Management Trainee

3 days ago

Davao City, Davao, Philippines One Food Group Full time ₱250,000 - ₱500,000 per year

Key Responsibilities:

Support in Daily Operations:

  • Assist in overseeing daily restaurant operations, ensuring efficient service and adherence to operational standards.
  • Manage shift duties, including opening and closing procedures, to ensure smooth restaurant functionality.

Customer Service:

  • Provide high-quality customer service and support to ensure a positive dining experience.
  • Address customer concerns and complaints in a professional manner, escalating issues to the RGM or AGM when necessary.

Staff Supervision:

  • Assist in supervising and coordinating the activities of restaurant staff during shifts.
  • Help with training new employees and providing ongoing support and guidance to current team members.
  • Participate in scheduling and ensuring adequate staffing levels during shifts.

Inventory and Stock Management:

  • Assist in managing inventory levels and ensuring proper stock levels are maintained.
  • Support inventory control procedures, including receiving and checking deliveries.

Compliance and Standards:

  • Ensure that the restaurant maintains high standards in food quality, service, health, and safety.
  • Assist in conducting routine checks to ensure compliance with health and safety regulations and brand standards.

Financial and Administrative Tasks:

  • Support the RGM/AGM in managing cash handling and financial transactions.
  • Assist with daily administrative tasks, including tracking sales and monitoring expenses.

Marketing and Promotions:

  • Assist in implementing marketing and promotional strategies as directed by the RGM or AGM.
  • Participate in organizing and executing store events and promotions to drive customer engagement.

Team Development:

  • Support staff development initiatives, including training and performance feedback.
  • Foster a positive work environment and contribute to team-building activities.

Problem-Solving:

  • Assist in resolving operational issues and emergencies in the absence of the RGM or AGM.
  • Learn and apply crisis management techniques as part of the training program.

Learning and Development:

  • Engage in the management training program, attending workshops and seminars as required.
  • Gain hands-on experience in various aspects of restaurant management to prepare for future leadership roles.

Qualifications:

  • At least 1 year of experience in restaurant operations or a similar customer-facing role.
  • Strong interpersonal and communication skills.
  • Ability to lead and motivate a team effectively.
  • Basic understanding of restaurant financials and inventory management.
  • Knowledge of health, safety, and sanitation regulations.
  • Proficiency in using point-of-sale systems and handling cash transactions.

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