guest service agent

unit manager

restaurant manager

housekeeping manager

sous chef

Canad-Inns

Regent location is terribly managed. Go talk to any staff there, most will tell you all about how the GM and head office is running things. This is the kind of company that jumps before it looks, then wonders why it didn't go well and then blames everything except themselves.

 Looking for job security? Look elsewhere. Hoping to climb the ladder and get recognized for your hard work? Good luck with that. Looking for a place that cant even figure out how to properly schedule enough people for the assigned workload, forcing the scheduled employees to do the extra work? PERFECT! This may be the job for you. Lord knows they could use you. "use" being the perfect word here. Pay attention to the job postings and you will see alot of positions for Canad inns, it makes me wonder why. Oh wait ive met and seen the wisdom of head office and thier decisions and implementation. Its a wonder they still even exist. Someone do them a favour and just buy them out allready, it could be a good business with some leadership and advertising.  But currently its not. 

Lets not even talk about how much they care about their long time employees, like how they decided to not fire ( that would have been illegal) thier current staff, but that they didn't want any of them to represent thier new bar so they hire completely new barstaff for the transistion from the oak to nashilles (some who had no bar experience at all, ask around) while simply not giving old staff any shifts at all. These are some of the best bartenders in the business basically given the boot for untrained unprepared new staff. A friend of mine who is still on payroll and had worked there for years has not even had 1 shift since they lied to all the old staff telling them not to worry about thier jobs. This could be you in 5 years!

A typical day at work consisted of me preparing and/or serving food for hotel customers. I would start around 2 PM to prepare the food, then the buffet would open around 5 and would stay open until 8. After the buffet closed, me and a few other co-workers were responsible for closing it down within the next hour. Each Saturday usually involved me prepping and possibly serving for Bud, Spud and Steak events.
     I loved working with most of the people there, it made most of my nights working there very enjoyable and made work something I would look forward to. Unfortunately though, the management in the kitchen was never consistent, that made it one of the most difficult parts of working there, that and the fact me and a lot of other staff were never actually trained properly.
     Ever since I started working since late September, the restaurant changed Head Chefs 3 times. Each one having different ways of running things than the other, it made it hard to adjust each time a change took place. It wasn't until late December that staff started to leave because of these rapid changes. One of the managers actually cut my hours in half and changed my position in the kitchen without any prior notice.
     A lot of the people who left happened to be the people I enjoyed working with the most, they taught me a lot about working in the kitchen and were some of the few people I went out of my way to talk to outside of work. 
     After my experience, I learned that I would love to work in customer service again. Being able to interact with people and help resolve any issues they had was a lot of fun for me.

The first few years were great until they restructured there corporate office about four years back.  I am not sure what most of the upper management do at head office.  They only seem to come to your location if your establishment has done a terrible job or you fail their ridiculous silent shopper audits. And when they do come for audits, they come sit down, order food and eat the food.  If you want real results, don't send your managers to eat the food, send actually customers and ask for their feedback!  
This company tends to hire back anyone back in management!  Why, those people couldn't hack being at a real job!  As well do not take any to heart what their so called upper management promises you!  It's a load of garbage and when I was contacted by HR about job placements the HR gave me a horrible offer!  For a person who was with the company very long, it came across as a slap on the face!  As well, there Human Resources Department is running joke.  I have gone through ten HR Cordinators over the span of 5+ years.  I wonder what that tells us! Just remember to read the Manitoba Employment Standards Guidelines, as a former manager of this gong show company, they will do anything in their will to terminate you without just cause.  

I would never set foot in their properties ever!  Especially the HSC location!  The management there is horrible!
And about their Coporate Office, it's a shame!  However there a few people at Corporate who I believe are great.  The others, another story!

I was employed for years. It was a good place to start but progressively over time you don't care enough to try and put the effort in. Every day would be the same. Management going over cameras looking for any reason to write up or verbally warn their workers. If there is a theft you are made to feel guilty for not stopping them. When COVID started they continued to accept empties even though employees wanted to refuse for our own safety, it took over 5 months into lockdown before they put up shields at the counter. At which point the company was allowing staff to get ONE MASK for an entire 8 hour shift. The job at some points has its dull periods where you can slack off a bit, but don't do it on camera or you'll be written up. The staff are the best part, everyone is just as miserable as you are. Don't try and have any personal life outside of the job as you are required to be on call everyday even if you've worked 6 days that week already. Management has no control over their own departments as they are restrained from doing much by corporate. If you want to work 5 years and get less than 50 cents raise over those years then this job is for you, otherwise I personally suggest keep looking.

I went through a drawn-out and disorganized “hiring process” that wasted six weeks of my time. Orientation was rescheduled multiple times with little notice, and communication was inconsistent from the start.

