I am a senior student in hospitality management at school willing to gain approval for an internship at the restaurant from June 8 to July 31, with a 12-hour working week.
Such internship will provide me with immeasurable experience and knowledge, which will definitely be helpful for establishing a business of my own in food and beverage sector. This invaluable experience will help me discover restaurant business from different perspectives, thus giving a better understanding of what is needed to succeed there.
• Front of House - 30 Hours
• Back of House - 30 Hours
• Management (Administration) - 30 Hours
The Front of House department is in charge of all front-of-the house operations, namely it is responsible for opening and closing the restaurant, ensuring the quality of service rendered to customers, managing staff. This position requires constant control over the compliance of standards and regulations established within the restaurant. Front of House department is also expected to motivate staff so as to make working conditions more favorable, which, in turn, leads to better service.
Training (Observations, Shadowing) and Tasks: Front of House
Shadow the host or hostess to find how problems are handled on a day-to-day basis.
Develop strong communication skills needed to render the highest quality of service and to make sure that customers are happy even when some problems arise.
Greet customers with a high level of courtesy and professionalism,
Assist with inventory and bar.
Handle cell-phones and make reservations.
Learning Outcomes: Front of House
Learn how to provide the highest level of service and meet customers’ needs.
Learn to be flexible and ready to handle unexpected problems or errors in operation.
Learn administrative activities (booking tables, scheduling events, etc.)
Area/Department: Back of House
The Back of House department is mainly responsible for what is happening inside the restaurant (namely, at the kitchen). It is to develop a menu considering all seasonal, geographical and other special features of the restaurant. In doing that, one has to take into account cost of meals (on which the budget is based), time of preparation, quality, appearance of meals and final effect on the consumer. Apart from that, Back of House management is to ensure that all safety and health regulations are followed at the kitchen and that the kitchen staff is working well.
Training (Observations, Shadowing) and Tasks: Back of House
Be on hand to help at the kitchen.
Assist to the expeditor in organizing timely serving of tables.
Shadow chef to observe how the kitchen is organized and what the main responsibilities of people working there are.
Observe how a menu is drawn up.
Learning Outcomes: Back of House
Learn how to manage work at the kitchen.
Learn how to allocate products and resources considering an optimal correlation of price and quality.
Obtain skills of time-management at the kitchen.
Area/Department: Management (Administration)
Management is to overlook and control the entire restaurant. It is responsible for advertising, PR, marketing, finance, accounting, HR. The main purpose of management is to find and attract new customers and maintain current ones, optimize variable costs, find ways to improve image of the restaurant, etc.
Training (Observations, Shadowing) and Tasks: Management
Work in marketing department trying to generate ideas for future development of the restaurant.
Participate in the creation of advertising campaigns.
Observe the work of financial and accounting departments.
Take part in interview organized by HR department to see how ne co-workers are assigned.
Shadow the General Manager or the Owner of the restaurant in their daily activities.
Participate in top management meetings on which strategies for development are discussed.
Learning Outcomes: Management
Learn how to run a restaurant.
Learn how a development strategy is chosen and what has to be taken into consideration in order to make it successful.
Learn upon which qualities new staff is assigned.
Learn how to reach a balance between business development and minimization of variable costs.
