Management Trainee

Position: Operations Management Trainee

Position Purpose

Principal Accountabilities

In addition to following company policies and procedures, the management trainee is expected to learn how to supervise people and manage the restaurant during designated time periods to achieve the following results:

• Total Customer Satisfaction

  Each customer’s visit to the restaurant meets or exceeds expectations of quality, service, cleanliness, and value.

• Sales Growth

  – Achieving customer satisfaction resulting in comparable sales and transaction count growth.

• Optimum Profit

  – Delivering a bottom-line profit appropriate for the restaurant’s sales level.

• Motivated and Productive Staff

  – Maintaining a full team capable of meeting or exceeding each customer’s expectations.

• Appropriate and Fair Business Practices

  – Ensuring business and personnel practices comply with laws and company policies. All employees are treated fairly and respectfully.

• Self-Development

  – Achieving personal growth by improving skills to better meet or exceed customer expectations.

• Leave Management

  – Recommending or approving leaves of crew members and other employees in consultation with the restaurant manager.

Contributions

The management trainee will learn, demonstrate, and achieve results through:

1. Delivering Excellent Quality

• Food is hot, fresh, good-tasting, and attractively presented.
  
• Raw product standards are maintained.
  
• Procedures and quality controls are consistently followed.
  

2. Delivering Excellent Service

• Staff is customer-oriented: friendly, courteous, and responsive to customer needs.
  
• You model outstanding service behaviors for others on your team.
  

3. Maintaining an Exceptional Environment

• The restaurant and surroundings are attractive, clean, well-maintained, and properly equipped—providing a safe and welcoming atmosphere for customers and employees.
  

Other Principal Accountabilities

• Interacting with customers regularly to measure and improve satisfaction.
  
• Using effective human relations, communication, and follow-up skills to build positive relationships with staff.
  
• Managing opening and closing shifts under supervision.
  
• Maintaining critical standards for service speed, product quality, cleanliness, and sanitation.
  
• Responding to changes in volume patterns or promotions by planning and adjusting operations accordingly.
  
• Managing day-to-day shift costs, including labor, waste, and cash control.
  
• Ensuring compliance with personnel policies, labor laws, safety, and security procedures.
  
• Supporting and executing sales-building promotions during shifts.
  
• Handling and resolving customer complaints professionally.
  
• Supervising delivery and inventory of raw products.
  
• Preparing staff, equipment, and products for each shift.
  
• Demonstrating leadership by setting the pace and communicating effectively.
  
• Training team members on various stations.
  
• Monitoring and providing feedback on crew performance.
  
• Completing required paperwork such as inventories, cash sheets, and deposits.
  
• Performing duties across all crew stations, including maintenance tasks.
  
• Overseeing maintenance personnel during shifts.
  
• Conducting basic equipment checks and making necessary adjustments for performance and safety