Management Trainee
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Job Description:
Support in Daily Operations:
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Assist in overseeing daily restaurant operations, ensuring efficient service and adherence to operational standards.
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Manage shift duties, including opening and closing procedures, to ensure smooth restaurant functionality.
Customer Service:
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Provide high-quality customer service and support to ensure a positive dining experience.
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Address customer concerns and complaints in a professional manner, escalating issues to the RGM or AGM when necessary.
Staff Supervision:
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Assist in supervising and coordinating the activities of restaurant staff during shifts.
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Help with training new employees and providing ongoing support and guidance to current team members.
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Participate in scheduling and ensuring adequate staffing levels during shifts.
Inventory and Stock Management:
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Assist in managing inventory levels and ensuring proper stock levels are maintained.
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Support inventory control procedures, including receiving and checking deliveries.
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Compliance and Standards:
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Ensure that the restaurant maintains high standards in food quality, service, health, and safety.
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Assist in conducting routine checks to ensure compliance with health and safety regulations and brand standards.
Financial and Administrative Tasks:
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Support the RGM/AGM in managing cash handling and financial transactions.
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Assist with daily administrative tasks, including tracking sales and monitoring expenses.
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Marketing and Promotions:
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Assist in implementing marketing and promotional strategies as directed by the RGM or AGM.
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Participate in organizing and executing store events and promotions to drive customer engagement.
Team Development:
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Support staff development initiatives, including training and performance feedback.
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Foster a positive work environment and contribute to team-building activities.
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Problem-Solving:
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Assist in resolving operational issues and emergencies in the absence of the RGM or AGM.
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Learn and apply crisis management techniques as part of the training program.
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Learning and Development:
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Engage in the management training program, attending workshops and seminars as required.
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Gain hands-on experience in various aspects of restaurant management to prepare for future leadership roles.
Job Qualification:
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At least 1 year of experience in restaurant operations or a similar customer-facing role.
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Strong interpersonal and communication skills.
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Ability to lead and motivate a team effectively.
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Basic understanding of restaurant financials and inventory management.
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Knowledge of health, safety, and sanitation regulations.
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Proficiency in using point-of-sale systems and handling cash transactions.
Education:
Associate’s or Bachelor’s degree in Business Administration, Hospitality Management, or a related field (preferred but not required).
Work Environment:
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Fast-paced restaurant environment requiring frequent interaction with staff and customers.
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