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Why work for Virgin Limited Edition?

Our people work hard but never forget to have fun while they are doing it! We believe in treating our people with respect, looking after them and allowing them the freedom to be themselves and flourish.

Once you've sent your covering letter and CV successfully to us, you'll receive an email confirmation. Whilst for some of you the journey will stop here, if you’ve caught our attention our team will contact you regarding the next steps.

Our properties are located all over the globe and our recruitment policy is to recruit as locally as possible and give back to our communities by offering training and employment. Additionally, most countries we operate in have work permit restrictions which mean that permits can only be obtained when there is no suitable local candidate for the role.


Current UK & BVI Opportunities

For all our roles based in the United Kingdom and the British Virgin Islands, please go to our careers portal here.

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Current Global Opportunities

You’re in luck! We’re currently recruiting for a number of positions which you'll see below.
Remember to read the job description carefully before sending your CV and cover letter to careers@virginlimitededition.com unless otherwise specified.

Send us your CV

People Manager - Son Bunyola, Mallorca

An Overview

Sir Richard Branson's Son Bunyola Estate occupies one of the most prestigious and protected areas of Mallorca in the UNESCO World Heritage Site of the spectacular Tramuntana Mountains.

The vast private gated estate boasts incredible sweeping views of the Mediterranean coastline at every turn and covers 810 acres of stunning landscape that home our three beautiful luxury villas: four-bedroom Sa Terra Rotja, five-bedroom Sa Punta de S’Aguila and four-bedroom Son Balagueret.

At the heart of the Son Bunyola Estate is a historic Finca building dating back to the 1800’s which is currently undergoing an exciting development project to transform it into a brand-new small luxury hotel, surrounded by vines, citrus fruit trees, almond and olive trees.

The hotel will open next summer and comprise of the main Finca, and the Tafona, which previously contained an historic olive press, as well as several annexe buildings. These will house 28 stunning rooms and suites, including two showcase Tower Suites – one of which was originally a medieval defence tower built in the 15th century. The hotel will offer two restaurants, lounges, an outdoor gym, several external dining terraces and an impressive brand-new swimming pool with incredible views of the surrounding countryside and Mallorca’s famous Foradada.

This is a highly exciting time for the Son Bunyola Estate as it becomes Son Bunyola Hotel & Villas welcoming guests from all over the world - not just to its three private villas, but to one of the island’s newest luxury hotels that will honour the rich history of a beautiful Mallorcan monument.

For more information on the Virgin Limited Edition portfolio, please visit:

www.virginlimitededition.com

To be considered for this role, you must have the right to work in Spain.


Here’s what you need in your toolkit:

Qualifications/Experience

  • This role requires an experienced HR/People professional with a minimum of 5 years hands-on experience as a People Manager or Head of People.
  • Experience of living and working in Spain essential
  • Experience in the luxury 5* hospitality industry preferred
  • Experience of hotel openings preferred
  • Experience and competence in leading, designing and delivering a recruitment strategy e.g. advertising, interviewing, selection and managing open days
  • Experience of designing and implementing HR policies, standards and processes
  • Experience and passion for Learning & Development, including activities such as onboarding & induction, coaching, succession planning and training delivery at all levels
  • Strong working understanding of Spanish Employment Legislation and Labour relations, as well as experience of supporting payroll
  • Good working knowledge of HR strategy, employer branding and managing the employee experience.
  • Strong employee relations experience and experience of handling the disciplinary and grievance processes
  • Working knowledge of HR operational budgets
  • Recognised qualification in HR to degree level or professional certification from a recognised body ideally required
  • Native Spanish speaker and fluent in English, both verbal and written
  • High level of computer skills including Microsoft packages and payroll / HR admin systems



Behaviours/Skills

  • Excellent verbal and written communication skills
  • Approachable and a good listener, willing to have an ‘open door’ policy whenever possible
  • Strong planning and execution skills; able to prioritise, organise and take a structured and calm approach
  • Resourceful and adaptable, able to respond effectively and quickly to changing situations
  • You thrive in a fast paced dynamic environment
  • Highly confidential with strong integrity to build trust and respect
  • Hands on leadership style with energy and passion that fits the Virgin ethos
  • Creative problem solver
  • Sound judgment and decision-making skills
  • Sensitive to cultural requirements and willing and able to adapt own behaviour and thinking
  • You are warm, kind and a genuine ‘people person’, with a good sense of fun 😊


What’s the gig?

