Management Trainee (WM Subic)

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.