The Silvretta Summits Team
Together, as a team, we climb every peak
The variety of our businesses is reflected in the variety of our employees. About 150 employees are part of our Silvretta Summits Team every year. Each one of them is unique and invaluable for our company, because only as a team we can offer our guests an unforgettable experience.
Everyone is welcome in our company
Whether trainee, career changer or trained specialist – in our company everyone who is motivated and eager to learn is warmly welcome.
The Summits team
– Friendly, passionate, interested
– Charismatic, committed, motivated
– Attentive, courteous, team players
What awaits you in the Silvretta Summits Team?
– Accommodation and meals
– The Ischgl Crew Card
– Training and further education opportunities
– Young team, friendly atmosphere
Accommodation
The accommodation for our employees is located directly in Ischgl or only a few minutes’ drive away (max. 3 minutes by car or 10 minutes by the free bus). We provide our employees with single rooms, as well as double rooms or apartments with kitchen. All rooms and apartments have their own bathroom or shower, toilet, WIFI, free parking and car washing facilities (for a small fee).
Apprentices tell their stories
We are continuously looking for new employees in our company and, of course, we also support young people from other fields. We offer apprenticeships in different areas and are always happy to find young and motivated applicants. To show you what it means to do an apprenticeship in one of our businesses, we asked two of our apprentices to give you an insight into their work routine:
Alina
Sport- und Genusshotel Silvretta *****
Alina has done an apprenticeship as a hotel and commercial assistant at our hotel. She has already worked in different departments. She started at the reception, where she oversaw the guest inquiries, as well as check-in and check-out, and helped the guests with all their concerns.
She also gained experience at the wellness reception of our Vital.Spa Silvretta.Mondin. Alina is an all-round talent, and, on busy days, she also supports the team of the BÄRAFALLA restaurant with great commitment. In between the seasons, Alina always goes back to school to study for the theoretical part of her training, which she does perfectly.
During the summer season, Alina became part of the Larein Alpe team. She was responsible for serving our guests, for the billing, and she also helped out in many other areas.
I really like it at the Sport- und Genusshotel Silvretta and I would recommend anyone to do an apprenticeship here. My daily work is very varied, and I have many opportunities to get further training in different areas.
Alina
Sport- und Genusshotel Silvretta *****
Alina has done an apprenticeship as a hotel and commercial assistant at our hotel. She has already worked in different departments. She started at the reception, where she oversaw the guest inquiries, as well as check-in and check-out, and helped the guests with all their concerns.
She also gained experience at the wellness reception of our Vital.Spa Silvretta.Mondin. Alina is an all-round talent, and, on busy days, she also supports the team of the BÄRAFALLA restaurant with great commitment. In between the seasons, Alina always goes back to school to study for the theoretical part of her training, which she does perfectly.
During the summer season, Alina became part of the Larein Alpe team. She was responsible for serving our guests, for the billing, and she also helped out in many other areas.
I really like it at the Sport- und Genusshotel Silvretta and I would recommend anyone to do an apprenticeship here. My daily work is very varied, and I have many opportunities to get further training in different areas.
Interviews with the Silvretta Summits Team
Jan – breakfast waiter – part of the team since 2000
Which tasks are part of your job?
My tasks include preparing the tables, setting and clearing, as well as refilling the buffet. I also place orders, help in the kitchen and serve food and drinks to our guests.
Why have you chosen to be part of the Silvretta Summits Team?
I heard about Ischgl from friends and the place fascinated me from the start. So, I went to Ischgl and started looking for a job. At that time, the Sport- und Genusshotel Silvretta had just been renovated. I decided to apply. Peter and Maria, the owners of the hotel, were very friendly and offered me a job in their business right away. So, I became part of the team.
What were your first impressions on the job and how were you welcomed into the team?
In the first season I worked at the KUHSTALL as a dishwasher. This was a big language challenge at the beginning. I didn’t know the language yet and it was difficult for me to communicate with the rest of the team. However, the team welcomed me very friendly and helped me learn the language.
What do you like most about your job?
I especially like the fact that I meet new guests from all over the world every day. In addition, the company offers the employees great opportunities concerning leisure activities. We are provided with accommodation and food is also included. That’s not the case in many other companies.
How would you describe the Silvretta Summits Team in one word?
“CORDIAL”
What inspires you besides work? Where do you find your balance?
