I have been working in the hotel and event industry for nine years and have gained a lot of valuable experience during this time. I moved from Vienna to the beautiful Enns Valley for love – and I have now been part of the team at the IMLAUER Hotel Schloss Pichlarn for two years.

My work here is varied and exciting: I get to organize and accompany events such as seminars, weddings, golf tournaments and much more. I particularly appreciate the good cooperation and team spirit of my colleagues – you can simply rely on our team.

For me, working at Pichlarn means working in a very special place of power: surrounded by nature and mountains that inspire and re-energize me every day. I am very grateful to be part of this unique house and this great team.

I have been part of the hotel for five years. I completed my apprenticeship here as an HGA (Hotel and Catering Assistant) and then progressed to Front Office Supervisor. For four months after my final apprenticeship exam, I was given the opportunity to take time off to travel. Thanks to a re-employment contract, I was then able to return to the team.

I love working at reception. I also appreciate our team spirit and cohesion throughout the hotel.

I’ve been part of the company since 2019 – it all started with an internship. I then did my apprenticeship here and stayed after successfully completing it. After my apprenticeship, I initially worked at reception, but now I work in reservations.

What I particularly like is the strong team spirit and the fact that there is always someone to listen if you need support. The working hours also suit me very well, as I still have time to do sports after work. I am particularly pleased that I have received help and support from the company for my Junior Skills training – this shows that personal and professional development is really important here.

I have been working in the spa area of the IMLAUER Hotel Schloss Pichlarn since 2018 – a place that I have really taken to my heart. My greatest joy is doing something good for guests and contributing to their well-being with treatments or little tips.

I particularly appreciate the human touch here: Ms. Wohlmuther-Maier and Mr. Imlauer always have an open ear. There is also a great team spirit among the staff – we all pull together, and our guests feel that too.

I am also grateful for the trust that was placed in me at a young age: At 22, I was already able to manage the department and develop both personally and professionally – something I don’t take for granted.

I’ve been part of the company for 10 years and have been able to get a taste of different areas – that’s what makes my work exciting and varied.

The daily challenges motivate me, and the respectful interaction, fair treatment and good teamwork are particularly important to me.

I was also supported during my maternity leave and was able to stay part-time – returning to work part-time went smoothly. As a mother, I feel very well looked after here.

I have been a restaurant manager at Sky Restaurant for almost 6 years and I can hardly put into words how much I love my job. The wealth of variety created by the different guests from all over the world is simply priceless. Working with our apprentices fills me with joy – watching their personal and professional growth and making a positive contribution to it is simply great..

Every day brings new encounters, new stories and new challenges, and that’s what inspires me again and again.

After climbing Huascaran (the highest mountain in Peru) and crossing the Ferrari route on Alpamayo, as the first Latin American woman to do so, it was clear to me that I could only go higher in the Himalayas.

Somewhere at an altitude where the mountains in Europe have long since stopped, I met an Austrian who also wanted to go high, or rather, up high.

What was combined in the thin mountain air could no longer be separated by the oxygen-rich air at lower altitudes. So I moved to Salzburg and met Marbelly from Guatemala, who got me a job as an evening maid at the Crowne Plaza Hotel, now the IMLAUER Hotel Pitter.

Over time, my mountaineering ambitions turned more and more into running ambitions, and so today I am known as an ambitious runner at the IMLAUER companies.

“I like to be challenged and encouraged at the same time.”

I started my apprenticeship as a restaurant specialist at the IMLAUER Pitter in 2021 and have learned a lot of new things since then. I owe my smooth entry into the world of work in particular to my great colleagues, who always support me and are there to help me whenever I need it. The decision to go into gastronomy was easy for me, as my parents work in this industry themselves and I want to offer guests not only good food, but also an unforgettable time with excellent service.

“From apprentice to head chef at the IMLAUER Brasserie Mirabell”

I started my apprenticeship as a chef at the IMLAUER Hotel Pitter in 2009 and successfully completed it in 2012. I then stayed at the hotel and worked first as a chef de partie and later as a touring chef.

For the next 2.5 years, I developed my skills in various kitchens.

