The main objective for the intern is to fully understand the day-to-day operations and management of the Food and Beverage department. You will obtain an overall view of the organization and gain insight how departments interact. In addition, you will learn new skills and be exposed to standards of front of the house execution and management that differ significantly from those in a standard hotel/restaurant environment. Week 1: Orientation to Property Overview of Program Introduction to Key Staff Goal Setting Weeks 2-3: 3-Meal Casual Concept Introduction to all FOH positions POS/Reservation system review Opening/Closing Functions Service Standards Weeks 3-4: High Volume Gastropub Concept Bar Service Craft Cocktail Philosophy Leading Lineups Weeks 5-6: Banquets and Events BEO Process Team Service Multi-Venue Execution Weeks 7-8: Upscale Casual Concept Staffing and Scheduling Forecasting Revenue and Expenses Hiring/Selection Weeks 9-10 Fine Dining Concept Wine Knowledge and Service P&L Knowledge and Review Tableside Etiquette Week 11 Culmination Putting it all together Goal Review Self Assessment Future Goal Setting Reynolds provides the unique opportunity for our interns to gain exposure to a wide variety of restaurant concepts that span the entire spectrum of our industry. Throughout the program, the managers and supervisors will serve as a mentor and instructor, coaching and guiding you to develop your Front of the House skills. You will develop an in-depth understanding of the operation of a Food and Beverage Department in a resort/country club environment The internship experience provides a hands on learning opportunity around the restaurant's service standards and policy and procedures. You will also develop guest service skills. Reynolds Lake Oconee invites you to come and linger longer with us as a part of your educational experience.