Tuesday April 15, 2014


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Local News

Spirit luncheon kick starts season

We may be on top of the world, but are we on top of our game? Tourism

After Ski Magazine ranking Whistler Blackcomb the No. 1 overall ski area in North America and numerous other accolades piling up, the anticipation for the start of the season is palpable.

With that in mind, the annual Spirit Luncheon event to kick start to the season will be held next Wednesday (Nov. 14) by the Whistler Chamber of Commerce.

The event’s fuest speaker Maureen “Mo” Douglas said the challenge of being No. 1 is staying there, which fits with the luncheon’s theme: We may be on top of the world, but are we on top of our game?

“Once you get to No. 1 you are in a position that you have to drop down or you have to work harder to stay there, and that is where there is real success,” Douglas said. “Working together will maintain us in that position of No. 1 — now that we have it we don’t want to let it go.”

Geared towards Level 3 participants in the Spirit Program, managers, owners and supervisors, the luncheon is part of getting the momentum for the upcoming season going and will cover a variety of topics.

Chamber President Fiona Famulak said the program is part of Whistler’s service strategy, which is focused on ensuring that the quality of customer service delivered is always excellent and forms a critical part of the resort’s competitive advantage.

“We can’t control the weather, we can’t control the exchange rate, we can’t control destination travellers holiday plans but we can control how we treat guests when they are here,” Famulak said. “The objective is to make service a competitive advantage.

“Because we have the award or accolade of No. 1 ski resort in North America that makes it all the more important that we are on top of our game everyday.”

She said Level 1 is focused on new employees in the resort, Level 2 on those who have been here for a year and Level 3 on management and owners. However, she added anybody interested in taking part in the luncheon is welcome to attend to kick off the winter season with a renewed commitment for excellent service delivery.

“It is really going to explore how we can take our service deliver from average to excellent,” Famulak said. “But there will also be hands on small group sessions, so it isn’t just one-way communication from the podium to the audience.”

Douglas said Whistler’s heart and soul is tangible and essential to what visitors experience when they come to the resort. Maintaining that excellence and openness is what is needed to keep its competitive advantage.

She said the luncheon is about igniting that passion, drive and sense of teamwork throughout all businesses so Whistler can stay on top of its game.

Taking part in the Spirit Program also has its benefits, said Famulak, who pointed out the luncheon is a qualifying event to become eligible to access arranged benefits from providers like Whistler Blackcomb.

“For the first time ever this year by participating in the Spirit Program the benefit extend out to summer 2013,” she said.

Go to www.whistlerchamber.com for more information on the program or to register for the luncheon.



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