Management Trainee

TEMBUSU GARDENS PTE. LTD.; Singapore; On-site; SGD 40,000 - 55,000; Full time

Benefits offered by this job

Staff meals provided

Clear career progression

Work across multiple brands

Supportive team culture

Job summary

TEMBUSU GARDENS PTE. LTD.

is seeking passionate individuals for the Management Trainee (Front of House) program to groom future supervisors across our restaurant operations. Learn guest experience management, floor operations, and team leadership through hands-on experience, with opportunities to progress to Supervisor, Assistant Manager, or Restaurant Manager roles while delivering warm, nature-inspired hospitality.

Qualifications

• Education in Hospitality or related field preferred but not mandatory.
• 0–2 years in F&B or hospitality; supervisory experience is a plus.
• Strong interpersonal and communication skills; ability to work in a fast-paced environment.

Responsibilities

• Assist in managing daily floor operations to ensure a consistently excellent guest experience across all outlets.
• Coordinate and supervise opening, closing, and handover procedures for each shift.
• Ensure service stations, tables, glassware, and cutlery are clean and organized per standards.
• Support Restaurant Manager in labour planning and operational efficiency.
• Welcome and engage guests, upsell menu items where appropriate.
• Handle customer feedback and complaints professionally and resolve issues.

Skills

Hospitality passion

Customer service

Communication

Teamwork

Education

Diploma or Degree in Hospitality, F&B Management or Business

Tools

MS Office Applications

Job description

About Us:

The vibrancy and passion of nature, brought to life.At our Group, each experience is a warm embrace from Mother Nature. Go beyond a mere meal or a simple cup of coffee. No matter your pace of life, the our Group beckons you in with open arms. Bloom with us and be a part of Singapore's fastest growing hospitality group.

We are looking for passionate and motivated individuals to join us as Management Trainees (Front of House). This program is designed to develop future leaders through hands-on experience in restaurant operations, customer service, and team leadership across our various brands.

Job Purpose

The Management Trainee (Front of House) will be groomed for supervisory and management roles within the Group. You will learn all aspects of floor operations, guest experience management, and team coordination while embodying the brand’s commitment to warm, nature-inspired hospitality.

What We Offer

• Comprehensive training with clear career progression to Supervisor, Assistant Manager, or Restaurant Manager roles.
• Opportunity to work across multiple unique hospitality concepts.
• Staff meals provided.
• Supportive team culture and performance incentives.

Key Responsibilities

Operational Excellence

• Assist in managing daily floor operations to ensure a consistently excellent guest experience across all outlets.
• Coordinate and supervise the opening, closing, and handover procedures for each shift.
• Ensure all service stations, tables, glassware, and cutleries are clean, organized, and functioning according to company standards.
• Support the Restaurant Manager in optimizing labour usage and maintaining operational efficiency.
• Welcome and engage guests warmly, recommending specialties and upselling menu items where appropriate.
• Handle customer feedback, complaints, and special requests with professionalism, taking personal responsibility to resolve issues.
• Maintain sound knowledge of the menu, presentation standards, and beverage offerings to assist guests effectively.
• Present bills upon request and process payments accurately.

Team Support & Leadership

• Work closely with service and kitchen teams to build sales and ensure smooth service flow.
• Train and guide junior service staff and new hires as and when necessary, reinforcing company policies and service standards.
• Shadow senior managers to understand people management, scheduling, and performance feedback.

Administrative & Compliance

• Assist in ordering, inventory management, and stock-taking for daily use in the outlet.
• Monitor and manage wastage, ensuring proper storage and rotation of supplies.
• Ensure compliance with NEA sanitation, food safety, and workplace safety regulations.
• Perform any other duties as directed by the Restaurant In-Charge or Operations Manager.

Job Requirements

• Education: Diploma or Degree in Hospitality, F&B Management, Business, or a related field is preferred but not mandatory.
• Experience:0-2 years of experience in F&B, customer service, or hospitality. Candidates with supervisory or management experience have an added advantage.
• Skills & Attributes:
  • Passion for hospitality, food, and creating memorable guest experiences.
  • Ability to thrive in a fast-paced, highly energized working environment.
  • Mature, decisive, and resourceful with excellent interpersonal and communication skills.
  • Proficient in MS Office Applications.
• Work Commitment:Willing to work on rotating shifts, weekends, and public holidays.