J-1 F&B Supervisor Intern/Trainee

Omni Hotels & Resorts • Charlottesville, VA

10d • Onsite

About The Position

The training phases will clearly demonstrate a balance between the participant's learning opportunities and their contributions to the organizations in which they are placed. The participant will be introduced to Omni restaurant outlets/banquet operations and services to gain knowledge of Omni’s overall service standards and how operational roles interrelate to create a successful restaurant and banquet operation, as well as to provide an exemplary guest service experience.

Requirements

• Must have strong verbal and written communication skills
• Must be able to multi-task
• Must be able to stand and walk for an extended period of time or for an entire shift
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 10lbs without assistance
• Must be able to work flexible shifts including 1st and 2nd shifts, weekends, and holidays
• Must be able to obtain TIPS certification for alcohol awareness training
• Must be able to obtain ServSave certification for food sanitation and safety

Responsibilities

• Introduce Omni's culture, brand standards, and service philosophy.
• Provide an overview of the F&B Division, including its structure and expectations.
• Establish a foundation in safety, sanitation, and guest service fundamentals.
• Orient the participant to the company's culture, policies, procedures, and customer service standards.
• Begin job shadowing and engaging in on-the-job training.
• Gain leadership experience within the Conservatory Restaurant and Banquets.
• Enhance knowledge and skills in hotel F&B leadership operations through cross-training and rotation into key areas such as banquet supervision, Conservatory outlet operations, wine and beverage training, and special event execution.
• Support event setup and coordination between departments.
• Build on previously learned functions by gaining exposure to new operational roles and developing additional competencies within the Hillock Restaurant.
• Learn daily operations, business expectations, and the fundamentals of managing a restaurant in a hotel environment.
• Strengthen understanding of American workplace culture and service standards.
• Cross train during approved special functions and events to broaden operational knowledge.
• Shadow and assist the F&B Manager, focusing on maintaining sanitary food handling practices, overall cleanliness, and proper upkeep of dining areas.
• Ensure compliance with operational standards, company policies, and all applicable regulations.
• Develop an understanding of hygiene, health and safety requirements, professional appearance standards, and the importance of maintaining a polished outlet environment.
• Observe leadership practices and provide feedback on policies and procedures to support continuous improvement in guest experience.
• Gain exposure to supervisory, management and/or leadership situations and scenarios.
• Define the type of leader they will become, and the skills and knowledge they will continue to develop.
• Gain skills and techniques on how to run and manage a hospitality hotel & restaurant business.
• Learn the U.S. standard of staff development and management through hands-on training.
• Understand the significance of menu planning in conjunction with basic P&L fundamentals.
• Learn to build guest loyalty.
• Learn basic and key concepts, strategies, and practical skills necessary for managing, owning, and operating a successful restaurant, bar, or other food and beverage business.
• Develop confidence and ability to manage finances.
• Learn key operational functions in addition to associate engagement and performance.

What This Job Offers

• Job Type: Full-time
• Career Level: Intern
• Education Level: No Education Listed