Interns will rotate through multiple areas of Food & Beverage operations, including: • Orientation and Luxury Hospitality Service Standards • Casual Dining Operations (Cena Restaurant) • Fine Dining Restaurant Operations (Glitretind) • Guest Service and Service Recovery Practices • Food & Beverage Systems and Procedures • Forbes Service Standards Training • Banquet and Event Operations • Catering, Buffet, and Bar Service Management • Event Planning and Execution Learning Objectives • Develop a strong understanding of luxury resort Food & Beverage operations • Learn service standards within both casual and fine dining environments • Build guest service and service recovery skills in a high-volume hospitality setting • Gain experience with restaurant operations, including host, server, and support roles • Understand the systems and processes used to manage successful dining outlets • Learn banquet and event planning, execution, and evaluation techniques • Develop communication and teamwork skills through collaboration with multiple departments • Gain exposure to event management, catering operations, and special event production • Strengthen organizational, leadership, and problem-solving skills while preparing for future hospitality management roles

Interns will progress through multiple phases of culinary training, including: • Orientation and Introduction to Resort Culinary Operations • Kitchen Preparation and Food Production Stations • Breakfast, Lunch, Dinner, and In-Room Dining Operations • Culinary Service Standards and Quality Control • Inventory Management and Product Receiving • Kitchen Leadership and Management Fundamentals • Menu Execution and Presentation Standards • Sanitation, Food Safety, and Regulatory Compliance Learning Objectives • Develop advanced culinary skills in a luxury resort environment • Learn American culinary techniques, preparation methods, and presentation standards • Gain experience in multiple kitchen stations and food production areas • Understand sanitation procedures, food safety regulations, and quality assurance standards • Learn inventory control, product receiving, storage, and cost-control practices • Develop an understanding of breakfast, lunch, dinner, banquet, and in-room dining operations • Build leadership, communication, and teamwork skills within a professional kitchen environment • Prepare for future culinary leadership roles through exposure to kitchen management and operational decision-making