Internship Menu Development Jobs in California (NOW HIRING)

COMPENSATION:  Starting at $75,000/year

SNAPSHOT

A hands-on hospitality role where every day brings new adventures — both on the job and outside in Yosemite’s great outdoors.

IS THIS THE RIGHT JOB FOR ME?

• Do you love making people happy and being part of a diverse team?
• Have a strong work ethic and a positive attitude?
• Enjoy the outdoors and living in a remote, nature-filled setting?
• Want to gain management and guest service experience — with room to grow if you excel?

If that sounds like you, this might be the perfect role.

ABOUT US

We are a group of exceptional lodges bordering Yosemite National Park, near granite peaks, fresh mountain air, and some of the most iconic views in the world. We’re looking for a Restaurant Manager who is excited about providing memorable hospitality experiences and helping support a fun and rewarding work environment. 

WHY YOU’LL LOVE IT HERE

• Competitive pay and benefits
• Supportive, inclusive team culture
• Knowledgeable coworkers who share expertise and guidance
• Work where people vacation — hike, climb, explore, or relax in Yosemite’s beauty on your days off

WHAT WE OFFER

• Sick pay in first year; paid time off thereafter   
• Healthcare benefits available within 90 days
• 401K eligible with company match after 1 year
• Regular work schedule with specific days off 
• If living in lodge-owned housing, room & board available for fixed weekly cost 

WHAT YOU WILL DO (JOB SUMMARY) 

The Food and Beverage Manager is the key management position, supporting our restaurant service staff in running all of the front of house operations. The Food and Beverage Manager is responsible for departmental profitability, management of guest dining areas & service staff, menu development, restaurant serving periods and private catered events.

The Food and Beverage Manager supervises all front of house service operations and the restaurant service team to ensure all guests have a fantastic dining experience. Our Food and Beverage Manager also oversees restaurant supervisors that supervise service staff. The Food and Beverage Manager works alongside the Executive Chef to best serve our guests and reports to the Assistant General Manager and General Manager. 

The Food and Beverage Manager works closely with the Assistant Restaurant Managers, Assistant General Manager & General Manager in coordinating and executing Lodge operations and supporting all departments at the Lodge as needed. The Food and Beverage Manager is also highly involved in supporting our youth employment program.

The restaurant provides full breakfast, sit down and to go lunches and dinner in our main restaurant, tavern and other dining spaces. The Lodge prides itself in serving fresh, health conscious & creative California Lodge Cuisine that far exceeds guest expectations given our remote setting. Most of our in-house guests eat with us in our relaxed mountain environment each night alongside locals & associates. To learn more about our restaurant and recent menus, please see our website.

The lodge is a coveted wedding venue catering to customized weddings, regular and other group business each year in various venues throughout the lodge property. This wedding and small group focus adds additional creative opportunities to the Food and Beverage Manager role, which is supported by our Catering Team.

Our ideal Food and Beverage Manager is creative, experienced, mature, self motivated and excited to develop a friendly, professional & efficient staff environment and embraces working hands on at a high level in an energetic restaurant environment.

You’ll thrive in this role if you:

• Enjoy helping guests and creating a welcoming environment
• Are reliable, detail-oriented and organized
• Can balance multiple tasks while maintaining food and safety standards
• Work well independently and as part of a supportive team

KEY RESPONSIBILITIES

•  Routinely responsible for:
  • Scheduling, training, and managing staff
  • Interviewing and hiring
  • Defining, costing, and pricing restaurant and tavern menus
  • Establishing structured processes & enforcing restaurant standards, programs, and procedures
  • Storage and inventory management training/standards
  • Devising and executing operational enhancements
  • Managing and coding of invoices and preparing food inventories/transfers
• Communicate professionally at all times with all staff and management
• Support team members and interns while fostering a positive work environment
• Work safely, address/report safety issues, and use proper personal protective equipment
• Provide ongoing feedback and develop staff
• Enforce policies/standards, and manage progressive discipline & associated documentation
• Devise and execute operational enhancements and ways to improve the guest experience
• Comply with work shift schedules and break requirements
• Perform other duties as assigned, including additional lodge support as needed

EDUCATION & EXPERIENCE

• High School Diploma or GED; college degree a plus
• Minimum one-year prior work experience in restaurant/hospitality and/or banquet service experience
• Food Handler Certification and Responsible Beverage Service Certification
• Experience successfully living/working in rural/remote environment preferred

COMPETENCIES/REQUIRED SKILLS AND ABILITIES 

• Strong training (formal and/or informal) and knowledge of fresh California-style cuisine
• Extensive Experience managing a busy restaurant, including financial management
• Wedding or similar high-end catering experience
• Strong interest in straining/coaching and in supporting our youth mission
• Reliable, dependable and punctual
• Works well as part of a team and supports others
• Detail-oriented with good organizational skills
• Follows company policies, procedures and safety standards
• Adheres to food handling and sanitation requirements
• Communicates appropriately, supportively and professionally
• Adaptable, takes initiative, and able to multitask and troubleshoot in a fast-paced setting
• Demonstrates good judgment, integrity, honesty and professionalism
• Positive attitude and willingness to learn and grow
• Leading a healthy, balanced, drug-free lifestyle

WORK ENVIRONMENT AND PHYSICAL DEMANDS

• The physical environment requires employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions, and to adhere to departmental uniform standards
• Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs
• Ability to stand and move continuously
• Lifting up to 50 pounds and moving carts weighing 300 pounds
• Working with required chemicals and PPE
• Shifts of up to 8 hours per day, plus periodic additional overtime hours and help covering additional shifts when needed

NOTE

We are an equal opportunity employer and extremely proud of our highly diverse team and embrace diversity at all levels of the organization. All qualified applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.