Golf Facilities

• 18 hole course, par 72, designed by Jack Nicklaus

Tennis Facilities

• 5 outdoor lighted Clay courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

2 Pickle Ball Courts Multipurpose sports court Fitness and Spa facilities in the wellness center

Dining Facilities

• 3 Casual Dining Room that seats 160
• 2 Casual Dining Room that seats 90
• 1 Formal Dining Room that seats 50
• 3 Ballroom that seats 350
• 1 Private Function Room that seats 24

Special Club Features

Royal Palm is looking for highly motivated students who have a desire to be exposed to food and beverage operations in a hands-on learning environment. Participants will learn in a rotational based program which pairs them with a food and beverage manager as a mentor. They will obtain trainings in three different styles of Member dining as well as events, banquets, and more.

As a smaller club with a maximum of 4 interns per summer the internship experience is tailored to the individual and their interests. What you put into this internship is what you will gain from it! Interns will also have the opportunity to attend FLCMAA education sessions held during the summer internship.

Mentorship: Each intern will be assigned a Food & Beverage Manager as their mentor during the program. They will complete weekly check-ins and be paired with them for their manager shadowing shifts.

Rotational Program: To receive a well-rounded training, interns will rotate through F&B positions at Royal Palms dining outlets including;

• 19th Hole,
• Harbor Grille
• 1959
• Waypoint Lounge
• Banquets and Events

Management and other Department Exposure: Interns will be scheduled shifts where they wear business attire and shadow their mentor manager for the day, learning about their day to day tasks and responsibilities. Interns will attend weekly BEO and F&B Meetings. As a smaller club Royal Palm is able to afford interns more opportunity for engagement and face time with the management team.

Interns may also spend time with the following departments where they can see how they operate in a private club setting; Golf, Fitness, Junior Palmers Kids Camp, Culinary, Marina, Catering & Events, Concierge, Administration, Communications, Culinary, Golf Course Maintenance, Assistant General Manager. At the close of the program, interns will have a one-on-one sit down with the General Manager which will give them an opportunity to gain wisdom from an industry leader.

Projects:

Restaurant Research Project: Intern and mentor will dine at an assigned local restaurant. The intern will then present about the experience and restaurant at a weekly F&B meeting.

Member Engagement Event Project: Each intern will come up with an idea for an event or program that will engage Members with the RP F&B program. They will plan this idea from start to finish and present the idea with supporting logistics at a weekly F&B meeting.

Book Club/Report

Involvement: Interns will attend FLCMAA summer education sessions with the management team, and plan and execute a young professional’s mixer event hosted by local south Florida clubs.

Continuing Opportunities: Interns who successfully complete the internship program will be invited back to participate in a ‘winternship’ program over college/university winter break periods. Additionally there is opportunity for a second year internship with more growth and responsibility as well as post-graduate opportunities.

To apply, please contact Hannah Greenland, Food & Beverage Manager, at hgreenland@rpycc.org. Resumes should be submitted via email with later instruction to apply through the portal at rpycc.org.

Educational Requirements