Management Trainee

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.

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. He / She have to make preparations to cope

with it adequately and

economically

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.

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. Managerial

Issues

a. Disseminates Clear

Management Issues to team

b. Disseminates

Marketing Initiatives to team

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.

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. 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. Ad-Hoc Projects and

Requests

9. Any

other areas or issues that Senior Management should decide

on