Ischgl offers many opportunities when it comes to leisure activities, both in summer and in winter. In summer, I like to go hiking in the mountains, I ride my bike or go swimming. In winter, I use my days off to go skiing or swimming at the Silvretta Center.
Nils – Manager KUHSTALL – part of the team since 2003
Which tasks are part of your job?
My tasks at the KUHSTALL include the preparation of the crew rosters, the allocation of our staff and the general administration of the KUHSTALL, including the snack bar and its product development. Furthermore, I’m in charge of quality control, the coordination of the bar and our cash register system, and, of course, I look after our guests on site.
Why have you chosen to be part of the Silvretta Summits Team?
In search of a change in my everyday life, I decided to take a seasonal job in Ischgl. Through several recommendations from friends, I became aware of the KUHSTALL and applied there. That’s how I became part of the SILVRETTA SUMMITS TEAM.
What were your first impressions on the job and how were you welcomed into the team?
The first seasons were very exhausting for me. My last supervisor, in particular, challenged me beyond measure and therefore had a great impact on my career. The welcome in the team was very warm and I immediately felt at home.
What do you like most about your job?
What I like most is the variety. NO working day is like the other. I also love the contact with people, and I find it exciting to meet thousands of new people every season.
How would you describe the Silvretta Summits Team in one word?
“TOGETHER”
What inspires you besides work? Where do you find your balance?
During the summer season I am on the road with my racing bike a lot. In winter, I am mainly busy with the KUHSTALL and in the morning I find my balance during yoga.
Alina
Sport- und Genusshotel Silvretta*****
Alina completed her apprenticeship with us as a hotel and business assistant (HGA). She has already worked in a wide variety of departments. She started out at reception, where she dealt with guest inquiries, assisted with check-in and check-out and helped guests with any issues they had.
I really like the Sport- und Genusshotel Silvretta and I would recommend anyone to do an apprenticeship here. My day-to-day work is very varied and I have lots of opportunities to develop my skills in a wide range of areas.
Jan
Sport- und Genusshotel Silvretta*****
Jan has been part of our team since 2000. He first started in the Kuhstall as a dishwasher. After that he was a waiter at breakfast and dinner. He has now been working as a breakfast waiter for several years.
I particularly like the fact that I get to meet new guests from all over the world every day. The company also offers employees great opportunities for leisure activities. We are provided with accommodation and meals are also included. That's not a given at some companies.
NILS
KUHSTALL
Nils has been part of our team since 2003. He started out as a waiter in the Kuhstall and has worked his way up to manager of the Kuhstall over the years.
What I like most is the variety. No working day is like any other. I also love the contact with people and find it exciting to meet thousands of new people every season.
JASMIN
SPORT- & GENUSSHOTEL SILVRETTA*****
Jasmin started her apprenticeship as a hotel and catering assistant in 2024. The focus here is on reception and service.
I decided to do my apprenticeship here because the company is so diverse. You can do an apprenticeship in many areas and therefore see many different aspects. I also really liked the team spirit.
TAMARA
SPORT- & GENUSSHOTEL SILVRETTA*****
Tamara started working for us part-time in 2019 while studying Tourism & Marketing and has been responsible for marketing throughout the company since 2021. She also completed her training as a graphic designer in 2023.
The diverse work allows me to fully develop creatively and gives me a lot of freedom. Whether I'm creating brochures, business cards, letterhead, banners or social media content. I can always come up with new ideas and implement them myself.
MARIA "MOIDL"
SPORT- & GENUSSHOTEL SILVRETTA*****
Maria has been with the company since 2009 and has already worked in a wide variety of areas such as in the Kuhstall or half-board restaurant as a waitress, in the Kitzloch in the bar, in the Wiartshaus as a bar manager or now as a wine and barrel master.
It allows me to change internally and experience new things. I love keeping the wine cellar tidy, discovering new wines and adding them to our range.
DAVID
SPORT- & GENUSSHOTEL SILVRETTA*****
David has been an integral part of our team since 2023 and is head chef at the WIARTSHAUS and BÄRAFALLA restaurants.
'm here because I like the mountains - skiing, hiking, biking, climbing. A lot has also changed in recent years. The diversity of nationalities fits in perfectly and there is a very informal relationship without a strict hierarchy. We also run our own farm and use produce from our farm - from meat and eggs to cheese. This makes our cuisine special and authentic.