When I finally attended “orientation”, I was paired with a bartender who spent most of the shift complaining about the job, management, and staff. I wasn’t allowed to serve liquor or food, so I ended up standing around for three hours, doing absolutely nothing.

I showed up, stayed professional, and tried to make the best of it, even though the environment felt tense and disorganized. Then, on the day of my first official shift, I received an email saying I was fired with no explanation, no phone call, nothing. After weeks of preparation and wasted time, that’s how they handled it.

This wasn’t a misunderstanding, it was pure mismanagement. There was no structure, no respect, and no accountability from anyone involved. Then four weeks later, three separate cheques were waiting at the front desk. One for 0.65 cents! 

If you’re thinking about applying to Canad Inns, don’t. They’ll string you along, waste your time, and treat you as disposable. I wish someone had warned me before I bothered showing up. 

I hadn’t  been working at Aaltos very long, but had saw more than half of the staff leave. Only a few workers have been there longer than a year. You can only work mornings or nights. The morning shifts start between 6am-11am and can end from 11am-4pm. The night shifts go from 4pm or 5pm - 9pm or whenever people stop coming in. But you can never have a set schedule, only one person in Resturant is allowed to work mornings. Booking days off may not be approved by the manager, and they only give you the schedule 3 days in advance for the next week. You literally have no clue if you can plan things out because you never know your schedule. In orientation we were told we would get paid in the 15th & last day of every month, but little did I know I got paid on the 6th and 21st of every month, making me late for paying rent. You don’t get hardly ANY training at this place.  You can be there for months and find out you are doing things wrong because they don’t have anyone to specifically train. It’s basically older newbies training newbies. They had an expired liquor license on the wall from March 2017 on the wall this year, if that gives a good example of their organization and what it’s like to work there.

I got hired as a room attendant that would work in laundry also. I also got told that I would work weekends SOMETIMES. That ended up not being the case. The manager that hired me was only there 2 times out if the week and did not care about anybody other than the 2 people that were there more than 5 years. I got taken off my evening shift because I was more needed in the rooms. Then they stopped putting me in laundry at all because 2 women were complaining that they weren't getting any hours. Essentially I worked as a room attendant, laundry attendant, and house person. They never had enough people to let people have weekends off, plus putting only one person in laundry while the hotel was busy and penalizing people for not being able to keep up with laundry. The straw that broke the camel's back was a new manager coming in and treating me differently than everybody else. I got stared at, followed around, and even though I was nice to her she never once was nice to me back. After I got a second job I was refused to start my new job, so I left. 


Don't work here!!!!!!!! Especially for housekeeping. They push you to work your hardest and more for minimum wage!!!!

After 2 years worth of hours you reseive benefits. Some have worked for over 2 years and still haven't accumulated enough to get benefits. Some staff members are treated badly by others. Fire Safety procedures not known to most departments. Policies being ignored due to circumstances. Most of the year struggling to find enough staff to keep things running. Sometimes denied breaks in the busiest circumstances (rarely but does happen). Equipment needed to do cleaning tasks always breaking down or in bad repair. Rooms on kids themed floor have bunk beds many have made complaints are unsafe (but to expensive to replace). speaking English isn't necessary for most workers not dealing in customer service ( which is ok until u try to tell ur manager they said something rude in their language. Then your manager will say "we can't prove they said that")

Responsible for the staffing of a large hotel property. Work closely with managers and oversee the performance management of the employees. Maintain employee records and ensure that all legislative training is met.

I've learned a lot about the hospitality industry and that it's an ever changing industry. People have to be ready to grow and learn new skills to meet the ever required needs of the clients.

Managers work hard to grow successful teams that are capable of meeting the needs of the guests/clients of the hotel.

The culture of the company is one of growth and family. They help their communities and seek active ways to be a representative in the communities of their hotels.

The hardest part of the job is that it's not a 9-5 office job.

The most enjoyable part of the job is the money I earn is good for my family.

As Executive Chef, required to over see all kitchen & administrative operations for all divisions of the company; Altos Garden Café, Tavern United, Banquets, The Oak Food Bar, Celebrations Dinner Theater, Catering, Metropolitan Center

In charged of maximizing productivity of the kitchen staff, as well as managing sous chef and chef de partie.

Strong ability to spot problems and resolve quickly and efficiently, while maintaining a level head, and delegate many kitchen tasks simultaneously.

Accountable to management for the production of budgeting, food & labor costing, menu planning, with the ability to implement corrective action when necessary to help assure that financial goals are met.

Customer service, with emphasis on customer satisfaction through exemplary quality and service.

Ability to step in on any area that requires assistance.

Top Job Titles	Average salary
Guest service agent 12 salaries reported	$47,708 per year
Unit manager 1 salary reported	$45,000 per year
Restaurant manager 1 salary reported	$45,000 per year
Housekeeping manager 6 salaries reported	$44,000 per year
Sous chef 1 salary reported	$50,000 per year

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