JW Marriott F&B Front of House - Internship

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown -- and start your unstoppable career here.

This is an internship for the Spring of 2027 at the Margaux Restaurant in the JW Marriott. This position is eligible for discounted downtown parking, free employee meals, DailyPay, hotel and restaurant discounts and more.

*Must be in college seeking an internship for school credit*

SUMMARY

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.

ESSENTIAL FUNCTIONS

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

REQUIRED SKILLS

-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

EDUCATION & EXPERIENCE

• Enrolled in or recent graduate of a Hospitality, Hotel, or Restaurant

Management program

PHYSICAL REQUIREMENTS

• 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