Remote Lodge Manager — Lead World-Class Alpine Hospitality

Schweitzer; Pacific; On-site; CAD 90,000 - 130,000; Full time

Benefits offered by this job

Health and dental benefits

Group Savings Plan eligibility

Paid personal/sick days

CMH Ski Pass Program

IKON Pass Benefits

Brand partnerships

Job summary

CMH Heli-Skiing & Summer Adventures is seeking a Lodge Manager to oversee guest experiences at a remote Adamants lodge near Revelstoke, BC. This hands‑on leadership role requires hospitality acumen, budgeting, and strong team management in a remote, collaborative environment.

The role involves a two‑weeks‑on, one‑week‑off schedule during the operating season, with annual day‑count targets and a focus on safety, service quality, and staff development.

Qualifications

• Post-secondary education in Hospitality, Travel & Tourism, or related field is preferred.
• Valid Food Safe Certificate required.
• Occupational First Aid Level 1 or equivalent certification.
• Valid BC Serving It Right certification.
• Minimum of 5 years leadership experience in hospitality.
• Experience with Hotel Management and POS systems is preferred.

Responsibilities

• Deliver high‑end hospitality service across F&B, retail, rooms, and spa programs.
• Serve as the primary host for guests and foster exceptional guest experiences.
• Lead performance management, coaching, and development of staff.
• Maintain accurate guest records and precise billing within the PMS.
• Plan and manage staff schedules and payroll processing.
• Coordinate with area management to support guests and safety initiatives.
• Promote teamwork and operational efficiency across CMH teams.

Skills

Leadership

Hospitality management

Staff development

POS familiarity

Education

Post-secondary education in Hospitality, Travel & Tourism, or related field

Tools

Hotel Management software

POS systems

Job description

CMH Heli-Skiing & Summer Adventures is seeking a Lodge Manager to oversee guest experiences at a remote Adamants lodge near Revelstoke, BC. This hands‑on leadership role requires hospitality acumen, budgeting, and strong team management in a remote, collaborative environment.

The role involves a two‑weeks‑on, one‑week‑off schedule during the operating season, with annual day‑count targets and a focus on safety, service quality, and staff development.