Management Trainee (Zamboanga City)

One Food Group; Philippines; On-site; PHP 300,000 - 420,000; Full time

Job summary

One Food Group in the Philippines is seeking a dynamic restaurant operations professional to assist in overseeing daily operations, ensuring efficient service and adherence to standards.

You will manage shifts, supervise staff, and support training, inventory control, and health and safety compliance to deliver a superior dining experience.

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 efficient service and adherence to standards.
• Manage shift duties, including opening and closing procedures.
• Provide high-quality customer service and support to ensure a positive dining experience.
• Supervise and coordinate restaurant staff during shifts; assist with training.
• Assist in inventory management and receiving deliveries; maintain stock levels.
• Ensure health, safety, and brand standards through routine checks.
• Support cash handling and daily financial transactions; assist with admin tasks.
• Assist in marketing and promotional activities and store events.
• Support staff development, training, and team-building activities.
• Resolve operational issues and emergencies in the absence of mgmt; participate in crisis training.
• Engage in management training programs and gain hands-on experience for future leadership roles.

Skills

Interpersonal

Communication

Team leadership

Customer service

Cash handling

POS systems

Tools

POS systems

Job description

Key Responsibilities:

• 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.

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.