Culinaria

Food and Beverage Rotational

Marriott International - The Gaylord Texan HotelGrapevine, TX

EE. UU.Trainee

$7.25

por hora

—

horas/semana

posiciones

—

duración

Inicio: Early 2027
Ventana de inicio: Jan 15, 2027 – Mar 15, 2027
Nivel de inglés: Excellent level of English
Requisito de género: Any
Publicado: 4 de noviembre de 2026

Descripción del puesto

Food and Beverage rotational: A food and beverage participant works in a restaurant, bar, or similar hospitality setting. Their duties are to work with other staff members to prep everything for service and ensure that service meets company standards. They may also present food and beverage options to guests and help them make informed choices. -Prepare the room and the tables for the service. -Offer a service of a quality. -Help to present the menus, daily specials, drinks etc. -Take orders from customers. -Serve and serve the dishes. Clear the tables if necessary. -Check and manage stocks of raw materials. -Optimize the supply chain if necessary, in particular by signaling the products arriving out of stock. -Respect the health and safety rules in force at the establishment. Trainings plan phases: The participant will be met by members of Gaylord Texan's Human Resources Department who will assist in introducing the intern to both the resort and the surrounding areas as well as assist with any personal or cultural needs of the intern. The participant will be oriented to the various areas and subject matter in a progressive training atmosphere to ensure an enriching program where learning is paramount. The participant will also receive information regarding the cultural activities that are available within the area. - The participant will: •Learn and master basic food service industry standards •Learn all restaurant operation roles to understand their interrelationship and necessity for success of the restaurant operation. •Learn the proper use of the point of sale system and be trained in MICROS system at time of order •Learn proper table service and set up and how to set tables according to type of event and service standards. •Learn safety and sanitation procedures with compliance. •Learn the best way to set up rooms that will accommodate different functions with space and functionality. •Learn menu selections and design and the best way to communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability. •Learn how to handle meal requirements, allergies, dietary needs, and special requests to the kitchen •Learn how to oversee the guests’ experiences to ensure satisfaction with each food course and/or beverages. •Learn how to ensure place settings are appropriate and each guest has the standard place setting The goal of this phase is for the intern to receive training in the business side that is needed to successfully run a restaurant. Specific objectives will be for the intern to: •Receive special training in customer service skills through interaction with guests supervised by the director of the restaurant. (Handling complaints and special request) •Have an opportunity to handle special projects (after additional training) that will include planning events with clients, reserving space for special events, establishing floor plans, scheduling the right amount of staff, organizing promotions and anticipating customer needs. •Assist in developing and executing the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventory. •Be trained on inventory for par levels of food, beverage and paper supplies and will assist in developing and executing creative initiatives to enhance the guest service experience. •Be trained to be the main point of contact when it comes to handling customer comments, complaints or concerns, through the restaurant's systems and face to face interaction with the customers and the direct supervisor The main goal of this phase is for the intern to be understand the basic procedures of American restaurant administration. The objective will be for the intern to become competent with the daily operations of the restaurant's policies and procedures. These procedures will include quality expectation, safety standards, guest expectations and cost-savings. Below are details regarding the hourly wage for participants: - Participant Flat Rate (Phase 4): $16.50/hour - Guest Service Support Experts: $7.25/hour plus tips - Host/Hostess: $16.00/hour - Server: $7.25/hour plus tips **When in tipped positions, participants can expect to make roughly $15.00 to $16.00/hour. All F&B positions are required to obtain their Food Handlers & TABC Certification. The combined cost for both certifications is $15.99, and this can be taken care of online: Texas Food Handler + TABC Certification Package

Plan de entrenamiento

Orientation Restaurant Operations Restaurant Business Activities Restaurant Policies and Procedures

Requisitos

Strong communication skills Ability to multi-task and interact professionally with guests and other employees Customer service personality Able to follow a recipe unsupervised Willing to work cooperatively as part of team

Alojamiento

Host company assisted Background check for housing which is $75 per student (one time fee) non-refundable. Your rent will be pay-roll deducted weekly at $245 rent fee per week. You may be responsible for additional rent payments if you leave the housing earlier. Please review your lease agreement before signing. This housing is host company assisted and is tied to the offer. If you leave your housing, you may forfeit your placement at the Gaylord Texan Hotel. The housing cost is subject to change prior to arrival or during your program. If a change occurs, we will communicate this to you, and a new job offer will need to be signed.

Información adicional

Cultural activities will be provided Multiple Festivals, Historical Sites, and Sport Events can be found in the area. Interns only