As a company, MHG is committed to the growth of our people, making sure we provide hands on management and coaching, so they can ultimately reach their individual career goals. MHG has grown a lot over the years, with this growth we have seen line cooks become award winning chefs, and hosts become restaurant managers. Check out some of the things our people take part in to grow their careers. #MHGGrowWithUS
This is our chance to thank and congratulate our people on their professional accomplishments, both as individuals and teams. This night is all about our people and taking time for recognizing their contributions to MHG.
We believe our people learn and grow everyday in their roles within their own location, but there is something to be said about working with a group of leaders across many divisions in the hospitality industry. At MHG we know it’s important to our people to be continuously learning, and we know we have to facilitate that – sometimes it’s nice to get out from your four walls and learn from other forward thinkers!
Things can be competitive…
Every summer, our locations battle it out in our annual softball tournament. Some say it’s the most fun day of the summer. Our teams and their families come together for a day under the sun, a day of friendly competition and a BBQ. To the victor, goes the spoils.
A black box competition pits our Line Cooks and Sous Chefs, one from each restaurant location, against each other to see who has the chops to be crowned Culinary Games Champion. The timed challenge tests the cook’s creativity, culinary skills and stress levels as they cook in front of a live audience.
Our teams are built with forward thinkers and we are always looking around us to learn from other forward thinkers in the hospitality industry. Each year, groups of our management teams travel to different cities to experience and visit industry operators and learn from some of the leaders in food and hospitality.
Murphy Hospitality Group was awarded the Work Place Excellence Award presented by The Greater Charlottetown Area Chamber of Commerce. This award represents the culture we have developed at MHG across all our locations, and the dedication we take in growing our people and providing a safe, comfortable environment for our people to enjoy coming to work every day.
Culinary U
Our Chefs are experienced and have worked their way through the ranks of many kitchens across Canada, so, its only natural to look to them to help develop and coach our back of house teams. Eight times a year we offer education sessions to all of our back of house team members that focus on topics essential to operating a successful kitchen.
Beef 101
Chef Kyle Panton leads the premier steakhouse on PEI, Sims Corner. In the Beef 101 sessions he demonstrates how to handle, cook and enjoy some of the finest beef on PEI while teaching our team members, both front and back of house, about the benefits of using Island “Blue Dot” beef.
Beer 101
The PEI Brewing Company and the Gahan Breweries make some of the best brewed products on Prince Edward Island. Beer 101 is designed to let our team members experience the beer, how it’s made and the passion and care that goes into each keg and bottle.
Wine 101
Whether we are talking about old world or new world, wine can be complex. Our sommeliers lead our front of house teams through extensive training, to provide them the information they need to confidently talk wine with our guests. Even if you don’t drink wine, you will gain a whole new appreciation for what’s in each bottle.
Q: How did your career with MGR get started?
A: My sister Mandy is the reason I started working with MHG actually. She had been working at Gahan for a couple years and loved it and wanted to get me into the company/industry. She got me an interview to be a host at Fishbones the summer I was 15, after that summer I was transferred to Gahan. I spent 2-3 years hosting and then finally moved to serving and as soon as I had a year of serving under my belt I was thrown on the bar and have been there ever since!
Q: Why do you enjoy most about working at with the Merchantman?
A: I can’t choose just one reason! A big one would be the atmosphere, it’s just amazing.
Q: Do you have any advice for someone who is interested in working with MHG?
A: Make a good impression, introduce yourself to managers and people within the company, and when you get a position, prove how hard of a worker you are!
Q: In your opinion, what would you say is a ‘must have’ to be an MHG employee?
A: TEAMWORK! I would say no matter what establishment you work in, you have to be able to help others, and let others help you! Everything will run smoother and make everybody’s job easier.
Q: What is your favorite MHG dish/location?
A: I have recently I have found a new favorite at The Merchantman, their curry is soo good!
Q: How did you start working with Murphy Hospitality Group?
A: I had just gotten married and I was thinking to myself after all those months of planning, what would my next life-changing experience be? That afternoon, my mom sent me this job posting.
Q: What do you like most about working as a graphic designer?
