Management Trainee

Job Description:

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.

Job Qualification:

• 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.

Education:

Associate's or Bachelor's degree in Business Administration, Hospitality Management, or a related field (preferred but not required).

Work Environment:

• Fast-paced restaurant environment requiring frequent interaction with staff and customers.