J-1 Internship Host Employer Responsibilities

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Please note as a host employer, you play a very important role in ensuring J-1 Exchange Visitor Program objectives are met and regulations are adhered to.

The primary objectives of the J-1 Internship and Trainee Cultural Exchange Program is to enhance the skills and expertise of participants through guided work-based training. Such training is also intended to increase their understanding of American culture and to enhance Americans’ knowledge of foreign cultures and skills through an open interchange of ideas between participants and their American associates.

The host employer requesting and receiving the Trainee/Intern must have sufficient resources and trained associates available to provide the specified internship or training program. The host employer is responsible to ensure continuous on-site supervision and mentoring of interns by experienced and knowledgeable staff. Host employer managers should ensure that interns obtain skills, knowledge, and competencies through structured and guided activities, rotation through several departments, on-the-job training, and any other similar learning activities. As with any associate the host employer should conduct periodic evaluation of participants. Notifications to complete an evaluation will be sent to you via email at the beginning, middle, and end of the program.

HOTELS MUST:

  • Ensure that training and internship programs provide a balance between the participants’ learning opportunities and their contributions to the organizations in which they are placed.
  • Ensure the program must contain at least 3 departmental or functional rotations.
  • Understands that all positions must provide a minimum of 32 hours per week and agrees that duties of Participants will not involve more than 20% clerical work and is not unskilled or casual labor.
  • Will provide continuous onsite supervision and mentoring of trainees and interns by experienced and knowledgeable staff.
  • Will conduct required midpoint and final evaluation
  • Will notify us promptly of any concerns about, changes in, or deviations from Training/Internship Placement Plan during training and internship programs. If the host begins to see performance concerns which may result in the termination of the participant, the host employer should contact HPUSA immediately. HPUSA will act as facilitator to help resolve any concerns between the J-1 cultural exchange participant, the sponsor and the host employer.
  • Arrange “Cultural Activities” for the participants to give them a taste of American culture.
  • Provide assistance to the participant with housing and transportation
Acceptable Rotations:
  • F&B Service Positions (restaurant, catering/banquets, hotel outlets) – focus is customer service skill, US service standards, teamwork, communication, financial goals, sales/marketing, leadership
  • Beverage Service - focus must include cost control, service standards, sales and marketing, inventory, bar management.
  • F&B Host  -  focus includes restaurant “floor” management, teamwork, leadership, communication, customer service
  • Professional Culinary Training Positions – must be rotated through different levels
  • Resort Activities and Event Planning - focus must be on event planning, scheduling and marketing, cost control and learning the position in order to understand its management and overall role in the operation
  • Advanced Training/Supervisor Skills - Interns/Trainees are encouraged to learn about budgeting, marketing, management, and scheduling by shadowing and observing supervisors.
  • Front Desk/Concierge/Reservations
  • Resort Activities and Event Planning - focus must be on event planning, scheduling and marketing, cost control and learning the position in order to understand its management and overall role in the operation
  • Advanced Training/Supervisor Skills - Interns/Trainees are encouraged to learn about budgeting, marketing, management, and scheduling by shadowing and observing supervisors.
Rotations Sometimes Acceptable:
  • Server In Training - for participants with no or very limited experience, focus on overall introduction to operation and service standards, maximum duration 15 days best practice, 30 days when additional training is necessary. Occurs during orientation or intro to new phase/rotation.
  • Prep Cook – for participants with no or very limited experience, focus on overall introduction to operation and service standards, maximum duration 30 days best practice, 60 days when additional training is necessary. Occurs during orientation or intro to new phase/rotation.
  • Housekeeping - only as part of a rotational training plan. Cannot exceed 3 days job shadow and must focus on learning the position in order to understand standards, management and leadership.
  • Night Audit – training must be limited in duration cannot exceed 20% the training plan (60 days of a 12 month program) and must be 100% supervised. Participants cannot be training alone.
  • PBX – no more than 20% of the training plan
Never Acceptable as Rotation:
  • Cleaners Hotel/Resort, Laundry
  • Dish-washing aka Kitchen Worker
  • Short Order Cook/Fast Food Prep
  • Fast Food Service/Cashier/General Clerk
  • Banquet Set Up
  • Food Busser
  • Counter Help type positions



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