New 
J-1 F&B Supervisor Intern/Trainee
 Omni Hotels & Resorts | |
21-21
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 United States, Virginia, Charlottesville | |
| 212 Ridge McIntire Road (Show on map) | |
 Jun 30, 2026 | |
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Omni Charlottesville Hotel
Omni Charlottesville Hotel is a premier full-service hotel in downtown Charlottesville, Virginia, blending Southern charm with contemporary comfort. The recently renovated 205 guest rooms and suites offer scenic views of historic Charlottesville or the Blue Ridge foothills, complemented by thoughtful amenities for both business and leisure travelers. On-site features include indoor and outdoor pools, a fully equipped fitness center, and over 14,000 square feet of flexible meeting and event space, ideal for corporate events, weddings, and social gatherings. Dining at The Conservatory and The Hillock Neighborhood Kitchen celebrates the region's culinary spirit and provides welcoming spaces for connection. At Omni, we are driven by a bold vision: to become the best hospitality company in America, delivering exceptional experiences for every guest, every day. J1 F&B Supervisor Intern/Trainee Overview: The training phases will clearly demonstrate a balance between the participant's learning opportunities and their contributions to the organizations in which they are placed. The participant will be introduced to Omni restaurant outlets/banquet operations and services to gain knowledge of Omni's overall service standards and how operational roles interrelate to create a successful restaurant and banquet operation, as well as to provide an exemplary guest service experience. Responsibilities: The participant will be able to master the below goals and objectives during the length of the program: Phase 1: Orientation * This phase will introduce Omni's culture, brand standards, and service philosophy while providing an overview of the F&B Division, including its structure and expectations. It will also establish a foundation in safety, sanitation and guest service fundamentals. The objective for this phase is to create a strong foundation for a successful training program. The first days will focus on orienting the participant to the company's culture, policies, procedures, and customer service standards. During this time, the participant will begin job shadowing and engaging in on-the-job training. The participant will use this time to adjust to their new living environment and the cultural transition. Phase 2: Conservatory Restaurant/Banquets Leadership * By the end of this phase, the participant will gain leadership experience within the Conservatory Restaurant and Banquets. The participant will enhance their knowledge and skills in hotel F&B leadership operations through cross-training and rotation into key areas such as banquet supervision, Conservatory outlet operations, wine and beverage training, and special event execution. Training will include exposure to the selling, marketing, and planning components of events, allowing the participant to understand how the Conservatory and Banquets collaborate to deliver high quality guest experiences. The participant will support event setup and coordination between departments. Some overlap between phases will be incorporated to support cross training, providing additional learning opportunities and ensuring a well rounded structured training experience. Phase 3: Hillock Restaurant Leadership * The objective of this phase is for the participant to build on previously learned functions by gaining exposure to new operational roles and developing additional competencies within the Hillock Restaurant. They will learn daily operations, business expectations, and the fundamentals of managing a restaurant in a hotel environment while strengthening their understanding of American workplace culture and service standards. The participant will cross train during approved special functions and events to broaden operational knowledge. They will shadow and assist the F&B Manager, focusing on maintaining sanitary food handling practices, overall cleanliness, and proper upkeep of dining areas. Training wi9ll include ensuring compliance with operational standards, company policies and all applicable regulations. They will also develop an understanding of hygiene, health and safety requirements, professional appearance standards, and the importance of maintaining a polished outlet environment. Throughout the phase, they will observe leadership practices and provide feedback on policies and procedures to support continuous improvement in guest experience. Phase 4 - Advanced Service & Team Leadership * As a progressive based training program, this phase is designed to build on what the participant has learned in early months through the exposure to supervisory, management and/or leadership situations and scenarios. During the final phase participants are encouraged to begin to define the type of leader they will become, the skills and knowledge they will continue to develop. The participant will also gain skills and techniques on how to run and manage a hospitality hotel & restaurant business and will learn the U.S. standard of staff development and management through hands-on training. Understand significance of menu planning in conjunction with basic P&L fundamentals, along with learning to build guest loyalty. Participant will learn basic and key concepts, strategies, and practical skills necessary for managing, owning, and operating a successful restaurant, bar, or other food and beverage business. The participant will develop confidence and ability to manage finances and learn key operational functions in addition to associate engagement and performance. Qualifications: * Must have strong verbal and written communication skills * Must be able to multi task * Must be able to stand and walk for an extended period of time or for an entire shift * Must be able to move, lift, carry, push, pull, and place objects weighing up to 10lbs without assistance * Must be able to work flexible shifts including 1st and 2nd shifts, weekends, and holidays * Must be able to obtain TIPS certification for alcohol awareness training * Must be able to obtain ServSave certification for food sanitation and safety Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com. | |