Job Summary:
The Management Trainee will undergo a structured training program to develop the skills and knowledge required to take on a managerial role within the restaurant. The trainee will be exposed to all aspects of restaurant operations, including front-of-house service, kitchen coordination, staff supervision, and business performance management.
Key Responsibilities:
- Participate in a structured training program covering all areas of restaurant operations
- Assist in managing daily operations to ensure smooth service and customer satisfaction
- Learn and support staff supervision, scheduling, and performance management
- Monitor service quality, food standards, and customer experience
- Assist in handling customer feedback and resolving service issues
- Support inventory control, stock ordering, and cost management
- Analyze sales reports and operational performance to identify improvement areas
- Ensure compliance with food safety, hygiene, and company policies
- Work closely with management to develop leadership and decision-making skills
Requirements:
- Diploma or Degree in Hospitality, Business, or related field
- Strong interest in F&B operations and management
- Good communication and interpersonal skills
- Willingness to learn and take on leadership responsibilities
- Ability to work in a fast-paced and hands-on environment
Working Hours:
- 5-6 days work week, including weekends and public holidays
- Shift-based schedule depending on operational needs
Career Progression:
- Successful trainees may be promoted to Assistant Restaurant Manager or Restaurant Manager roles based on performance
Additional Notes:
- This role requires rotation across different functions (service, kitchen coordination, operations)
- Emphasis on developing management, leadership, and business skills
