Management Trainee

Gogiro; Singapore; On-site; SGD 42,000 - 75,000; Full time

Job summary

Gogiro in Singapore seeks a Restaurant Manager to oversee F&B operations across front of house, kitchen, and staff development. You will ensure service quality, food safety, and smooth daily operations while driving sales and maintaining high standards.

The role requires leading teams, implementing policies, and coordinating with management to deliver exceptional guest experiences on rotating shifts, including weekends and public holidays.

Qualifications

• Candidates should have strong customer service skills and the ability to lead a team.
• Excellent communication and problem-solving abilities are required.

Responsibilities

• Set up and manage work stations efficiently.
• Attend to guests' requests and feedback in a timely, professional manner.
• Serve food and beverages according to standards and regulations.
• Ensure cleanliness and work order at all times; clear used plates and cutlery.
• Have full knowledge of food, beverages, and services offered by the restaurant.
• Recruit, develop, and supervise restaurant staff; oversee performance and welfare.
• Lead safety, security, and risk management; implement emergency procedures.
• Drive sales through promotions and store marketing strategies.
• Maintain sanitation, temperature control, and storage procedures in kitchen.
• Coordinate with management to ensure smooth operations across FOH and BOH.

Skills

Customer service

Team leadership

Communication

Education

Degree in Food & Beverage, Hospitality, Hotel Management or equivalent

Job description

Job Description:

1. Services (Front of House):

• Responsible for setting-up and handling work station(s) assigned.
• Be attentive to guests’ request efficiently and effectively.
• Serve food & beverages in accordance to Restaurant and regulatory standards.
• Ensure cleanliness and work order in compliance with standards at all times
• Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.
• Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.
• Attend to guests’ queries, feedback and complaint timely & professional

2. Kitchen (Back of House):

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.
• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.
• Ensure all kitchen equipment are well maintained at all time.
• Ensure all stocks and ingredients are restocks/sufficient.
• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques

3. People Management:

• Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
• Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.
• Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
• Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.
• Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.
• Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.
• Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

• Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.
• Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

• Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
• Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
• Ensure all workplace safety policies procedures are maintained and adhered to at all times.
• Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
• Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.
• Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements

6. Others:

• Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements:

• Candidate must possess at least Degree in Food & Beverage, Hospitality, Hotel Management or equivalent.
• Require to work on rotating shift basis which include weekends and public holidays.