FOOD & Beverage Management Internship - Spring​/Summer

Description

Find your place. Build your future.

Learn what it actually takes to operate and lead a successful private club food and beverage program.

Pine Hollow Club’s 14-week Food & Beverage Management Internship is a paid, hands‑on experience designed for students interested in hospitality operations and leadership.

You will learn the operation from the ground up—beginning with service fundamentals and progressing through restaurant and beverage operations, banquets, staffing, inventory, training, cost awareness, and other responsibilities managed behind the scenes.

This is not an internship spent watching from the sidelines. You will work alongside the team in service and support positions before beginning to view the operation through a manager’s lens.

Please note:

This opportunity is specifically designed for students who are currently enrolled in an educational program and seeking an internship or externship as part of their academic or professional development.

Applicants who are not currently enrolled in school will not be considered for this internship. We encourage you to visit our Careers page to explore other employment opportunities with Pine Hollow Club.

• Spring/Summer 2027
• 14-week program
• Pay: [$17.00 per hour]
• Reports to the Senior Food & Beverage Manager, with additional departmental mentors
• Mid-program check-in and final performance evaluation

Throughout the program, you will gain exposure to:

• Private club hospitality and personalized member service
• Restaurant service and dining-room operations
• Reservations, seating, POS systems, and service flow
• Beverage operations and service standards
• Opening, closing, and daily operating procedures
• Staffing, scheduling, and labor deployment
• Inventory, purchasing, receiving, and par levels
• Banquet and catering service
• Banquet Event Orders and event preparation
• Member requests, feedback, and service recovery
• Training, onboarding, and team communication
• Food and beverage costs and operating performance
• Coordination among Food & Beverage, Culinary, Events, and other departments

The program begins with the fundamentals of excellent service. You will then rotate through restaurant and beverage operations, banquet and catering service, and the administrative work behind the department.

As you progress, you may help prepare floor plans and staff assignments, participate in inventory counts, review labor and business levels, assist with pre-shift training, and work alongside managers during opening, closing, and live service.

The program concludes with an F&B leadership project addressing a real operational opportunity. You will analyze the issue, develop practical recommendations, and present your work to F&B leadership.

This opportunity may be a strong fit if you:

• Are pursuing or recently completed a degree in hospitality, hotel and restaurant management, business, or a related field
• Want to understand both frontline service and behind-the-scenes management
• Are comfortable learning by actively working within the operation
• Have strong communication, organization, and problem-solving skills
• Are dependable, professional, and attentive to detail
• Can work approximately 35–40 hours per week, including evenings and weekends based on Club operations
• Are interested in developing as a hospitality operator and future leader

Pine Hollow will work with participating students and their academic institutions to complete reasonable documentation needed for academic credit, including verification of hours and required employer evaluations.