Brayden Feemster
Experience
Work Experience
Greystone Golf and Country Club - Birmingham, Alabama
Intern
May - August 2026
My internship at Greystone was a required component of Auburn University's Hospitality Management program. Before beginning the internship, I was required to complete 600 hours of qualifying work experience. During the internship, I rotated through multiple departments within the club, allowing me to gain hands-on experience in a variety of hospitality operations. Employees were expected to wear different uniforms depending on their daily assignment, including a suit, dress pants and dress shirt, or shorts with a polo shirt. Because assignments changed regularly, each workday was different. One memorable experience was dressing as Uncle Sam during the club's Fourth of July celebration.
Areas Worked
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Pool
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Main Dining Room
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Cellar Dining Room
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Founders location
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Legacy location
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Golf course
Events Assisted With
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Rehearsal dinners
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Main dining service
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New member orientations
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Wine parties
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Pool functions
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Fourth of July celebration
Duties and Responsibilities
Throughout the internship, I performed a variety of hospitality roles, including:
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Food runner
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Bartender
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Server
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Golf course beverage cart attendant
What I Learned
Serving at a variety of events, including rehearsal dinners, holiday celebrations, and member functions, strengthened my ability to work efficiently under pressure while maintaining attention to detail. I also gained experience working as part of a team, coordinating with managers, servers, bartenders, and kitchen staff to ensure events ran smoothly. Overall, the internship improved my communication, time management, problem-solving, and teamwork skills while giving me a better understanding of the daily operations of a private country club.
May-August 2025
University of Florida - Camp Timpoochee
Niceville, Florida
Food Coordinator
Working at Camp Timpoochee, a 4-H camp in Niceville, Florida, was a valuable learning experience. The camp serves approximately 200 children each week and offers a variety of outdoor activities. During my time there, I learned the importance of being responsible, patient, and adaptable while working with large groups of children.
One of the most important lessons I learned was the importance of taking food allergies seriously and always following camp policies. Some campers would falsely claim they did not have allergies, making it essential to verify their information. I also learned how important clear communication and teamwork are by living and working with other staff members in a shared cottage.
This experience strengthened my leadership, problem-solving, and interpersonal skills while teaching me how to create a safe and positive environment for campers.
The Masters Tournament
Map and Flag Kitchen
Agusta, Georgia
April 2025
The Masters – Augusta National
Working at The Masters in Augusta was a unique experience unlike any other sporting event. Because of the event's 10-day work requirement, employees are expected to work every day without any days off during the tournament. The schedule is very demanding and fast-paced, and I even missed a significant amount of school to be there.
One of the first things that stood out was how prestigious the tournament is. Every detail is carefully planned, and the standards are exceptionally high.
The work environment moves quickly, especially as thousands of patrons visit the course each day. Employees often room with other staff members, which creates an opportunity to meet people from different places. I met several hospitality students from all over the country.
The food is also a memorable part of The Masters experience. Popular menu items include pimento cheese hushpuppies and lobster rolls, both of which are favorites among patrons.
Overall, working at The Masters was a rewarding experience that provided insight into the organization, tradition, and high standards that make the tournament one of the most respected sporting events in the world.
May - August 2024
Yellowstone National Park
Grant Village
Breakfast Buffet Manager
Working in Yellowstone was my first job in hospitality, and it was an experience I'll never forget. My day started early at 5:00 a.m. Every morning I helped cook 40 pounds of bacon and sausage, prepared fruit and eggs, cleaned my station, and prepped everything for the next day's service. The work was demanding, but it taught me responsibility, teamwork, and how to stay organized.
Living in a dorm with other employees was a new experience that gave me the chance to meet people from different places. Outside of work, I spent my free time hiking, camping, and fly fishing. The scenery was incredible, and there was always something exciting to discover. One morning, I even found an elk standing in the parking lot by my car.
My time in Yellowstone helped me grow personally and professionally. I gained valuable hospitality experience while enjoying the incredible outdoors, making it one of the most memorable experiences of my life.
