Hospitality Leadership Trainee - 12-Month Paid Program

Grand Geneva Resort & Spa; Town of Lyons (WI); On-site; USD 40,000 - 50,000; Full time

Benefits offered by this job

Relocation assistance

Discounts at Marcus properties

Flexible scheduling

Insurance benefits

401K with company match

Paid Time Off

Job summary

Grand Geneva Resort & Spa in Lake Geneva, Wisconsin, hosts the Marcus Leadership Development Program (MLDP), a 12‑month, full‑time, paid rotational track designed to develop future leaders in hospitality with hands‑on experience across multiple kitchens, outlets, and service teams.

You will rotate through culinary departments, follow a chef‑designed curriculum, participate in chef and management meetings, and work to build guest relationships and operational discipline.

Qualifications

• Must be enrolled or have a degree in hospitality, hotel, restaurant, or related field.
• Open to relocation for program placement and task-force work.
• Ability to interact professionally with all levels of staff.
• Desire to learn and contribute in a team-based environment.
• Willing to learn new software systems relevant to operations.

Responsibilities

• Rotate through culinary departments across kitchens and outlets.
• Follow a chef-designed curriculum to build leadership and menu skills.
• Attend chef and management meetings to understand the hospitality ecosystem.
• Develop guest and team relationships to enhance service culture.
• Complete culinary projects and task-force assignments for openings.

Skills

Interpersonal skills

Verbal communication

Written communication

Analytical skills

Teamwork

Education

Hospitality degree / related field

Job description

Grand Geneva Resort & Spa in Lake Geneva, Wisconsin, hosts the Marcus Leadership Development Program (MLDP), a 12‑month, full‑time, paid rotational track designed to develop future leaders in hospitality with hands‑on experience across multiple kitchens, outlets, and service teams.

You will rotate through culinary departments, follow a chef‑designed curriculum, participate in chef and management meetings, and work to build guest relationships and operational discipline.