Hands-On Restaurant Management Trainee

WAGEWORTH PTE. LTD.; Singapore; On-site; SGD 22,000 - 33,000; Full time

Job summary

DJDH Ramen Restaurant is seeking a hands-on Restaurant Management Trainee capable of independently running the entire front-of-house operation of our 50-seat restaurant. This is not a desk-based role; you will host guests, take and serve orders, clear tables, process payments, and manage reservations while keeping the restaurant welcoming and service-ready.

Working closely with the Chef-Owner and restaurant owners, you will receive direct practical management training and be groomed for

Qualifications

• Diploma or degree in Hospitality Management, Hotel Management, Food and Beverage Management, Tourism or related field.
• At least two years of relevant front-of-house experience.
• Willing to host, serve, take orders and manage guests independently.
• Able to work weekends and public holidays with strong communication.

Responsibilities

• Independently run the front of house during assigned shifts.
• Welcome guests, seat them and attend to their needs professionally.
• Manage reservations and table turnover while using the POS system.
• Process payments accurately and maintain a clean, service-ready restaurant.
• Coordinate with Chef-Owner and owners on operations and training.

Skills

Communication

Organisational skills

Multitasking

Customer service

Leadership potential

Education

Diploma or degree in Hospitality Management

Tools

POS system

Job description

DJDH Ramen Restaurant is a subsidiary ofWAGEWORTH PTE. LTD. under the WAGEWORTH Group of companies. The successfulcandidate will be employed by WAGEWORTH PTE. LTD.

Position Overview

DJDH Ramen is seeking a hands-on RestaurantManagement Trainee capable of independently running the entire front-of-houseoperation of our 50-seat restaurant.

This is not a desk-based managementposition. The successful candidate must personally host guests, take and serveorders, clear and reset tables, process payments, manage reservations andresolve customer concerns while keeping the restaurant organised, welcoming andservice-ready.

Working closely with the Chef-Owner andrestaurant owners, the successful candidate will receive direct, practicalmanagement training and be progressively groomed for advancement to AssistantRestaurant Manager, Restaurant Manager and, ultimately, Restaurant Director asthe business expands.

Key Responsibilities

Independent Front-of-House Operations

• Independently run the front of house during assigned shifts.
• Welcome, seat and attend to guests professionally.
• Manage reservations, walk-ins, waiting lists and table allocation.
• Explain the menu and provide appropriate recommendations.
• Take orders accurately using the restaurant’s current ordering system or available POS system, where applicable.
• Serve food and beverages promptly and correctly.
• Clear, clean and reset tables efficiently.
• Manage dine-in service only; there are no takeaway or delivery-platform orders.
• Process cash and cashless payments accurately.
• Complete all required opening and closing duties.
• Maintain an orderly, clean and service-ready restaurant throughout operating hours.

Guest Experience

• Maintain a warm, attentive and welcoming dining environment.
• Anticipate and respond to guests’ needs throughout their visit.
• Handle feedback, complaints and service recovery calmly and professionally.
• Build positive relationships with regular customers.
• Maintain consistent service standards during both regular and busy service periods.

Restaurant Management Training

• Coordinate guest orders and service timing directly with the Chef-Owner.
• Monitor daily reservations, customer flow and table turnover.
• Maintain accurate sales, payment and closing records.
• Monitor front-of-house supplies and stock levels.
• Assist with stocktaking, ordering and wastage control.
• Maintain restaurant cleanliness, food-safety and hygiene standards.
• Learn and implement restaurant SOPs, cost controls and operational reporting.
• Support events, group reservations and promotional activities.
• Identify operational issues and recommend practical improvements.
• Progressively assume responsibility for the restaurant’s complete daily operation.

Requirements

• Diploma or degree in Hospitality Management, Hotel Management, Food and Beverage Management, Tourism or a related discipline.
• At least two years of relevant experience as a Host/Hostess cum Service Runner or in a similar hands-on front-of-house position.
• Demonstrated interest in and potential to manage a restaurant independently.
• Comfortable running the front of house solo in a 50-seat restaurant.
• Willing and able to personally host, serve, clear tables, process payments and manage guests.
• Strong communication, organisation and multitasking abilities.
• Calm, responsible and decisive during busy service periods.
• Service-oriented with good guest-engagement and complaint-handling skills.
• Able to work independently while coordinating closely with the kitchen.
• Comfortable working during restaurant operating hours, including weekends and public holidays.
• Food Safety Course Level 1 certification is required. Candidates who do not currently possess it must obtain the certification before commencing employment.

