Stowe Thread

[Edd]

Now I think Vail’s just fucking with us.

 

[tumbler]

With how many restaurants are closing in VT the mountain is now one of the few viable dining options. See the SB thread. BTW SB has been doing beer pairing dinners for a long time at Allyn's.

 

[Hawk]

I don't inderstand what is wrong with international cusine. I personally have had enough of Burgers, chicken fingers and pizza. The new options I have seen are great. I think you guys should go get some laxitive and sit on the toilet. LOL

 

[drjeff]

Gotta remember that at a large, year round ski resort, a GM's job is way more than just the skiing/riding side of things, they are managing teams of people, with hundreds or more employees depending on the time of year, and handling a variety of problems that may pop up across anything related to the resort at any time.

For instance with Mike, when he was head of F&B at Mount Snow, during the prime season he was managing around a dozen food and beverage facilties at the mountain that on busy weekend days may have over 10K people, let alone employees on the property. Takes a bunch of managerial skills to handle all of that, and at a resort, especially a larger resort, you want a GM who can effectively manage all of the teams that the resort needs to operate as usual

 

[urungus]

I don't inderstand what is wrong with international cusine. I personally have had enough of Burgers, chicken fingers and pizza. The new options I have seen are great. I think you guys should go get some laxitive and sit on the toilet. LOL

LOL “This food & bevy trend is obviously now intentional” not international… was referring to vail f&b managers getting promoted to ski area GM

 

[cdskier]

LOL “This food & bevy trend is obviously now intentional” not international… was referring to vail f&b managers getting promoted to ski area GM

HA. I was going nuts trying to figure out WTF International food had to do with this thread.

 

[Hawk]

My bad. I was doing two things at once and partially read / misunderstood. That being said, I think the food offerings that are now beeing offered at sugarbush.

 

[thetrailboss]

HA. I was going nuts trying to figure out WTF International food had to do with this thread.

That comment made me laugh.

 

[thetrailboss]

I don't inderstand what is wrong with international cusine. I personally have had enough of Burgers, chicken fingers and pizza. The new options I have seen are great. I think you guys should go get some laxitive and sit on the toilet. LOL

"Do you know who likes chicken fingers and pizza? This guy!"

Stay Epic my friends!

 

[thetrailboss]

Gotta remember that at a large, year round ski resort, a GM's job is way more than just the skiing/riding side of things, they are managing teams of people, with hundreds or more employees depending on the time of year, and handling a variety of problems that may pop up across anything related to the resort at any time.

For instance with Mike, when he was head of F&B at Mount Snow, during the prime season he was managing around a dozen food and beverage facilties at the mountain that on busy weekend days may have over 10K people, let alone employees on the property. Takes a bunch of managerial skills to handle all of that, and at a resort, especially a larger resort, you want a GM who can effectively manage all of the teams that the resort needs to operate as usual

Jokes aside, it does make some sense. F&B runs on tight margins with a low profit. You have to manage a lot of logistics and personnel. You have to do a lot of interaction with the public. You work long hours.

Now back to the joke. It is interesting that folks from F&B are the ones sticking around Vail and moving up while folks in other departments jump ship. One has to wonder what that says.

 

[snoseek]

Jokes aside, it does make some sense. F&B runs on tight margins with a low profit. You have to manage a lot of logistics and personnel. You have to do a lot of interaction with the public. You work long hours.

Now back to the joke. It is interesting that folks from F&B are the ones sticking around Vail and moving up while folks in other departments jump ship. One has to wonder what that says.

I can say that the amount of work ot takes to be a chef or run multi outlet food and beverage is crazy. To me it means your tolerance to grind big hours with stress and embrace the shitshow is second nature as is controlling cost. Not saying they are the best for these positions but I know for a fact this is their play.

Plus chefs are used to shit pay.

 

[doublediamond]

With the prices Vail puts on their food, there ain’t no small margins there!

 

[ss20]

I can say that the amount of work ot takes to be a chef or run multi outlet food and beverage is crazy. To me it means your tolerance to grind big hours with stress and embrace the shitshow is second nature as is controlling cost. Not saying they are the best for these positions but I know for a fact this is their play.

Plus chefs are used to shit pay.

Shit pay and ridiculous hours. Maybe working for a corporation the size of vail the top fb guys feel they have a corporate entity with substance they can complain to and get change done at the local level? Maybe Vail prevents them from working the typical 60-80 hour work week you'd see other resort food fb guys work? I'm just thinking out loud.

 

[snoseek]

Shit pay and ridiculous hours. Maybe working for a corporation the size of vail the top fb guys feel they have a corporate entity with substance they can complain to and get change done at the local level? Maybe Vail prevents them from working the typical 60-80 hour work week you'd see other resort food fb guys work? I'm just thinking out loud.

105 hours in one week is my record with them. It was pretty bad at times. Never ever again.

 

[BenedictGomez]

started in F&B

Do you have any insight into the MTN F&B promotion pipeline? Meaning has anyone been told anything about it explicitly, and then told you what they've heard? It seems extremely weird to me, but there's no doubt it's a very real thing now at this point given the history of the last few years.

 

[BenedictGomez]

Jokes aside, it does make some sense. F&B runs on tight margins with a low profit. You have to manage a lot of logistics and personnel. You have to do a lot of interaction with the public. You work long hours.

I think that's your attempt to rationalize this trend.

Nobody else is doing this at any level or other industry. Understanding how to source produce to bring down costs for the restaurant is important, but it doesn't teach you how to run a ski school program, manage snowmaking, seed bumps for an FIS event, or deal with ski patrol. At this point I think it's really weird.

 

[thetrailboss]

I think that's your attempt to rationalize this trend.

Nobody else is doing this at any level or other industry. Understanding how to source produce to bring down costs for the restaurant is important, but it doesn't teach you how to run a ski school program, manage snowmaking, seed bumps for an FIS event, or deal with ski patrol. At this point I think it's really weird.

Yeah, I am trying to apply reason. It still seems weird that mountain ops and other management don’t seem to stay.

 

[IceEidolon]

There could be a dynamic of "we can hire an F&B person from the broader Hospitality pool, but Mtn Ops/Snowmaking/Lift Maintenance pipeline is much less full and we need them where they are" as a contributing factor.

 

[raisingarizona]

I can say that the amount of work ot takes to be a chef or run multi outlet food and beverage is crazy. To me it means your tolerance to grind big hours with stress and embrace the shitshow is second nature as is controlling cost. Not saying they are the best for these positions but I know for a fact this is their play.

Plus chefs are used to shit pay.

And a lot of F&B workers are desperate for anything to get them out.

 

[kingslug]

If you can handle F&B...you can handle anything...