12 months Internship at a 4* Hotel Restaurant

The training plan consists of 4 phases:

• Orientation – Intern will learn about the history of the hotel, introduced to the management team, given an associate handbook, and instructed on hotel policies and guidelines. The intern will tour the hotel property, receive information on the local area, and factual information about the hotel
• F&B Essential Skills – The intern will learn how to complete items on the set up list in a timely manner, time management, understanding and adherence to policies and procedures, learn proper cash handling, master basic food service, learn host role, understand food expediting procedures, learn proper table services, develop alcoholic and non-alcoholic beverage controls, and sales and up selling techniques.
• Breakfast Service – The intern will continue to learn all different aspects of the food and beverage AM service. The food and beverage manager will assist the intern to develop supervisory skills required to effectively lead support staff. To ensure excellent service is provided the intern will be trained with the Clio Restaurants Standards in response to guests requests. They will be able to perform all operations such as welcoming guests, seating, hosting, taking orders, serve food, close bills and prepare for next service.
• Fine Dining and Banquets – The intern will learn the skills necessary to assume a leadership role in marketing Clio and familiarization with upscale market segment; to learn and utilize time management skills in order to balance associate requests, business demands and maximizing guest service expectations; to plan and execute promotional items and merchandising campaigns; the different aspects of revenue management; how the weekly forecast affects the sales strategy process, revenue management; the three components of the revenue cycle and the three main activities of maximizing revenue; customer demand and its importance in creating strategies; and how to schedule based upon the sales and revenue strategy; minibar and inventory.

Official wage is $7/h + tips, which amounts to $13-15 per hour.