Management Trainee

Role Overview

The Management Trainee will undergo structured training across bakery production, retail operations, and business management. This role is designed to groom future leaders who can oversee daily operations, uphold product quality, and drive business performance.

You will be trained to manage both front-of-house (customer experience) and back-of-house (production & workflow) in a fast-paced artisanal bakery environment.

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Key Responsibilities

1. Operations & Store Management

. Support daily retail operations (opening, closing, cash handling, POS)

. Ensure smooth service flow and customer experience

. Monitor product display, stock levels, and replenishment

. Maintain cleanliness and food hygiene standards (NEA compliance)

2. Production & Product Knowledge

. Gain hands-on exposure in pastry and bakery production

. Understand product specifications, recipes, and quality standards

. Assist in coordinating daily production planning with kitchen team

3. Team Coordination

. Work closely with kitchen and retail teams to ensure alignment

. Assist in staff scheduling and manpower deployment

. Support training of junior staff and part-timers

4. Business & Performance

. Track daily sales and key performance indicators (KPIs)

. Support inventory control and wastage management

. Assist in cost control and operational efficiency improvements

5. Corporate & Project Exposure

. Participate in corporate projects (e.g. coffee cart operations, events)

. Support new outlet setups, pop-ups, or collaborations

. Exposure to brand, product development, and partnerships

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Training Structure

. Rotation across Retail, Production, and Corporate Projects

. Mentorship under Store Manager / Production Lead

. Progressive responsibility with clear performance milestones