F&B Supervisor Intern
SUMMARY
The Supervisor Intern is an advanced developmental position designed to provide meaningful management and leadership experience within one primary Food & Beverage outlet. The intern spends the first portion of the summer learning the operation from the ground up in line-level positions, then progresses to management shadowing and, based on readiness, solo floor leadership. The objective goes beyond simple exposure to outlet leadership. The intern is expected to understand what is required of a manager, build credibility with the team, protect the member experience, learn the administrative and operational disciplines of management, and make a measurable positive impact on the outlet over the course of the summer.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Other duties may be assigned.
1. Follows Chevy Chase Club and department policies, procedures, service standards, safety practices, and House Rules. Acts ethically and honestly and represents the Club professionally at all times.
2. Maintains the Club’s standards for uniform, grooming, hygiene, personal presentation, punctuality, and professional conduct. Wears the uniform required for assigned line-level functions and follows manager/business-professional attire standards when scheduled in a management capacity.
3. Demonstrates a positive mental attitude, genuine friendliness, teamwork, professionalism, curiosity, humility, self-awareness, and is receptive to feedback.
4. Builds professional relationships with employees and managers across the Club. Earns trust and respect through reliability, effort, follow-through, and willingness to help wherever needed.
5. Treats line-level work as essential leadership training. Learns each assigned position, performs it at a high level, and seeks mastery rather than simply completing a rotation.
6. Provides warm, attentive service; anticipates member and guest needs; uses professional language; and takes ownership of service recovery within the scope of the role.
7. Maintains neat, clean, safe, and fully prepared work areas and takes pride in the appearance and readiness of Club facilities.
8. Receives feedback professionally, applies it quickly, asks thoughtful questions, and demonstrates measurable growth throughout the internship.
9. Spends the majority of the internship assigned to one Food & Beverage outlet so the intern can develop depth, credibility, and meaningful operating responsibility within one team.
10. Completes approximately the first three weeks in line-level training, learning and demonstrating proficiency in the outlet’s core positions before progressing to management responsibilities.
11. Progresses from line-level mastery to management shadowing and, when ready, supervised solo floor leadership. Advancement is based on performance and demonstrated readiness rather than time alone.
12. Works opening, closing, and mid shifts comparable to the management team and learns the preparation, communication, and follow-through required for each shift.
13. Assists with and learns manager responsibilities including pre-shift meetings, floor plans and assignments, service pacing, coordination with Culinary, side work, cleanliness, opening/closing procedures, and outlet readiness.
14. Learns and performs scheduling, payroll/timekeeping review, basic labor management, requisitions, inventories, operating reports, and other administrative responsibilities assigned by outlet leadership.
15. Leads the floor during assigned shifts under appropriate management oversight. Communicates expectations, supports the team, stays visible to members, and steps toward operational problems.
16. Handles member questions and complaints within the scope of the role, using sound judgment and involving senior management when appropriate. Follows through on recovery so the member experience is protected.
17. Practices coaching and leadership with line-level employees. Gives clear direction, reinforces standards, recognizes strong performance, and raises performance concerns to the supervising manager.
18. Identifies and completes at least one meaningful improvement or contribution that leaves the assigned outlet better than it was at the beginning of the internship.
19. May spend the final one to two weeks gaining exposure to other outlets or Club departments after primary outlet responsibilities and development goals have been met.
20. Uses the internship to gain a realistic understanding of management life in a large private club and to prepare for potential post-graduate progression into the Club’s Manager in Development program.
21. Participates in Internship Program events and development activities, including department discovery, leadership exposure, networking/professional development, project work, and other events on the intern calendar.
22. Works collaboratively with the intern team to plan and execute the Employee Picnic. Communicates with department heads, owns assigned work, solves problems with appropriate independence, meets deadlines, and contributes to an event that reflects the Club’s standards.
23. Completes assigned projects, presentations, reflections, meetings, and other program requirements by established deadlines.
24. Works a schedule based on Club operations, including nights, weekends, holidays, and peak-volume periods. Interns are expected to be present for the full program whenever possible and to provide as much advance notice as possible for any requested time off.
SUPERVISORY RESPONSIBILITIES
After successful completion of line-level training and management shadowing, the Supervisor Intern may direct line-level employees during assigned shifts under the oversight of the outlet’s management team. Responsibilities may include assigning work, leading pre-shift meetings, coordinating breaks and floor coverage, reinforcing service and operating standards, providing in-the-moment coaching, and escalating performance or disciplinary concerns to the supervising manager. The intern does not independently hire, terminate, or administer formal discipline.
QUALIFICATIONS
To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, judgment, and ability expected. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE
Current enrollment in a college or university program required. Hospitality Management, Business, or a related field is preferred. At least one year of experience in a private club, hotel, restaurant, or comparable hospitality environment is strongly preferred; a previous hospitality internship may satisfy this expectation. Candidates should demonstrate maturity, reliability, coachability, strong work ethic, and readiness for legitimate supervisory responsibility.
COMPUTER SKILLS
Working knowledge of Microsoft Office or similar productivity tools. Ability to learn and use the Club’s point-of-sale, scheduling, payroll/timekeeping, reservation, inventory, and other operating systems. Prior exposure to hospitality technology is preferred.
LANGUAGE SKILLS
Ability to communicate expectations clearly and professionally; lead pre-shift discussions; interact confidently with members and guests; coach employees; receive feedback; and communicate effectively with Culinary, managers, peers, and department heads.
MATHEMATICAL SKILLS
Ability to perform basic arithmetic and apply percentages, ratios, labor calculations, counts, sales figures, check averages, and other practical operating calculations.
REASONING ABILITY
Ability to solve practical operating problems, prioritize in real time, exercise sound judgment under pressure, manage multiple variables, make decisions within assigned authority, and recognize when escalation is appropriate.
CERTIFICATES, LICENSES, REGISTRATIONS
Must complete Club-required training and certifications applicable to assigned duties. This may include food safety, responsible alcohol service, CPR/AED, or other training based on outlet responsibilities.
PHYSICAL DEMANDS
The intern is regularly required to stand and walk for extended periods; use hands and arms; bend, reach, carry, and move equipment or supplies; and communicate in active service environments. The intern must regularly lift and/or move
up to 25 pounds and may occasionally lift and/or move up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORK ENVIRONMENT
Work occurs primarily in an active Food & Beverage outlet and may include indoor and outdoor dining areas, kitchens, bars, storage areas, offices, and event spaces. The intern may be exposed to weather, noise, wet surfaces, cleaning products, moving equipment, and other conditions typical of hospitality operations. The position generally requires a demanding, nontraditional schedule comparable to the outlet’s salaried managers, often approximately 45-55 hours per week depending on operational needs, including nights, weekends, holidays, opens, closes, and mid shifts.