MANAGEMENT TRAINNEE

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