Internship purpose

The F&B Intern gains hands-on, structured experience across the resort's restaurants, bars and in-villa dining. Working alongside experienced colleagues, the intern delivers attentive, personalised service to luxury guests. The placement builds practical skills that meet the student's academic requirements and prepares them for a hospitality career.

Key duties and rotations

Guest service

• Greet, seat and serve guests to the resort's service standards across breakfast, lunch and dinner.
• Take orders accurately, explain menus and suggest food and beverage pairings.
• Record and communicate allergies, dietary needs and guest preferences.
• Handle guest requests promptly and escalate complaints to the supervisor on duty.

Operations

• Prepare mise en place, set up and close down outlets to checklists.
• Process orders and bills on the POS system under supervision.
• Maintain cleanliness, hygiene and food safety standards in service areas.
• Support banquets, beach dinners, themed nights and private dining events.

Suggested rotation

Outlet / area

Typical length

Focus

All-day dining

4–6 weeks

Buffet and à la carte service, breakfast operations

Specialty restaurant

4–6 weeks

Fine-dining sequence of service, wine service

Bars and pool bar

3–4 weeks

Beverage preparation, mixology basics

In-villa dining and events

2–4 weeks

Order taking, villa set-ups, destination dining

F&B office (optional)

1–2 weeks

Reservations, scheduling, cost and revenue reports

General

• Attend all trainings, briefings and grooming checks.
• Complete university assignments and reports agreed with HR.
• Perform other reasonable duties as assigned.

Learning outcomes

By the end of the placement, the intern will be able to:

1. Deliver luxury F&B service independently across at least three outlet types.
2. Explain menus, wines and beverages confidently and upsell appropriately.
3. Apply food safety, hygiene and allergen controls in service.
4. Use the POS system and follow cash and billing procedures.
5. Plan and set up a private or destination dining experience.
6. Reflect on performance through mid-point and final reviews with their mentor.

Eligibility, skills and working conditions

Requirements

• Currently enrolled in a hospitality, hotel management or culinary-service programme, with a signed university placement agreement
• Good spoken and written English; another language is an advantage
• Warm, guest-focused attitude and well-groomed appearance
• Willingness to learn, take feedback and work as part of a team
• Previous restaurant or bar experience is helpful but not required

Working conditions

• Shift work including early mornings, late evenings, weekends and public holidays
• Up to 48 hours per week with weekly days off, in line with Maldives employment rules
• Long periods standing and walking, including outdoor service in a tropical climate
• Live-in island environment with shared accommodation

Open questions before posting

• Stipend amount and intake dates
• Whether interns rotate into kitchen or other departments