F&B Operations Intern: Front & Back of House

Sterling Kohler; Northern (KY); Hybrid; USD 18,000 - 28,000; Part time

Job summary

Kohler Co. offers a 6-month, onsite Intern - Food & Beverage at Blackwolf Run in Kohler, WI. The role runs May through October and covers both Front of House and Back of House operations with rotation across outlets.

You will participate in service, training, inventory management, scheduling, and special projects such as menu development and dining events, while learning cost controls and guest satisfaction practices.

Qualifications

• Must be enrolled at a college or university seeking a degree in Hospitality or Resort Management.
• Previous Food & Beverage experience is preferred.
• Must be 18 or older.

Responsibilities

• Monitor the restaurant floor and lead communication between FOH & BOH.
• Monitor and execute food & beverage orders, ensure quality and presentation.
• Train in all restaurant positions to understand BOH and FOH roles.
• Learn scheduling, cash handling, office reporting and social media.
• Assist outlet manager with forecasting, scheduling, payroll & labor controls.
• Lead opening and closing procedures of assigned outlets.
• Manage inventory, minimize waste, and conduct counts.
• Assist management with special assignments and staff meetings.
• Perform daily administrative tasks including purchasing, ordering, invoicing, and filing.
• Reconcile guest receipts and vendor invoices.
• Support cost controls and inventory levels with staff and management.

Skills

Enrolled in college/university

Food & Beverage experience

18+ years old

Education

Hospitality or Resort Management program

Job description

Kohler Co. offers a 6-month, onsite Intern - Food & Beverage at Blackwolf Run in Kohler, WI. The role runs May through October and covers both Front of House and Back of House operations with rotation across outlets.

You will participate in service, training, inventory management, scheduling, and special projects such as menu development and dining events, while learning cost controls and guest satisfaction practices.