Hospitality Management InternAt — Mila's Kitchen Hawaii

Excited to welcome our Hospitality Management & Guest Relations Intern! \ud83c\udf1f

This dynamic role offers an incredible opportunity to support both front-of-house hospitality and back-of-house operations for one of our clients which is a leading corporation in Anaheim. You'll play a key role in creating memorable guest experiences by assisting with guest relations, learning production in pastries, and maintaining top quality and consistency.

Beyond hands-on training, you'll gain valuable insights into hospitality management, daily operations, and service excellence in a vibrant, holiday corporate setting. This is your chance to develop essential skills, expand your professional network, and thrive in a fast-paced, rewarding environment.

Tasks:

The intern will demonstrate learning outcomes by:
1. Organizing and executing a guest event, demonstrating event planning, coordination, and hospitality skills.
2. Preparing and presenting pastry food items at a corporate standard, highlighting technical skills and attention to quality standards.
3. Manage and operate the dessert cart, including preparation, presentation, and maintaining cleanliness and organization while practicing upselling techniques to increase sales and promote menu items, demonstrating effective sales and customer engagement skills.
4. Take payments accurately and efficiently using the point-of-sale system, handling both cash and electronic transactions as well as a budgeting project to learn profit and loss.
5. Participating actively in team meetings and training sessions, contributing ideas and demonstrating effective communication.
6. Completing a reflective journal documenting experiences, challenges, and key learning moments throughout the internship.
7. Assisting in daily operational tasks such as guest relations, safety procedures, and quality control, applying industry best practices.
8. Collaborating on a project to improve a specific aspect of hospitality service, presenting findings and suggestions for implementation.

Training:

To help the intern achieve the proposed learning outcomes, we will be:
1. Provided hands-on supervised experience in hospitality operations, allowing the intern to apply food and beverage management principles through daily tasks and real-world examples, with ongoing mentorship from experienced staff on a daily basis.
2. Facilitated in regular training sessions and workshops on guest relations, communication skills, and customer service best practices, with feedback provided after each interaction to promote continuous improvement.
3. Assigned specific operational projects related to food, beverage service, and safety standards, requiring the intern to plan, execute, and evaluate their performance, with periodic review meetings to assess progress.
4. Involved in event planning activities, including meetings and logistics coordination, and have them develop event proposals and post-event reports as assignments to enhance their organizational skills.
5. Instructed in financial and budgeting principles through classroom-style lessons, supplemented by actual tasks such as inventory management, cost estimating, and revenue tracking, with mentorship to interpret and analyze financial data regularly.
6. Provided orientation sessions at the start of the internship to familiarize the intern with company policies, industry standards, and safety procedures, followed by ongoing briefings and reference materials for continuous learning.
7. Assigned reflective journals or reports periodically to encourage self-assessment of learning progress, with mentors providing constructive feedback to facilitate growth.
8. Assessed through periodic evaluations and goal-setting meetings to track the intern’s development, address challenges, and adjust responsibilities as necessary to meet learning objectives effectively.

Learning Outcome:

By the end of the internship, Students will be able to:
1. Demonstrate practical knowledge of hospitality operations by applying food and beverage management principles, including guest relations, pastry production, and daily operational tasks within a corporate hospitality environment.
2. Apply effective customer service and communication skills to interact professionally with guests and colleagues in a Fortune 500 corporate setting on behalf of our clients, ensuring a standard of excellence in the industry for an exceptional guest experience in a fast-paced setting.
3. Execute delivery and operational tasks in food and beverage service with a focus on quality, efficiency, and safety standards, in accordance with industry best practices.
4. Assist in the planning and coordination of events, understanding the logistical and organizational aspects involved in successful event execution.
5. Apply basic financial and budgeting principles to hospitality operations, including cost control, revenue management, and resource allocation to support profitability.