SUMMARY The Rotational Intern is a developmental position designed for a student with a strong interest in private club management. The intern gains broad exposure to how a large private club operates by rotating through the Club's major Food & Beverage operations and completing shorter experiences in other Club departments. The program begins at the line level because leadership credibility is built by understanding the work, building relationships, earning trust, and performing every role with pride. As the intern demonstrates competence, the experience progresses toward management shadowing and supervisor responsibilities. The Rotational Internship is intended to develop future Club leaders and may serve as the first step toward a future Supervisor Internship and, ultimately, Chevy Chase Club's Manager in Development program after graduation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Other duties may be assigned. 1. Follows Chevy Chase Club and department policies, procedures, service standards, safety practices, and House Rules. Acts ethically and honestly and represents the Club professionally at all times. 2. Maintains the Club's standards for uniform, grooming, hygiene, personal presentation, punctuality, and professional conduct. Wears the uniform required for assigned line-level functions and follows manager/business-professional attire standards when scheduled in a management capacity. 3. Demonstrates a positive mental attitude, genuine friendliness, teamwork, professionalism, curiosity, humility, self-awareness, and is receptive to feedback. 4. Builds professional relationships with employees and managers across the Club. Earns trust and respect through reliability, effort, follow-through, and willingness to help wherever needed. 5. Treats line-level work as essential leadership training. Learns each assigned position, performs it at a high level, and seeks mastery rather than simply completing a rotation. 6. Provides warm, attentive service; anticipates member and guest needs; uses professional language; and takes ownership of service recovery within the scope of the role. 7. Maintains neat, clean, safe, and fully prepared work areas and takes pride in the appearance and readiness of Club facilities. 8. Receives feedback professionally, applies it quickly, asks thoughtful questions, and demonstrates measurable growth throughout the internship. 9. Rotates through the Club's major Food & Beverage operations, generally spending approximately three weeks in each primary rotation. Rotations may include Clubhouse Dining, Winter Center, Pool Canteen, Banquets, and related Special Events exposure, aligned with each operation's busiest periods. 10. Spends significant time in each rotation training and working in line-level positions such as server, host, runner/busser, bartender, food check, poolside server, banquet server, or other assigned functions. 11. Completes shorter department discovery experiences outside of Food & Beverage, which may include Housekeeping, Front Desk, Purchasing, Golf Maintenance/Garden & Grounds, Culinary, Aquatics, Communications, Membership, Fitness, or other Club departments. 12. Learns how departments connect to create the overall member experience, including basic operating rhythms, staffing, communication, purchasing, event execution, facility readiness, and cross-department coordination. 13. As performance and confidence allow, progresses from line-level execution to management shadowing and supervisor responsibilities toward the latter half of each rotation. 14. During supervisory exposure, assists with pre-shift meetings, floor coverage, opening/closing procedures, staff communication, service recovery, and other management responsibilities under the direction of an assigned manager. 15. Uses the broad rotation to evaluate a long-term career in club management and to build the foundation for potential progression to a future Supervisor Internship and, after graduation, the Club's Manager in Development program. 16. Participates in Internship Program events and development activities, including department discovery, leadership exposure, networking/professional development, project work, and other events on the intern calendar. 17. Works collaboratively with the intern team to plan and execute the Employee Picnic. Communicates with department heads, owns assigned work, solves problems with appropriate independence, meets deadlines, and contributes to an event that reflects the Club's standards. 18. Completes assigned projects, presentations, reflections, meetings, and other program requirements by established deadlines. 19. Works a schedule based on Club operations, including nights, weekends, holidays, and peak-volume periods. Interns should expect to work approximately 45-55 hours per week, with schedules comparable to Club managers. Interns are expected to be present for the full program whenever possible and to provide as much advance notice as possible for any requested time off

SUPERVISORY RESPONSIBILITIES

This is primarily a developmental role and does not begin with formal supervisory authority. As the intern demonstrates proficiency, judgment, reliability, and competence, the intern may be assigned supervisor responsibilities and opportunities to direct line-level employees during shifts. All supervisory activity is performed under the direction of Club management.

QUALIFICATIONS

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, judgment, and ability expected. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

Current enrollment in a college or university program required. Hospitality Management, Club Management, Business, or a related field is preferred but not required. A first internship is acceptable. Rising sophomores or juniors with the right career interest, work ethic, maturity, and attitude may be strong candidates. A demonstrated interest in club management and willingness to learn Food & Beverage operations from the ground up are essential.

COMPUTER SKILLS

Basic proficiency with Microsoft Office or similar productivity tools. Ability and willingness to learn the Club's point-of-sale, scheduling, payroll/timekeeping, reservation, and other operating systems as assigned.

LANGUAGE SKILLS

Ability to communicate clearly, professionally, and respectfully with members, guests, employees, managers, and department heads. Ability to listen, ask thoughtful questions, receive feedback, and present information effectively.

MATHEMATICAL SKILLS

Ability to perform basic arithmetic and apply practical concepts such as percentages, ratios, counts, and simple operating calculations used in hospitality operations.

REASONING ABILITY

Ability to solve practical problems, use sound judgment, adapt to changing operating conditions, recognize when to act independently and when to seek assistance, and connect individual department work to the broader member experience.

CERTIFICATES, LICENSES, REGISTRATIONS

Must complete Club-required training and certifications applicable to assigned duties. This may include food safety, responsible alcohol service, CPR/AED, or other training depending on rotation and responsibilities.

PHYSICAL DEMANDS

The intern is regularly required to stand and walk for extended periods; use hands and arms; bend, reach, carry, and move equipment or supplies; and communicate in active service environments. The intern must regularly lift and/or move up to 25 pounds and may occasionally lift and/or move up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Work occurs throughout a large private club and may include dining rooms, kitchens, event spaces, offices, outdoor areas, pool facilities, maintenance or grounds areas, and other operational environments. The intern may be exposed to heat, cold, rain, noise, wet surfaces, cleaning products, moving equipment, and other conditions typical of hospitality operations. The schedule varies with Club needs and includes nights, weekends, holidays, and peak-volume periods. Interns should expect to work approximately 45-55 hours per week, with schedules comparable to Club managers.