Manager in Development (MID), (6 Month Internship/Development Program)

Overview

The Manager in Development (MID) Program is designed to prepare high-potential individuals for leadership roles within our Food & Beverage team. This immersive, hands-on program provides a well-rounded experience through operational exposure, leadership development, and progressive responsibility within a private club environment. Participants will gain a deep understanding of our Club culture, service standards, and day-to-day operations while building the skills needed to step confidently into an Assistant Manager or Manager-level role.

Program Structure

• Learning Methods: Job rotations, shadowing, formal training, coaching, and project ownership.

• Evaluation Cadence: Monthly check-ins, mid-program evaluation, and final readiness review.

• Outcome: Readiness for an Assistant Manager or Manager role.

Key Learning Areas

• Months 1–2: Foundation & Operational Immersion

  • Focus: Understanding operations, service standards, and team dynamics

  • Learn Club culture, mission, and service philosophy

  • Gain exposure to dining room and bar operations

  • Assist with event execution and service flow

  • Build foundational leadership and communication skills

• Months 3–4: Operational Ownership & Leadership Development

  • Focus: Shift leadership, team management, and cost awareness

  • Begin managing day-to-day service operations

  • Learn inventory, food cost, and labor fundamentals

  • Participate in kitchen operations (prep, line, expo)

  • Support event planning and execution

• Months 5–6: Financial Acumen, Strategy & Readiness

  • Focus: Business understanding and management readiness

  • Learn labor planning, scheduling, and productivity metrics

  • Gain exposure to budgeting and financial reporting basics

  • Manage member relations and service recovery

  • Collaborate across departments to enhance operations

  • Capstone Project: Identify an operational or service opportunity

  • Develop and implement a solution

  • Present outcomes and recommendations to leadership

Responsibilities

• Shadow managers and supervisors

• Support pre-shift meetings and team communication

• Assist with daily floor supervision

• Act as Manager on Duty for assigned shifts

• Assist with inventory counts and ordering

• Lead team communication and support service execution

• Serve regularly as Manager on Duty

• Lead team trainings and pre-shift briefings

• Mentor supervisors or key team members

• Participate in management meetings

What You’ll Gain

• Hands-on leadership experience in a fast-paced hospitality environment

• Exposure to both Front of House and Back of House operations

• Coaching and mentorship from experienced leaders

• Ownership of projects and operational responsibilities

• A clear path toward a management role upon successful completion

Success Criteria

• Confidently runs shifts with minimal oversight

• Communicates effectively across teams

• Demonstrates strong leadership, accountability, and sound judgment

• Identifies opportunities to improve operations and service

• Shows readiness for next-level leadership