Hospitality Operations Leadership Trainee

CURATE KITCHEN PTE. LTD.; Singapore; On-site; SGD 33,000 - 47,000; Full time

Job summary

CURATE KITCHEN PTE. LTD. is offering a Management Trainee program designed to equip you with the skills to manage internal operations, both front line and back end, over a structured 1–2 year duration culminating in full-time staff.

You will learn all aspects of operations, deliver customer service, supervise service crew, ensure food quality and safety, manage inventory, and participate in planning, reporting, and improvement projects.

Qualifications

• Diploma or degree in any discipline is preferred.
• Candidates with relevant hospitality or F&B exposure are welcome.
• Strong communication and leadership potential is expected.

Responsibilities

• Learn all aspects of office or operations, including front line or back end roles.
• Deliver excellent customer service and ensure an exceptional experience.
• Assist in daily operations to ensure smooth service.
• Supervise and motivate service crew to achieve operational excellence.
• Maintain high standards of food quality, hygiene, cleanliness and safety.
• Monitor inventory levels, stock ordering and minimise wastage.
• Handle customer feedback and resolve service issues professionally.
• Assist in manpower planning, scheduling, attendance, and training.
• Monitor sales and support business targets.
• Learn cost control and profitability management.
• Ensure SOPs, food safety regulations and safety requirements are followed.
• Prepare operational reports and perform administrative duties.

Skills

Communication skills

Interpersonal skills

Leadership potential

Problem-solving

Willingness to learn

Customer service

Education

Diploma or Degree

Job description

CURATE KITCHEN PTE. LTD. is offering a Management Trainee program designed to equip you with the skills to manage internal operations, both front line and back end, over a structured 1–2 year duration culminating in full-time staff.

You will learn all aspects of operations, deliver customer service, supervise service crew, ensure food quality and safety, manage inventory, and participate in planning, reporting, and improvement projects.