I am thoroughly challenged in my current role to balance daily operational supervision & guidance needs while not neglecting the administrative burden on management with dayforce, concur, bi-monthly accounting feedback, parking passes, helmet reimbursements, and many others specific to my department. At times it feels impossible to do all aspects of my job well and in a timely manner. I wish I could serve my people better and feel more successful.
I am very grateful for the high quality and dedicated supervisors and specialists in our department's leadership team that gets our wide ranging work done well .
I'm sorry to hear you are having a hard time finding time to get everything done. If you want some help, please to reach out to your Director or VP to strategize on how we could provide you more resources.
-Jeremy Riss
Everything has been going great! My only complaint is the meatball sub, last weekend i gave my friend my last meatball and she thought she found a small chunk of bone and the week before that one of our supervisors had a piece of mold in the cheese. These things have really ruined that sandwich for me and my friend.
Thank you so much for the comments. I am sorry for what you describe. I would have no idea how any bone could be in the meatballs as that is a pre-made item and this is the first I have heard that or anything about the cheese. I wish I had heard about this right when it occurred, so we could look into it. Please feel free to always email me direct with any feedback good or not so good so we can act on it immediately.
- Mark Fellows
Mark.Fellows@skihood.com
I have been remarkably disappointed with the service in the Schss this year. I have yet to receive a complete order. Every time there is at least one ingredient written in the menu that is missing. Last week I ordered a menu item with an add on. It was a Thursday, there was no one in line and very few people waiting for food. After 15 minutes I went to the counter and asked about my food. No answers. I reminded them that I was on break with limited time, which was pretty visible by my uniform. A few minutes later my food came out, missing the add on I had ordered. I asked for the add on and waited for what I had paid for. By the time I got my complete order it had been 25 minutes, my food was cold and the add on was cooked in a completely mangled and unpresentable way. If as an employee with a discount I feel that the sercice and presentation is disappointing, I'm sure guests who pay full price feel that 10 fold. I know I'm not the only person who feels this way.
Thanks for the comments. I am sorry about the situation you describe. Generally, we have been receiving great feedback regarding the SCHUSS this season. I would ask that you let me know about your experiences immediately when they occur via email. That give us a much better chance on following up on the specific issue you have. As in all departments, we are still bringing on new team members and dealing with a lot of folks out sick. Not an excuse, but I sure would like to be able to follow up on these issues when they occur so we can get them corrected.
- Mark Fellows
Mark.Fellows@skihood.com
Timekeeping could be simplified and a clear reference of appropriate entries for could be published.
Thanks for letting us know. We have posted some training videos on the Instructor Portal in the Training Menu to help you familiarize yourself more with Dayforce. Also, please ask your fellow team mates like Chris Hudson who has been championing helping fellow instructors complete their Time Sheets in Dayforce correctly in the instructor break room This team effort to pass along this type of information is far quicker than developing an ever changing manual that no one reads from my experience. - Tyler Barnes, MLC Ops & Training Manager
My manager is not organized in her scheduling. She is often changing the schedule last minute and not putting the schedule out on time. It’s really hard to plan my life outside of work this way.
Thank you for the expanded transportation schedule. One thing I noticed the reader boards on the new buses. One of the bus's I rode this week said TRI MET HIRING. Could it be programmed to say MEADOWS HIRING with our website info on it?
Thank you for the positive feedback and good suggestion on the bus reader board. I do think those have all been updated at this point.
-Jeremy Riss
It has been difficult for patrol to make a plan for the day with the mixed messages of opening goals coming from above. Saying we want cascade, then don't want it, then expect it on one day, then call us off then next. Some higher ups saying Vista is the priority, others saying HRM is. We have to coordinate a ton of set up, boundary rope lines, hazard marking, groom assessment, and avalanche mitigation. Not all of our ski patrollers can lead mitigation routes and so making a plan for the routes requires calling on specific patrollers to work. Then the plan is made and our resort wide plan gets changed from above. It would be awesome if we could get more planning into these decisions before we are notified about them. In order to succeed at our job and reduce frustration among the patrol, we need a unified message stating the opening goals from the company, that isn't subject to flip flop the whole week.
