JW Marriott F&B Front of House - Internship

Duration:11 weeks FOH rotation + 2 weeks Management Development (Spring or Summer of 2027). Availability: ~22 hours/week; flexible availability including evenings, weekends, and holidays.

The Margaux Front of House (FOH) Internship is a hands-on, rotational program designed to give an intern a complete, working understanding of how a high-end restaurant and In Room Dining (IRD) operation runs. Rather than focusing on a single role, the intern rotates through every FOH position — Host, Server Assistant, Bar, and Server, — building the practical foundation of a well-rounded hospitality professional.

In the program's final phase, the intern moves into a two-week Management Development component, shadowing Front of House leadership to gain exposure to scheduling, labor management, staff supervision, and manager-on-duty (MOD) shift coverage.

What You'll Do:
- Rotate through each Front of House position on a structured schedule, working alongside experienced staff in each role
- Learn guest-facing service standards, including seating, table service, wine and bar service, and in-room dining delivery
- Support administrative Front of House functions such as reservation and table management (OpenTable), scheduling, and event planning during downtime
- Assist with private dining and banquet service, including reading and executing Banquet Event Orders (BEOs)
- Uphold LQA (guest experience quality) standards, and hotel expectations around guest privacy and safety
- Complete a final rotation and recap review to demonstrate proficiency across all FOH positions

Management Development:
Following the FOH rotation, the intern transitions into a supervised management track, working directly with restaurant leadership on the operational and people-management side of the business.

- Assist in building weekly staff schedules and understand how labor hours are managed against forecasted business volume
- Lead daily pre-shift meetings and coach team members on service standards
- Support onboarding and training of new FOH hires
- Shadow, and ultimately help run, shifts as Manager-on-Duty (MOD) — including handling guest concerns and service recovery
- Gain exposure to how FOH leadership coordinates staffing and service across all positions during peak periods

What You'll Gain:
- Direct, hands-on experience in every core Front of House role rather than a single specialization
- Working proficiency in Micros POS and standard restaurant service technology
- Exposure to private event and banquet operations, including BEO execution
- Firsthand introduction to restaurant leadership — scheduling, labor management, and running a shift as MOD
- Mentorship from Front of House leadership, with a structured recap at the close of the program
- A well-rounded foundation for a career in restaurant or hotel Food & Beverage management

-Genuine interest in restaurant operations and guest service
-Strong communication skills and a professional, team-oriented attitude
-Ability to take direction, learn quickly, and adapt across multiple roles
-Reliable availability across the full 11-week schedule, including evenings, weekends, and holidays

- Enrolled in or recent graduate of a Hospitality, Hotel, or Restaurant Management program

- Ability to stand and walk for extended periods throughout a shift
- Ability to lift and carry up to 25 lbs (trays, cases, bar stock)
- Comfortable working in a fast-paced, guest-facing environment