I returned as Sous Chef in 2018. Since February 2023, I have worked as head chef at the IMLAUER Sky Bar & Restaurant. After another three years, I was given the opportunity to take over the newly created kitchen of the brasserie at the IMLAUER Hotel Palais Mirabell. I have held this position since May 2026.

Many of our employees have taken the opportunity to develop internally. This is particularly evident in our trained apprentices, who like to stay with the company after their training or return to us after a period outside the company.

I was able to gain my first experience and enjoy working in the hotel industry at the age of 16 as a service intern. As a result, I decided to do an apprenticeship as a hotel and catering assistant at IMLAUER Hotels & Restaurants, where I was able to get to know all the departments at the “IMLAUER Hotel Pitter”.

I was particularly impressed by the work at reception back then.

After another year, I started looking for new tasks and decided to explore completely new territory and change industries. Just six months later, I realized that my heart still beats for working at reception. So I returned to the IMLAUER hotel family and after a short time I worked my way up to Front Office Manager.

The adult apprenticeship as a hotel and catering assistant was the best decision of my life”.

Jobs in tourism will always have a future and there is nothing better than seeing happy guests.

We particularly appreciate the excellent teamwork between the apprentices, interns and employees. In addition to evening service in the Sky restaurant, we were also able to gain valuable experience at the banquet events.

We really appreciate the opportunity to work in different service areas and we are happy to be able to gain so much valuable experience here.

We are grateful for these valuable insights and look forward to learning even more and developing personally in the remaining weeks. We will certainly remember the IMLAUER Hotel Pitter and its warm atmosphere.

“Thanks to the Imlauer family, I have the opportunity to live out my independence and take on responsible tasks.”

It fills me with great joy to see how well the cooperation works in this large family business with the many employees, apprentices and trainees.

The IMLAUER Hotel Pitter is famous for its Salzburger Nockerl. The sweet finish is served personally at the table by each service employee. It is a personal and amusing experience how every guest watches me closely and praises me for my work. I am thrilled by this special atmosphere and look forward to gaining many more unforgettable experiences in this internship.

This profession not only allows you to earn good money, work all over the world, meet interesting people… but maybe even save lives!

Of course, this is all very hypothetical, but if a guest hadn’t told me to have my birthmark on my head looked at by a specialist, I would certainly have had bigger problems in a few years.
I went to the dermatologist on this advice, he cut it out and as it turned out, it is actually black skin cancer.
Fortunately, it was detected relatively early, but in my case I only have Gastro to thank for that – that’s how I see it in any case.

My name is Emma, and I work at the IMLAUER Sky Bar & Restaurant as Chef de Rang. I really appreciate the cooperation among the employees here. I always enjoy the varied work with guests from Salzburg as well as from different countries and cultures. I particularly enjoy supporting our inquisitive apprentices and following their progress. At the company, I have the opportunity to continue my training in the field of tourism alongside my job and to put what I have learned into practice straight away.

The special thing about our hotel is its versatility, as we employ apprentices in the IMLAUER Sky Bar & Restaurant, in the PitterKeller, at banquet events and for catering. I really appreciate this opportunity to get to know different areas and take on a variety of tasks.

What I enjoy most is making the guests happy and I enjoy working in a team. Here with us, the employees are like one big family, and that creates a great working atmosphere.

I have been working at the IMLAUER companies in Salzburg since September 2018. There I started and successfully completed my apprenticeship as a hotel and catering assistant as an adult apprentice (only 2 years of apprenticeship). I then moved to the Convention Sales department at the IMLAUER Hotel Pitter. There I am responsible for the organization of company events, seminars, weddings and much more. Together with five other contact persons, we organize events in our diverse event areas such as the 1,200 m² Pitter Event Center, the IMLAUER Sky Restaurant and the PitterKeller restaurant.

I started my career at IMLAUER as a temp / Commis de Rang. After studying tourism at Salzburg University of Applied Sciences, I took over the events department at the “IMLAUER Hotel Pitter” in 2015.

I have always had a passion for hospitality and the hotel industry and after 5 years in the Convention Sales department, I was given the opportunity to take over the management of the IMLAUER Palais Mirabell in 2020.

My time at the IMLAUER companies has been characterized by personal and professional development, enjoyment of work and valuable interpersonal relationships.

I look forward to celebrating further successes together with my great team in the future and creating unforgettable experiences for our guests