Event Operations Intern

Description Internship Structure & Learning Progression Interns will spend two weeks in our restaurant (ISR) & Kitchen departments, following a progressive learning model: Week One – Foundations & Operations The first week in each department focuses on building a strong understanding of daily operations and core responsibilities, including: Department‑specific roles and responsibilities Standard operating procedures and service expectations Key differences between Banquets, ISR, and Kitchen operations How each department contributes to the overall event flow and guest experience Week Two – Supervisory & Management Exposure During the second week, interns transition into a more supervisory role, working closely with department managers or shift leads. This phase emphasizes leadership development and operational decision‑making through exposure to: Ordering and inventory management Staffing and scheduling Forecasting and operational planning Communication and coordination across departments By progressing from foundational knowledge to supervisory involvement, interns develop the skills, confidence, and perspective needed to lead teams effectively and make informed decisions within a dynamic Food & Beverage environment. This internship is designed to prepare students for future leadership roles by providing real‑world experience in managing people, processes, and service standards across all three F&B departments. Second Half of Internship Banquets Supervisory Experience During the second half of the internship, students transition into a supervisory role within the Banquets department. Because interns will already be working with the department during the spring semester, leadership will intentionally identify an appropriate event, such as a wedding or large‑scale function, where the intern can begin shadowing and collaborating with the Sales Manager in advance. This preparation allows the intern to serve as the primary lead for event execution during the summer. Supervisory Responsibilities & Learning Objectives Inventory & Operational Planning Analyze service and event needs, including: Equipment China, glassware, and flatware Centerpieces and décor Beer, wine, and liquor Review weekly staffing and scheduling needs Review equipment requirements and order guides, including: Beer, wine, and liquor Linen Special event requests Sales & Event Collaboration Attend group and event tastings with the Sales Manager Participate in final Banquet Event Order (BEO) meetings Gain exposure to event room blocks and setup planning Develop an understanding of how sales planning translates into operational execution (limited sales exposure, with a focus on operations) Event Leadership & Execution Serve as the primary point of contact for the assigned event Coordinate directly with Sales, Kitchen, and Banquets teams Schedule event staff and manage labor needs Order linens and equipment as requested Execute event operations from start to finish, including setup, service, breakdown, and post‑event follow‑up Through this experience, interns gain hands‑on leadership responsibility while strengthening communication, coordination, and decision‑making skills across departments. This phase is designed to bridge the gap between academic learning and real‑world event leadership, preparing interns for future supervisory roles in Food & Beverage and Event Operations. What You’ll Gain: Interdepartmental Understanding – A comprehensive view of how Banquets, ISR, and the Kitchen collaborate to execute successful events Hands‑On Supervisory Experience – Real‑world leadership exposure through staffing, scheduling, inventory management, ordering, and event execution Direct Mentorship from Hospitality Leaders – Guidance and coaching from experienced managers who are passionate about hospitality and professional growth #J-18808-Ljbffr Gatewayames