The Event Operations Internship provides students enrolled in AESHM 4700 and HSPM 4700 the opportunity to gain hands-on experience in all aspects of event operations. This experiential learning opportunity is designed to build a strong foundation in service and leadership by rotating through four key positions within the Banquet Department: Setup, Serving, Bartending, and Supervising.

Interns will learn how each role contributes to the overall guest experience, the success of the event, and the reputation of the organization. By starting with the fundamentals of setup and service, students gain the practical knowledge, attention to detail, and teamwork skills required to grow into a supervisory role. As they progress, interns will develop the ability to lead others, make informed operational decisions, and deliver seamless, guest-focused events.

In All Roles, Interns Are Expected To:

· Develop an understanding of different types of events and service styles.

· Learn and consistently exhibit Food Safety and Service Guidelines.

· Maintain an inherent attention to detail in every task.

· Work as a self-motivated, dependable team player.

· Deliver the GATEway Service Standards, ensuring every guest interaction reflects professionalism, courtesy, and excellence.

Setup

• Learn to read and interpret Banquet Event Orders (BEOs) and translate guest requirements into effective room setups.
• Gain familiarity with various event layout styles including Classroom, Rounds, Theater, Reception, and Vendor formats.
• Learn how to create room diagrams and plan setup shifts efficiently.
• Develop problem-solving skills by identifying potential issues and implementing proactive solutions.
• Understand how a well-executed setup directly enhances the guest experience and event flow.

Server

• Gain hands-on experience in the three main service styles: Buffet, Plated, and Reception Style.
• Learn the importance of upholding service standards, maintaining timelines, and following structured event flow.
• Strengthen customer service skills through direct interaction with guests.
• Understand how professionalism, efficiency, and attention to guest needs enhance the overall event experience.

Bartender

• Deepen customer service expertise by engaging with guests in a fast-paced, high-pressure environment.
• Learn fundamental bartending skills including drink preparation, monetary transactions, and responsible alcohol service.
• Develop the ability to manage time and multitask while maintaining professionalism and ensuring guest safety.
• Recognize how the bar experience influences the overall tone and satisfaction of an event.

Supervising

• Step into a leadership role by managing small events or teams of staff.
• Gain exposure to key managerial functions such as inventory control, ordering, scheduling, and staffing.
• Learn to forecast event needs, ensure proper resource allocation, and maintain service standards.
• Participate in weekly departmental meetings to gain insight into event strategy, planning, and leadership communication.
• Apply knowledge from prior roles to oversee smooth event execution and deliver exceptional guest experiences.

• Active enrollment in AESHM 4700 or HSPM 4700
• Basic proficiency in Microsoft Office (Word, Excel, PowerPoint)
• Professional appearance and adherence to dress code
• Ability to work independently and manage time effectively
• Must be able to stand, walk, lift 25–50 lbs, bend, and move equipment for extended periods
• Willingness to assist with duties outside of primary responsibilities as needed
• Ability to work 20–30 hours per week during the 12-week internship, including nights and weekends
• Required internship hours:
  • Apparel, Merchandising & Design: 200–400 hours (3–6 credits)
  • Event Management: 200–400 hours (3–6 credits)
  • Hospitality Management: 400 hours (3 credits)

What We’re Looking For

• Strong communication and customer service skills
• Friendly, polished, and professional demeanor
• Team player with a positive attitude and strong work ethic
• Previous experience in hospitality, food service, or retail preferred
• Experience with formal banquet or tray service a plus
• Ability to stay calm and handle guest issues gracefully
• Must complete I-PACT training upon hire
• A genuine passion for creating memorable guest experiences