Ski Area Resort Operations


Welcome visitors from around the world with the Canadian winter experience of a lifetime.

Ski areas and resorts play a vital role in Canada's tourism sector, attracting visitors from around the world who want to experience both the beauty of our winter landscapes and the wide array of outdoor activities that the season offers. Ski areas and resorts are extremely complex operations, employing people in a wide range of occupations — from retail and hospitality positions to service technicians and specialized machine operators. Owners and operators of ski areas and resorts must ensure that front line employees and those behind the scenes communicate and work together to consistently provide guests with memorable and safe ski and snowboard experiences.

emerit Ski Area National Occupational Guidelines:

Ski Area National Occupational Guidelines from emerit outline the skills, knowledge and attitudes required for an individual to be considered competent in ski area occupations. The guidelines were developed and validated by industry professionals, and are designed to reflect the needs of the ski industry today. The guidelines cover front line, supervisory and management occupations, and include expanded sections on Risk Management and Environmental Sustainability, as well as a glossary of important industry terms. Occupations covered by the guidelines include:

  • Guest Services Representative
  • Ski Shop Retail Clerk
  • Rental and Repair Shop Technician
  • Lift Attendant
  • Ski Patroller
  • Slope-Groomer Operator
  • Snow Maker
  • Supervisory Core Skills
  • Management Core Skills

The guidelines can be used by employees, employers, educators, and students to improve performance, assess skill levels, develop and deliver training programs, and identify professional development and career opportunities in the industry.

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emerit training has been used by the following clients:

"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."

— Éric Martel, Food Services Supervisor, Mess de la Citadelle in Québec

"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."

— Sheila Kelly-Blackmore, general Manager, St. Jude Hotel

"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."

— Rob Campbell, Division Manager, Athabasca Catering

"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."

— Caroline Milot, Director of Operations, Hôtel et Suites Le Dauphin


Ski Area Resort Operations — Products Available