F&B Management Internship - The Hague

Food & Beverage Management Trainee

De Plesman is based in a historic monument, and is currently transformed into a brand-new lifestyle hospitality concept. All the (wonderful - if we can say so) basics are there: an astonishing monumental building, a restaurant, a bar, a gym and meeting rooms. But de Plesman is not your regular hotel, we do things differently around here.

So.. what is different you ask? We are bold. We are looking for someone who wants to evolve hospitality together with us. We believe our team members are at the heart of our hotel and make it such a special place. We can’t do this alone though, and hence we are looking for you to set up and run the financial operation of our various F&B outlets.

What You’ll Be Doing:

As a Food & Beverage Management Intern, you’ll be part of a dynamic hospitality environment where quality, creativity, and guest experience come first. You’ll gain hands-on experience across multiple outlets — from our restaurant and bar to events and banqueting — while learning what it takes to run a professional and guest-focused F&B operation.

You’ll work closely with the F&B Manager, Supervisors, and Executive Chef, supporting the daily operation and learning to lead a team, coordinate service, and exceed guest expectations.

Daily Operations:

·         Assist in the daily coordination of all F&B outlets, including breakfast, lunch, dinner, bar, and room service.

·         Support with daily briefings, reviewing guest numbers, special requests, and focus points for the day.

·         Ensure that the restaurant and buffet areas are set up according to standard procedures (SOPs).

·         Help maintain cleanliness, atmosphere, and guest flow during busy service periods.

Guest Experience:

·         Interact with guests in a friendly and professional way to ensure a memorable experience.

·         Learn how to recognize and act on upselling opportunities (e.g., wines, side dishes, special cocktails).

·         Support the F&B Manager and Supervisors in creating a welcoming and personal dining atmosphere.

Team Support & Learning:

·         Work alongside experienced supervisors and managers to understand leadership and team coordination.

·         Learn about efficient communication between service, kitchen, and bar teams.

·         Receive coaching on proactive guest interaction, feedback handling, and service recovery.

Events & Banqueting:

·         Assist with the preparation and service of meetings, events, and group dinners.

·         Learn how to follow event rundowns and ensure smooth coordination between departments.

·         Support the setup, guest welcoming, and follow-up during and after events.

Operational Insights:

·         Get involved in basic administrative tasks such as order lists, waste reduction, and cost awareness.

·         Gain understanding of F&B management reports and operational targets.

·         Learn how to balance guest satisfaction, efficiency, and profitability.