F&B J-1 Intern

Training Plan: Orientation (0,5 month): You will receive orientation to the company and local community and includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes and transportation options; meet key contacts and other employees; receive computer training on company systems; receive orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training. Host/Greeter (3 months): You will learn responsibilities of the restaurant host as they will gain a deep understanding of the restaurant business levels, managing the flow the restaurant guests. The participant will have to learn how and where to seat guests, in accordance with business flow, to set the serving team up for success. Additional skills that will be learnt include phone etiquette and managing the restaurant reservation system. Outlet Server (5,5 months): You will learn U.S. service standards, opening and closing duties, and department training process in various Food and Beverage outlets; learn to use the point-of-sale computer system to record and track F&B items; learn to use various upselling techniques; learn to control guest checks and secure proper payment; learn U.S. standards for setup and service of large functions; learn the process for mise en place; assist with scheduling and understand process for controlling payroll and other costs; learn gratuity distribution methods; learn VIP setup and service; learn the process for ensuring customer satisfaction and complaint resolution. Outlet Supervisor (3 months): You will learn to supervise outlet service staff; learn to assist in the development and maintenance of quality standards; interact with guests to ensure a positive guest experience; ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and service staff; handle guest complaints; ensure availability of manpower, supplies, and equipment to ensure positive guest experience; learn to assist in hiring, scheduling, supervision of cashiers, supervisors, greeters, servers and bus attendants; learn to conduct pre-meal meetings and training of employees. You may be required to jump in and assist the team to increase the guest experience in service. Requirements: - You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education - Recent relevant work experience in the (ultra) luxury hotel industry