Beach Club Management Internships

The Westchester Country Club, built in 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. It is a sportsman paradise with two 18-hole Golf courses and a 9 hole Executive course, with 75 Hotel rooms, Luxury Suites, and 52 Luxury Apartments, several fine dining outlets and an extensive Banquet operation, including a beautiful Beach Club, state of the art Squash and Tennis facilities, home of the world renowned PGA Classic for over 40 years and hosting the Senior Players Championship in 2011. The Club is known worldwide and in the USA for its food program and Golf.

Westchester Country Club is conveniently located 30 miles North of New York City! Join our diverse and talented team today!

REPORTS TO: Beach Club Chef & General Manager

COMPENSATION: Exempt status, free meals and housing

Position available: May 2013

POSITION OBJECTIVES:

Excellent summer learning opportunities, with full circle exposure! You will enforce quality presentation and member satisfaction through the supervision of day to day operations of several Beach Club Food and Beverage outlets.

You will work with the Beach Club Chef and other interns to help operate 3 of the 4 food outlets at the Beach Club. These outlets include the BBQ Pit, the snack bar, and the ice cream shack. Responsible for supervising a staff of approximately 30-40 people.

SUMMARY REQUIREMENTS:

To perform this job successfully, an individual must be able to execute each essential job function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position.

ESSENTIAL JOB FUNCTIONS

- Responsible for helping to manage three food outlets at the Beach Club—BBQ Pit, Snack Bar, and the Ice Cream Stand

- Aid in opening the food outlets for the season (decorate and stock the premises)

- Create par and inventory list for all paper goods, food, and beverages

- Supervise thirty to forty employees daily

- Create the weekly schedule for the three food outlets

- Perform payroll duties weekly

- Expedite at the BBQ Pit with a 22 item menu

- Attend weekly meetings to report the GM

- Oversee children's birthday parties (scheduling, staffing, ordering, etc)

- Recruit, interview, and hire new employees as needed

- Discipline employees and terminate when necessary

- Handle compliments, complaints and issues from both customers and employees

Incidental Duties

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

PERFORMANCE EXPECTATIONS

You will be working about 60-70 hours per week. Housing is provided at the Bachelor's Quarters in the Main Club. This is a dorm style living arrangement providing double rooms and a shared bathroom. This will be a great place to meet co-workers and make friends.

At the Beach Club you will work hard. Be prepared to delegate tasks as well as being part of the team and working alongside other teams to make sure everything is taken care of. A large part of the internship is learning how to manage people and time, as well as ensuring quality foodservice and a consistent product.

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education and Experience:

Hospitality / Culinary student (enrolled in a Bachelor Degree, Junior or Senior year preferred) with previous F&B, Culinary, supervisory experience in luxury hotels or private Clubs preferred.

Food and Beverage Knowledge: Must understand the service flow of a food and beverage outlet, as well as be able to aid in quality control. Must have a working knowledge of quick service.

Up to date Food Handlers / Sanitation license, preferred, or clear understanding and commitment to impeccable Sanitation practices.

Knowledge and Skill Requirements/Specialized Courses and/or Training:

Well versed in Hospitality / Culinary Terms.

Able to read labels and understand HACCP and MSDS material training guidelines

Language and Communication Skills:

Must be able to communicate & interact professionally with members & employees in English language.

Ability to communicate in Spanish - a plus

Physical, sensory and motor demands:

Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action)

Frequent Standing for extended periods of time.

Frequent Walking to collect or deliver goods in various kitchens

Regular Lifting up to 50 Lbs.

Excellent physical fitness, visual acuity and sense of smell to work in the kitchen safely.