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."