Management Trainee
Key Responsibilities As a Management Trainee, you will rotate through the following critical areas of restaurant operations:
- Guest Experience & Service
Lead by example to deliver an "above and beyond" guest experience.
Handle guest complaints with professionalism, turning negative situations into positive outcomes.
Monitor service flow during peak hours to ensure speed and accuracy.
- Team Leadership & Development
Assist in the recruitment, training, and onboarding of new team members.
Coach and motivate crew members to meet performance standards.
Assist with scheduling and managing labor costs to align with sales forecasts.
- Operations & Inventory
Oversee daily opening/closing procedures and cash handling.
Manage food and beverage inventory; conduct weekly counts and place orders with vendors.
Ensure strict compliance with health, safety, and sanitation standards (e.g., ServSafe).
- Financial Performance
Learn to analyze weekly sales reports and cost of goods sold (COGS).
Participate in P&L reviews and help identify opportunities to control costs and maximize profitability.
- Marketing & Sales
Assist in executing local store marketing initiatives (catering, community events, social media).
What We Are Looking For Qualifications: Bachelor’s degree in Hospitality, Business, or a related field (preferred but not required).
[OR] Equivalent of 1-2 years of experience in a fast-paced environment (retail, hospitality, or food service).
Strong computer literacy (MS Office, POS systems).
Skills & Attributes: Relentless Drive: You are self-motivated and eager to learn.
Resilience: You thrive in a fast-paced, high-energy environment and can handle the heat during rush hour.
Communication: You speak clearly and listen actively to both staff and guests.
Problem-Solving: You can think on your feet and find solutions quickly.
Punctuality: You understand that "on time" means "15 minutes early."