Management Trainee

Responsibilities

• As a Management Trainee, you will rotate through the following critical areas of restaurant operations:
• 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.
• 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.
• 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).
• 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.
• Marketing & Sales
• Assist in executing local store marketing initiatives (catering, community events, social media).

Requirements

• 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."

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