Food and Beverage Internship
Property Name:
Dolce - Aspen Meadows
Job Title 
Food and Beverage Internship
Location: 
Colorado-Mountain Communities
Company Name: 
Wyndham Hotel Group
City: 
Aspen
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
No
Accommodation: 
No
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.
Description
 
Our internship program is designed for hospitality business students who have a primary focus or interest in the Food and Beverage Division within a hotel/resort/conference center. Interns will be required to work a 40 hour/week shift in the Food and Beverage Department typically for a period of 12 weeks.
Our Food & Beverage internship assignment is a rotational experience and will include classroom training and on-the-job experience in a minimum of two areas within the Food & Beverage Division of the hotel. Our expectations are that candidates selected will truly want to learn and experience first-hand their areas of focus while also learning what guest service is all about within the hospitality industry. We expect a willingness to work in all aspects of the department while maintaining excellent service standards.
 
There are five focus areas within the Food & Beverage internship and you will gain experience across at least two of these areas:
 
  • Restaurant service: You will learn how to set-up service stations in preparation for a given level of projected business. You will assist in the floor and table set determined by the projected business load. You will learn the proper service techniques for fine- dining service. You will assist in the break- down of the service stations and the floor, as well as the re-set of the dining room for the next shift.
  • Banquet service: You will learn how to set- up necessary service stations commensurate with the size and demands of a given function. You will assist in the floor and table set for different size functions in different facilities. You will learn prep- techniques necessary for large group service. You will learn proper service techniques for group service. You will assist in the break- down of the service stations and the floor set- up, experiencing the challenges of large equipment storage in limited facility space.
  • Host/Hostess: You will learn how to prepare for the upcoming dining period which entails preparing menus, checking hotel in-house lists, coordinating appropriate table sets for groups and a-la-carte dining guests, a-la-carte and BEO billing, and greeting and seating guests.
  • Bartending/Bar Back: You will learn how to set- up a service bar as well as a public bar. You will assist in the prep- work necessary for the projected business load. You will get an introduction to drink mixology (i.e., jargon, mixing techniques, proper glassware, garnishes, etc.). You will assist in servicing the waitstaff with drink orders, as well as servicing bar guests. You will learn how to break- down and re-stock a bar, including taking stock and re- ordering to par.
  • Conference Set-Up- You will work on the logistics of our conferences including event orders, room set-ups, food and beverage breaks, and audio/visual support.
Education & Experience: 
  • Current enrollment in a hospitality program or related field at an accredited university.

 

Physical requirements:

  • Flexible and long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Ability to stand during entire shift.

     

General Requirements:

 
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Maintain regular attendance in compliance with Wyndham Hotel Group Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
  • Comply with Wyndham Hotel Group Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to cross-train in other hotel related areas.
  • Must be able to maintain confidentiality of information.
  • Must be able to show initiative, including anticipating guest or operational needs.
  • Perform other duties as requested by management.
  • Maintain a warm and friendly demeanor at all times.
     
 
 
 
 
Fundamental Requirements
  • Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers and fellow employees.
  • Perform preparatory tasks and side work duties to ensure that guests are served promptly and efficiently.
  • Know how to read the Banquet Event Order (BEO) and be familiar with the menu of the assigned function.
  • Served guests according to the hotel’s standards in a friendly, courteous, and professional manner.
  • Respond to guest problems, complaints, and accidents. Communicate to management, if necessary.
  • Set all tables according to hotel standards.
  • Maintain the banquet storeroom in a neat and orderly manner, stocked with any and all appropriate supplies necessary for food service functions.
  • Clean-up banquet space after the completion of the function and ensure that all equipment and supplies are stored and re-stocked properly.
  • Prepare room according to BEO and the various meal functions.
  • Follow all money handling procedures when serving the guest.
  • Know and use “suggestive selling” techniques.
  • Know the menu items for each function served and able to give accurate descriptions.
  • Ensure overall guest satisfaction.
  • Interns must complete the agreed 12 week program during the months of mid to late May through mid to late August.
  • Internship program requirements from the college will need to be presented prior to internship approval.
  • Must be able to work variable shift, weekends, holidays, and special events, as needed.
  • Must have employment eligibility in the U.S.
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