Service Lead (Albreda Lodge Winter 2026-2027)

Seasonal

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.

Position: Service Lead

Type: Full Time, Seasonal

Location: Albreda Lodge, Blue River, BC

Reports to: Albreda Lodge Manager

About Albreda Lodge

Albreda Lodge is part of the Mike Wiegele family, offering world-class heli-skiing and mountain experiences in the heart of British Columbia. We pride ourselves on delivering exceptional hospitality in a unique setting.

Overview:

The Albreda Service Lead, working with the direction of the Albreda Lodge Manager, is responsible for overseeing the day-to-day operations of the Front of House team, ensuring we are delivering the unique experience of Albreda while upholding company regulations and standards. 

Responsibilities: 

• Assist the Lodge Manager in the daily operation to maximize revenue opportunities including accommodations, retail, massage, and food and beverage services.
• Manage beverage and operating supply inventory levels of liquor, wine, coffee and supplies and order as required.
• In-depth knowledge of our products, services and customer base is essential.
• Connect with guests and understand their expectations for the week, respond to any special requests, and acknowledge dietary preferences or allergies.  Timely relaying of that information to the Front of House team and the Kitchen. Record and track guest food and beverage preferences, service styles and special requests to be added to their tour files for future reference.
• Monitor customer satisfaction through personal interaction and through guest comment cards. Follow up to ensure concerns are addressed appropriately.
• Creating a positive work environment and leading by example, ensuring excellent customer service, an eye for detail, a passion for quality food and drink, and creating unforgettable experiences. 
• Train and schedule, working within the needs of all departments, new staff and guide the Front of House team by providing direction and support.
• Create systems and checklists to provide guidance for all staff to ensure a high level of cleanliness, organization, and structure.  
• Maintain a positive work environment in which staff feel comfortable and supported. 
• Cover the days off for Food and Beverage FOH team members.  
• Strive to ensure effective communication and teamwork between all departments and attend weekly Lodge Meeting, and daily shift meeting.
• Create and facilitate ‘Down Day Activities’, including treasure and scavenger hunts, easy take-home art projects (ski magnates and 3-D snow canvases), and a list of activities that guides and staff can facilitate. 
• Create and print each group’s ‘Take Home Card’, a unique keepsake that has a list of each guest’s name, a group photo, and a message from the Host and the Albreda Team. 
• Working with the Lodge Manager and Lodge Assistant, prepare a photo and/or video of past visits to be available throughout the week.
• Follow up with guests by sending them a ‘Thank You Email’ once they return home, with a personalized message, and any photos of their group attached. 
• End of Winter Season: Work with the Lodge Manager to prepare inventories and shut down all areas.  Ensure cleanliness and security of all service areas of the Lodge.

Working with the Front of House and Kitchen Team:

• Create easily editable menus. Discuss changes with the Kitchen and provide printed copies for the Front of House.  
• Ensure that food and beverage quality and presentation meet an exceptional standard. 
• Ensure the Front of House, Dining Room, Bar, Nook, and Great Room are held to a high level of cleanliness and organization and are presented beautifully and creatively. 
• Prepare, display and edit the bar drink menu, wine list and any other beverage options to reflect stock, guest requests and needs.
• Track guest requests and communicate