Aerie Restaurant & Lounge Intern (May - Nov 2027)

SUMMARY

Launch your hospitality management career from the top of the resort as a Food and Beverage Intern at Aerie Restaurant & Lounge!

Running from our peak season of May through November 2027, this position offers a unique opportunity to develop strong leadership, organizational, and time management skills while learning advanced sales tactics in a high-volume dining environment. Working closely with the Restaurant Manager, you will support all daily activities, monitor service on the restaurant floor, and ensure that resort guests receive smooth and consistent service. You will also collaborate directly with event planners and patrons to help plan and execute larger private events within the restaurant, giving you comprehensive, hands-on management experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To foster an environment conducive to guest satisfaction through prudent supervision and training of staff
• Encourage and motivate staff to maintain a high level of morale at all times
• Promote and practice professional and consistent standards of service and cleanliness to all employees
• Follow all state laws regarding intoxicated patrons
• Promote and practice professional and consistent standards of service and cleanliness to all employees
• Monitor guest satisfaction and feedback on a daily basis
• Submit paperwork and reports as requested, in an orderly and timely manner. These could include disciplinary action forms, work orders, requisitions, payroll and purchase orders.
• Follow all prescribed sanitation laws issued by county health department
• Ensure beverage service is prompt and efficient while following all local and state laws regarding beverage product and service
• Ensure quality food and beverage standards are met
• Assume all responsibilities delegated by the manager and do any or all other duties to fulfill customer needs and requests
• Perform opening and closing procedures of restaurant
• Attend meetings as required and safety training
• Support all management in their decisions and assist staff as needed
• Complete all assignments requested of you
• Follow all policies as delegated by the Restaurant Manager and do any and all other duties to fulfill guest’s needs and request
• Provide quality products, excellent service and a friendly atmosphere for all guests
• May be responsible for your own cash, bank key and gift certificates
• Operate MICROS Computer System
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• MUST BE currently enrolled at a University, College, or Community College and receive college credit for the Internship
• Prefer a minimum of 6 months working in a supervisory role

ADDITIONAL INTERNSHIP RESPONSIBILITIES

• Attend bi-weekly intern meetings and committee meetings.
• Complete internship projects
• Work a flexible schedule, 30-40 hours per week.

OTHER SKILLS AND ABILITIES

• Previous knowledge of food and beverage service, product, cost control, labor control, marketing, and sales technique preferred
• Must have a sense for time and urgency and be able to complete tasks and projects in a timely manner
• Must have excellent customer service and communication skills, both written and verbal
• Must be highly motivated with a positive attitude and have the ability to multi-task
• Must be able to carry both small and large trays of food and beverages
• Applicant must be able to work well as an individual and as a member of a team with a goal of providing outstanding guest service

TYPICAL PHYSICAL DEMANDS

Ability to stand for prolonged periods of time. Constant stooping, bending and carrying of items that sometimes exceed 30 pounds however limited to 100Ibs.        

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional

WORKING CONDITIONS

• Must be willing and able to work in a fast-paced typical restaurant or kitchen environment
• Must follow all safety policies, procedures and standards as set by OSHA and the Health Department

• Must be able to work flexible hours including days, evenings, weekends and holidays. Request time off are only granted if business allows.

• The noise level in the work environment is usually moderate.
• Majority of work is indoors, but may be required to serve guests outdoors in very warm weather

Native American Preference will apply.  Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.