Food & Beverage Management Intern

The Country Club•Brookline, MA

5d•$23 - $25

About The Position

The Food & Beverage Management Internship at The Country Club is a hands-on leadership development program designed for Hospitality Management individuals seeking practical experience in event execution, a la carte dining service, and club operations. This immersive program provides real-world exposure to high-level private club operations, preparing participants for future management roles within the hospitality industry. This position is member-facing and works continuously to meet and exceed their expectations. Flexible start dates are available based on academic schedules. Upon successful completion (approximately 1 year), interns may have the opportunity to apply for additional leadership opportunities within the Club. Compensation Range: $23-$25/hr based on experience.

Requirements

Pursuing or recently completed a degree in Hospitality Management or related field is preferred.
Intermediate Food and Beverage knowledge preferred.
Ability to work well both independently and in a team environment, while maintaining established food and beverage standards.
Ability to work with all staff cohesively and follow directions from manager.
Basic reading and writing skills.
Ability to speak English conversationally.
Availability to work nights, weekends, holidays as scheduled
TIPS certification
White, clean, pressed, dress shirt (provided on first day)
Black slacks/pants (no denim, yoga pants, or casual materials) If the slacks are tailored with a belt loop, please wear a black belt with simple buckle
Green Necktie (provided by TCC)
Black socks or stockings that go above the ankle
Black unadorned, clean/polished, comfortable work shoes
Black vest and/or apron (if needed, provided by TCC)
Formal Professional Attire
Must be able to bend and reach for items off shelf, carry trays, and able to lift up to 40 lbs.
Must be able to stand for 8 to 10 hours
Use touch screen for POS system

Responsibilities

Learn and uphold club standards on event production and dining service standards.
Supervise service teams during assigned shifts.
Oversee technical and logistical aspects of an event or dining service.
Maintain intermediate knowledge of food and beverage menu including all wine, beer and cocktail offerings
Accurately enter daily sales into the POS system.
Complete close-out duties and check out with manager prior to departing.
Assist fellow staff and managers with service and assigned tasks.
Communicate courteously and politely with members and guests and address by name.
Maintaining logs to track daily protocols for sanitation.
Additional duties/ projects assigned by management