Here’s what you’d do

  • Work closely with the General Manager and Management team to deliver a great VLE employee experience, enhancing the employer brand and following good People Management practice

  • Working collaboratively with the General Manager leading on the opening recruitment strategy for the property, managing the process from end to end, including sourcing candidates, interviewing and selection, recruitment activities and guiding managers to ensure consistent standards of recruitment.

  • Working closely with the General Manager and the Heads of Department to create and deliver a training plan to assist with the successful opening of the hotel

  • Leading the development of the property’s short, medium and long-term People plans and HR performance objectives

  • Ensuring a positive working environment and supporting employee engagement and development through various initiatives.

  • Advising and coaching Heads of Departments on People Management best practices and ensuring processes are carried out in line with company and legislative guidelines.

  • Be the guardian of the employer brand and values in conjunction with the General Manager.

  • Managing new and existing employee data within HR-related systems and ensure that all aspects of people administration are up to date and run effectively.

  • Working with the Finance Team and Heads of Department to ensure that payroll and staffing levels are effectively managed.

  • In conjunction with the GM and Heads of Department, develop a learning and development plan, to ensure the business meets and maintain the VLE guest experience standards and employee development.

  • Design and deliver employee wellbeing initiatives to support the team and boost engagement

  • Managing the legal and reputational risk for the property associated with HR matters – e.g. the handling of grievance & disciplinary matters.


Here’s the deal

Package & Benefits

  • Competitive salary
  • Performance based bonus scheme, up to 10% of annual salary
  • 25 days paid holiday per year, plus 14 public holidays
  • Additional day off for your birthday
  • Government Medical Cover
  • Government Contributory pension
  • Tribe discount card
  • Charity day

If you have any questions or would like to apply for this role please send us your CV on careers@virginlimitededition.com

Chef de Partie - The Lodge, Verbier

An Overview

The Lodge is Sir Richard Branson’s stunning nine-bedroom chalet in Verbier, Switzerland, one of the Alp’s most exclusive resorts and Europe’s hottest ski spots. Situated on a quiet road just 250m from the main ski lifts and backing onto one of the returning pistes, The Lodge is in a perfect location for the slopes in both summer and winter!

The Lodge itself provides a unique and fun setting: guests can swim in the indoor pool, be pampered in the Spa, or just relax after a day on the mountain whilst enjoying a wide selection of tailored menus and fine wines. We will be embarking on our 15th winter season at The Lodge this year!

We are a team of 16 people and between our amazing team we provide a level of service to ensure the guests have everything from a mountain ski holiday that they could ever wish for. The size of the team means that it is imperative that everyone plays their part in making things work without being protective about their own role or overly sensitive to who is doing what. The guests don’t know, or even need to know, who does what so if you are there and someone asks – you do it! It’s hard work but the payback is great and it’s fantastic to be a part of a team where everyone has the same “can do” attitude.

The Lodge operates primarily as an exclusive use chalet during the winter months where guests can rent the whole chalet for their group. We do have an occasional ‘hotel style’ week where the guests can rent the rooms individually as well, however the dining is still communal! During the summer months we run predominantly ‘hotel style’ where guests rent the rooms individually, but all dine together. Our offering is slightly different during the summer, in that we leave guests to their own devices a bit more during the daytime and late evening hours, while still offering a great service. We take special requests into account for all guests, particularly for exclusive use groups, and work on coordinating menus, wines and requests before their stay. The guests are encouraged to make The Lodge their own and are welcome to visit the chefs in the kitchen and help themselves to drinks if they like (although we are always on hand to do that too!).

Reporting to the Head Chef, Sous Chef, Junior Sous Chef and General Manager, this role as Chef de Partie is an integral part of our kitchen team, and greater team as a whole, in providing an excellent service to all of our guests.

For more information visit The Lodge or view the group at www.virginlimitededition.com


What we're looking for...

Behaviours and Skills

  • Socially confident and able to easily communicate with guests and with the team professionally whilst bringing your personality to the table as well!
  • Resourceful approach – able to troubleshoot in the event of a sudden change of plans.
  • Hands on approach and happy to turn your hand to any task.
  • An understanding of how two balance fun and professionalism while at work
  • The ability to work 5 mixed shifts per week being flexible with working hours and shifts where required during busy periods.
  • A ‘can do’ and proactive attitude.
  • Punctual with good time management skills
  • A sense of fun and an understanding of the Virgin way of doing things! We call it the ‘fun factor’ here at The Lodge.


Detailed Responsibilities

  • Working as part of the kitchen team to produce fantastic food of a consistently high quality.

