Management Trainee

Key Responsibilities

As a Management Trainee, you will rotate through the following critical areas of restaurant operations:

1. Guest Experience & Service

• Lead by example to deliver an "above and beyond" guest experience.

• Handle guest complaints with professionalism, turning negative situations into positive outcomes.

• Monitor service flow during peak hours to ensure speed and accuracy.

2. Team Leadership & Development

• Assist in the recruitment, training, and onboarding of new team members.

• Coach and motivate crew members to meet performance standards.

• Assist with scheduling and managing labor costs to align with sales forecasts.

3. Operations & Inventory

• Oversee daily opening/closing procedures and cash handling.

• Manage food and beverage inventory; conduct weekly counts and place orders with vendors.

• Ensure strict compliance with health, safety, and sanitation standards (e.g., ServSafe).

4. Financial Performance

• Learn to analyze weekly sales reports and cost of goods sold (COGS).

• Participate in P&L reviews and help identify opportunities to control costs and maximize profitability.

5. Marketing & Sales

• Assist in executing local store marketing initiatives (catering, community events, social media).

What We Are Looking For

Qualifications:

• Bachelor’s degree in Hospitality, Business, or a related field (preferred but not required).

• [OR] Equivalent of 1-2 years of experience in a fast-paced environment (retail, hospitality, or food service).

• Strong computer literacy (MS Office, POS systems).

Skills & Attributes:

• Relentless Drive: You are self-motivated and eager to learn.

• Resilience: You thrive in a fast-paced, high-energy environment and can handle the heat during rush hour.

• Communication: You speak clearly and listen actively to both staff and guests.

• Problem-Solving: You can think on your feet and find solutions quickly.

• Punctuality: You understand that "on time" means "15 minutes early."