Restaurant Management Trainee

• Fresh graduates are encouraged to apply.
• Willing to work shifts, weekends, and public holidays.
• Strong leadership, communication, and problem-solving skills.
• Positive attitude and willingness to learn.

Purpose: To undergo structured training in all aspects of restaurant operations and develop into a Restaurant Supervisor or Restaurant Manager.

1. Front-of-House Operations

• Welcome and serve customers professionally.
• Handle cashiering, POS system, and payment transactions.
• Take orders and resolve customer inquiries or complaints.
• Ensure dining areas are clean, organized, and presentable.

1. Kitchen Operations

• Learn food preparation and cooking procedures.
• Ensure food quality, portion control, and presentation standards.
• Maintain kitchen cleanliness and food safety standards.
• Assist in stock rotation and inventory control.

1. Daily Operations Management

• Support opening and closing procedures.
• Monitor daily sales and operational performance.
• Ensure compliance with company SOPs and hygiene standards.
• Assist in scheduling and manpower planning.

1. Team Leadership Development

• Learn staff supervision and performance management.
• Assist in training new employees.
• Foster teamwork and positive workplace culture.
• Lead shifts under the guidance of management.

1. Inventory & Cost Control

• Monitor stock levels and place orders when required.
• Conduct stock counts and inventory audits.
• Minimize wastage and control operational costs.
• Administrative Duties
• Prepare daily sales and operational reports.
• Handle basic documentation and record keeping.
• Coordinate with suppliers and support departments when necessary.
• Meal benefits, transport allowance, toll and parking allowance
• Opportunity to be F&B entrepreneur
• EPF/SOCSO/PCB
• Only 4.5 working days