Food and Beverage Interns

The Seasonal Intern rotates though all club departments learning the day-to-day operations of each area. They will assist the General Manager, Clubhouse Manager and Clubhouse Assistants in coordinating and executing all summer activities, programs, and special events.  

Interns will rotate through all facets of the club including; Fitness Center F&B Operations, Equestrian Center, Agronomy, Golf, and Accounting. Although they will rotate through all departments, the interns main focus will be in the Food and Beverage operations. The food and beverage internship program at The Club at Las Campanas is a high-energy experience, where the intern will be involved in all aspects of Front of the House (FOH) activities such as: 

Restaurant organization, set up and service execution in a variety of outlets ranging from casual snack bars to ultra fine dining restaurants. They will also gain experience in catering and event planning, execution and follow up.

Interns will have a chance to work in:

• The Hacienda Dining Room, one of the best fine-dining restaurants in all of Santa Fe.
  • Learn from our incredible front of house team on how to give exceptional service. Learn how great wine cellars and wine lists are developed and maintained.
• The Log Cabin, an upscale Prime Steakhouse & Lounge
  • Learn about prime cuts, table service, bar service, reservation planning and host organization.
• The Spa Café, a casual, outdoor restaurant serving the club’s spa and poolside patrons
  • This is a fun, daytime service where you’ll learn Point of Sale Systems; how to make frozen drinks; how to keep a pace with everything from full menu service to grab-n-go meals.
• The Torreon Grill  & The Outpost- snack bars & golfer fast food out on the course and by the club
  • Learn food preparation and how to cook smashburgers, and snack bar organization.
• Events & Catering, special events like weddings and golf tournament food & beverage service, meeting set up and organization working with our Event Manager

Interns can attend multiple weekly meetings including Catering & Event BEO (Banquet Event Order) meetings and Front of the House leadership meetings. Interns will attend all scheduled training sessions.

Assignments will be performed with and under the direction of each Department Director. Attendance and participation in committee meetings is both welcomed and encouraged. Additional learning outcomes of the internship program include learning about:

Knowledge of the club’s service culture, service model, programming, offerings, facilities and amenities. They will learn about our cultural agronomic practices and participate in creating specific communication pieces. Interns will also learn accounting and financial reporting functions within the club including how to read and breakdown basic financial reports including the Balance Sheet, Income Statement, and Cash Flow Statement. Interns will also learn the functions and operation of the Fitness Center including the Tennis and Pickleball Programs.

Internship Hours, Overtime Pay, and Housing

Each intern is expected to work a minimum of 40 hours per week with the option of earning time and a half for overtime hours worked. Our interns are paid an hourly rate and housing assistance for interns may be available.

REQUIREMENTS AND QUALIFICATIONS 

• Drug Free Workplace Employer
• CMAA Membership (preferred)
• Appropriate Certifications (Alcohol Certification, Serv Safe)
• Interest in a career in hospitality or club management
• Enrolled in/graduate of a post high-school hospitality program
• Proof of Employment Authorization

KEY SKILLS FOR SUCCESS

• Listening, observing, learning, assessing, and acting to continually improve service levels and performance.
• Get to know our members and staff as quickly as possible. Be engaged, sincere, enthusiastic, and most of all, have fun.
• Work closely with the GM/COO, AGM, Chef, Directors, staff, and committees to gain an understanding of the club’s history, culture, and traditions.
• Develop confidence and build relationships to help influence future decision making.
• While emphasis will be placed on the Food and Beverage operation, development and enhancement of member activities, special events, and communications in all departments will also be a focus.
• Execute plans and consistently deliver the highest service levels.