Food & Beverage Supervisor Intern - Summer 2027

Are you looking to gain comprehensive, hands-on experience in restaurant management and event operations? As a Food & Beverage Intern for Summer 2027, you will support our Restaurant Managers and Director in the daily running of a resort dining outlet. In this well-rounded role, you will learn both front- and back-of-house operations by assisting with opening and closing procedures, hosting, serving, and food preparation, while occasionally supporting our banquet team to ensure high-quality service and guest satisfaction.   ESSENTIAL DUTIES AND RESPONSIBILITIES To foster an environment conducive to guest satisfaction through prudent supervision and training of staff Assist in the training and coaching of all bartenders, servers, greeters, bussers and cashiers Encourage and motivate staff to maintain a high level of morale at all times Practice and promote safe alcohol management Follow all state laws regarding intoxicated patrons Promote and practice professional and consistent standards of service and cleanliness to all employees Control labor schedules in accordance with budgeted costs Monitor the use and handling of facility resources, including linens, equipment and paper products Monitor guest satisfaction and feedback on a daily basis Submit paperwork and reports as requested, in an orderly and timely manner. These could include disciplinary action forms, work orders, requisitions, payroll and purchase orders. Follow all prescribed sanitation laws issued by county health department Ensure beverage service is prompt and efficient while following all local and state laws regarding beverage product and service Ensure quality food and beverage standards are met Assume all responsibilities delegated by the manager and do any or all other duties to fulfill customer needs and requests Complete group recap sheets on a daily basis Responsible for ordering of supplies and keeping adequate par up levels Perform opening and closing procedures of restaurant Attend meetings as required and safety training Support all management in their decisions and assist staff as needed Complete all assignments requested of you Follow all policies as delegated by the Restaurant Manager and do any and all other duties to fulfill guest’s needs and request Provide quality products, excellent service and a friendly atmosphere for all guests May be responsible for your own cash, bank key and gift certificates Operate MICROS Computer System Clear and clean tables and assist busser Balance shift ending paperwork and daily cash drop. Complete all end of shift paperwork Must follow proper grooming and dress standards set forth by the Employee Handbook Must understand and abide by environmental practices of the resort Other duties as assigned   EDUCATION/EXPERIENCE MUST BE currently enrolled at a University, College, or Community College and receive college credit for the Internship Must have a minimum of 1 years working in food preparation position Must have a current safe food handling certification or obtain one within 90 days of hire Prefer a minimum of 6 months working in a supervisory role   ADDITIONAL INTERNSHIP RESPONSIBILITIES  Attend bi-weekly intern meetings and committee meetings. Complete internship projects Work a flexible schedule, 30-40+ hours per week.   OTHER SKILLS AND ABILITIES Extensive knowledge of food and beverage service, product, cost control, labor control, marketing, and sales technique Must have a sense for time and urgency and be able to complete tasks and projects in a timely manner Must have excellent customer service and communication skills, both written and verbal Must be highly motivated with a positive attitude and have the ability to multi-task Must be able to carry both small and large trays of food and beverages Applicant must be able to work well as an individual and as a member of a team with a goal of providing outstanding guest service   TYPICAL PHYSICAL DEMANDS Ability to stand for prolonged periods of time. Constant stooping, bending and carrying of items that sometimes exceed 30 pounds however limited to 100Ibs.           TYPICAL MENTAL DEMANDS Requires the ability to interact with people beyond giving and receiving instructions Must be adaptable to performing under stress when confronted with an emergency Must be able to effectively handle stressful and compromising situations while remaining focused and professional   WORKING CONDITIONS Must be willing and able to work in a fast-paced typical restaurant or kitchen environment Must follow all safety policies, procedures and standards as set by OSHA and the Health Department Must be able to work flexible hours including days, evenings, weekends and holidays. Request time off are only granted if business allows. The noise level in the work environment is usually moderate. Majority of work is indoors, but may be required to serve guests outdoors in very warm weather