Key Learning & Development Areas
? Gain exposure to operational processes including opening/closing procedures, food preparation, customer service, and safety standards.
? Participate in structured rotations through various areas of the operation to build a broad hospitality skillset.
? Support the mentor and management team in daily operational tasks, learning how to manage staffing, product quality, and guest satisfaction.
? Assist in staff training activities and observe leadership approaches in real time.
? Contribute to special projects such as marketing events, sustainability initiatives, and client engagement activities.
? Develop skills in communication, problem-solving, and team leadership through practical assignments.
? Maintain a safe work environment by enforcing all safety standards and assisting with STEP observations
? Ability to lift up to 50 lbs and frequently lift, push, pull, or carry up to 30 lbs ? Ability to walk or stand for extended time periods, up to 6 hours
? Involves working with chemicals, heated equipment, steam and at other risk conditions
Expectations:
? Complete monthly program milestones as outlined in the SHMP Playbook.
? Attend scheduled meetings and training sessions, including program workshops and leadership development modules.
? Work collaboratively with peers, staff, and management to create a positive guest experience.
? Demonstrate a commitment to learning and applying feedback provided by mentors and managers.
? Maintain professionalism and uphold company values while representing the program.
Program Commitment:
? One academic year (Fall and Spring semesters) with potential for summer engagement based on business needs.
? Flexible scheduling to accommodate academic responsibilities, with evening and weekend shifts as required.
