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Restaurant Management Intern - Grand Lake Lodge

Restaurant Management Intern – Grand Lake Lodge
The Restaurant Management Intern’s primary job at the Grand Lake Lodge is to keep the property’s restaurant on track with budgeted goals, sequence of service/operation, standards, guest interaction, training, menu development and implementation etc., and lead the overall F&B operation of the Grand Lake Lodge. In the restaurant, the Restaurant Management Intern is responsible for directing consistent execution of product and service. He/she understands the importance of the execution from a culinary perspective, efficient use of materials and supplies, and upholds the quality of service expected. The ideal candidate must match the quality of their work with their ability to lead, develop, and train staff.
Core Responsibilities:
One of the main tasks of the Restaurant Management Intern is to assist the Restaurant Manager to develop and put into action the company's Food & Beverage vision. They assist the entire Culinary and Service Teams in providing hands on coaching and clear feedback.
A list of specific duties are as follows:
·      Cost controls to maximize departmental profits
·      Establishing dining room standards and sequence of service
·      Managing and supervising the FOH restaurant property staff
·      Effective coordination and management of all service related activities
·      Ensuring that safety and hygiene standards are maintained in the kitchen/restaurant
·      Purchases and making requisitions for the restaurant
·      Ensuring that all restaurant equipment is thoroughly cleaned and polished
·      Ensuring that all food is prepared and served in a manner that is timely and monitor the delivery of service
·      Health Code enforcement and proper safety measures
·      Training new employees in unison with senior management, the Director of Operations and the property General Manager
·      Establish and enforce property Food & Beverage policies, procedures, and best practices
·      Prepare reports to inform ownership and senior management of departmental progress
Knowledge and Skill Requirements:
·      Thorough knowledge of all aspects of restaurant operations
·      Possess leadership qualities to oversee employee performance and motivation. Must be adept in conflict resolution as it relates to personnel and guest satisfaction
·      Heavily involved in new menu design, conducting meetings and training sessions to ensure effective workforce management
·      Possesses strong business acumen, capable of looking at each decision through the lens of a business owner and operator
·      More than one (1) year of experience in the restaurant industry
Additional Requirements:
·      Must be creative with food & beverage concepts
·      Should be able to work alone and in a team environment
·      Should be able to communicate effectively
·      Needs to have excellent management and organizational skills
·      Local Health Department and Food Safety Knowledge
·      Familiar with corresponding State and Federal Labor Laws
Proof of eligibility to work in the United