Hotel F&B Apprenticeship- Wake Tech Applicants Only

We need to output HTML fragment with sections: About the role? The description includes "Position Summary". We need to use

for section headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We should only include sections that have real content. The posting includes Position Summary (could be About the role). It includes Essential Duties And Responsibilities (Responsibilities). It includes Requirements Qualifications (maybe combine Requirements and Qualifications). It includes Physical Requirements (maybe part of Requirements). It includes Work Schedule (Schedule). It includes Career Development (maybe not a standard heading; could be part of About the role or maybe we could treat as Benefits? Not exactly. There's no explicit Benefits, Pay. So we should not create those sections. We should include About the role (position summary). Responsibilities (essential duties). Requirements (maybe combine qualifications and requirements). Skills (maybe list skills from requirements). Schedule (work schedule). We must not repeat job title as heading. No Job ID. Remove boilerplate like EEO etc. So we need to output HTML with

headings and appropriate

or

• . We need to preserve all substantive information. Let's extract content. Position Summary: "Hotel Food and Beverage Apprentice will participate in a structured, hands-on training program designed to develop knowledge and experience in hotel food and beverage operations. The apprentice will gain practical experience supporting the hotel's full-service restaurant and bar, separate breakfast operation, and banquet and event services. Working under the guidance of Food and Beverage leadership, the apprentice will learn the daily operational responsibilities involved in providing high-quality food and beverage service while supporting the overall guest experience and hotel operations. The apprentice will gain exposure to restaurant service, breakfast service, bar operations, banquet and event operations, food safety and sanitation, guest service, inventory, and operational procedures." That's the About the role. Responsibilities: The "Essential Duties And Responsibilities" includes many sub-sections: Food and Beverage Operations, Full-Service Restaurant Operations, Breakfast Operations, Bar Operations, Banquet and Event Operations, Guest Service, Food Safety and Sanitation, Operational Support and Inventory, Interdepartmental Hotel Operations, Safety and Compliance, Learning and Professional Development. We need to list duties as bullet points. Could group under each subheading? But we only need a single Responsibilities section with list items. We can preserve the content as bullet points, maybe each duty as a
• . We'll need to capture all duties. Let's list them: - Participate in the daily operations of the hotel's Food and Beverage Department. - Gain hands-on experience in the hotel's full-service restaurant, bar, breakfast operation, and banquet and event services. - Learn and follow hotel and restaurant service standards, policies, and procedures. - Assist with opening, operating, and closing food and beverage outlets and event spaces. - Support daily operational needs to ensure efficient and consistent service. - Learn how food and beverage operations contribute to the overall hotel guest experience. - Maintain a clean, organized, and professional work environment. - Assist Food and Beverage leadership and team members with operational projects and daily assignments. Full-Service Restaurant Operations: - Gain experience in all areas of full-service restaurant operations. - Assist with preparing the restaurant for meal periods and guest service. - Learn proper table setup, service procedures, and guest interaction standards. - Greet and assist guests in a friendly, professional, and hospitable manner. - Learn food and beverage menu offerings and provide accurate information to guests. - Assist with taking orders, delivering food and beverages, and monitoring guest satisfaction, as permitted by training and applicable regulations. - Learn procedures for handling guest requests, concerns, and service recovery. - Assist with maintaining cleanliness and organization throughout the restaurant. - Participate in restaurant opening and closing procedures. Breakfast Operations: - Participate in the hotel's separate breakfast service operation. - Assist with preparing the breakfast area for daily service. - Learn breakfast-specific service procedures, food presentation standards, and guest service expectations. - Assist with replenishing food and beverage items and maintaining service areas throughout the breakfast period. - Monitor cleanliness, organization, and guest needs during service. - Assist with breakfast setup, breakdown, cleaning, and preparation for subsequent operations. - Learn the importance of efficient service during high-volume breakfast periods. - Coordinate with Kitchen, Front Desk, and other hotel departments as needed to support breakfast operations. Bar Operations: - Gain exposure to the daily operations of the hotel's bar. - Learn responsible alcohol service practices and all applicable laws and hotel policies. - Assist with bar setup, organization, cleaning, and closing procedures, as permitted by age requirements and applicable regulations. - Learn about beverage menus, products, presentation standards, and service procedures. - Assist with maintaining inventory, supplies, glassware, and bar equipment. - Support bartenders and other team members with operational needs. - Learn procedures for checking identification and promoting responsible alcohol service, where applicable. - Maintain cleanliness and organization of bar areas and equipment. Banquet and Event Operations: - Participate in the planning and execution of banquet functions, meetings, events, and other group food and beverage services. - Assist with setting up and breaking down banquet rooms and event spaces according to banquet event orders, floor plans, and hotel standards. - Learn proper banquet table settings, room setups, buffet presentation, and service standards. - Assist with preparing banquet equipment, linens, service ware, tables, chairs, and other event materials. - Support banquet meal and beverage service, including plated meals, buffets, receptions, breaks, and other catered functions. - Assist with maintaining service standards and guest satisfaction throughout events. - Learn to read and follow banquet event orders and event specifications. - Coordinate with culinary, sales, event services, engineering, housekeeping, and other hotel departments to support successful events. - Assist with event breakdown, cleaning, equipment storage, and resetting function spaces. - Gain exposure to the operational differences between restaurant service and banquet service. - Learn the importance of timing, communication, teamwork, and attention to detail in successful event execution. Guest Service: - Deliver friendly, professional, and attentive service to hotel guests, restaurant patrons, and event attendees. - Develop an understanding of hospitality service standards and guest expectations. - Respond promptly and courteously to guest questions and requests. - Communicate guest concerns or service issues to the appropriate supervisor or manager. - Work to create a positive dining and event experience for all guests. - Recognize the connection between Food and Beverage operations and overall hotel guest satisfaction. Food Safety and Sanitation: - Follow all food safety, sanitation, and cleanliness standards. - Learn and comply with applicable health department regulations and hotel policies. - Practice proper handwashing, food handling, storage, and sanitation procedures. - Assist with maintaining clean and sanitary food service, restaurant, bar, breakfast, and banquet areas. - Learn procedures for preventing cross-contamination and maintaining safe food temperatures. - Follow proper procedures for cleaning and maintaining food and beverage equipment. - Participate in required food safety and sanitation training. Operational Support and Inventory: - Assist with receiving, organizing, and storing food and beverage supplies. - Learn inventory and product control procedures. - Assist with monitoring supplies and communicating replenishment needs. - Learn proper storage, rotation, and handling of food and beverage products. - Assist with maintaining equipment, service ware, glassware, linens, and other operational supplies. - Gain exposure to cost control, waste reduction, and efficient use of food and beverage resources. Interdepartmental Hotel Operations: - Develop an understanding of how the Food and Beverage Department supports overall hotel operations. - Coordinate with Front Desk regarding guest needs and food and beverage services. - Work closely with the Sales and Events teams to support meetings, group functions, and banquet events. - Coordinate with Culinary, Housekeeping, and Engineering teams to ensure food and beverage outlets and event spaces are clean, functional, and properly prepared. - Communicate operational needs and concerns to Food and Beverage leadership. - Understand the importance of teamwork and communication across hotel departments. Safety and Compliance: - Follow all hotel safety policies and procedures. - Follow responsible alcohol service policies and applicable laws. - Use appropriate safety procedures when handling food, beverages, equipment, chemicals, and cleaning materials. - Report unsafe conditions, equipment issues, and potential hazards promptly. - Follow emergency procedures and participate in required hotel safety training. - Maintain compliance with hotel, brand, local, state, and federal requirements applicable to food and beverage operations. Learning and Professional Development: - Participate in a structured Food and Beverage apprenticeship and training program. - Rotate through appropriate areas of the hotel's Food and Beverage operation, including breakfast, full-service restaurant, bar, and banquet operations. - Complete assigned training, coursework, certifications, and on-the-job learning requirements. - Develop knowledge of restaurant operations, breakfast service, bar operations, banquet service, food safety, and hospitality service. - Work alongside experienced Food and Beverage professionals and leadership. - Demonstrate increasing knowledge, responsibility, and independence throughout the apprenticeship. - Maintain required training records and complete assigned evaluations and projects. Now Requirements/Qualifications/Skills. From the posting: "Requirements Qualifications High school diploma or equivalent preferred. Interest in pursuing a career in hospitality, food and beverage, restaurant operations, banquet operations, or hotel management. Previous food service, restaurant, banquet, or hospitality experience is preferred but not required. Strong customer service and communication skills. Ability to work effectively as part of a team. Ability to work in a fast-paced environment. Strong attention to detail and organizational skills. Ability and willingness to learn multiple areas of food and beverage operations. Basic computer and point-of-sale system skills preferred. Ability to meet applicable age requirements for duties involving alcohol service." Physical Requirements: - Ability to stand and walk for extended periods. - Ability to bend, reach, lift, carry, push, and pull items required for food and beverage and banquet operations. - Ability to safely handle trays, dishes, glassware, food service equipment, tables, chairs, linens, and supplies. - Ability to assist with the setup and breakdown of banquet rooms and event spaces. - Ability to work in restaurant, bar, kitchen, breakfast, banquet, storage, and other hotel food and beverage environments. - Reasonable accommodations may be made to enable qualified individuals to perform the essential functions of the position. We could combine Requirements and Qualifications into one section, maybe "Requirements". Or separate "Requirements" and "Qualifications". The instruction says use headings for those categories if content exists. We have both. We could put "Requirements" heading and list the bullet points (including education, interest, experience, skills, ability to meet age req). Then "Qualifications" heading maybe list physical requirements? But physical requirements are also qualifications. However we could treat "Qualifications" as the list of preferred qualifications (education, interest, experience, skills). And "Requirements" as the physical requirements? Or we could merge. The instruction: "Prefer a few substantive sections over many thin ones." So better to combine into one section, maybe "Requirements and Qualifications". But headings are fixed list: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We could use both Requirements and Qualifications if we have content for each. Let's split: Requirements: maybe the mandatory items (high school diploma or equivalent preferred? Actually that's preferred, not required). But we can still put. Qualifications: maybe the preferred skills and experience. Skills: maybe list specific skills like customer service, communication, teamwork, attention to detail, etc. But we have overlapping. Given the instruction to prefer few substantive sections, we could just have one section "Requirements" that includes all the bullet points (education, interest, experience, skills, physical ability). Then we could omit Qualifications and Skills sections. However we need to follow the rule: "Use

  for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." It doesn't say we must use all; we just use those that have content. So we can choose to use Requirements only, and not Qualifications or Skills. That seems okay. But we also have Work Schedule section: we have content: "The Hotel Food and Beverage Apprentice may be required to work