F&B & Events Intern: Shape Seamless Guest Experiences

Nestle; Lausanne; On-site; CHF 17,000 - 29,000; Full time

Benefits offered by this job

Flexible working options

Learning and development opportunities

Healthcare contribution

Employee discounts

Job summary

Nestlé Research in Vers-chez-les-Blanc, Switzerland, is seeking a Food & Beverage and Event Intern for a 6-month on-site internship starting February 2027. You will support daily hospitality operations and help deliver seamless events, collaborating with the Food & Beverage Manager, Event Coordinator, restaurant and guest-facing teams.

You will gain hands-on experience and mentorship while contributing to lively restaurant and event experiences, developing ideas to enhance food, beverage, and

Qualifications

• Current student or recent graduate in hospitality, F&B, or a related field.
• Hands-on exposure to food and beverage service, guest-facing operations or event support.
• Fluent in French; English is an advantage.

Responsibilities

• Coordinating event logistics, guest communication and on-site support for smooth experiences.
• Analyzing operational data and presenting insights to support decisions and service improvements.
• Developing ideas to enhance food, beverage and event offerings.
• Partnering across teams to solve challenges and keep operations running smoothly.
• Supporting daily restaurant and hospitality operations and anticipating guest and team needs.

Skills

Customer service

Communication

Analytical skills

French language

Education

Bachelor or Master in hospitality, F&B, or related field

Job description

Nestlé Research in Vers-chez-les-Blanc, Switzerland, is seeking a Food & Beverage and Event Intern for a 6-month on-site internship starting February 2027. You will support daily hospitality operations and help deliver seamless events, collaborating with the Food & Beverage Manager, Event Coordinator, restaurant and guest-facing teams.

You will gain hands-on experience and mentorship while contributing to lively restaurant and event experiences, developing ideas to enhance food, beverage, and