F&B Management Trainee

HR SG PTE. LTD.; Singapore; On-site; SGD 17,000 - 23,000; Full time

Benefits offered by this job

Duty meal

Job summary

HR SG PTE. LTD. seeks a motivated F&B Management Trainee to join our outlet operations team at Fortune Centre/i12 Katong in Singapore.

The role provides hands-on exposure across front-of-house operations, cashiering, food handling, and daily outlet coordination. The successful candidate will be trained in outlet management and will develop supervisory and leadership capabilities as they gain experience. A 6-day roster applies, with shift variations and emphasis on cleanliness, safety, and

Qualifications

• Prior or no mandatory experience required; strong customer service mindset is essential.
• WSQ Food Safety Course Level 1 certification is required for food-handling duties or willingness to obtain.
• Ability to communicate effectively with customers and colleagues in a fast-paced environment.

Responsibilities

• Deliver courteous, professional service to customers at all times.
• Perform cashier duties and process payments accurately.
• Assist with food preparation, handling, serving and other outlet duties.
• Follow food safety, hygiene and operational procedures.
• Support opening and closing procedures and stock checks.

Skills

Customer service

Communication

Leadership potential

Cashier handling

Education

WSQ Food Safety Course Level 1

Tools

POS systems

Job description

Location: Fortune Centre / i12 Katong
Working Days: 6 days per week
Shift Hours: 9:00am – 7:00pm / 11:00am – 9:00pm, based on roster
Benefits: 1 duty meal provided per working day

Role Overview

We are looking for a motivated and service-oriented F&B Management Trainee to join our outlet operations team.

This role provides hands-on exposure across key areas of food and beverage operations, including customer service, cashiering, food handling, outlet opening and closing procedures, cleanliness standards, and day-to-day outlet coordination.

The successful candidate will be trained in the fundamentals of outlet management and will have the opportunity to develop supervisory and leadership capabilities as they gain experience.

Key Responsibilities

Customer Service & Front-of-House Operations

• Deliver courteous, professional, and efficient service to customers at all times.
• Take customer orders accurately and assist with enquiries regarding menu items.
• Perform cashier duties, including processing cashless and other customer payments accurately.
• Handle customer feedback professionally and elevate service issues when necessary.
• Maintain a welcoming and positive dining environment.

Food Handling & Outlet Operations

• Assist with food preparation, handling, serving, and other operational duties as required.
• Follow established food safety, hygiene, and operational procedures.
• Ensure food items are handled, stored, and served according to required quality and hygiene standards.
• Assist with replenishment of food, beverages, packaging materials, and other outlet supplies.
• Support smooth day-to-day operations during both regular and peak service periods.

Opening & Closing Procedures

• Perform opening and closing procedures according to the assigned shift roster.
• Prepare the outlet, cashier station, equipment, and service areas before operations begin.
• Complete end-of-day cleaning, stock checks, cashier reconciliation, and other closing duties where assigned.

Cleanliness & Food Safety

• Maintain cleanliness and organisation of the outlet, workstations, equipment, and surrounding areas.
• Follow food hygiene, workplace safety, and sanitation procedures at all times.
• Ensure utensils, equipment, and food preparation areas are maintained appropriately.
• Report hygiene, safety, equipment, or maintenance issues promptly.

Management Trainee Development

• Learn various aspects of F&B outlet management through structured on-the-job training.
• Develop an understanding of inventory management, stock control, wastage management, and daily outlet procedures.
• Support supervisors with shift coordination and allocation of operational duties.
• Learn to monitor service standards and assist team members during busy periods.
• Develop the operational and leadership skills required to take on greater responsibilities within the outlet.

Requirements

• Prior experience in F&B, hospitality, retail, or customer service is advantageous but not mandatory.
• Comfortable with hands-on food handling and customer-facing responsibilities.
• Strong customer service mindset with good interpersonal and communication skills.
• Able to communicate effectively with customers and colleagues in a fast-paced environment.
• Comfortable handling cashiering and POS systems; training can be provided.
• Able to work independently as well as collaboratively within an outlet team.
• Responsible, punctual, organised, and willing to learn.
• Demonstrates leadership potential and an interest in developing a career in F&B operations or outlet management.
• Able to work a 6-day roster, including weekends and public holidays where scheduled.
• WSQ Food Safety Course Level 1 certification is required for food-handling duties; candidates who have yet to obtain the certification should be willing to complete the required training.