Station Mont Tremblant is the premier ski resort in Eastern North America, renowned for its diverse events, extensive accommodations, and vibrant dining and shopping options.
Mont-Tremblant, Québec
Tremblant est le centre de ski # 1 dans l'Est de l'Amérique du Nord selon Ski Magazine et ce, pour la 15e année consécutive. Véritable chef de file des destinations de villégiature expérientielles, Tremblant est reconnue pour la diversité et la renommée de ses événements, comme le Festival International du Blues ou encore le 24h de ski. Tremblant, c’est également 1 900 unités d’hébergement, réparties dans 13 hôtels, et plus de 75 restaurants et boutiques. Tremblant is the # 1 ski resort in Eastern North America according to the readers of Ski Magazine for a 15th consecutive year. A true leader in experiential destination resorts, the company is known for the diversity and reputation of its events, such as the International Blues Festival or the 24h of Skiing. Tremblant also features 1900 accommodation units spread over 13 hotels and over 75 restaurants and shops located on its entire site.
On-site · Mont-Tremblant
The employee will perform various cleaning and maintenance tasks in public areas, including floors, windows, and restrooms. They will also assist with laundry operations, inventory management, and the distribution of linens and furniture.
On-site · Mont-Tremblant
The Maître d'Hôtel is responsible for organizing and coordinating banquet and congress operations while leading the service and bar teams. They also manage human resources, including scheduling and training, and oversee administrative tasks like billing and inventory.
On-site · Mont-Tremblant
The bartender is responsible for preparing alcoholic and non-alcoholic beverages while ensuring high standards of guest service and etiquette. Additional duties include managing bar inventory, maintaining cleanliness, and handling payment transactions.
On-site · Mont-Tremblant
The Chef de partie is responsible for preparing and cooking food according to established recipes while maintaining high quality and safety standards. They also oversee kitchen inventory, manage sub-staff, and ensure the cleanliness and proper maintenance of the workstation.