Website Sasquatch Mountain Resort
Who we are:
Sasquatch Mountain is a family owned, family focused Ski Resort located in the Fraser Valley, BC- formerly known as Hemlock Resort and in operation since 1969. We are passionate about snow sports and bringing people together for outdoor fun. Sasquatch Mountain Resort is known for record breaking snowfall. We pride ourselves in creating a memorable guest experience from the moment you walk through our door and load our lifts by delivering a personalized experience in everything we do. Our focus is to continually build on our culture of fun that leaves a lasting impression with our guests as they create mountain memories in a whole new way at Sasquatch Mountain.
Who You are:
A Creative, innovative, go-getter, and a get-it-done kind of person.
Confident, outgoing, positive, and energetic. A visionary who sees the bigger picture and is not afraid to step out of their comfort zone.
A coach at heart, with a passion and commitment to helping and leading others to success and personal growth.
Flexible and adaptable in a constantly changing environment, thrive under pressure and can maintain positivity amongst challenges.
A team player who can inspire and motivate those around you across all departments.
§ Leads by example and will roll up your sleeves in any situation.
The Manager of Hospitality will be accountable for ongoing operational and administrative oversight of all Hospitality, Guest Services and Restaurant Operations. This will include all aspects of the business process management and employee leadership. They will provide direct guidance for department activities and direct reports, while providing general oversight of all activities. They will partner with other departments to ensure a seamless guest experience. The Manager will lead the implementation of activities operating procedures, providing exceptional service delivery, while ensuring a safe operating environment for all guests and staff.
Provide a member of the Food and Beverage, and Guest Experience team with daily operational oversight to ensure a positive, safe experience for both guests and team members.
Responsible for adherence to strict Health & Safety procedures and reporting.
Responsible for guest and employee safety. Lead regular discussions on our safety practices. Guiding awareness of compliance with regional health authority and industry regulatory operating requirements.
Monitor and log all training processes and forms, Coordinate with Supervisors and Leads to ensure consistency in activities and training.
· Creation and revision of Training and Operational Procedures and documents, in both written and online training platforms. Ensure they reflect ongoing changes in procedures and safe operations.
Develop, maintain, and audit new program initiatives, operational procedures, and paperwork. Audit and assist with the maintenance of operating procedures, inspection logs and safety standards for employees and guests. Create and support new initiatives.
Lead regular department meetings, address operations and guest service needs by setting clear goals and objectives for staff.
Ensure continuing leadership and skill development feedback and exposure for staff to promote talent development.
Additional Responsibilities include: hiring, scheduling of staff, staff management, time and labor, guest recovery, budgeting and forecasting.
Management of inventory, supply monitoring, scheduling deliveries.
Collective oversight and coordination between different F&B outlets to meet operational goals related to staffing and expense management that matches revenue goals.
Oversight of department processes, checklist completion, collection, and audit of systems.
Partner with other departments to react to operational needs due to increased/decreased guest flow and skier visits, weather, or operational modification.
Work with staff to perform progressive coaching and discipline conversations with staff according to established protocols.
Create, update, and manage budgets for all aspects of the business within the scope of the position
Coordinate with other departments to ensure the overall growth, success, and financial performance of the resort
Perform front line duties, and other duties as assigned
Manage high volume food and beverage operation, including events, catering, and concessions.
Plan, direct, and control services year-round to meet operating and financial goals, client objectives, and customer needs.
Build revenue and manage budget, including cost controls with regard to food, beverage, products and labour. Ensure the completion and maintenance of P&L statements. Achieve cost of goods and labor targets. Manage resources to ensure quality and cost control within budgetary guidelines.
Create value through efficient operations, appropriate cost controls, and profit management. Full compliance with Operational Excellence fundamentals, including food and labor.
· Experience in Creating and managing budgets.
Direct and oversee operations related to production, distribution, and food service.
Cash Handling; Guest Service; Indoor/ Outdoor Physical labor.
Min. 2 Years previous Leadership experience in managing multiple locations in a dynamic operational setting.
New location opening experience is an asset.
MS office and computer proficiency.
Strong work ethic and positive team attitude.
Able to work alone and as part of a team in a high paced environment.
Ski Industry experience and/or work in a seasonal environment is beneficial
Able to work evenings, weekends, and holidays.
Please send your resume with cover letter to email@example.com detailing how and why you are the best candidate for this job.
Only successful applicants will be contacted for an interview.
To apply for this job email your details to firstname.lastname@example.org