriving or returning

• Maintain a log of all lost and found items

• Report all maintenance issues found in the lodge rooms and cabins to the maintenance department

• Ensure that all staff are up to date with required health and safety training

Training, Education, and Experience

• 2+ years experience in housekeeping

• 1+ year experience of supervisory or management experience is considered an asset

• Demonstrated experience in working in a team environment

(Grade 1)

Key Responsibilities:

• Follow regular cleaning schedules

• Clean assigned areas, furnishings, and fixtures to established housekeeping procedures

• Wash and sanitize room showers, toilets, mirrors, and sinks

• Vacuum carpets and clean floors

• Regularly replace and restock room amenities

• Remove all used bed linens and replace with fresh linens

• Regularly check if room lighting and appliances are working

• Move furniture and setting up for events when required

• Empty and clean garbage and wastebaskets

• Comply with work safety practices and ensure health and safety procedures are followed

(Grade 4)

Key Responsibilities

• Help support front of house staff recruitment, training, retention, and performance management to ensure that there is an effective team

• Provide mentorship and guidance to the front of house staff to support their success and recommend training opportunities as needed

• Instill a positive and respectful working environment follows all health and safety guidelines

• Scheduling front of house staff shifts and approving any needed overtime hours

• Ensure the restaurant is staffed so it can operate when needed

• Provide daily serving, bartending, bussing, resetting, hosting, and any other assistance required as well as oversite and coordination of the activities of the front of house staff

• Ensure the front of house staff are friendly and provide the best guest experience

• Ensure all areas are clean and well maintained

• Support events and set-up service and cleaning

• Maintain knowledge of how to make house cocktails

• Deal with guest complaints promptly and professionally

• Ensure proper completion of cash out procedures by staff

(Grade 1)

Key Responsibilities

• Take food and beverage orders in POS and ensure prompt delivery and quality of the product

• Explain ingredients, preparation techniques to guests

• Run food to tables and bus tables

• Knowledge of the daily menu and house cocktails

• Maintain awareness of dietary and allergy concerns of guests and communicate to the kitchen

• Present bills and ensure cash out procedures are completed correctly

• Present, open, pour and serve wine when required

• Setup and tear down dining room, lounge, and conference room, setting up tables, chairs, cutlery, and linen

• Handle guests’ complaints and concerns promptly and professionally

• Organize storage areas, cleaning of dining room, lounge, and conference room, polish cutlery

• Ensure dining room, lounge, and conference room is always clean and tidy

Training, Education, and Experience

• Experience serving in a restaurant or in guest experience is considered an asset

• Bartending experience is considered an asset

• Working knowledge of restaurant point of sales systems is considered an asset

• Serving it Right certificate considered an asset

(Grade 1)

Key Responsibilities

• Greet, welcome, and check in guests in a friendly and efficient manner

• Prepare for guest arrivals with their check-in information and package

• Provide guests with accurate and relevant information about the lodge, local area, and attractions

• Check out guests, providing accurate billing information and correctly processing payments

• Maintain a clean and neat front desk area equipped with all the necessary supplies

• Answer phones, redirect calls to appropriate department, and take and deliver all messages

• Handle guest requests or inquiries during their stay to ensure maximum guest satisfaction in person

• Address all guest issues and complaints in a courteous manner

• Maintain an up-to-date dining room reservation book and preload all packaged guests

• Maintain the housekeeping and dining whiteboard with current information including guest movements

• Maintain an up-to-date guest changeover whiteboard

• Update daily the guest trip files with accurate in-house guests for the team to reference

• Reconcile money received from the night before

• Prepare deposit for weekly banking

• Maintain an organized accounts receivable and accounts payable filing system including up-to-date client files

• Prepare biweekly time sheets for seasonal/hourly team members

• Maintain employee hiring packages onsite, ensure packages are signed, scanned, and digital copies are sent to HaiCo

• Maintain office supplies inventory

• Provide breakfast service when coverage is needed

• Help organize front room for guest service, set up conference space and provide service

• Seat guests in dining room when needed

(Grade 3)

Key Responsibilities

• Help plan and execute on the delivery of tailored guest experiences

• Consult and update guests on their planned guest experiences

• Help develop and maintain relationships with artists and experience providers on-island in support of exemplary guest services

• Troubleshoot necessary changes in guest itineraries to ensure guest satisfaction

• Help to coordinate staff and contractors to deliver guest services, ensuring ongoing and cooperative relationships

• Coordinate and support daily operations, as needed

• Ensure respectful and timely communication with guests, staff and members of the community