  • Adhering to all health and safety measures within the kitchen and ensuring that they are maintained throughout the year.

  • Interacting with the guests, both in the open kitchen and front of house.

  • Playing a part in maintaining the cleanliness of the kitchen and BBQ area at all times and adhering to cleaning schedules.

  • Checking in all deliveries each morning and confirming all produce is up to standard, if not then immediately reporting to your superior on duty.

  • Developing interesting and varied breakfast and lunch menus alongside the head, sous and junior sous chefs taking into consideration the use of local and seasonal produce.

  • Ensuring there is minimal wastage of food wherever possible.

  • Working with the team to produce the following meals to a high standard:

o Full continental breakfast buffet with hot al a carte menu options
o Varied cold lunch options including picnics off premises
o Afternoon tea with a selection of homemade cakes and cookies
o Dinner – canapés followed by a four-course set menu (including cheese), (please note that we tend to almost always have a few variations of the menu each night due to dietary restrictions).

  • Carrying out any other tasks set out by the Head Chef, Sous Chef, and Junior Sous Chef


What's the Gig?

  • As the Chef de Partie here at The Lodge you will play an integral part in the daily running of the Lodge and ensuring that each and every guest has the best Alpine holiday ever!

  • This is a 100% seasonal winter position working 5 mixed shifts per week with a focus on hot breakfast service and lunch / dinner preparation.

  • This is a seasonal position, and you are expected to be available for the entire season.

  • You will be required to work an average of 50 hours per week with time back during quieter periods.

  • Applicants must hold an EU and/or Irish passport, unfortunately we are unable to accept British applicants at this time.


Here’s the deal

Packages and Benefits

  • 100% contract running from beginning of December 2022 (exact date TBA) until the mid/end of April 2023 (with opportunity to extend for further seasons).
  • Competitive monthly salary.
  • Equal share of Lodge gratuities.
  • Chef whites provided.
  • Free ski rental for the duration of the winter.
  • . . . . . . Having the world’s best playground at your back door.


If you have any questions or would like to apply for this role please send us your CV on careers@virginlimitededition.com

Sous Chef - The Lodge, Verbier

An Overview

The Lodge is Sir Richard Branson’s stunning nine-bedroom chalet in Verbier, Switzerland, one of the Alp’s most exclusive resorts and Europe’s hottest ski spots. Situated on a quiet road just 250m from the main ski lifts and backing onto one of the returning pistes, The Lodge is in a perfect location for the slopes in both summer and winter!

The Lodge itself provides a unique and fun setting: guests can swim in the indoor pool, be pampered in the Spa, or just relax after a day on the mountain whilst enjoying a wide selection of tailored menus and fine wines. We will be embarking on our 15th winter season at The Lodge this year!

We are a team of 16 people and between our amazing team we provide a level of service to ensure the guests have everything from a mountain ski holiday that they could ever wish for. The size of the team means that it is imperative that everyone plays their part in making things work without being protective about their own role or overly sensitive to who is doing what. The guests don’t know, or even need to know, who does what so if you are there and someone asks – you do it! It’s hard work but the payback is great and it’s fantastic to be a part of a team where everyone has the same “can do” attitude.

The Lodge operates primarily as an exclusive use chalet during the winter months where guests can rent the whole chalet for their group. We do have an occasional ‘hotel style’ week where the guests can rent the rooms individually as well, however the dining is still communal! During the summer months we run predominantly ‘hotel style’ where guests rent the rooms individually, but all dine together. Our offering is slightly different during the summer, in that we leave guests to their own devices a bit more during the daytime and late evening hours, while still offering a great service. We take special requests into account for all guests, particularly for exclusive use groups, and work on coordinating menus, wines and requests before their stay. The guests are encouraged to make The Lodge their own and are welcome to visit the chefs in the kitchen and help themselves to drinks if they like (although we are always on hand to do that too!).

Reporting to the Head Chef, and General Manager, this role as Sous Chef is an integral part of our kitchen team, and greater team as a whole, in providing an excellent service to all of our guests.

For more information visit The Lodge or view the group at www.virginlimitededition.com


What we're looking for...

Behaviours / Skills

  • Socially confident and able to easily communicate with guests and with the team professionally whilst bringing your personality to the table as well!
  • Resourceful approach – able to troubleshoot in the event of a sudden change of plans.
  • Hands on approach and happy to turn your hand to any task.
  • An understanding of how to balance fun and professionalism while at work
  • The ability to work a flexible working week with varying days off and a variety of shifts.
  • A ‘can do’ and proactive attitude.
  • Punctual with good time management skills
  • A sense of fun and an understanding of the Virgin way of doing things! We call it the ‘fun factor’ here at The Lodge.



