MANAGEMENT TRAINNEE

Restaurant Operations

• Assist in the daily operations of the restaurant to ensure smooth and efficient service.
• Ensure compliance with food hygiene, safety, and sanitation standards.
• Monitor food quality, service standards, and customer satisfaction.
• Support opening and closing procedures of the outlet.

Customer Service

• Deliver excellent customer service and handle customer inquiries and feedback professionally.
• Resolve customer complaints promptly and effectively.
• Build positive relationships with customers to enhance dining experiences.

Team Management

• Assist in supervising service and kitchen staff.
• Support staff scheduling, attendance tracking, and manpower planning.
• Participate in staff onboarding, training, and performance coaching.
• Promote teamwork and maintain a positive working environment.

Inventory & Cost Control

• Monitor inventory levels and assist in stock ordering.
• Conduct stock counts and inventory reconciliation.
• Minimize wastage and support food cost control initiatives.

Business Performance

• Support outlet managers in achieving sales and operational targets.
• Analyze sales performance and prepare operational reports.
• Identify opportunities to improve productivity and profitability.

Management Development

• Participate in structured training programs and cross-functional rotations.
• Learn leadership, operational management, and business planning skills.
• Undertake special projects assigned by management.