Bailey Clothier

Major: Hospitality Management
Company/Organization: Culver's
Company/Organization website:
Destination: Altoona, Iowa
Timeframe: Spring
Advisor/Coordinator Email:


•Managing day/night shift employees to make sure they’re giving great customer service •Managing inventory on a daily, weekly and monthly basis. Making sure food cost hits its goals. •Learning opening and closing procedures •Making the employee schedules each week •Putting truck away •Focusing on human resources (example: employment handbook policies, state and federal regulations) •Counting drawers and making deposits daily


Learning how to do all the opening and closing procedures. When I first started my internship, I only knew how to do two of the opening procedures and one closing procedure. When opening at Culver’s there is four main areas to open and those are: prepping all food for the day, portering (opening the kitchen area), front(putting together the custard/shake machine and stocking frontline) and dining room. I already knew how to prep and opening the dining room and now I know how to porter and open front line. For example, when you are scheduled to porter you come in super early to clean every area of the kitchen and to make sure you’re setting the kitchen area up right for the kitchen employees. This area takes the longest to get ready because you have stock food, clean the grill, filter the oil for the fryers, etc. For closing procedures, I was able to learn how to manage each employee at night when we are getting ready to leave. I was taught how to do a walk through that showed me exactly what needs to be turned off at the end of the night, how to clean the restrooms properly, closing the registers down and making sure every closing employee was getting their stuff done efficiently.

What advice would you give?

Do what makes you happy, because that will be the reason you want to work hard. I absolutely love working in the restaurant industry and I have learned that always working hard and being open to learning new things has made me a better manager. Taking advice from others was something that I always tried to do. I don’t know everything that makes a restaurant successful so getting helpful tips from other managers can be crucial.

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