Management Trainee

Role Overview

The trainee will learn to support service efficiency, food quality standards, inventory control, and compliance with food safety and hygiene requirements. Upon completion of the programme, the individual is expected to progress into a supervisory or junior management role within the organisation.

• Undergo structured training across front-of-house, kitchen, and basic administrative operations
• Support daily outlet operations to ensure smooth service flow and customer satisfaction
• Assist in supervising and coordinating staff during service periods
• Learn and apply company standards for food quality, presentation, and hygiene
• Support inventory control, stock rotation (FIFO), and basic ordering processes
• Assist in handling customer feedback and service recovery where required
• Ensure compliance with food safety, hygiene, and workplace safety standards
• Participate in operational planning, rosters, and outlet coordination tasks
• Able to demonstrate a positive and proactive work attitude, with a willingness to take on a variety of tasks.
• Maintains a professional and respectful demeanor at all times, with good interpersonal skills.
• Team-oriented and cooperative, with the ability to communicate effectively and work well with others.
• Able to work independently with minimal supervision.
• Perform any other duties as assigned during the training programme

Requirements:

• Diploma or Degree in Hospitality, Business, or related field preferred
• Fresh graduates or candidates with up to 2 years of F&B experience are welcome
• Strong interest in F&B operations and willingness to learn
• Able to work in a fast-paced environment and handle pressure
• Willing to work shifts, weekends, and public holidays
• Knowledge of basic food safety and hygiene practices is an advantage