Internship
Food & Beverage
Reporting Relationship:
The intern reports directly to the Food & Beverage Internship Coordinator.
Hours
Interns will be scheduled 40 - 50 hours per week with one or two days off.
Some exceptions will apply.
Overview
The Food & Beverage Department consists of restaurant outlets serving all meal periods as well as a French deli, an ice cream shop, banquets and hospitality departments, beverage carts, lounges, bars and Room Service.
This allows for ever-changing experiences as the intern assists in the day-to-day operations of several of these areas as well as assists with new promotions, programs, menus, special events, and day-to-day financial concerns.This is a hands-on internship.
Required Skills/Certificates/Physical Requirements
Must have
• Exceptional customer service skills • Basic computer skills • A positive and enthusiastic approach • A valid driver’s license, a car and maintain acceptable driving status (see “Driving Eligibility”) • Clear or corrected vision and good hearing • Sanitation Certification Must be • Motivated •Have excellent oral and written communication skills • Able to interact with a variety of departments • Flexible in scheduling • Fluent in conversational English (speaking, reading, writing, and understanding) • Able to handle multiple tasks simultaneously • Able to walk and/or stand for six to eight hours a day • Able to exert 50 pounds of force consistent with the ability to lift, move, carry, push and pull trays of food, dishes, portable bars, purchased items
Preferred Skills/Certificates
• A Florida Food Handler’s Certificate or be willing to take the class to insure compliance • Point of Sale (POS) system experience • Must be comfortable with speaking to groups of people (internal and external
customers) including middle and upper level managers
Equipment
• Fax • Copier • Telephone • Computer • Point of Sale Computer System • Basic Food Service Equipment
Food & Beverage Intern Activities
1. Adhere to Food & Beverage rotation involving various hours in different outlets.
2. Learn and follow the various departmental policies, systems and procedures.
3. Observe and assist the various managers and staff of each area with daily activities to achieve our required standard of service.
4. Interpret forecasts and assist with scheduling staff appropriately.
5. Learn budgeting processes, scheduling techniques, payroll and other needed procedures.
6. Assist with the delivery, set-up and breakdown of banquet functions and hospitality services.
7. Perform various duties to include servicing of large and small meeting rooms as well as meal periods.
8. Prepare restaurants for reserved seating, walk-in guests, and pre-service.
9. Greet and seat guests.
10. Assist with the inventory and financial tracking of labor, food and beverage costs.
11. Place orders.
12. Attend pre-conference meetings, service events, and managerial appointments.
13. Complete special projects as assigned.
14. Assist with the marketing efforts of the outlets and track results as needed.
15. Attend staff “Home Team” meetings.
16. Attend Customer Service class.
17. Perform other duties as assigned.
The intern may be subject to indoor and outdoor environmental changes and conditions. Business may change from season to season causing schedules and hours to vary.