Food & Beverage Management Intern | Peak Restaurant by Rhubarb LLC

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Overview

The Food & Beverage Management Intern role will be to manage all areas of operation, act as a brand representative by reinforcing the company goals, visions and policies.

This position is a 12-month training program in which the trainee will learn the following phases:

Phase #1: Orientation & Restaurant Management - 4 months
Phase #2: Advanced Restaurant Management - 4 months

Phase #3: Supervisory Training - 4 months

This role will pay an hourly rate of $20.

Benefits for PT roles: 401(k) savings plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year.

This position will remain open until November 1, 2024

Responsibilities

Phase #1: Orientation & Restaurant Management


The intern's first couple of months at Peak will be dedicated to learning the company's policies, procedures, operations, and customer service standards. The intern will also be shadowing their supervisor to familiarizes themselves with the role. They will start learning the management skills necessary to manage our services by shadowing supervisors and managers. The intern will also learn of our community here in NYC, and be encouraged to participate in activities.

• Intern will apply their previous experience in F&B and events in Operations, assisting with daily supervisory duties of restaurant, learn payroll and Food and Beverage administration duties related to an events service company.
• Intern will be knowledgeable and apply their learning about the company and what it offers to our clients. In addition, they must become familiar with the food and beverage services and listen to the requests made by guests, offering solutions or recommendations tailored to their needs.
• The intern will have hands-on training, and shadow their supervisiors on best practices, to learn the field of operations.
• The intern will be encouraged to visit The Metropolitan Museum of Art and the local fanne s markets and music festivals to absorb American arts and culture.
• Encourage to experience New Years Fireworks, and the Thanksgiving Parade. Take weekend trips to neighboring areas for cultural enrichment.

Phase#2: Advanced Restaurant Management

The Intern will receive one-on-one training in Food and Beverage and Restaurant Management skills and procedures for guests, and learn and assist with banquets, and corporate events. The intern will learn the policies and procedures with everything related to the Food and Beverage Department.

• Intern will learn to keep serving areas stocked with supplies and learn to anticipate restaurant needs.
• Intern will learn American standards of hotel quality, in relation to the Restaurants department. and will learn procedures for daily operations.
• Intern will become part of the front line of customer service in the restaurants, and will learn the Restaurant's and In Room Dining Menus and communicate daily specials to our valued guests.
• Will learn of daily operations, conduct inventories, assist with product orders, and bar sales analysis.
• Attend staff meetings and training sessions with Supervisors.
• Review Food & Beverage material as required.

Phase #3: Supervisory Training

In this last phase, the intern is ready to be assigned more responsibilities, and will start supervisory training at our catering events operation. The intern will be responsible for venue management. Coordinating logistics, bookings, and planning for the venue. Slowly but surely will be assigned more advanced tasks during this phase of training. The intern will learn the following:

• Support the scheduling of services & coordination of vendors.
• Issue documentation for weekly Banquet Event Orders (BEO) to the operations team.
• Paying attention to detail, ensuring the lnfonnation accurately reflects what has been requested by the client.
• Work closely with the operations team during actual events, from set up, through service to break down.
• Monitor operational challenges associated and assist in determining how to best work with the property staff and customer to solve these challenges and/or develop alternative solutions.

The intern will receive an evaluation form from the Food & Beverage Department Manager and HR Manager.

Qualifications
• Ability to work independently as well as part of a team.
• Excellent organizational skills with ability to prioritize; ability to handle multiple tasks simultaneously.
• Ability to effectively communicate with a wide variety of people.
• Ability to maintain confidentiality.

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