Management Trainee (F&B)

OMI Malaysia; Kuala Lumpur; On-site; MYR 33,000 - 39,000; Full time

Job summary

OMI Malaysia is seeking motivated individuals for a 3-Month Management Trainee Program in Restaurant Operations. The program develops future leaders through hands-on training across Front of House, Kitchen Operations and Outlet Supervisor Training.

You will gain experience in customer service, cashiering, POS systems and daily outlet management, with exposure to food safety, inventory control and scheduling.

Qualifications

• Diploma or degree in Hospitality, Culinary Arts, Business Management, F&B Management or related field preferred.
• Fresh graduates encouraged to apply.
• Experience in F&B, restaurant, retail or hospitality welcomed.
• Strong communication, leadership and problem-solving skills.

Responsibilities

• Deliver excellent customer service and handle customer feedback professionally.
• Learn cashiering, POS systems and cash-handling procedures.
• Support daily front-of-house and kitchen operations.
• Learn food preparation, product quality and presentation standards.
• Ensure compliance with food safety, hygiene and HACCP requirements.
• Assist with inventory control and minimise food wastage.
• Support manpower scheduling and daily outlet operations.
• Monitor service quality, productivity and operational standards.
• Lead shift briefings and supervise team members under guidance.
• Ensure compliance with company SOPs, safety and cleanliness standards.

Skills

communication

leadership

problem-solving

Education

Hospitality/related degree

Job description

Management Trainee – Restaurant Operations

Salary: RM3,000 – RM3,500 per month

Job Summary

We are looking for motivated individuals to join our 3-Month Management Trainee Program, designed to develop future restaurant leaders through structured, hands‑on training across Front of House, Kitchen Operations and Outlet Supervisor Training.

Responsibilities

Deliver excellent customer service and handle customer feedback professionally.

Learn cashiering, POS systems and cash-handling procedures.

Support daily front-of-house and kitchen operations.

Learn food preparation, product quality and presentation standards.

Ensure compliance with food safety, hygiene and HACCP requirements.

Assist with inventory control and minimise food wastage.

Support manpower scheduling and daily outlet operations.

Monitor service quality, productivity and operational standards.

Lead shift briefings and supervise team members under guidance.

Ensure compliance with company SOPs, safety and cleanliness standards.

Requirements

Diploma or Degree in Hospitality, Culinary Arts, Business Management, F&B Management or a related field is preferred.

Fresh graduates are encouraged to apply.

Candidates with F&B, restaurant, retail or hospitality experience are welcome.

Strong interest in restaurant operations and people management.

Good communication, leadership and problem‑solving skills.

Positive, responsible, disciplined and willing to learn.

Able to work on shifts, weekends and public holidays.

Willing to undergo training in both service and kitchen operations.

Successful trainees may be considered for progression to Outlet Supervisor or Assistant Outlet Manager, subject to performance assessment.