Restaurants

We have a large variety of restaurants located on the Resort – from casual fine dining at such places as Perkins,  Hard Rock Cafe, and the Rainforest Cafe.
In addition, both the Sheraton and the Crowne Plaza Hotels host fine dining restaurants

Apply for one of the following positions:

Assistant Restaurant Manager

This position is responsible for ensuring both culinary and service teams at the Hard Rock Café provide passionate, sophisticated, attentive, and guest-focused food and beverage service at all times in alternating family/group tour/ fine dining restaurant atmospheres.


Bartender

This position is responsible for the professional preparation of beverages for servers and customers in an enthusiastic, professional and efficient manner, and ensuring quality product is provided to customers’ satisfaction.


Busperson

This position is responsible for enthusiastically maintaining cleanliness and organization in all areas of the restaurant in order to ensure expedient, consistent and detail-oriented service is provided to all guests.


Chef de Partie

This position is responsible for performing and overseeing the preparation, seasoning, and cooking of a wide variety of food products by methods and techniques directed by the Chef at a level of journeyman of the cooking trade in a safe, efficient, and with respect to the general public, healthy manner, as well as the instruction and training of apprentice cooks on duty stations, and assuming responsibility for any culinary station.


Demi Chef de Partie

This position is responsible for performing and overseeing the preparation, seasoning, and cooking of a wide variety of food products by methods and techniques directed by the Chef at a level of journeyman of the cooking trade in a safe, efficient, and with respect to the general public, healthy manner, as well as the instruction and training of apprentice cooks on duty stations, and assuming responsibility for any culinary station.


Host

This key guest service position is responsible for initiating an outstanding guest experience by ensuring passionate, competent and efficient service is provided at all times through consistent and detail oriented guest service.


Lead Distiller

The Lead Distiller is responsible for creating  and operating the efficient and effective production related aspects of a craft distillery


Line Cook

This position is responsible for assisting in the efficient operations of the kitchen and to ensure customers receive quality service and product.


Lobby Bartender

This position is responsible for the professional preparation of beverages for servers and customers in an enthusiastic, professional and efficient manner, and ensuring quality product is provided to customers’ satisfaction.


Restaurant Cleaner

This position is responsible for performing a variety of activities to ensure sanitary, safe and attractive conditions of the restaurant, public and service areas of the restaurant.


Server

This key guest service position is responsible for creating and driving the guest dining experience by ensuring passionate, sophisticated, and proficient, food and beverage service is provided at all times in the restaurant with a high level of menu competency (both knowledge and service) and personal attention which often anticipates and responds to guest needs through vigilant attention to follow-up in an effortless and unobtrusive/discreet manner.


Starbucks Barista

This key guest service position is responsible for creating and driving the Starbuck’s guest experience at the Café by ensuring passionate, competent and efficient service is provided at all times with a high level of beverage and food menu knowledge and service.


Starbucks Supervisor

This key guest service position is responsible for creating and driving the Starbuck’s guest experience at the Café by ensuring passionate, competent and efficient service is provided at all times with a high level of beverage and food menu knowledge and service.



Sweet Jesus Manager

Reporting to the Outlets Manager, this key guest service position is responsible for creating and driving the Sweet Jesus guest experience by ensuring passionate, competent and efficient service is provided at all times with a high level of food menu knowledge and service. Sweet Jesus serves high-end espresso and unique soft serve ice cream.


Sweet Jesus – Cone Artist

This key guest service position is responsible for creating and driving the Sweet Jesus guest experience at the ice cream shop by ensuring passionate, competent and efficient service is provided at all times with a high level of beverage and food menu knowledge and service.



Terrace Food Court Assistant Manager

This position is responsible to ensure courteous, consistent and effective guest service is provided. Assist in developing short and long-term financial and operational plans, while supporting the overall objectives of the Fast Food outlet. Manage in compliance with established company policies and procedures as well as local, provincial and federal laws and regulations. Implement and assist in managing all company programs to ensure compliance with the SOP’s including safety and sanitary regulation, all federal and local regulation to ensure optimal levels of quality service and hospitality are provided to all guests.


Apprentice Cook III

In addition to the responsibilities as indicated in the Cook IV classification, this position is responsible for creating and driving the guest dining experience by ensuring passionate, sophisticated, and consistent food preparation is provided at all times.




Commis Chef

This position is responsible for creating and driving the guest dining experience by ensuring advanced culinary technique to guarantee passionate, sophisticated and expert food preparation is provided at all times.

 


Cook I

In addition to the responsibilities as indicated in the Cook II classification, this position is responsible for creating and driving the guest dining experience by ensuring expert, experienced and advanced culinary technique to guarantee passionate, sophisticated, food preparation and kitchen efficiency is provided at all times.


Cook II

In addition to the responsibilities as indicated in the Cook III classification, this position is responsible for creating and driving the guest dining experience by ensuring advanced culinary technique to guarantee passionate, sophisticated and expert food preparation is provided at all times.


Cook III

In addition to the responsibilities as indicated in the Cook IV classification, this position is responsible for creating and driving the guest dining experience by ensuring passionate, sophisticated, and consistent food preparation is provided at all times.


