Intern - Food & Beverage

Weeks 1-2

• Orientation to Property
• Overview of Program
• Introduction to Key Staff
• Goal Setting

Weeks 2-3

• 3-Meal Casual Concept
• Introduction to all FOH positions
• POS/Reservation system review
• Opening/Closing Functions
• Service Standards

Weeks 3-4

• High Volume Gastropub Concept
• Bar Service
• Craft Cocktail Philosophy
• Leading Lineups

Weeks 5-6

• Banquets and Events
• BEO Process
• Team Service
• Multi-Venue Execution

Weeks 7-8

• Upscale Casual Concept
• Staffing and Scheduling
• Forecasting Revenue and Expenses
• Hiring/Selection

Weeks 9-10

• Fine Dining Concept
• Wine Knowledge and Service
• P&L Knowledge and Review
• Tableside Etiquette

Week 11

• Culmination
• Putting it all together
• Goal Review
• Self Assessment
• Future Goal Setting

The internship experience provides a hands-on learning opportunity around the restaurant's service standards and policies and procedures. You will also develop guest service skills.

Reynolds Lake Oconee invites you to come and linger longer with us as a part of your educational experience.