Management Trainee

Management Trainee – Korean BBQ Restaurant

Main purpose:

To undergo hands-on training in restaurant operations and develop the skills required to become an Assistant Manager / Restaurant Manager.

Key responsibilities:

* Learn and handle daily restaurant operations, including opening and closing procedures.

* Learn Korean BBQ service standards, including table service, grilling meat, banchan and food presentation.

* Supervise and coordinate service and kitchen staff during operations.

* Assist with staff scheduling, deployment and attendance.

* Monitor food quality, hygiene, cleanliness and service standards.

* Handle customer enquiries, feedback and complaints professionally.

* Learn stock control, inventory checking and ordering.

* Monitor food wastage, portion control and operating costs.

* Assist managers with sales, promotions and daily outlet targets.

* Train new staff and ensure employees follow company SOPs.

* Handle basic cashier/POS and daily closing procedures.

* Ensure compliance with food safety and workplace safety requirements.

* Take on increasing management responsibilities as training progresses.

Training progression:

1. Service & BBQ training – understand the full customer experience.

2. Kitchen & food preparation – learn products, ingredients and food standards.

3. Operations training – learn manpower, inventory, sales and cost control.

4. Leadership training – supervise staff and manage shifts.

5. Management training – gradually take responsibility for an outlet.