Restaurant Poll Intern
About Wine & Spirits: Our print and digital magazine is published seven times a year and read by over 200,000 members of America’s wine community. Consumers and wine professionals access our website and magazine for information on established and up-and-coming regions and producers, the art and science of viticulture, industry happenings and food and wine pairing. Wine & Spirits, the only wine publication to win the James Beard award five times for excellence in wine writing, evaluates more than 15,000 wines each year.
New York, NY
Wine & Spirits is seeking an Editorial Intern for our 31st Annual Restaurant Poll. This three-month internship offers the opportunity to assist in the production of the magazine’s Restaurant Poll, a comprehensive review of current trends in the wine and hospitality industry. Every January, we poll the top restaurants across the US, researching wine sales data, tracking trends and compiling lists of the most popular bottles.
The Editorial Intern will report to the project manager and assist in a range of project duties, including updating the restaurant list, checking facts, analyzing poll data, and compiling the poll results for publication in the April 2020 issue.
Restaurant Contact Outreach
Poll List Updating & Developing
Strong Interpersonal & Communication Skills
Professional Phone Etiquette
Independent & Self-Motivated
Preference will be given to candidates with an interest in wine and food as well as those with hospitality experience. Strong data-entry skills required.
The internship is 8 hours per week for the first six weeks (November 15 through December 31), and 12 hours a week for the second six weeks (January 1 through February 15).
Compensation is $15 an hour, and the internship is open to students and non-students. For students, the intern supervisor can work with advisers to provide college credit for the internship experience.
Interested candidates should send a cover letter and resumé showing experience and interest in the wine business to Project Manager, Raylene Mallet.