Management Trainee

Roles & Responsibilities• Work closely with the Outlet Manager and Operations Director to oversee daily F&B operations and ensure smooth restaurant performance. • Learn from the Outlet Manager and Chef to acquire the necessary knowledge of operational methods, procedures, and service standards. • Deliver efficient service to guests and attend to special requests promptly and professionally. • Maintain cleanliness and ensure hygiene standards are met in accordance with company requirements. • Progressively develop and master the skills required to manage restaurant operations independently. • Possess basic knowledge of food preparation processes and monitor kitchen inventory levels. • Perform ad-hoc duties as assigned by Management when required. • Ensure all staff comply with company safety policies and Standard Operating Procedures (SOPs). Requirements• Minimum Degree qualification. • Able to work split shifts, weekends, and public holidays. • Passionate about the service industry and willing to learn. • Provide friendly, professional, and customer-focused service. • Able to multi-task and adapt in a fast-paced environment. • Possess a valid WSQ Food Safety & Hygiene Certificate.