The Restaurant Manager Trainee plays an important role in the overall operations of a restaurant, acting as a stepping stone to management responsibilities. This position is designed for individuals looking to start their career in F&B management, where they can learn essential skills and best practices.

The trainee will gain hands-on experience in various operational aspects, including customer service, staffing, and inventory management, ultimately impacting the dining experience and operational efficiency.

The role is typically set in a fast-paced restaurant environment that requires adaptability, strong communication, and teamwork.

Key Responsibilities

• Assist in overseeing daily restaurant operations to ensure a high-quality dining experience.
• Support the management team in training and developing new staff members to maintain service standards.
• Help monitor inventory levels and assist with ordering supplies as needed to ensure kitchen and bar operations run smoothly.
• Participate in quality control processes to evaluate food and service standards.
• Collaborate with staff to address customer inquiries and resolve issues promptly.

Required Skills

• Strong communication skills to effectively engage with customers and staff.
• Leadership abilities to guide a team and cultivate a productive work environment.
• Organizational skills to manage multiple tasks and ensure operational efficiency.
• Problem-solving skills to handle unexpected challenges and maintain service quality.