Management Trainee (Catering)

Main Duties and Responsibilities:

1. Event Planning & Coordination


Assist in the planning, organizing, and coordinating of catering events, from initial inquiry to execution.
Work closely with Catering Manager to assist clients to understand their needs, preferences, and budgets, providing tailored recommendations.
Support the logistics and timelines for events, including menu selections, staffing, and equipment requirements.

2. Operations & Execution


Participate in the setup, service, and breakdown of catering events to ensure seamless execution.
Work with the kitchen and service staff to maintain quality and timeliness of F&B service, ensuring the highest level of quality at all times.
Assist in managing on-site staff to deliver excellent service and client satisfaction during events.

3. Inventory & Cost Management


Help in tracking inventory for catering supplies, equipment, and food stock.
Learn the basics of budgeting and cost management, assisting in cost control measures to maximize profitability.

4. Customer Service


Provide exceptional customer service by addressing client inquiries and handling any concerns promptly.
Act as an on-site contact for clients during events, ensuring a smooth and enjoyable experience.

5. Training & Development

Attend training sessions to learn about various aspects of catering, including food safety, hospitality standards, and customer service.
Shadow catering manager and participate in hands-on learning opportunities.

Job Specifications:

Skills

Excellent Customer Service
Good command of spoken English

Experience

At least 1 year of experience in related field.
Able to work under pressure and in a high-volume environment.

Job Requirements:

Working hours: 10 hours per day (including a 1 hour break), on a 5.5 day workweek.

Additional Benefits:

Performance Incentive Bonus
Birthday Voucher
Annual Increment
Paid Medical
Staff Discounts
Staff Meal Provided
Uniform Provided
Good Career Progression