Food & Beverage Management Intern
POSITION SUMMARY:
Our Food & Beverage Management internship is a learning experience that involves working closely with the Dining Rooms Managers to learn service excellence and team management, as well as work with the Food Service Office Manager to understand administrative function, organizations and relationships with bookings and the conference department. This role will also be responsible for overall day to day operations in all Front of the House Food Service common areas, banquet dining halls and dining rooms including customer service, training and supervising all staff.
ESSENTIAL FUNCTIONS:
- Must be able to manage and direct staff of 30 or more.
- Have excellent time management and organizational skills.
- Have basic computer skills and develop knowledge of property management software.
- Have excellent critical thinking and problem-solving skills.
- Be fluent in written and oral English.
- Maintain a hygienic, neat, clean, professional appearance and presentation at all times.
- Work holidays, weekends, and morning or evening shifts.
- Be timely and dependable for scheduled shifts.
- Be able to work eight-hour shifts on concrete floors and lift 70 pounds up to 36-inch-high tables.
- Have basic food preparation and sanitation knowledge.
- Maintain operations for fast-paced ala-carte restaurant
- Actively engage with guests to ensure high levels of service are being provided
- Ensure Organizations standards for preparation and presentation, health department regulations, and cleanliness
- Work closely with all aspects of the Food Service areas to ensure consistency and efficiency
- Ability to step into various kitchen roles to support operations
- Possess a valid, USA state-issued driver’s license, an acceptable driving record, and comply with YMCA driving rules to be approved to operate YMCA vehicles both on and off the property.
- Participate in Y-USA Leader certification classes for professional development
REQUIREMENTS/QUALIFICATIONS:
- Have managerial experience in a high-volume Food Service Operation.
- SERV Safe Certification or program completion within 3 months of hire.
- Able to work eight-hour shifts on concrete floors and lift 40 pounds up to 36-inch-high tables.
- Train, Develop, supervise and evaluate employees to ensure maximum productivity is attained, moral is at a high level and excellent customer service is delivered. Monitor scheduling and training for Food Service personnel. Set performance and accountability standards.
- Supervise cold food preparation and presentation for assigned dining rooms.
- Work with Food Service Manager to schedule, train and evaluate seasonal staff.
- Facilitate info between Conference Service, Banquets and Food Service Kitchen staff.