Operations Management Intern

Job Description

The Cedar Point Internship Program

Overview

Compensation: $14 – $15.50/hour

The Cedar Point Internship Program is dedicated to inspiring and equipping the next generation of leaders through offering transformative experiences. We are committed to fostering a vibrant learning environment where students can engage in meaningful, hands-on work within our dynamic operations.

Our internships are meticulously designed to cultivate essential leadership and professional skills, encourage innovative thinking, and foster a deep understanding of business acumen. By seamlessly integrating academic knowledge with practical application, we aim to empower interns to make impactful contributions to their future careers and the communities they will serve.

Preferred Majors

• Restaurant & Food Service Management
• Hospitality Management
• Business Administration
• Retail Management

Internship Opportunities

Retail Operations Management Internship

Compensation: $14/hour

As a Retail Operations Management Intern, you will gain hands-on experience in the oversight of one or more Retail locations, encompassing both traditional retail environments and locations specifically focused on enhancing the guest experience. Your responsibilities will include:

• Help oversee daily operations at one or more retail locations.
• Support and motivate team members to deliver exceptional service.
• Learn how to effectively train and guide associates to meet store goals.
• Assist with inventory tracking, product ordering, and staffing requirements.
• Take on additional responsibilities as you grow and develop in the role.

Restaurant Operations Management Internship

Compensation: $15.50/hour

As a Restaurant Operations Management Intern, you will immerse yourself in the fast-paced world of large-scale food and beverage operations. This role provides an opportunity to learn both front-of-house (FOH) and back-of-house (BOH) responsibilities while actively developing your leadership potential. Key responsibilities include:

• Assist in the day-to-day oversight of a high-volume restaurant operation.
• Monitor labor levels and staffing needs to support efficient operations.
• Mentor and support team members effectively during shifts.
• Help complete inventory counts and assist with accurate product ordering.
• Spend your first month learning the operation, followed by a performance evaluation to determine eligibility for leadership responsibilities.

Qualifications

• Must be at least 18 years of age.
• Must be attending an accredited college or university.
• Work a minimum of 8 weeks between May 1st and August 31st.
• Availability requirements:
  • Minimum of 4 days per week of full availability.
  • 2 of the 4 days must include either Friday/Saturday or Saturday/Sunday.
  • Work a minimum average of 32 hours per week.
• Attend required professional development events.
• Ability to work nights, weekends, and holiday periods to meet business needs.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law.