drjeff
Well-known member
F@%k...
Why would this guy want to move from Heavenly 3000 Miles across the country to a ski area that is open for 3-4 months a year. He literally has no experience running a mountain.
Where did you see this?
As I understand it, here is why at times Vail will look to Food and Beverage managers as possible promotable to GM roles, candidates,
#1, for the most part, the F&B managers that they have promoted to GM roles, have come from their larger mountains, where there F&B job had them overseeing plenty of staff in numerous facilities and types ranging from full sit down restaurants to cafeteria style facilities to walk up/take out style facilities to bar facilities. That alone has them of the mindset where they are used to multi tasking as well as chaos and how to improvise on short notice when something unexpected does happen. They have budgets they have to work with and within as well. Much of these skillsets and qualities they have, and have demonstrated in the F&B roles are skill sets and qualities that a GM of s ski area has to have as well.
Secondly, at a ski area, most of the time the GM is relying on the various advice and knowledge base that their department managers have and provide them. Heck, if you have a GM who has a backgorund in mountain ops, they may not know nearly as much about resort lodging or ski school operations as they do about snowmaking and groomng, and then they rely on what their various department managers are telling them to piece it all together. And a GM also simply can't do everything at a resort as well as some of their various staff members can, to a degree they HAVE to rely on their staff and especially department managers to provide the needed leadership to their staff to make it all happen
I know that my friend, who was head of F&B at Mount Snow the last few seasons was promted by Vail this past Fall to be the GM at their Mount Brighton resort out in Michigan. and apparently is doing well out there. As he decsribed it to me, before he headed West with his family it's all about the ability to work with people and manage the things you can plan for, as well as try and be ready for when something you aren't expecting happens, which is a skill set that a head of a larger F&B operation is used to.
It's not as much of a reach, if you think about it, as it may seem on the surface, especially if you have a good leader in the position as well as the overall company backing that leader up and giving them the proper support they need. That last part certainly has been an issue for some of the new GM's at some of the Vail properties these past few seasons