Food and Beverage 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 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.