MANAGEMENT TRAINEE

Job Purpose:

Management Trainee will undergo 2 years’ training program to become an Outlet Manager with the Job Purpose and Main Duties as below:

This position is responsible for the daily operations of an outlet, including the selection, development and performance management of employees, overseeing the inventory and ordering of food and supplies, optimising profits and ensuring that customers are satisfied with their dining experience.

Main Duties:

• Oversee and manage all areas of an outlet assigned to the job holder and accountable to the Area Manager for the delivery of efficient, quality and profitable service. Keep Area Manager promptly and fully informed of all issues and take prompt corrective action where necessary or suggest alternative courses of action.
• Adhere to Han’s standards and service levels to increase sales and minimise costs, including food, beverage, supplies, utility and labour costs.
• Ensure that all daily sale collections are securely banked and personnel/payroll related administrative duties are completed accurately, on time and in accordance to Han’s policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards and Han’s policies.
• Ensure consistent high quality of food preparation and service.
• Supervise portion control and quantities of preparation to minimise waste.
• Estimate food needs and work with Central Procurement to place orders and schedule delivery.
• Ensure customer service in all areas. Respond to complaints, and take appropriate immediate corrective actions. Educate staff on prevention of future occurrence.
• Ensure that proper security procedures are in place to protect staff, customers and company assets.
• Ensure safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured.
• Management shifts which include: daily decision making, scheduling and planning.
• Interview job applicants. Direct recruitment, supervision, development and, when necessary, termination of employment of employees.
• Conduct orientation which includes safety briefing, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance appraisal.

Requirements:

• Diploma with 1-year experience working in the F&B or Hospitality Industry
• Need to perform shift work and work on Public Holiday and weekends
• 6 days work per week
• Physically fit as require to stand long hours