Detailed Responsibilities:

  • Working as part of the kitchen team to produce fantastic food of a consistently high quality.

  • Adhering to all health and safety measures within the kitchen and ensuring that they are maintained throughout the year.

  • Interacting with the guests, both in the open kitchen and front of house.

  • Aid the Head Chef in managing the team to maintain a clean and hygienic working environment in the Kitchen

  • Working towards achieving monthly budgets

  • Taking full responsibility of the Kitchen on the Head Chef’s days off (2 days/week)

  • Enhance the working environment by being a team player

  • Playing a part in maintaining the cleanliness of the kitchen and BBQ area at all times and adhering to cleaning schedules.

  • Checking in all deliveries each morning and confirming all produce is up to standard, if not then immediately reporting to your superior on duty.

  • Developing interesting and varied breakfast, lunch and dinner menus alongside the head chef and sous chef taking into consideration the use of local and seasonal produce.

  • Ensuring there is minimal wastage of food wherever possible.

  • Working with the team to produce the following meals to a high standard:

o Full continental breakfast buffet with hot al a carte menu options
o Varied cold lunch options including picnics/ off premises
o Afternoon tea with a selection of homemade cakes and cookies
o Dinner – canapés followed by a four-course set menu (including cheese), (please note that we tend to almost always have a few variations of the menu each night due to dietary restrictions).

  • Aiding in the training of and overseeing of the Junior Sous Chef & Chef de Partie where required.

  • Carrying out any other tasks set out by the Head Chef


What's the Gig?

  • As the Sous Chef here at The Lodge you will play an integral part in the daily running of the Lodge and ensuring that each and every guest has the best Alpine holiday ever!

  • It is a seasonal position and you are expected to be available for the entire winter and summer seasons (with holiday time given between seasons).

  • You will be required to work an average of 50 hours per week which will consist of five days of mixed shifts and time off will be given during quieter periods.

  • Applicants must hold an EU and/or Irish passport, unfortunately we are unable to accept British applicants at this time.


Here’s the deal

Packages and Benefits

  • 100% contract running from beginning of December 2022 (exact date TBA) until the mid/end of September 2023 (with opportunity to extend for further seasons).
  • Competitive monthly salary.
  • Equal share of Lodge gratuities.
  • Chef whites provided.
  • Ski Lift Pass provided.
  • Free ski rental for the duration of the winter.
  • . . . . . . Having the world’s best playground at your back door.


If you have any questions or would like to apply for this role please send us your CV on careers@virginlimitededition.com

Junior Sous Chef - The Lodge, Verbier

An Overview

The Lodge is Sir Richard Branson’s stunning nine-bedroom chalet in Verbier, Switzerland, one of the Alp’s most exclusive resorts and Europe’s hottest ski spots. Situated on a quiet road just 250m from the main ski lifts and backing onto one of the returning pistes, The Lodge is in a perfect location for the slopes in both summer and winter!

The Lodge itself provides a unique and fun setting: guests can swim in the indoor pool, be pampered in the Spa, or just relax after a day on the mountain whilst enjoying a wide selection of tailored menus and fine wines. We will be embarking on our 15th winter season at The Lodge this year!

We are a team of 16 people and between our amazing team we provide a level of service to ensure the guests have everything from a mountain ski holiday that they could ever wish for. The size of the team means that it is imperative that everyone plays their part in making things work without being protective about their own role or overly sensitive to who is doing what. The guests don’t know, or even need to know, who does what so if you are there and someone asks – you do it! It’s hard work but the payback is great and it’s fantastic to be a part of a team where everyone has the same “can do” attitude.

The Lodge operates primarily as an exclusive use chalet during the winter months where guests can rent the whole chalet for their group. We do have an occasional ‘hotel style’ week where the guests can rent the rooms individually as well, however the dining is still communal! During the summer months we run predominantly ‘hotel style’ where guests rent the rooms individually, but all dine together. Our offering is slightly different during the summer, in that we leave guests to their own devices a bit more during the daytime and late evening hours, while still offering a great service. We take special requests into account for all guests, particularly for exclusive use groups, and work on coordinating menus, wines and requests before their stay. The guests are encouraged to make The Lodge their own and are welcome to visit the chefs in the kitchen and help themselves to drinks if they like (although we are always on hand to do that too!).