Suitable Candidate Profile

This position is suitable for someone who:

• Takes ownership without waiting to be instructed.
• Leads through personal example and hands-on involvement.
• Remains composed while attending to multiple tables and priorities.
• Notices operational problems and resolves them proactively.
• Values cleanliness, consistency and genuine hospitality.
• Wants to build a long-term career in restaurant management.
• Is willing to learn directly from the owners and grow with a small, owner-led restaurant.

Career Progression Path

The career pathway has been structured toprovide a clear progression from hospitality graduate to Restaurant Director.

The current vacancy begins at the Hands-On Restaurant Management Trainee stage and requires at least two years ofprior relevant front-of-house experience.

Promotion is based on demonstratedcompetency, performance, leadership readiness and business growth. Thefollowing periods are indicative and may be accelerated for exceptionalperformers.

Career Foundation: Hospitality Graduate to Experienced Front-of-House Professional

Indicative period: First 0–2 years ofthe candidate’s hospitality career

Hospitality Graduate / Front-of-House Associate

• Apply hospitality knowledge in a practical restaurant environment.
• Develop the fundamentals of guest engagement, order-taking, food service and table management.
• Build strong standards in hygiene, punctuality, teamwork and service discipline.

Host/Hostess cum Service Runner

• Progress to independently managing assigned tables or a restaurant section.
• Coordinate guest seating, orders, service delivery and table turnover.
• Handle reservations, payments and routine guest concerns.
• Accumulate at least two years of relevant practical front-of-house experience.

Completion of this foundation prepares thecandidate to enter DJDH Ramen’s management pathway.

Stage 1: Hands-On Restaurant Management Trainee

Current vacancy | First 0–6 months atDJDH Ramen

• Learn DJDH Ramen’s complete front-of-house operation and service standards.
• Progress towards independently running the full 50-seat restaurant floor.
• Master opening, closing, reservations, ordering, payments and service recovery.
• Learn stock control, cost awareness and operational reporting.
• Demonstrate reliability, ownership and readiness to lead restaurant shifts.

Stage 2: Assistant Restaurant Manager

Indicative progression: 6–12 months atDJDH Ramen

• Take full responsibility for designated restaurant shifts.
• Maintain service, cleanliness, payment-control and operating standards.
• Assist with scheduling, training, stock control, events and group reservations.
• Resolve operational and guest-service issues independently.
• Act as the restaurant’s operational lead when the owners are unavailable.

Stage 3: Restaurant Manager

Indicative progression: 12–24 months atDJDH Ramen

• Manage the restaurant’s complete daily front-of-house operation.
• Take ownership of guest experience, sales, operating costs and service performance.
• Recruit, train and supervise future front-of-house employees.
• Manage restaurant schedules, supplies, controls and operating reports.
• Implement operational improvements together with the Chef-Owner and restaurant owners.

Stage 4: Senior Restaurant Manager /Restaurant Operations Lead

Indicative progression: 24–36 months atDJDH Ramen

• Oversee restaurant-wide operating standards and management controls.
• Strengthen SOPs, training systems, service standards and cost controls.
• Lead events, partnerships and business-development initiatives.
• Develop future supervisors and restaurant managers.
• Support the planning and preparation of additional outlets or restaurant concepts.

Stage 5: Restaurant Director

Long-term progression: approximately36–60 months at DJDH Ramen

• Lead the restaurant’s overall operational and commercial direction.
• Take responsibility for revenue, profitability, manpower and service strategy.
• Oversee multiple teams, outlets or restaurant concepts as the business expands.
• Establish management, training and performance systems across the business.
• Work directly with ownership on budgeting, expansion and long-term growth.

DJDH Ramen Restaurant is a subsidiary ofWAGEWORTH PTE. LTD. under the WAGEWORTH Group of companies. Shortlisted andsuccessful candidates will be employed by WAGEWORTH PTE. LTD.