Management Trainee

Fruitas Holdings, Inc. (House of Fruitas); Manila; On-site; PHP 446,400 - 781,200; Full time

Job summary

A prominent hospitality group in Manila is seeking an experienced leader to oversee dining and kitchen responsibilities. The role involves mastering food prep standards, supervising shifts, and participating in marketing initiatives. Candidates should possess a bachelor's degree in Hospitality Management or related fields and have excellent verbal skills for team leadership. The position requires flexible scheduling and the ability to thrive in a fast-paced environment.

Qualifications

• Bachelor's degree in Hospitality Management, HRM, or Business Administration required.
• Excellent verbal communication for leading pre-shift meetings.
• Proficiency in POS systems like Toast or Square.

Responsibilities

• Rotate through all Houses to master food prep and service.
• Supervise shifts for optimal table service and food quality.
• Track KPIs related to Cost of Goods Sold and labor.

Skills

Verbal communication

Analytical thinking

Proficiency in POS systems

Microsoft Excel skills

Education

Bachelor's degree in Hospitality Management

Bachelor's degree in Hotel & Restaurant Management

Bachelor's degree in Business Administration

Job description

Job Description

• Systematically rotate through all "Houses" (Back of House/Kitchen and Front of House/Dining Room) to master food prep standards, service flow, and guest interaction.
• Floor Leadership: Transition from observing to actively supervising shifts, ensuring optimal "table turns," staff positioning, and food quality during peak hours.
• Business Growth Projects: Participate in localized marketing initiatives or seasonal menu rollouts to understand how corporate strategy translates to a plate.
• Performance Metrics (P&L): Help track and analyze Key Performance Indicators (KPIs) such as Cost of Goods Sold (COGS), labor percentages, and waste management.
• Compliance & Safety: Maintain rigorous documentation for health inspections, safety protocols (HACCP), and alcohol service compliance.
• Talent Development: Support the HR lifecycle by assisting in interviewing, onboarding, and training new hourly team members.
• Conflict Resolution: Act as the first point of contact for guest complaints, utilizing high emotional intelligence to turn a negative experience into a loyal customer.

Qualifications

Educational Background

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management (HRM), or Business Administration.

Communication & Presence

• Excellent verbal communication for leading pre-shift "huddles" and high-pressure coordination.
• Ability to remain calm and authoritative in a noisy, fast-paced environment.

Technical & Analytical Skills

• Proficiency in Point of Sale (POS) systems (e.g., Toast, Micros, Square).
• Strong analytical thinking to interpret "Prime Cost" data and adjust scheduling or ordering accordingly.
• Basic Microsoft Excel skills for inventory tracking and scheduling.

Physical & Schedule Requirements

• Willingness to work a flexible schedule, including weekends, nights, and holidays (the hospitality industry's busiest times).
• Ability to remain on your feet for extended periods and lead by example in the trenches.