Assist with daily operations such as food and beverage service, and guest relations.
Trainees rotate through various departments such as kitchen operations, front-of-house (service), inventory management, and customer service.
Will learn about different aspects of food and beverage management, including operations, staffing, cost control, menu planning, quality standards, and customer satisfaction.
Leadership: Trainees are taught to manage teams, make decisions, and handle day-to-day operations.
Maintain hygiene, safety, and standards, follow the organization's personal, food and beverage hygiene standards.
Operational Skills: Learning how to oversee smooth operations in both the kitchen and dining areas.
Trainees typically get real-world experience by working directly in various roles within the F&B operation.
Career Path:
Upon successful completion, trainees may be promoted to roles such as Assistant Manager, F&B Supervisor, or other management positions within the organization.
Trainees receive feedback from mentors or managers to develop the skills necessary for a future managerial role.
Requirements:
A Degree in Hospitality Management or a related field (or equivalent work experience).
Capable to liaise with Mandarin speaking associates will be advantage.
With or without relevant experience are welcome (training will be provided).
Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
Flexibility and adaptability to different operational environments.