Reporting to the Head Chef, Sous Chef and General Manager, this role as Junior Sous Chef is an integral part of our kitchen team, and greater team as a whole, in providing an excellent service to all of our guests.

For more information visit The Lodge or view the group at www.virginlimitededition.com


What we're looking for...

Behaviours / Skills

  • Socially confident and able to easily communicate with guests and with the team professionally whilst bringing your personality to the table as well!
  • Resourceful approach – able to troubleshoot in the event of a sudden change of plans.
  • Hands on approach and happy to turn your hand to any task.
  • An understanding of how to balance fun and professionalism while at work
  • The ability to work a flexible working week with varying days off and a variety of shifts.
  • A ‘can do’ and proactive attitude.
  • Punctual with good time management skills
  • A sense of fun and an understanding of the Virgin way of doing things! We call it the ‘fun factor’ here at The Lodge.



Detailed Responsibilities:

  • Working as part of the kitchen team to produce fantastic food of a consistently high quality.

  • Adhering to all health and safety measures within the kitchen and ensuring that they are maintained throughout the year.

  • Interacting with the guests, both in the open kitchen and front of house.

  • Playing a part in maintaining the cleanliness of the kitchen and BBQ area at all times and adhering to cleaning schedules.

  • Checking in all deliveries each morning and confirming all produce is up to standard, if not then immediately reporting to your superior on duty.

  • Developing interesting and varied breakfast, lunch and dinner menus alongside the head chef and sous chef taking into consideration the use of local and seasonal produce.

  • Ensuring there is minimal wastage of food wherever possible.

  • Working with the team to produce the following meals to a high standard:

o Full continental breakfast buffet with hot al a carte menu options
o Varied cold lunch options including picnics/ off premises
o Afternoon tea with a selection of homemade cakes and cookies
o Dinner – canapés followed by a four course set menu (including cheese), (please note that we tend to almost always have a few variations of the menu each night due to dietary restrictions).

  • Aiding in the training of and overseeing of the Chef de Partie where required.

  • Carrying out any other tasks set out by the Head Chef & Sous Chef.


What's the Gig?

  • As the Junior Sous Chef here at The Lodge you will play an integral part in the daily running of the Lodge and ensuring that each and every guest has the best Alpine holiday ever!

  • It is a seasonal position and you are expected to be available for the entire winter and summer (with holiday time given at the end of the winter) through the end of your contract.

  • You will be required to work an average of 50 hours per week which will consist of five days of mixed shifts and time off will be given during quieter periods.

  • Applicants must hold an EU and/or Irish passport, unfortunately we are unable to accept British applicants at this time.


Here’s the deal

Packages and Benefits

  • 100% contract running from beginning of December 2022 (exact date TBA) until the mid/end of September 2023 (with opportunity to extend for further seasons). Holiday will be given in late April / May during our closure period.
  • Competitive monthly salary.
  • Equal share of Lodge gratuities.
  • Chef whites provided.
  • Free ski rental for the duration of the winter.
  • . . . . . . Having the world’s best playground at your back door.


If you have any questions or would like to apply for this role please send us your CV on careers@virginlimitededition.com

Beauty Therapist - The Lodge, Verbier

An Overview

The Lodge is Sir Richard Branson’s stunning nine-bedroom chalet in Verbier, Switzerland, one of the Alp’s most exclusive resorts and Europe’s hottest ski spots. Situated on a quiet road just 250m from the main ski lifts and backing onto one of the returning pistes, The Lodge is in a perfect location for the slopes in both summer and winter!

The Lodge itself provides a unique and fun setting: guests can swim in the indoor pool, be pampered in the Spa, or just relax after a day on the mountain whilst enjoying a wide selection of tailored menus and fine wines. We will be embarking on our 14th winter season at The Lodge this year!

We are a team of 16 in the winter and 14 in the summer and between our amazing team we provide a level of service to ensure the guests have everything from a mountain ski holiday that they could ever wish for. The size of the team means that it is imperative that everyone plays their part in making things work without being protective about their own role or overly sensitive to who is doing what. The guests don’t know, or even need to know, who does what so if you are there and someone asks – you do it! It’s hard work but the payback is great and it’s fantastic to be a part of a team where everyone has the same “can do” attitude.

