As a Restaurant Management Trainee, you will undergo systematic training in front-of-house service, kitchen operations, staff management, and overall restaurant operations. Those who perform well will have the opportunity to be promoted to management positions.
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Maintain high standards of customer service to encourage new and repeat visits.
Maintain high standards of hygiene and comply with all food safety regulations.
Perform opening and closing procedures in the restaurant.
Rotate through and perform front-of-house service and kitchen operation processes
Handle initial customer feedback and report to superiors accordingly.
Perform dishwashing and other ad hoc tasks as needed.
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