I really appreciate the leadership team here. I feel like doors are always open for discussions, both within my own department and others. I made a comment recently to Matt about something that has been on my mind and bothering me quite a bit, and he took the time right there to explain to me the reasons behind why MHM has chosen to adopt that policy in a way that felt very productive to continuing the conversation later.
Thank you to everyone involved in working through the new bus operations. While it doesn't suit some of us coming from the WA side as well as the old one, I really appreciate MHM taking on this challenge as I feel like employees has voiced transportation issues and qualms with the bus schedule as such a major concern over the past few seasons. It's awesome to see changes being made in a direction that will work well for more people, and also help with our parking situation. I also appreciate Taylor encouraging those voicing major problems with it to come talk to him personally to problem solve.
Shout out to Amanda and Rafael in Higher Grounds. You guys have been doing awesome, and I love watching how you both interact with guests.
I've mentioned really appreciating the investment in more staff training this year, and have been seeing it pay off immensely. Our staff has been way more engaged in their jobs than I've seen in this department in the past, empowered to learn more and coach others, and I see the knowledge and skill sets learned pay off every day. It's awesome to see, and makes me really happy that we've been supported in that way.
A couple suggestions:
-This was voiced on the last survey by another; I would also love to see some lighter healthy options on the menus. I know there are many of us that end up here for 2-3 meals a day during the busy parts of the season, and I'm often tired enough when I get home that food prep is not on the agenda. I love the baked goods as a light option...but would love something small and fresh to be made available. Having protein options for the bowls in Fresh Tracks is a great start.
-I have waited for a bagel to be toasted in the Schuss for 20 minutes on multiple occasions when there was no line. I would love to see that time reduced.
-Feminine products made available in the bathrooms. Many people don't carry change on them, and it seems absurd to pay an ATM fee to get cash to make change when you're already dealing with your period. I get asked for these on a very regular basis, and have seen it offered at many other resorts. I feel for the ladies that have likely gone through asking several people for a quite personal product by the time they get to me.
-I would love to see buddy passes available for first year employees. Our first year staff has been amazing this year, and I struggle telling people that only those who have worked multiple seasons have access to this benefit. They've been incredibly patient with fluctuating schedules through early season and stuck with us when that schedule was hard on them financially, worked hard through the holidays, and it baffles me that buddy tickets...which seems like an easy way to show appreciation...has become a less common thing in the ski industry.
Thank you for your comments regarding Culinary Services. The team at Higher Grounds is Great this year and we thank you for recognizing them!
We try to have a good variety on our menus, while at the same time keeping them somewhat limited on purpose to better ensure speed and quality. The more we add to the menus to more it can slow things down. Our focus is on what sells the most. We do realize that team members who are eating there 5 days a week can tire of the menu offerings, but we still need to focus on keeping the speed of service at the highest level we can. That is why we have the rotating mid-week specials in the SCHUSS…to add more variety when it is not as busy. We will be changing those up a bit in a few weeks. Thanks for the shout out to Fresh Tracks…we worked hard to speed up that area this season with some creative food offerings. I will see if there is some way to speed up the toasting of bagels in the Schuss, but know that there are bagels at Higher Grounds as well.
- Mark Fellows
So happy to have access to great food and free fruit in the employee store and would love more options. Maybe some hummus, miso soups, chips of some sort, plantains, Chomps meat sticks? Last year the selection was great and it's nice to be able to grab a few healthy options to keep in my bag. Really appreciate the gluten/dairy free options! Thank you for making this food option available!
Thank you for the suggestions. We aim to have enough variety to meet many needs and often try new items for a few weeks to see how they sell. We can look into these and see if the supplier has anything in that vein. - Matt Troskey, VP People & Learning
Love working for such a great team!
Me too! - Tyler Barnes, MLC Ops & Training Manager