Restaurant Manager Trainee

Role overview

This full-time, on-site trainee position is based in Central Singapore. You will support outlet leadership in running daily food and beverage operations while building the practical skills needed to eventually manage restaurant operations independently.

Key duties

• Partner with the Outlet Manager to oversee daily restaurant and F&B activities.
• Absorb operational know-how from the Outlet Manager and Chef, including procedures, methods, and service standards needed to perform well in the training role.
• Deliver efficient guest service and respond appropriately to special customer requests.
• Keep the outlet clean and make sure hygiene expectations are consistently met in line with company standards.
• Develop the capability to run restaurant operations step by step.
• Build knowledge of food preparation processes and kitchen inventory levels.
• After completing the basic training programme, work with management to set next-step goals for career progression within the company.
• Carry out other assigned tasks as directed by management.
• Ensure team members comply with company safety standard operating procedures.

Requirements

• Minimum qualification of GCE O-Level, Diploma, or Degree.
• Must be available to work split shifts, weekends, and public holidays.
• Prior F&B experience is helpful but not mandatory.
• Should have a pleasant, cheerful, and energetic attitude and work well in a team.
• Must be willing to learn and genuinely interested in the service industry.
• Need the ability to juggle multiple tasks and stay effective in a fast-paced setting.
• Must hold a valid WSQ Food & Hygiene Certificate.

Additional information

The role requires adherence to company safety SOPs at all times. The successful candidate is expected to grow progressively into broader restaurant management responsibilities through training and performance development.