Management Trainee

Dusit Thani Hotel; Laguna; On-site; PHP 167,000 - 279,000; Full time

Job summary

Dusit Thani Hotel is seeking a Food & Beverage Management Trainee to join a structured development program across our outlets and functions. You will rotate through restaurants, bars, banqueting, and room service, gaining practical experience in service operations, guest engagement, and departmental management.

During the program you will learn about menus, beverages, cost control, and basic administration while supporting supervisors and managers.

Qualifications

• Bachelor’s degree or diploma in Hospitality Management or related field.
• Fresh graduates or candidates with limited hospitality experience are welcome.
• Good command of spoken and written English; additional languages are an advantage.
• Strong communication, interpersonal, and guest-service skills.
• Able to work flexible hours, including shifts, weekends, and public holidays.
• Basic computer skills, particularly Microsoft Office.
• Able to work effectively both independently and as part of a team.

Responsibilities

• Rotate through assigned Food & Beverage areas, including restaurants, bars, banqueting, room service, and other relevant outlets.
• Support daily outlet operations and ensure smooth, efficient service.
• Welcome guests, take orders, serve food and beverages, and respond professionally to guest requests.
• Learn and consistently apply the hotel’s service standards, operating procedures, and brand standards.
• Assist supervisors and managers with shift briefings, team allocation, outlet preparation, and closing procedures.
• Monitor guest satisfaction and assist in resolving concerns promptly and professionally.
• Develop knowledge of menus, ingredients, allergens, beverage selections, promotions, and upselling techniques.
• Support banquet and event operations, including preparation, service execution, and post-event follow-up.
• Learn basic departmental administration, including duty rosters, attendance records, reports, inventory, and requisitions.
• Assist with stock control, cost awareness, waste reduction, and proper handling of operating equipment.
• Coordinate with Kitchen, Stewarding, Front Office, Housekeeping, Sales, and other departments as required.
• Participate in departmental meetings, training sessions, and hotel activities.
• Complete assigned projects, operational reports, and progress evaluations within the required timelines.
• Follow all hygiene, food-safety, occupational-safety, grooming, and hotel security requirements.
• Perform other duties assigned by the Director of Food & Beverage or departmental management.

Skills

Communication

Customer service

Teamwork

MS Office

Education

Bachelor’s degree in Hospitality Management

Tools

MS Office

Job description

Job Description

Job Summary

The Food & Beverage Management Trainee participates in a structured development program designed to provide practical experience across the hotel’s Food & Beverage operations. The trainee will rotate through assigned outlets and functions, gaining knowledge of service operations, guest engagement, team supervision, cost control, administration, and departmental management.

Key Responsibilities

• Rotate through assigned Food & Beverage areas, including restaurants, bars, banqueting, room service, and other relevant outlets.
• Support daily outlet operations and ensure smooth, efficient service.
• Welcome guests, take orders, serve food and beverages, and respond professionally to guest requests.
• Learn and consistently apply the hotel’s service standards, operating procedures, and brand standards.
• Assist supervisors and managers with shift briefings, team allocation, outlet preparation, and closing procedures.
• Monitor guest satisfaction and assist in resolving concerns promptly and professionally.
• Develop knowledge of menus, ingredients, allergens, beverage selections, promotions, and upselling techniques.
• Support banquet and event operations, including preparation, service execution, and post-event follow-up.
• Learn basic departmental administration, including duty rosters, attendance records, reports, inventory, and requisitions.
• Assist with stock control, cost awareness, waste reduction, and proper handling of operating equipment.
• Coordinate with Kitchen, Stewarding, Front Office, Housekeeping, Sales, and other departments as required.
• Participate in departmental meetings, training sessions, and hotel activities.
• Complete assigned projects, operational reports, and progress evaluations within the required timelines.
• Follow all hygiene, food-safety, occupational-safety, grooming, and hotel security requirements.
• Perform other duties assigned by the Director of Food & Beverage or departmental management.

Learning Objectives

• Understand the overall structure and operation of the Food & Beverage Department.
• Perform key operational duties confidently across different outlets.
• Demonstrate effective guest-service and complaint-handling skills.
• Understand basic revenue generation, cost control, inventory, and productivity management.
• Lead a small operational team under supervision.
• Prepare basic reports and contribute ideas for service and operational improvements.
• Demonstrate readiness for a supervisory or entry-level management position.

Qualifications

• Bachelor’s degree or diploma in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.
• Fresh graduates or candidates with limited hospitality experience are welcome.
• Good command of spoken and written English; additional languages are an advantage.
• Strong communication, interpersonal, and guest-service skills.
• Positive attitude, professional appearance, and willingness to learn.
• Able to work flexible hours, including shifts, weekends, and public holidays.
• Basic computer skills, particularly Microsoft Office.
• Able to work effectively both independently and as part of a team.

Key Competencies

• Guest focus
• Communication and teamwork
• Leadership potential
• Adaptability and learning agility
• Problem-solving
• Attention to detail
• Planning and organization
• Commercial and cost awareness
• Professionalism and integrity