Management Trainee – Restaurant
Job Summary
As a Management Trainee, you will undergo structured training to develop skills in managing restaurant operations and progressively assume supervisory or management roles.
Responsibilities
Assist with daily restaurant operations, including opening and closing procedures, to ensure smooth functioning
Supervise front-of-house and back-of-house teams to maintain operational efficiency
Maintain high standards of food quality, service, cleanliness, and hygiene to enhance customer satisfaction
Assist in staff scheduling, training, and performance management to support team development
Handle customer enquiries, feedback, and complaints professionally to resolve issues and improve service
Monitor inventory, stock levels, wastage, and ordering to optimize resource management
Assist with cash handling, sales reporting, and cost control to support financial accuracy and profitability
Ensure compliance with food safety and workplace safety regulations to maintain a safe environment
Support promotional activities and initiatives to drive sales growth
Analyse restaurant performance data and suggest improvements to enhance operational outcomes
Collaborate closely with the Restaurant Manager and other departments to align goals and operations
Take on increasing leadership responsibilities throughout the training programme to prepare for management roles
Preferred competencies and qualifications
Diploma or Degree in Hospitality, F&B, Business, or related field is preferred
Strong communication and interpersonal skills to engage effectively with customers and team members
Customer-service orientation with the ability to work efficiently in a fast-paced environment
Willingness to work shifts, weekends, and public holidays to meet operational needs
Demonstrated leadership, problem-solving, and organisational skills to manage tasks and teams
Positive attitude and eagerness to learn and grow within the role