Working Hours: 60 hours per week
Job Responsibilities:
- Participate in training programs to gain a thorough understanding of F&B operations
- Learn about food preparation, service standards, and overall restaurant management
- Rotate through different departments such as kitchen, front-of-house, and catering to gain a well-rounded experience
- Interact with customers to understand their needs and preferences
- Learn to handle customer feedback and resolve issues
- Assist in daily operations, including managing inventory, ordering supplies, and maintaining cleanliness
- Work with various teams, such as chefs, servers, and kitchen staff, to understand the dynamics of a restaurant
- Learn about administrative tasks, such as scheduling, budgeting, and financial reporting
- Ensure that food quality and service standards are consistently met
- Any ad-hoc tasks assigned
Job Requirements:
- Able to work for long hours including weekends and public holidays
