Overview:
This position will undergo comprehensive training in all aspects of the F&B / Institutional Catering business, including front-of-house (service), back-of-house (kitchen), and backend administration. The trainee will be groomed for a leadership role, gaining hands-on experience in daily operations, F&B Service, kitchen management, and business administration. This position is ideal for individuals looking to develop a career in F&B management within a dynamic and fast-paced environment.
Responsibilities:
- Assist in day-to-day F&B operations, ensuring smooth service and guest satisfaction.
- Learn and participate in front-of-house duties such as taking orders, fulfil orders and managing service.
- Support the kitchen team in food preparation, maintaining hygiene standards, and coordinating with service staff.
- Understand and ensure compliance with health, safety, and food hygiene regulations.
- Monitor inventory levels, place orders, and assist in stock control for both kitchen and bar.
- Ensure the highest level of customer service, delivering a memorable dining experience.
- Handle guest inquiries and complaints professionally and efficiently.
- Learn backend administration tasks such as managing POS systems, processing invoices, and generating sales reports.
- Assist in scheduling staff, managing payroll, and handling employee-related documentation.
- Support cost control efforts through budgeting and forecasting.
- Participate in menu planning, pricing strategies, and other related initiatives.
Requirements:
- Eagerness to learn and grow within the F&B industry.
- Team player with a positive attitude.
- Problem-solving skills and the ability to think on your feet.
- Ability to work in a diversed culture environment
