Company Description
Nestled at the base of Blackcomb Mountain, just two hours north of Downtown Vancouver, Fairmont Chateau Whistler defines mountain luxury. Offering ski-in, ski-out convenience in the winter, and an on-site championship golf course in the summer, we are Canada’s year-round outdoor adventure destination. Additionally, we are Whistler’s largest conference resort hotel, offering 5 unique dining outlets, a slope-side Health Club, and 519 guestrooms and suites.
Job Description

QUALIFICATIONS

• Minimum of two years’ leadership experience in food & beverage managing large teams
• Experience in a bar/restaurant setting preferred

JOB PERKS & BENEFITS:

• Subsidized staff accommodation provided
• Access to our Employee Travel Program, with discounts on room rates and food & beverage at Fairmont & Accor properties worldwide
• Hotel leisure benefits including Golf/Ski passes
• Complimentary meal in our staff cafeteria per shift
  Additional Information
  Visa Requirements: To progress with your application, you must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
  APPLY TODAY: Whether you’re just launching your career or looking for a new adventure, we invite you to visit www.Whister-Jobs.ca to learn more about Fairmont Chateau Whistler and the extraordinary opportunities that exist within our resort!
  We encourage you to let us know if you require any accommodations through the application or recruitment process, and we will work with you to meet your needs. Persons who anticipate needing accommodations for any part of the application or interview process may contact, in confidence: CWR.Careers@fairmont.co

• Assist in leading your departmental colleagues within our restaurants
• Ensure food & beverage brand standards are maintained
• Handle guest concerns and react quickly and professionally
• Assist in achieving financial targets through maximizing revenue and managing expenses and productivity
• Performance management of all restaurant colleagues through constant communication, training, development and follow-up