job description
Are you passionate about the hospitality industry and eager to launch your career in restaurant management? One Food Group is seeking ambitious and driven Management Trainees to join our dynamic team in Baliâs most vibrant locations, including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
This is a hands-on training program designed to equip you with the skills, knowledge, and experience needed to excel in restaurant operations and leadership. As a Management Trainee, youâll work alongside seasoned professionals, gaining exposure to all facets of restaurant managementâfrom customer service and team leadership to inventory control and financial performance. This role is perfect for individuals who thrive in fast-paced environments, enjoy problem-solving, and are eager to grow into a future leadership position within our organization.
At One Food Group, we pride ourselves on delivering exceptional dining experiences while fostering a culture of innovation, collaboration, and continuous learning. As part of our team, youâll benefit from:
- Comprehensive training in restaurant operations, including front-of-house and back-of-house management.
- Mentorship from experienced managers who are invested in your professional growth.
- Career advancement opportunities within a rapidly expanding hospitality group.
- Exposure to diverse culinary concepts and operational best practices.
- A supportive and inclusive work environment where your ideas and contributions are valued.
If youâre a self-starter with a passion for hospitality and a desire to build a rewarding career in restaurant management, weâd love to hear from you. Join us in shaping the future of dining in Bali!
Responsibility
- Assist in overseeing daily restaurant operations, including opening and closing procedures, to ensure smooth and efficient service.
- Train, supervise, and motivate staff to deliver exceptional customer service and maintain high standards of food quality and presentation.
- Monitor inventory levels, place orders, and manage stock to minimize waste and control costs.
- Handle customer inquiries, feedback, and complaints professionally, ensuring guest satisfaction and loyalty.
- Collaborate with kitchen and service teams to coordinate workflow, resolve operational challenges, and implement process improvements.
- Assist in preparing financial reports, analyzing performance metrics, and identifying opportunities to enhance profitability.
- Ensure compliance with health, safety, and hygiene regulations, as well as company policies and procedures.
- Participate in marketing initiatives, promotions, and community events to drive brand awareness and customer engagement.
Qualifications
- A bachelorâs degree in Hospitality Management, Business Administration, or a related field (or equivalent work experience).
- Prior experience in restaurant operations, customer service, or team leadership is a plus but not required.
- Strong communication, interpersonal, and problem-solving skills, with the ability to work effectively in a team environment.
- High level of organization, attention to detail, and time management to handle multiple tasks in a fast-paced setting.
- Basic understanding of inventory management, cost control, and financial reporting is advantageous.
- Flexibility to work evenings, weekends, and holidays as required by the role.
- Proficiency in English; additional languages (e.g., Indonesian, Mandarin) are a plus.
- A positive attitude, strong work ethic, and eagerness to learn and grow within the hospitality industry.