Ms. Mongeon

Chanel Mongeon

Assistant Chief Concierge

Marriott Chateau Champlain

Since a very young age Chanel Mongeon knew that her calling was to work amongst the public. Communicating with people had always been easy and very pleasurable for her. Fed by an insatiable curiosity in life, with time she decided to combine her passion for traveling with her desire to help people.

Ms. Mongeon graduated in 2003 from the Institut de Tourisme et d`Hotellerie du Québec (ITHQ) in Montréal. After having worked a couple of summers as a tour guide on the Amphibian-Bus Tour in Old Montreal, the experience allowed her to see the city in a different way, allowing her to refine her public speaking skills and lastly, it gave her a taste of what it was to constantly work with tourists.

With curiosity & ambition came more responsibilities. Ms. Mongeon started expanding my her responsibilities, getting more involved in the marketing of the company. This allowed her to establish some important contacts in the tourism industry and was instrumental in her progression to the concierge profession.

In 2004 Ms. Mongeon officially made her career move into the hotel industry, working at the Marriott Chateau Champlain for the past 8 years occupying the role of the Assistant Chef Concierge for 6 years and the role of Chef Concierge (per interim) for a year and a half. With her full time duties as Chef Concierge, she is also very involved in the local community, volunteering her time to 'Les Clefs d`Or Canada'- the association known worldwide as the symbol of outstanding and professional service. Ms. Mongeon has been a Clefs d’Or member since 2007.

Ms. Mongeon can be contacted at 514-878-9000 x221 or serviceconcierge@chateauchamplain.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.