Management Trainee

You will be groomed for supervisory and management roles through hands-on experience in restaurant operations, customer service, and team leadership. This structured programme is designed to prepare you for leadership positions such as Assistant Manager or Restaurant Manager. Key Responsibilities Operations & Service Learn and oversee daily restaurant operations across service and kitchen sections. Deliver excellent customer service and manage guest feedback effectively. Ensure food quality, safety, and hygiene standards are consistently upheld. Support cash handling and daily sales reporting. People Management Support in supervising and guiding team members during shifts. Assist with recruitment, onboarding, and training of staff. Motivate and build a positive, collaborative team culture. Inventory & Cost Control Monitor stock levels, assist in ordering, and manage inventory. Minimise wastage and ensure cost efficiency. Support daily sales and operational reporting. Leadership Development Participate in structured training covering service, kitchen, and management skills. Shadow experienced managers to learn problem-solving and decision-making. Prepare for progression into management positions.