Internship: Assistant F&B Director

About the role

The Hoxton, Lloyd is a hotel in a historic building in Amsterdam's Eastern Docklands, centred around Breman Brasserie, an all-day restaurant, and its Food & Beverage team, which also runs the event spaces The Apartment, the Drawing Room and Barbue. It is looking for an enthusiastic, hands-on F&B Management Intern to support the Food & Beverage Director across all areas of the operation, combining operational experience with administrative work, creative projects and team collaboration.

Key responsibilities

• Support the F&B Director with the day-to-day running of Breman Brasserie, the event spaces and kitchen operations.
• Handle daily administrative tasks, reporting and other projects across the F&B department.
• Support operational teams during busy services, events or when extra hands are needed.
• Help create, update and implement SOPs for consistent operations.
• Assist managers with staff planning, scheduling and labour cost monitoring.
• Help plan and coordinate events with the F&B and Events team.
• Help manage inventories, stock levels, uniforms and purchasing.
• Assist with menus, food and drink bibles, collateral and other F&B materials.
• Collect and analyse guest feedback from platforms such as Google and TripAdvisor.
• Prepare reports to monitor performance and identify improvements.
• Take part in briefings, tastings, training and end-of-month inventories, and support F&B projects from start to finish.

Required profile

• Student of Hospitality Management or a similar field, ready to turn theory into practice.
• Available for a full-time internship starting in January 2027.
• Fluent English, written and spoken; Dutch is a bonus.
• Organised, proactive, curious about cost control, team planning and guest experience, and willing to get hands-on.

What we offer

• €750 per month for a full-time internship.
• Food during shifts and a free night plus a meal for two on arrival.
• Discounts across The Hoxton and the Ennismore family.
• Direct learning from the F&B Director and hands-on experience in restaurant, events and kitchen management.