The Lodge operates primarily as an exclusive use chalet during the winter months where guests can rent the whole chalet for their group. We do have an occasional ‘hotel style’ week where the guests can rent the rooms individually as well, however the dining is still communal! During the summer months we run predominantly ‘hotel style’ where guests rent the rooms individually but all dine together. Our offering is slightly different during the summer, in that we leave guests to their own devices a bit more during the daytime and late evening hours, while still offering a great service. We take special requests into account for all guests, particularly for exclusive use groups, and work on coordinating menus, wines and requests before their stay. The guests are encouraged to make The Lodge their own and are welcome to visit the chefs in the kitchen and help themselves to drinks if they like (although we are always on hand to do that too!).

Reporting to the General Manager and Guest Services Manager, this role as Beauty Therapist adds a fantastic element to The Lodge by providing excellent spa treatments to all of our guests who wish to have one throughout their stay.

For more information visit The Lodge or view the group at www.virginlimitededition.com


What we're looking for...

Behaviours and Skills

  • Socially confident and able to easily communicate with guests professionally whilst bringing your personality to the table as well!
  • Resourceful approach – able to troubleshoot in the event of a sudden change of plans
  • Hands on approach and happy to turn your hand to any task
  • Good eye for detail and attention to special touches for guests in house
  • An understanding of how to balance fun and professionalism while at work
  • The ability to work a flexible working week with varying days off
  • A ‘can do’ and proactive attitude
  • Punctual, well organised with strong time management skills
  • A sense of fun and an understanding of the Virgin Limited Edition way of doing things! We call it the ‘fun factor’ here at The Lodge


Detailed Responsibilities

  • The running of The Lodge Spa which includes performing treatments, maintaining the cleanliness of the spa room and surroundings, adhering to all health and safety requirements, and ensuring that stock controls and budgets are adhered to
  • You will be required to help the Front of House team maintain the high standards within The Lodge, including rooms and communal areas along with providing a great service to our guests
  • Ensuring the quality and standards of External Massage Therapists are the same standard as the Lodge treatments
  • Finding suitable freelance therapists to contract in during busy periods
  • Preparing the Spa the night before changeover day so that it is spotless and ready for guest arrival
  • Pre-arranging guest treatments, pre-booking extra therapists needed, and producing a weekly schedule
  • Taking extra bookings on a daily basis and accommodating all treatments where possible
  • Overseeing the upkeep of the wellness facilities – (Pool, 2 x Jacuzzis, Steam room, Gym, Shower / changing room, treatment room, with regards to cleanliness, Health & Safety checks and fresh towels)
  • Monthly stock takes of all spa products, and toiletries for guest rooms – re-ordering where necessary
  • Monthly reporting of statistics and financials to be sent to The Lodge GM by the beginning of each month
  • Liaising with suppliers and always assessing the market for the best products and prices
  • Commercial awareness of surrounding with regular analysis of competitor rates
  • Ensuring that external therapists have correct indemnities and are of a correct standard. Liaison for suitable commission
  • Working as a ‘general assistant’ when not in treatments and assisting the front of house ‘general assistants’ with their daily tasks. Duties will include general upkeep and cleaning of The Lodge, hosting breakfasts, lunches and dinners and relevant service prep (ie: polishing cutlery, laying tables, making cocktails etc)
  • Completing the turndown service of all rooms after finishing in the spa each evening. Being responsible for making sure all turndown gifts are ready to go on days off and ensuring standards are kept
  • Assisting with in-house laundry rotation and ironing


What's the Gig?

-As a Beauty Therapist here at The Lodge you will play an integral part in the daily running of The Lodge and ensuring that each and every guest has the best Alpine holiday ever!

-It is a seasonal position and you are expected to be available for the entire summer season commencing June 1st** and finishing at the end of September.

-You will be required to work an average of 45 hours per week which will consist of five 12pm – 9pm shifts with two days off per week.

-Some days you may be required to start slightly earlier and finish slightly later, it depends on how busy the chalet is and the time will be given back in lieu or paid at the end of the contract.

-Applicants must hold an EU and/or Irish passport, unfortunately we are unable to accept British applicants at this time.

** Start date may vary slightly depending on spa training required for the successful individual


Here’s the deal

Packages and Benefits

  • Contract running from June 1 2022 to 30 September 2022 (with opportunity to extend for further seasons). We will be starting our winter season around December 1 2022 and should you be a good fit for The Lodge would be considered as the primary applicant for the winter season
  • Competitive monthly salary plus the potential to earn up to 10% commission on monthly retail & treatment sales
  • Equal share of Lodge gratuities
  • Holiday allocation as per Swiss law
  • Lodge jacket and Spa uniform provided
  • . . . . . . Having the world’s best playground at your back door


If you have any questions or would like to apply for this role please send us your CV on careers@virginlimitededition.com