Jobs & Opportunities at B.R. Guest

Job Description

We are now seeking students who are interested in a dynamic and exciting Fall internship! 

BR Guest Hospitality Internship Program (HIP) is a credit based internship designed for college students and graduate students to gain practical, hands-on work experience.  HIP is an 8 week, 150 hour based program with reporting to both a senior manager and a professor.  It is possible to break the Internship into two semesters.  Students will also have an option to work during any breaks during the semester.  Interns will learn directly from our management team on a day-to-day basis and spend time with our senior management team on a weekly basis.  Interns will attend our one day orientation that exposes them to our philosophy and culture, company policy and required additional training for operations.  

Interns will attend Total Business Leader University (TBL) and will attend management development courses that promote professionalism and a successful career in the hospitality industry.

HIP interns will be placed in an entry level position where they will work in the restaurant and have the opportunity to interact with all levels of management.  In addition, the hosting restaurant will create a training plan with detailed learning objectives and measureable outcomes.  The hosting restaurant will determine the intern’s work schedule, job functions and special projects.  Additionally, interns will be required to prepare a final project which will be determined in the third week of their internship and approved by the Vice President of Operations and will be presented to the Executive Committee for evaluation and feedback.

Through Human Resources, HIP program interns may be placed at BR Guest Restaurants located throughout New York City in the following areas:  Host, Busser, Food Runner, Server, Bartender, Prep Cook and Management Trainee. Operations Interns will focus on understanding the way BR Guest runs its business. This will begin with line-level training where the intern will be exposed to all major positions in the venue.  From there, the Intern will trail and support a Director of Operations and finally a Vice President. The tasks and assignments will vary depending on the time of the year but can range from administrative duties focused on solidifying systems, to analysis, food cost procedures, guest satisfaction, project development, working the floor, and learning opening and closing procedures.  They will be required to learn and understand the BRG service points and philosophy; will learn the steps of service for the restaurant; participate in service and the day to day operations.