Catering Manager

**Create Your Experience of a Lifetime** Come work and play in the mountains Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. **Job Benefits** - Ski/Mountain Perks Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons - MORE employee discounts on lodging, food, gear, and mountain shuttles - RSP Options (after 12 months or 2000 cumulative hours of service) - Employee Assistance Program - Excellent training and professional development - Referral Program Full Time roles are eligible for the above, plus: - Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) - Free ski passes for dependents - Critical Illness and Accident plans **Job Summary**: At Vail Resorts, exceptional service is at the heart of everything we do, and our Food and Beverage team plays a key role in creating this experience. The Catering Manager leads the Catering & Special Events Department within the Food & Beverage team. Acting as the liaison between Food & Beverage, Group Sales, event organizers, guests, and other departments, the Catering Manager oversees the planning and execution of F&B events across multiple venues at Whistler Blackcomb, managing a team of up to 75 staff. **Job Specifications**: - Outlet: Whistler Blackcomb - The budgeted range starts at $52,000 - $70,000. Actual pay will be adjusted based on experience - Shift & Schedule Availability: Full Time, Year Round - Skill Level: Advanced **Responsibilities**: - Deliver an "Experience of a Lifetime" to guests, clients, and employees. - Lead and develop the Catering Team through recruitment, hiring, training, performance management, and development. - Collaborate with the Group Sales Team to review and plan upcoming events, ensuring our offerings meet client needs. Participate in site inspections and pre-conference meetings. - Ensure seamless execution of all catering events, minimizing disruptions to core business operations. - Provide leadership and direction to the Catering Team with a unified vision, both departmentally and within the broader F&B division. - Work with the catering chef and F&B team to create innovative menus and beverage offerings that are competitive in the market. Lead menu costing and pricing to ensure profitability. - Foster a culture of safety by ensuring all safety training is completed and tracked for team members. - Plan and implement recognition programs to maximize employee engagement and retention. - Manage inventory of catering equipment and ensure appropriate items are shipped to event venues. - Handle administrative duties such as scheduling, payroll, tip distribution, ordering, inventory, billing, and reconciliation. - Maintain strong relationships with internal stakeholders, communicating relevant information as needed. - Oversee dining operations, assisting in both front and back-of-house areas as needed. - Participate in leadership forums to offer feedback on operations, training, and opportunities for improvement. - Lead talent development, succession planning, performance evaluation, and continuous feedback for the team, including both leaders and employees. - Manage labor, scheduling, and staffing issues, offering direction and solutions. - Serve as a steward of the environment, leading efforts for Whistler Blackcomb and Vail Resorts' Zero Waste initiatives. - At Whistler Blackcomb we work as a team. Support other areas of the business as required, contributing to smooth operations. **Job Requirements**: - High School Diploma or GED required; Bachelor’s or Culinary degree preferred. - Serving It Right certification. - Minimum 3 years’ experience in a Food & Beverage or Banquet facility. - Minimum 5 years’ leadership experience. - Practical culinary experience and basic wine knowledge. - Ability to work a highly flexible schedule, including nights, holidays, and weekends. - Strong organizational and time management skills, with the ability to work under pressure. - High attention to detail. - Excellent interpersonal and communication skills. - Ability to work independently and as part of a team. - Proficiency in MS Office and strong administrative skills. - BC driver’s license. - Ability to stand and walk continuously, lift, and carry up to 50 lbs. - Fluency in English; bilingual preferred. -