Job Description

The Food & Beverage Operations Internship will support F&B Management and staff in all activities for related to Food & Beverage service and efficient operations. This is a management developmental position that will require learning of all operations from the Host Stand to the Expo Line, but will also require a willingness to jump in at any position to help or provide leadership as needed. This associate will be expected to learn and then perform the following duties: host, serve, bartend, food prep, assist servers, assist Banquet Department, F&B Director, Restaurant Managers while ensuring the quality of service expected and responsible for 100% guest satisfaction while providing a consistent quality of service. This position is ideally intended for the Hospitality Management student.

PRIMARY DUTIES AND RESPONSIBILITIES:

• Position will have rotating duties through various roles and functions throughout the F&B Department over the course of the season for educational purposes
• Will appropriately welcome all guests in an attentive and inviting way ensuring the ideal experience
• Must become knowledgeable of: all food, beverage, alcohol, tobacco, and retail offerings
• Assist Service teams, as needed, in providing efficient, timely food & beverage service in accordance with menu and quality standards
• Learn to input and process orders from guests and other on-course outlets via point of sale system
• Maintain cleanliness and sanitation of equipment, and production, storeroom, service and other areas in accordance with company quality standards
• Comply with applicable health, food, beverage, alcohol, tobacco, fire and other laws/requirements
• Ensure that company cost controls and inventory procedures are consistently followed
• Learn to lead staff members in completion of opening/closing checklists as well as sidework
• Perform daily requisition and proper transportation of supplies to clubhouse, kitchen, storage areas
• Assist F&B Managers and supervisors to ensure that sanitation, safety, energy management, preventive maintenance and other programs are in place in areas of responsibility.
• Assist F&B Managers and supervisors to monitor inventory and ensure that financial goals of the company are attained.
• Other assigned duties by a supervisor, manager, or other member of management.

We consider a consistently positive, cooperative, self-motivated, courteous, and professional demeanor to be an essential function of every position. While different positions have primary areas of responsibility, everyone must work as a team, and we expect all staff members to contribute as necessary to get the job done. Staff members must have the ability to get along with co-workers, peers, and be able to respond appropriately to constructive criticism given from a supervisor.

QUALIFICATIONS: 

• To perform this job successfully, an individual must be able to perform each essential duty satisfactory to company standards. The requirements listed below are represented of knowledge, skills, and/or ability required.
• Preferably be currently enrolled, or just finishing, a Hospitality Degree at a University or College and have the option to receive college credit for the internship 
• High School diploma or general education degree (GED)
• All Staff required to complete Training on Alcohol, Tobacco, and Food Handling
• Ability to be handle and serve products containing tobacco or alcohol
• Valid driver’s license

OTHER SKILLS AND ABILITIES:

• Positive attitude, professional manner and appearance in all situations
• Efficiently handle multiple duties under pressure with minimal supervision
• Ability to work flexible hours as required including evenings, weekends, and holidays
• 6 months - 1 year education, training, or experience within hospitality industry preferred
• Ability to read and fluently speak the English language
• Demonstrated superior verbal and interpersonal communication skills
• Good basic arithmetic skills, including ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals
• Ability to compute rate, ratio, and percentage
• Ability to make good, informed, and quick decisions to satisfy guests as well as to fulfill operational demands
• Ability to analyze and solve practical problems
• Ability to interpret a variety of instructions in written, oral, diagram, or schedule form
• Working knowledge of point of sale system (POS)

CLASSIFICATION:

Full-Time or Part-Time Seasonal, Hourly, Non-Exempt

SAND VALLEY LLC IS AN EQUAL OPPORTUNITY EMPLOYER