Food and Beverage Internship

Food and Beverage Internship

Erin Hills Internship Program offers students of degree granting hospitality programs the opportunity to work at a premier golf destination in the Midwest. In addition to its championship golf (2011 U.S. Amateur, 2017 U.S. Open, 2025 U.S. Women’s Open), Erin Hills has multiple indoor and outdoor dining venues which include both casual and fine dining experiences. Meeting spaces are available for special events, as well as a Lodge and multiple Cottages which provide overnight accommodations for up to 40 overnight guests. Guests are treated to the very best golf, dining, beverages and overnight experiences by a well-trained, coordinated, and actively involved team of staff members.

I. Position

Food and Beverage Internship

II. Classification

Full-Time Seasonal, Hourly, Exempt

III. Reports To

Director of Food and Beverage

IV. Job Summary

The Food and Beverage Internship is a seasonal position, who will work with the Director of Food and Beverage to help achieve operational goals and standards within the food and beverage department. The Village Clubhouse Dining Room/Irish Pub/Outside Hospitality rotation will include valuable experience in the staffing, coordination, service and management of services provided in our dining venues, including two restaurants, three outside venues including beverage carts and halfway house, and special events. Interns will work closely with Erin Hills Management.

Estimate of hours 40-48 hours/weekly, with average 5 days per week. May – October 2026.

V. Duties / Responsibilities

Food and Beverage Attendant

· Weekly service rotation as server, bartender or outside services to understand the food & beverage department from all aspects

· Ensure guest satisfaction through anticipating needs, knowledge, and service techniques

· Develop service standards and technique in all food and beverage venues

· Consult opening check list to ensure all service areas are properly set up

· Check tee sheets and daily events for detailed charging information including Google Docs and table set up as needed

· Maintaining floor presence and greeting guests upon arrival

· Staying updated on current menu choices, allergens, daily specials and menu variations

· Develop SOP’s for all front of house operations

Culinary

· Rotate through a culinary rotation to understand how the back of house operates during service

· Work with the Executive Chef on preparations of recipes, events and daily prep work

· Work pantry shifts during both AM and PM service

· Develop SOP’s for all back of house operations

Administrative

· Work with the Director of Food and Beverage to understand how scheduling, payroll and budgeting are processed

· Develop managerial skills and learn how to create your own personal management styles

· Create a personal project to be developed throughout the season (Project will be presented to the management team at the completion of the season)

VI. Qualifications:

· Must be 18 years of age

· Prior food and beverage experience is preferred but not required

· Excellent customer service skills

· Knowledge of craft cocktails, beer, wine and spirits is preferred

· Must be able to lift 50 pounds

· Ability to stand for long periods of time