Deskripsi Pekerjaan
Are you an aspiring hospitality leader looking to kickstart your career in Singapore's vibrant culinary and service scene? Nala Employment Pte Ltd is currently seeking a motivated and energetic Management Trainee to join a prestigious team in the heart of the Central & Downtown area.
This program is designed to provide you with a comprehensive, hands-on understanding of F&B operations, spanning both front-of-house service excellence and back-of-house culinary efficiency. You will be mentored by industry professionals while gaining exposure to high-volume operations and elite guest service standards.
We are looking for individuals who are not just looking for a job, but a career path in the fast-paced hospitality industry. If you have a passion for food, a flair for service, and the desire to learn the business side of restaurant management, this is the perfect opportunity for you.
Why join us? We offer a competitive monthly salary, a structured training environment, and the opportunity to work in a prime location with a dynamic team.
Tanggung Jawab
- Rotate through various departments including front-of-house service, kitchen operations, and inventory management.
- Ensure high levels of customer satisfaction by maintaining service standards and resolving guest queries.
- Assist in daily operational tasks, including food preparation support, table management, and workflow optimization.
- Support the management team in monitoring daily reports, stock levels, and quality control.
- Participate in team briefings and contribute to enhancing overall outlet efficiency.
- Adhere strictly to hygiene, safety, and health regulations within the kitchen and service areas.
- Develop a deep understanding of menu engineering, costing, and waste reduction strategies.
Kualifikasi
- Diploma or Degree in Hospitality, Tourism, F&B Management, or a related field.
- Fresh graduates with a strong passion for the service industry are highly encouraged to apply.
- Strong interpersonal and communication skills to interact with diverse guests and team members.
- Ability to commit to a 44-hour work week including weekends and public holidays as per the roster.
- A proactive "can-do" attitude and the ability to thrive in a fast-paced environment.
- Possess a genuine interest in both culinary arts and restaurant service management.
- Willingness to learn and take on operational responsibilities in both kitchen and service capacities.