Management Trainee (KFC Philippine Arena)

One Food Group; Santa Maria; On-site; PHP 180,000 - 300,000; Full time

Job summary

One Food Group is seeking a proactive Restaurant Operations/Shift Leader to oversee daily activities, ensure quality service, and support staff during shifts. The role emphasizes teamwork, strong communication, and adherence to health and safety standards.

Responsibilities include inventory management, basic financial tasks, and assisting with promotions. Ideal for someone with 1+ year in restaurant ops, ready to grow into leadership roles in a fast-paced setting.

Qualifications

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

Responsibilities

• Oversee daily restaurant operations and ensure efficient service and adherence to standards.
• Provide high-quality customer service and address concerns professionally.
• Assist in supervising staff during shifts and support training.
• Manage inventory levels and assist with receiving deliveries.
• Support cash handling and basic financial tasks with the RGM/AGM.
• Assist in marketing/promotions and organize store events as directed.

Skills

Customer service

Team leadership

Communication

Interpersonal skills

Staff supervision

POS & cash handling

Education

Diploma/degree in Business Administration or Hospitality

Tools

POS 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.