A: Every day is completely different, I’m never doing the same thing twice. People often think that working as an in-house designer for a company can limit the types of projects you get to work on, but I’ve grown and created so much since working here.
Q: Do you have a favourite project you’ve worked on at MHG?
A: I’ve done far too many projects to narrow it down to one, so my top 5 are:
• Taps & Tunes Music Festival
• 2014 Fathers 4 Pack
• Rebranding Merchantman
• Rebranding Cavendish Beach Music Festival
• King of the Wing
Q: Do you have any advice for someone who is interested in working with MHG?
A: Know what your goals are and where you see yourself in the future and don’t be afraid to express that because MHG is always willing to help their employees grow.
Q: What would you say is a ‘must have’ to be an MHG employee?
A: Being a team player is a must! This company is all about rallying together to create an awesome environment, not only for their customers, but for their staff too.
Q: What is your favourite MHG dish?
A: I love going to Sims Corner and ordering an 8oz tenderloin with crusted goat cheese and garlic mashed potatoes. I also love trying whatever is new and chocolatey on their dessert menu.
Q: How did you start working with MHG?
A: I started at The Great George the summer after graduating high school, and it became a fantastic summer gig while I went to school in Ontario. After returning to PEI in 2011, The Great George became my permanent home and in 2013 I was promoted to Manager of Guest Services and the hotel’s Concierge.
Q: If you could have one guest stay at the Great George who would it be? Would you do anything special for them when they arrive?
A: We’ve had some of the biggest music icons stay with us, so in my opinion, we are missing some A-List movie stars to add to our photo collection! I could imagine setting the atmosphere in one of our Romantic Hideaway Suites with fresh flowers in abundance, a handcrafted basket bursting with only the best Prince Edward Island made products, and serving the finest Island delicacies to the lady that can do no wrong – Meryl Streep!
Q: What’s one thing you have learned during your career with MHG?
A: The support from every MHG team member is what drives our forward thinking, positive mentality, which I have never felt to this extent at any other job. The collaboration from every MHG location has created one of the healthiest work environments around – it will forever impact where I choose to work and more importantly, who I choose to work for.
Q: What would you say is a ‘must have’ to be an MHG employee?
A: The opportunities are endless with MHG if you have what we at The Great George call the “IT” Factor. It is not easily defined, but if you love connecting with people, take pride and ownership in all that you do, work hard, show passion to the highest degree, and do all of this as your genuine authentic self, then you will flourish within MHG.
Q: What’s your favourite MHG dish/location?
A: I cannot resist a trip to The Barrington Steakhouse & Oyster Bar each time I visit Halifax! My recommendation to you all: sit on the 2nd floor at a window seat in those unbelievably comfortable armchairs with a glass of red wine (let the Sommelier choose!) and a perfectly grilled steak.
Pick-up & Delivery Available
Daily 12pm-9pm
$5 Kids Menu | Family Meals | Retail Beer
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Daily 12pm-9pm
Pizza, Pasta & Garlic Finger Specials
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Daily 12pm-9pm
$5 Kids Menu | Family Meals
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Monday to Saturday 12pm-8pm & Sunday 12pm-5pm
Pick-up available Monday to Saturday 11am-8pm & Sunday 12pm-5pm
Retail Beer | Colliding Tides | Pre-Filled Growlers
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Sunday to Thursday 4pm-8pm & Friday to Saturday 4pm-9pm
$10 Kids Menu | Family Meals | Cuts to Go
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Sunday 12pm-5pm
Pick-up available Monday to Saturday 11am-8pm & Sunday 12pm-5pm
Grocery Items & Essentials
Ordered through the PEI Brewing Company Taproom
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Giving Guidelines
Please note:
• Donations to organizations will not be given more than once in a calendar year.
• We would like to help as many different events as possible. A previous donation does not guarantee an annual donation.
• A completed application does not automatically approve your request. Only one application is required.
• Applications submitted for events taking place less than 2 weeks from the application date will not be approved.
If your donation is approved, you will be contacted as per your application specifications. We are only able to contact organizations who are approved for donation. If your donation is not approved, we encourage you to apply again in the next calendar year!
Should you have questions about our application process, please email donations@mhgpei.com
