Management Trainee

PHO VIETZ SINGAPORE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A vibrant restaurant chain in Singapore is looking for a Management Trainee to lead daily operations. The role involves ensuring high sales performance, supervising the team, and achieving KPIs. Responsibilities include administrative oversight, employee training, and maintaining compliance with safety standards. The ideal candidate should have strong management skills and a background in customer service. This position offers a dynamic environment with opportunities for career growth and development.

Qualifications

• Ability to manage and lead a team towards achieving KPIs.
• Strong administrative and organizational skills are required.
• Experience in a similar role or environment is a plus.

Responsibilities

• Manage daily operations and ensure team performance.
• Oversee sales activities and assist in achieving revenue targets.
• Ensure compliance with administrative requirements and safety standards.
• Conduct training for new employees and ensure procedure adherence.

Skills

Sales performance

Team management

Administrative skills

Customer service

Problem-solving

Job description

Job Title

Management Trainee

Job Description & Requirements

Basic Functions

Responsible for daily operations at the outlet and the team. Needs to assist the team to achieve revenue, cost and other targets by achieving the KPIs

Responsibilities

1. 1. Sales
   • a. Responsible for Sales Volume and never ceases to make sure that every effort is made, both by himself/ herself and by those he/ she supervises, to upsell the maximum amount of Food and Beverage
   • b. Anticipates Volume of business by carefully keeping himself/ herself informed of coming activities in the shopping mall and Public Holidays, etc/ She have to make preparations to cope with it adequately and economically
2. 2. Administrative Procedures
   • a. Ensure Proper Administrative System to ensure information and reports submitted timely
   • b. Liase with Government Statutory Board, 3rd Party service providers and ensure full compliance
   • c. Coordinate procurement to ensure outlet is sufficiently stocked
3. 3. Manpower Issues
   • a. Ensure All Employees adhered in accordance to Standard Grooming Procedures
   • b. Responsible to report any Workmen Injury to HR Department within 24 Hours
4. 4. Managerial Issues
   • a. Disseminates Clear Management Issues to team
   • b. Disseminates Marketing Initiatives to team
5. 5. Operational Issues
   • a. Responsible for the Appearance, Orderliness, Cleanliness, Housekeeping and Proper Set-up of the Restaurant and its related areas
   • b. Ensure Restaurant is free of Hygiene Incidents
   • c. Assures that Soiled or Damaged Equipment is removed and not put into used, particularly Chipped or Cracked dishes, Glasses and Rusty Utensils
   • d. Constantly on the alert of ways and means by which the Restaurant’s Operation could be improved and make more profitable
   • e. Reporting/Carrying out Maintenance and Repair works to Operations Head/ Maintenance In-Charge
   • f. Ensure Operations run smoothly
   • g. Report Management Issues to Senior Management/ Operations Head
   • h. Assist roll out of Marketing Projects or Promotional Menus
   • i. Ensure that each Employee is aware of Workplace Safety at all times
6. 6. On-Job-Training
   • a. Assures that all New Employees are adequately instructed in service and kitchen procedures
   • b. Assures that all New Employees are informed of House Rules and Policies
   • c. Conduct Orientation Programme to New Employee, ensures that they feel welcomed. Responsible for New Employee adequate Training and thorough understanding of the job before assuming responsibilities
   • d. Ensure that Standard Service and Kitchen Procedures are followed and carried out in details, correcting any deviations through constant On-the-Job Training
7. 7. Security On Cash, Properties/Assets
   • a. Responsible for sales collection and to bank in previous day’s cash sales
   • b. Responsible for Managing all Stock Inventory
   • c. Ensure Equipment are used for its intended purpose, following Standard Operating Procedures. It is his/ her duty to prevent and eliminate waste of expendable supplies, which contributes to the Overall Food Cost
8. 8. Ad-Hoc Projects and Requests
9. 9. Any other areas or issues that Senior Management should decide on