Food and Beverage Manager Intern

The Lodge at Whitefish Lake, one of Montana's AAA Four Diamond resorts, is seeking a College Intern to work with our Food and Beverage Team! All employees receive perks of $50 rooms at any of our properties, and discount rates at our spa, restaurant, and retail. PRINCIPLE RESPONSIBILITIES AND POSITION PURPOSE: The Food and Beverage Manager Intern supports the successful operation of the food and beverage department through hands-on learning, team collaboration, and guest-focused service.

This role is designed for a hospitality student or recent graduate seeking practical experience in restaurant operations, leadership, and luxury service standards. Under the guidance of F&B leadership, the intern will gain exposure to management responsibilities while contributing to a refined, Forbes 4-Star dining experience. MAIN DUTIES AND RESPONSIBILITIES: Guest

Experience & Service Excellence Support daily operations to ensure guest satisfaction in all F&B outlets. Observe and participate in maintaining Forbes 4-Star service standards. Respond to guest inquiries and concerns in a professional and timely manner.

Operational Training & Support Assist with floor management during meal periods, including service pacing and communication flow. Learn and participate in host, server, expo, and bar support roles as needed. Participate in opening, mid-shift, and closing duties.

Leadership & Staff Support Shadow F&B leaders and assist in supervising team members during service. Provide hands-on assistance to service staff, helping to resolve basic operational issues. Participate in pre-shift meetings and contribute to staff communication and morale.

Administrative & Organizational Tasks Learn the basics of scheduling, inventory, and ordering procedures. Observe and assist in administrative duties such as incident reporting, reservation systems, and guest feedback tracking. Attend meetings and trainings to better understand departmental and organizational goals.

Specific Job Knowledge, Skills And Ability Strong interest in food and beverage operations and luxury hospitality. Enthusiastic, service-driven, and eager to learn from all levels of the team. Excellent interpersonal and communication skills.

Ability to multitask and remain composed in a fast-paced environment. Willingness to work a flexible schedule including evenings, weekends, and holidays. Familiarity with POS systems and basic food handling practices a plus.

Professional appearance and demeanor in accordance with company standards. Supportive Functions In addition to performance of essential duties, this position may be asked to: Complete an end-of-internship presentation or project as assigned. Participate in special events or off-site experiences as a learning opportunity.

Support other departments during high-volume periods, as needed. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): None Physical

Requirements FREQUENCY KEY: Rare – Up to 1 hour, Occasional – 1 to 3 hours, Frequent – 3 to 6 hours, Constant – 6 to 8 hours PHYSICAL ACTIVITY FREQUENCY Sitting Occasional Walking, climbing stairs Frequent Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Frequent Near Vision Frequent Far Vision Frequent Hearing Constant Talking Constant Lifting/Carrying (20 lbs.) Frequent Travel Occasional Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. QUALIFICATION STANDARDS EDUCATION / LICENSES / CERTIFICATES Currently enrolled in or recently graduated from a Hospitality, Restaurant Management, or related program. Previous F&B experience preferred but not required.

Food Handler and Alcohol Service Certifications (as required by local law or to be obtained during internship). SCHEDULE / HOLIDAYS / PTO: The Food and Beverage Manager Intern is expected to work a flexible schedule based on business needs, including evenings, weekends, and holidays. A typical schedule may include 30–40 hours per week, with the possibility of additional hours during peak periods.

Time off must be approved in advance by the department manager.