Restaurant Manager Trainee: Operations & Leadership Path

JTC Group of Companies; Taguig; On-site; PHP 200,880 - 312,480; Full time

Benefits offered by this job

Employee Discount

Job summary

JTC Group of Companies in Taguig is seeking a Restaurant Manager Trainee for our Japanese restaurant. You will support the Restaurant Manager, oversee daily operations, ensure service quality, and heighten customer satisfaction in a busy on-site setting.

The role requires a Bachelor's in Hospitality Management and 1-3 years in hospitality, with strong cost management, inventory control, and teamwork. Training and professional development opportunities are available.

Qualifications

• Bachelor’s degree in Hospitality Management or related field.
• 1-3 years of experience in the restaurant industry, preferably in a management role.
• Strong operational management and organizational skills.
• Excellent written and verbal communication skills.
• Ability to work collaboratively in a team-oriented environment.
• Proficient in cost management and inventory control.

Responsibilities

• Assist the Restaurant Manager in overseeing daily operations, ensuring optimal service quality and customer satisfaction.
• Coordinate with kitchen staff and service team to maintain a smooth workflow and efficient service.
• Support in managing inventory and placing orders to keep stock levels sufficient.
• Train and mentor new staff members, promoting teamwork and a positive work environment.
• Monitor financial performance, helping with budgeting and cost management initiatives.

Skills

Operational management

Organizational skills

Written and verbal communication

Team collaboration

Cost management

Inventory control

Education

Bachelor’s degree in Hospitality Management

Job description

JTC Group of Companies in Taguig is seeking a Restaurant Manager Trainee for our Japanese restaurant. You will support the Restaurant Manager, oversee daily operations, ensure service quality, and heighten customer satisfaction in a busy on-site setting.

The role requires a Bachelor's in Hospitality Management and 1-3 years in hospitality, with strong cost management, inventory control, and teamwork. Training and professional development opportunities are available.