Whitecaps Food & Beverage Operations Internship

Whitecaps Professional Baseball• Comstock Park, MI, US, MI

About The Position

The West Michigan Whitecaps Food & Beverage Operations Internship provides hands-on career development and job shadowing in food and beverage operations within a professional sports organization. The intern will learn how concessions, hospitality, inventory, staffing, training, and game-day operations work together at LMCU Ballpark. The internship includes learning about warehouse and F&B support operations, scheduling and training processes, game-day concessions and guest experience, inventory analysis, ordering concepts, forecasting, sales reporting, food and labor cost calculations, special events, and catering. The intern will also research industry trends, participate in supervised training exercises, and complete an educational project. The role involves working throughout the ballpark, substantial walking, and time on one's feet.

Requirements

Be a college or university junior or senior within three semesters of graduating.
Need the internship for academic credit.
Be pursuing a degree in Hospitality, Business, Sports Management, or a related field.
Have solid availability from March through September.
Be available to work full-time, including evenings, weekends, and holidays during baseball season.
Be comfortable working in a fast-paced environment and spending time on one's feet.
Be able to work independently on assigned learning activities and alongside the food and beverage team.
Have a valid driver's license.

Responsibilities

Learn warehouse and food and beverage support operations, including storage organization, inventory, daily stocking, and game-day preparation.
Shadow scheduling and training processes, including employee availability, event staffing needs, shift check-in, onboarding, and seasonal workforce training.
Gain supervised, hands-on experience observing concessions, hospitality, guest experience, and game-day operations.
Get exposure to inventory analysis, ordering concepts, forecasting, sales reporting, and food and labor cost calculations.
Research industry trends, participate in supervised training exercises, and complete an educational project.
Learn about special events and catering.