Cook IV

This position is responsible for creating and driving the guest dining experience by ensuring passionate, accurate, sanitary, and efficient food preparation is provided at all times. The enthusiastic individuals chosen for this position will be responsible for assisting in the efficient operations of the kitchen and to ensure customers receive quality food products.


Director of Food and Beverage

In this senior resort position, reporting to the General Manager of the Hotel, the successful candidate will oversee all food and beverage operations to ensure that all operations meet or exceed resort and competitive benchmark standards of effective and efficient operational excellence, including anticipating and delivering consistent outstanding guest satisfaction; ensuring each food and beverage outlet meets or exceeds budgeted revenue and profitability, and outlet management creates and sustains an engaging and challenging work environment.


Executive Chef

In this one of a kind, fine dining winery restaurant, the Executive Chef is responsible for the effective and efficient organization and operation of this fine dining establishment, including both culinary and service operations and delivery.



Fine Dining Server/Sommelier

This key guest service / host position is responsible for creating and driving the guest dining experience by ensuring passionate, sophisticated, and proficient, food and beverage service is provided at all times in the restaurant with a high level of menu (both food and beverage -wine, spirits) competency (both knowledge and service) and personal attention which often anticipates and responds to guest needs through vigilant attention to follow-up in an effortless and unobtrusive/discreet manner.


Food Runner

This position is responsible for enthusiastically bringing dishes to guests in a timely manner to ensure optimal food temperature, and maintaining cleanliness and organization in all areas of the restaurant in order to ensure expedient, consistent and detail-oriented service is provided to all guests.


General Manager- Bar and Restaurant- BrewPub

Reporting to the Chief Operating Officer (COO) of the Resort, and working in cooperation with the Craft Brewery’s BrewMaster , this position will be responsible for ensuring the start-up and ongoing effective and efficient operation of all non-brewery related operations – restaurant, bar, kitchen, facilities maintenance, and retail service teams which support Niagara’s newest Brewery operation through education and demonstrated passion and proficiency to the Craft beer experience.



Junior Sous Chef

The Jr Sous Chef is responsible to ensure leadership in the kitchen and to continually drive for consistent high quality food preparation, to enhance the guest dining experience, The Jr Sous Chef must maintain a passionate, sophisticated, and competent culinary orientation to every task that is performed and willingly take direction from the Executive Chef and to clearly deliver information to all culinary staff.


Kitchen Manager – Hotel Restaurant

The Kitchen Manager is responsible for recruiting, developing and driving a dedicated team of culinary staff to maximize the Restaurant’s Kitchen efficiency and effectiveness. This objective is achieved through the effective and efficient business planning, budgeting, organizing, staffing, directing and controlling of both the kitchen operation and its staff.


Kitchen Manager – Themed Restaurant

The Kitchen Manager is responsible for recruiting, developing and driving a dedicated team of culinary staff to maximize the Themed Restaurant’s Kitchen efficiency and effectiveness. This objective is achieved through the effective and efficient business planning, budgeting, organizing, staffing, directing and controlling of both the kitchen operation and its staff.





Outlets Manager

The Outlets manager will be responsible for opening and successfully running the Sheraton Market Place, Lobby Bar and an already successful Starbucks along with other retail in the Lobby level. The Outlets manager will create service teams and standards adhering to Sheraton and Falls Ave policies and will work closely with Front Desk, Conference and Restaurant teams. Together our goal is to ensure at the Sheraton on the Falls, we give guests smart solutions and effortless experiences that free up valuable time, so they can experience more and make the most of their stay.


Pantry

This position is responsible for creating and driving the guest dining experience by ensuring passionate, sophisticated, and expert, food preparation is provided at all times in the restaurant and personal attention, that often anticipates and responds to individual guest needs, through vigilant attention to food preparation and follow-up.





Restaurant Supervisor

Reporting to the Restaurant Manager, this position is responsible for performing a variety of activities to ensure courteous and superior quality service is provided to all customers. While striving to create a venue staffed by knowledgeable, helpful, and cheerful staff, who are motivated on exceeding guest satisfaction and operating revenue targets. Candidates will be responsible for developing and coaching a diverse team of colleagues in aiming to surpass the department’s goals for providing the highest level of guest satisfaction, by ensuring staff consistently exceed guest expectations, making sure results are achieved in accordance with the objectives, performance and quality standards established by the Company.



Sous Chef

The Sous Chef is responsible to ensure superior leadership in the kitchen and to continually drive for consistent high quality food preparation, to enhance the guest dining experience, the Sous Chef must maintain a passionate, sophisticated, and competent culinary orientation to every task that is performed and willingly take direction from the Executive Chef and to clearly deliver information to all culinary staff.


Starbucks Manager

This key guest service position is responsible for creating and driving the Starbuck’s guest experience at the Café by ensuring passionate, competent and efficient service is provided at all times with a high level of beverage and food menu knowledge and service.


Terrace Food Court Manager

This position is responsible to ensure courteous, consistent and effective guest service is provided. Assist in developing short and long-term financial and operational plans, while supporting the overall objectives of the Fast Food outlet. Manage in compliance with established company policies and procedures as well as local, provincial and federal laws and regulations. Implement and assist in managing all company programs to ensure compliance with the SOP’s including safety and sanitary regulation, all federal and local regulation to ensure optimal levels of quality service and hospitality are provided to all guests.