Hospitality Management Intern

This ten to twelve week structured program contains assignments that will provide learning objectives that give students the opportunity to gain hands on experience in the hotel industry. The internship exposes a student to various departments at a designated Aimbridge property or properties.

QUALIFICATIONS:

• Working towards bachelor's degree (B.A.) or associate's degree (A.A.) in hospitality hotel or tourism management from four-year or two-year College or University; or equivalent combination of education and experience.
• Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience whether oral or written.
• Knowledge of and ability to appropriately interrupt and follow policies and procedures.
• Ability to manage difficult or emotional customer situations; includes the ability to respond promptly to customer needs and requests for service and assistance.
• Adaptability to demanding/fast paced environment.
• Ability to meet the demands of the work schedule to be at work and on time. May occasionally require the ability to work outside of regularly scheduled hours. Schedules may vary based on business need.

RESPONSIBILITIES:

OPERATIONS TRACK:

• Guest Service Gold
• Learn 7 key elements of service that will leave a lasting impression on each guest.

Front Desk Representative: 

• Greets registers and assigns rooms to guests. Promptly and efficiently deals with guests’ requests and complaints. Answers and routes calls as appropriate; takes guest messages with accuracy.

Guestroom Attendant:

• Cleans rooms in accordance to specific brand and company minutes per room standard. Replenishes guest room supplies. Complete room inspections.

Maintenance Employee:

• Maintains cleanliness of public areas storage areas and parking lot. Replaces warn or damaged parts. Maintains and services pool and spa areas including testing and recording as stated by state and city regulations. Complete an inventory for all supplies and tools. Conduct preventative maintenance on guestrooms. Conduct safety checks.

Management/Sales:

• Understanding of company/franchise standards. Review hotels guest tracking reports. Understanding of cost controls. Review Daily Checklist. Monitor the hiring of new associates. Discuss daily trends with management. Attend a sales call. Works with sales team to understand department functions. Review hotels web site and other social media sites. Review hotels budget. Other duties as assigned.

FOOD & BEVERAGE TRACK:

• Guest Service Gold
• Learn 7 key elements of service that will leave a lasting impression on each guest.

Restaurant Server:

• Service guests with all food and beverage requirements. Be familiar with the organization of the restaurant and lounge and know the function of each job position. Clear clean and reset tables as needed. Be familiar with the operation of the P.O.S. system. Carry out cashiering functions in closing checks and end of shift paperwork. Perform opening and closing procedures and side work duties according to station rotation assignment.

Kitchen Cook:

• Cooks food in quantities according to menu and number of persons to be served. Inventories food supplies and equipment weekly. Orders kitchen supplies as needed. Ensures all temp logs and waste logs are maintained daily. Directs personnel assisting in preparation and serving of meals. Receives dates and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.

Breakfast Attendant/Club Lounge Attendant:

• Prepares and serves menu items to sets up the buffet before guests begin arriving for breakfast. Displays the food and beverages in an organized and attractive manner. Frequently checks buffet line to replenish food beverages and supplies needed. Sets out plates cups bowels utensils and napkins for guests to use. Removes and disposes of leftover food at end of breakfast shift. Cleans buffet area according to established standards. Ensures inventory is stocked and properly stored prior to the next day’s shift. May keep daily or weekly records of foods used and consumed. Prepare and serve hot cold and/or other beverages. Stock Ice glassware and supplies. Responsible for keeping inventory stocked by ordering additional food and/or supplies as needed.

Management/Sales:

• Understanding of company/franchise standards. Review hotels guest tracking reports. Understanding of cost controls. Review Daily Checklist. Monitor the hiring of new associates. Discuss daily trends with management. Attend a sales call. Works with sales team to understand department functions. Review hotels web site and other social media sites. Review hotels budget. Other duties as assigned.

MANAGEMENT/SALES TRACK:

• Training to understand the Aimbridge Culture Qualifying Business Conducting Site tours Revenue Management & Sales Forecasting and Sales Analysis
• Will have the opportunity to train along side various disciplines including Group Sales Catering Sales SMERF Sales and Business Transient Sales.
• Students will work on special projects to strengthen their grasp on sales fundamentals and market research.

ADDITIONAL RESPONSIBILITIES: