Roles & Responsibilities

Role Overview: The Management Trainee will learn and assist in all aspects of outlet operations, from food preparation and customer service to staff supervision and outlet management, with a structured progression from Service Crew to Acting Outlet Manager.

Key Responsibilities:

Customer Service & Food Service

. Assist customers with food selection and portioning.

. Learn and handle POS/Cashiering system for payments.

. Maintain friendly and professional customer interaction.

. Support takeaway and packaging orders.

Food Safety & Hygiene

. Follow SOPs for food preparation and service.

. Maintain cleanliness of dining area, kitchen, trays, utensils, and food display.

. Ensure compliance with food safety standards.

Operational Support

. Refill and arrange food items neatly.

. Monitor stock levels and assist with inventory management.

. Perform ad hoc duties as assigned.

Shift Supervision (Supervisor Level)

. Manage daily operations during shift.

. Motivate and coach team members.

. Handle customer feedback and prepare reports.

. Ensure quality and consistency of dishes.

. Schedule staff and manage manpower effectively.

Outlet Management (Acting Outlet Manager Level)

. Oversee overall outlet operations and QSC standards.

. Analyze sales data and production planning.

. Assist in recruitment, training, and performance appraisals.

. Manage P&L, inventory, and vendor coordination.

. Implement operational improvements and ensure SOP compliance.

Leadership & Development

. Mentor and train staff.

. Prepare for full Branch Manager responsibilities.

. Support cross-training in multiple operational areas.

Key Requirements:

- Candidates with no experience are welcomed, training is provided

- Prior F&B experience is a plus

- Able to speak basic English and fluent Mandarin in order to liaise effectively with customers