Hospitality Management Back of House Internship with Bakerstreet and The Hoppy Gnome - GFW Fellows

Last Updated:Oct 23rd, 2021

GFW Fellows

Hospitality Management Back of House Internship with Bakerstreet and The Hoppy Gnome - GFW Fellows

Type: Standard
Location: Fort Wayne
Application Due Date: May. 21, 2018
Starts: May. 21, 2018
Structure:
$Paid
Full Time
Part Time

Description

Applications are accepted at www.gfwfellows.com

Internship Description:

The Hoppy Gnome & Bakerstreet Steakhouse Intern program will offer students a unique opportunity to gain real world experience while working alongside a management team with over 50 years of combined experience. The intent of our program is to help develop leaders of tomorrow. We hope the knowledge gained can be used across any field of work or life, not relegated to strictly the hospitality industry. Interns will work directly with the General Managers, our President of Operations and other members of our management team to gain a knowledge from a wide variety of sources.

Under the general supervision of our management team, Interns will perform a wide variety of functions and become familiar with all aspects of the restaurant business.  They will support our management team with projects, sit in on strategic planning meetings and help with promoting and marketing. Intern will keep non-traditional internship hours, and should expect evening and weekend hours – as would be expected for any restaurant manager or owner.

Responsibilities

Essential Functions:

*Menu Planning - Interns will work alongside the management team to develop new menus, including seasonal and specialty dinner menus.

*Banquets/Catering - Interns will have 1 on 1 time with our event coordinators to be able to see functions through from start to finish while being directly involved in the planning of special functions and private events.  They will also work alongside our veteran serving staff from time to time to get the full experience of how banquets and caterings operate.

*Restaurant Operations - Interns will work alongside our restaurant management team daily. They will be introduced to business philosophy, scheduling, forecasting, budgeting, hiring procedures, pre-shift meetings, kitchen prep, kitchen line execution, menu development, beverage program, the brewing process and operation, ordering guides, etc.

*Food/Beverage Management – Intern will learn the processes and procedures for food and liquor ordering, inventory management and food costing.

Learning Outcomes:

Intern will experience the wide variety of responsibilities that come with restaurant ownership and management. From essential marketing plans to managing customer complaints, the intern will have the opportunity to learn and grown significantly, preparing them for a strong career in the hospitality industry.

Qualifications

Qualifications:

  • Required:

 

An energetic achiever who follows through on work

Follows directions

Expresses creative culinary skills

Attentive to detail

Consistently on time and present for work

 

 

Dress code: Attire will be based on the tasks being completed. When working in the kitchen, a chef’s coat will be provided. Intern will be expected to provide appropriate pants and slip-resistant shoes.

 

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