Aerie Restaurant & Lounge Intern (May - Nov 2027)

Food and Beverage Intern at Aerie Restaurant & Lounge

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 include fostering an environment conducive to guest satisfaction through prudent supervision and training of staff, encouraging and motivating staff to maintain a high level of morale at all times, promoting and practicing professional and consistent standards of service and cleanliness to all employees, following all state laws regarding intoxicated patrons, monitoring guest satisfaction and feedback on a daily basis, submitting paperwork and reports as requested, in an orderly and timely manner, following all prescribed sanitation laws issued by county health department, ensuring beverage service is prompt and efficient while following all local and state laws regarding beverage product and service, ensuring quality food and beverage standards are met, assuming all responsibilities delegated by the manager and doing any or all other duties to fulfill customer needs and requests, performing opening and closing procedures of restaurant, attending meetings as required and safety training, supporting all management in their decisions and assisting staff as needed, completing all assignments requested of you, following all policies as delegated by the Restaurant Manager and doing any and all other duties to fulfill guest's needs and request, providing quality products, excellent service and a friendly atmosphere for all guests, operating MICROS Computer System, following proper grooming and dress standards set forth by the Employee Handbook, understanding and abiding by environmental practices of the resort, and other duties as assigned.

Education/experience requirements include being currently enrolled at a University, College, or Community College and receiving college credit for the Internship, and a preference for a minimum of 6 months working in a supervisory role.

Additional internship responsibilities include attending bi-weekly intern meetings and committee meetings, completing internship projects, and working a flexible schedule, 30-40+ hours per week.

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

Typical physical demands include the ability to stand for prolonged periods of time, constant stooping, bending and carrying of items that sometimes exceed 30 pounds but limited to 100Ibs.

Typical mental demands include the ability to interact with people beyond giving and receiving instructions, adaptability to performing under stress when confronted with an emergency, and the ability to effectively handle stressful and compromising situations while remaining focused and professional.

Working conditions include being willing and able to work in a fast-paced typical restaurant or kitchen environment, following all safety policies, procedures and standards as set by OSHA and the Health Department, the ability to work flexible hours including days, evenings, weekends and holidays, 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.

Grand Traverse Resort And Spa