Food and Beverage Management Trainee

AHC Hospitality•Grand Rapids, MI

About The Position

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown -- and start your unstoppable career here. This is a full-time position requiring weekend availability. This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more. SUMMARY: The Food & Beverage (F&B) Management Trainee Program is designed for passionate, hospitality-driven students in their senior year of a Hospitality Management or related program. Over the course of this paid 12-month rotational program, the Management Trainee will work hands-on in multiple Food & Beverage outlets and supporting departments throughout the hotel. The purpose of this program is to provide comprehensive exposure, practical leadership experience, and a full understanding of the operational, administrative, and guest-service functions within the F&B Division. Upon successful completion, the trainee will be prepared to assume an Assistant Manager role within any F&B area at the Amway Grand Plaza or at a sister AHC property.

Requirements

Strong interest in Food & Beverage operations and hospitality leadership.
Excellent communication, interpersonal, and customer-service skills.
Demonstrated ability to work collaboratively and adapt in a fast-paced environment.
Professional demeanor, strong work ethic, and a passion for learning.
Ability to work a flexible schedule including nights, weekends, and holidays as needed.
Senior-year student currently enrolled in a Hospitality Management or related program (required).
Strong academic performance with a minimum GPA of 3.0 or higher preferred.
Demonstrated involvement in extracurricular activities, such as hospitality clubs, student leadership organizations, industry associations, or volunteer programs.
Previous internship or hands-on experience in hospitality or food & beverage roles is a plus.
Ability to stand and walk for extended periods (up to 8–10 hours per shift).
Ability to lift, carry, push, and pull up to 25–40 lbs. regularly and occasionally up to 50 lbs.
Frequent bending, reaching, stretching, and twisting.
Ability to navigate fast-paced environments including kitchens, banquet spaces, and service areas.
Ability to handle trays, glassware, and equipment safely and efficiently.
Clear speech, hearing, and visual acuity to interact with guests and staff professionally.
Ability to work in environments with varying temperatures (e.g., kitchens, coolers, outdoor event spaces)

Responsibilities

Participate in structured rotations across various F&B departments, which may include: Restaurants, Bars & Lounges, Banquets & Catering, In-Room Dining, Stewarding
Learn operational standards, service procedures, and brand expectations for each area.
Assist with daily floor operations, guest interactions, and staff support.
Work closely with department leaders to understand scheduling, staffing, training, and performance management.
Participate in supervisory tasks including shift oversight, coaching team members, and ensuring service excellence.
Learn inventory, cost control, budgeting, and financial reporting processes.
Support project work and continuous improvement initiatives within the F&B Division.
Consistently model exceptional guest service and hospitality standards.
Respond to guest concerns and assist in resolving service issues in partnership with leadership.
Contribute to creating memorable dining experiences throughout each outlet.
Attend regular check-ins, performance reviews, and leadership development sessions.
Complete required learning modules, project assignments, and evaluations for each rotation.
Demonstrate growth in leadership readiness and operational competency throughout the program.