Job Description

Position: Maître d’hôtel
Location: Blue River, BC
Type: Seasonal, Full-Time

Reports to: Front of House Manager & Front of House Assistant Manager

About the Company:
When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.
At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.
Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.

Overview:

The Maître d’hôtel we are seeking will be directly responsible for the Powder Max Dining Room (the Lodge Dining Room) functions and supervising serving staff. This role will ensure that breakfast, lunch, dinner, and private service are being maintained and the highest level of service provided to our guests. The Maître D’hôtel must represent the company’s corporate image in an exemplary manner demonstrating superior leadership and management in this complex and challenging environment.

A Day in the Life of a Maître D’hôtel:

• Responsible for assisting the Front of House Manager and their assistant with the daily operation of the Powder Max Dining Room.
• Responsible for assisting the Front of House Manager and their assistant in supervising, monitoring and evaluating the quality and performance of dining room employees.
• Responsible for assisting the Front of House Manager and their assistant in the set up and maintenance of staff training and upgrading sessions where necessary.
• Ensure that all services for guests meet the highest standards of the hospitality industry.
• Organize and assign daily tasks for the morning and evening service teams.
• Responsible for the quality of our service and projects and ensuring customer service standards are beyond expectations.
• Take food and beverage orders from guests and ensure these are given to the appropriate person to execute.
• Provide private, in-chalet service to guests upon request.
• Maintain familiarity with the composition of all menu items.
• Serve food and beverages in accordance with MWHS standards, and in a professional, courteous manner.
• Clean agreed designated areas, in accordance with procedures, morning/evening routines and hygiene requirements.
• Change table linen as required and ensure dirty or damaged linen is counted and exchanged for clean, usable items.
• Clean and refill cruet and condiment sets, order branded sauces and chutneys to ensure consistent supply.
• Ensure that flowers and table decorations are fresh and comply with agreed standards.
• Set tables to laid-down standards, ensuring that all items used are clean, and in good condition.
• Ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other established needs, including food or equipment.
• Clean tables in a timely manner, without rushing guests or making them wait.
• Ensure that guests are correctly charged for liquor sales in accordance with the procedures of our establishment.
• Maintain the highest standard of personal hygiene and dress. Ensure dress code is followed and standards of dress for fine dining expectations are met.
• This job description may be amended in part or in full by management at any time.

Working Conditions:
• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and water.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Will be exposed to high temperatures in the kitchen environment.
• Manual dexterity required.

Directly Supervises: Dining Room Servers

Responsibilities & Qualifications

• Winter Season position based in Blue River, B.C.
• 3 – 5 years of experience in the hospitality or food & beverage industry.
• 1 – 2 years of supervisory experience preferred.
• WSET1 or experience considered an asset.
• Serving it Right certification.
• Food Safe certification.
• Experience in all aspects of guest service and people management.
• Demonstrated ability to lead and direct a team.
• Strong working knowledge of hospitality industry principles, methods, practices, and techniques.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Knowledge of a second language (preferably German): spoken & written would be an asset.

Salary/Wage

27

Other Perks/Benefits

• Subsidized staff accommodation in private or shared residence • Fitness center • Staff rate for on-site massage therapy • Family and friends’ discounts • Opportunities to helicopter ski • Ski passes to Marmot Basin in Jasper, AB • Recreation opportunities such as cross-country skiing, snow shoeing, and skating • In-house training and development programs • Employee Assistance Program • Discounted rates at various hotels in Kamloops, Jasper, and Vernon • Staff meal plan • 30% off retail items in our specialized boutique • Guaranteed adventure!

Recommended Training

Serving It Right

Job Application Process

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