Barbier and his team of managers and chefs utilize this app, and, when needed, send highly-trained staff from one restaurant to another. Employees, just like patrons, navigate the mountain via Snowbird’s Tram and chairlifts with their skis or snowboard. Similarly, Barbier gets ample turns in throughout any given workday simply by skiing to his restaurants for quick check-ins. And sometimes during these trips, he sticks around and rolls up his sleeves. Just last week here at The Rendezvous, he worked the line serving — not eating — curry to help with a ski school lunch rush.
“That’s the beauty of my job,” Barbier says. “It’s so multi-faceted.” In the past year, Barbier has spent most of his time overseeing operations for all of the Snowbird resort restaurants — expansions and overhauls and building design — including the $16 million The Summit building, the cool new renovations to Creekside Cafe & Grill, as well as The Atrium at Cliff Lodge, with more to come in 2018.
Additional — and welcomed — challenges include executing Snowbird’s expansive Oktoberfest, Fourth of July festivities, Father’s Day weekend Brewfest and barbecue competition, and more.
With skis in tow, Barbier travels from Snowbird Center to The Cliff Lodge via the Chickadee Lift. On the 10th floor, he checks in at The Aerie prior to dinner service.