Programs

Front of House – Restaurant Operations

The Program Will Include:

This track focuses on guest experience and floor leadership. Interns learn how leaders manage live shifts, guide team communication, support guest recovery, and make real- time decisions that impact service flow and guest satisfaction.

Back of House – Culinary Operations

This Program Will Include:

This track is designed for culinary-focused students interested in kitchen leadership. Interns work alongside culinary leaders to understand production flow, quality standards, safety, and execution in a high-volume environment while developing leadership presence in the Heart of the House.