Management Trainee (KFC Marilao Bulacan)

One Food Group; Marilao; On-site; PHP 250,000 - 420,000; Full time

Job summary

One Food Group is seeking a hands-on Restaurant Operations Supervisor to oversee daily activities, ensure service standards, and support a fast-paced team in Bulacan. You will help manage shifts, training, inventory, and financial tasks while fostering a positive, customer-focused environment.

The role emphasizes leadership, safety compliance, and active participation in promotions and events to drive visits.associate’s or bachelor’s degree preferred, 1+ year experience, and strong communication

Qualifications

• At least 1 year of experience in restaurant operations or a similar customer-facing role.
• Strong interpersonal and communication skills.
• Ability to lead and motivate a team effectively.
• Basic understanding of restaurant financials and inventory management.
• Knowledge of health, safety, and sanitation regulations.
• Proficiency in using point-of-sale systems and handling cash transactions.

Responsibilities

• Oversee daily restaurant operations and ensure service efficiency.
• Manage shifts, opening/closing procedures, and staffing.
• Provide excellent customer service and resolve customer concerns.
• Train and supervise staff, and assist in scheduling.
• Assist in inventory control, deliveries, and stock levels.
• Support cash handling and basic financial tasks.
• Assist in marketing and promotions under supervision.
• Participate in crisis management and learning programs.

Skills

Interpersonal communication

Team leadership

Cash handling & POS proficiency

Education

Associate’s or Bachelor’s degree in Business Administration, Hospitality Management, or related field

Tools

Point-of-sale systems

Job description

Job Description:

Support in Daily Operations:

• Assist in overseeing daily restaurant operations, ensuring efficient service and adherence to operational standards.

• Manage shift duties, including opening and closing procedures, to ensure smooth restaurant functionality.

Customer Service:

• Provide high-quality customer service and support to ensure a positive dining experience.

• Address customer concerns and complaints in a professional manner, escalating issues to the RGM or AGM when necessary.

Staff Supervision:

• Assist in supervising and coordinating the activities of restaurant staff during shifts.

• Help with training new employees and providing ongoing support and guidance to current team members.

• Participate in scheduling and ensuring adequate staffing levels during shifts.

Inventory and Stock Management:

• Assist in managing inventory levels and ensuring proper stock levels are maintained.

• Support inventory control procedures, including receiving and checking deliveries.

• Compliance and Standards:

• Ensure that the restaurant maintains high standards in food quality, service, health, and safety.

• Assist in conducting routine checks to ensure compliance with health and safety regulations and brand standards.

Financial and Administrative Tasks:

• Support the RGM/AGM in managing cash handling and financial transactions.

• Assist with daily administrative tasks, including tracking sales and monitoring expenses.

• Marketing and Promotions:

• Assist in implementing marketing and promotional strategies as directed by the RGM or AGM.

• Participate in organizing and executing store events and promotions to drive customer engagement.

Team Development:

• Support staff development initiatives, including training and performance feedback.

• Foster a positive work environment and contribute to team-building activities.

• Problem-Solving:

• Assist in resolving operational issues and emergencies in the absence of the RGM or AGM.

• Learn and apply crisis management techniques as part of the training program.

• Learning and Development:

• Engage in the management training program, attending workshops and seminars as required.

• Gain hands-on experience in various aspects of restaurant management to prepare for future leadership roles.

Job Qualification:

• At least 1 year of experience in restaurant operations or a similar customer-facing role.

• Strong interpersonal and communication skills.

• Ability to lead and motivate a team effectively.

• Basic understanding of restaurant financials and inventory management.

• Knowledge of health, safety, and sanitation regulations.

• Proficiency in using point-of-sale systems and handling cash transactions.

Education:

Associate’s or Bachelor’s degree in Business Administration, Hospitality Management, or a related field (preferred but not required).

Work Environment:

• Fast-paced restaurant environment requiring frequent interaction with staff and customers.