Intern – F&B Service

About the role

Four Seasons Astir Palace Hotel Athens, ranked No. 27 in the World's 50 Best Hotels, is looking for an F&B Service Intern. The intern supports the Food & Beverage teams in creating exceptional dining experiences, gaining hands-on experience across restaurant, lounge, banquet and event service while learning luxury service standards, guest engagement, dining etiquette and Four Seasons hospitality.

Key responsibilities

• Assist with restaurant, lounge, banquet and event setup and service.
• Welcome and engage guests and assist with orders under supervision.
• Serve food and beverages according to Four Seasons standards and service sequences.
• Support opening, operating and closing procedures, including table setting and resetting.
• Develop knowledge of menus, ingredients, beverages, promotions and basic pairings.
• Maintain cleanliness, hygiene and organisation of dining areas, side stations and service equipment.
• Collaborate with F&B, Culinary, Stewarding and Front Office teams.

Required profile

• Currently enrolled in or recently graduated from Hospitality, Hotel Management, Tourism, Business Administration or a related field.
• Genuine passion for hospitality and guest service.
• Fluent English; additional languages are an advantage.
• Previous customer service, hospitality, practical training or part-time F&B experience is an advantage.

Required skills

• Strong communication, interpersonal, organisational and multitasking skills.
• Positive attitude, eagerness to learn, openness to feedback and professionalism.
• Basic F&B knowledge is preferred but not required.

What we offer

• A 6-month full-time, fixed-term internship within a world-class F&B operation.
• Hands-on exposure to restaurant, outlet, banquet and event service.
• Coaching and development from experienced F&B professionals through a dedicated buddy and mentor.
• Learning in luxury service standards, guest engagement, menu knowledge, POS, food safety and service recovery.
• Opportunities to collaborate across hotel departments and build a foundation for a hospitality career.

The schedule is 5 working days per week, 8.5 hours each day, with 2 days off, based on operational needs. Rotating shifts, weekends and public holidays are required.