Management Trainee

**Management Trainee**

From the most exquisite cuts of meat to the choicest of cheeses and everything in between. Do you love fine food and everything about it? You just might be who we’re looking for.

Here at Ryan’s we truly believe in that age old saying, “You are what you eat”, that’s why we insist on providing people with the most flavourful, healthiest, ethically sourced, sustainable food possible. We’ll like YOU to be part of our growing team of food loving enthusiasts as we spread that message and make a difference in how people dine.

**Don’t just work. Work at something you love and truly believe in.**

We are looking for skilled Dining Room Team Managers to join our team Grow with our team as we expand. We are dedicated in ensuring all our exceptional people have an exceptional career with us. You will have multiple opportunities to work towards senior F&B management or to diversify into other roles within our company with our professional training standards and mentorship.

**General Management**

A. To be responsible to the Management or HQ for all dining room operations and staff

B. To constantly monitor the running of operations and to improve, optimise all workflows

C. To ensure the proper stocking and maintenance of all dining room equipment and supplies

D. To be proficient in assisting and collaborating with the management or HQ in the planning and development of beverage recipes and menus, to always be aware and in consideration ofseasonal availability of ingredients, specific beverage products, serving amounts, shelf-life suitability and supplier cost prices

E. To be able in assisting and collaborating with the Management or HQ in implementing the overall growth strategy

F. To be responsible for all dining room and bar documentation such as: wastage record; recipe book; par-stock list; beverage costing; weekly staff rostering; beverage supplier list and beverage supplier delivery calendar

G. To undertake regular audits of all dining room and bar areas, ensuring compliance to standard operating procedures

H. To daily inspect all equipment and work areas, ensuring their conformance to established health and safety standards

I. To work with the Management or HQ to maximise profitability by reservation management, excellent guests relations and trending promotions

J. To foster an environment that highlights guest satisfaction, where the guest is anyone who is requesting service, which includes staff or supporting parties

K. To develop and prospect clients for events or functions, to maintain their interest for future events

**Dining RoomManagement**

A. To lead the dining room team and to demonstrate leadership, ensuring that all standard operating procedures are carried out with excellence

B. To effectively manage the dining room team inachieving the highest standard of quality with our beverage and bar program

C. To maintain a commanding and supportive presence on the dining room floor, to ensure an efficient and pleasing dining service

D. To be able to bring to a resolution all guest enquiries or negative feedback. To provide the best, appropriate service recovery

E. To be responsible for the freshness, taste and presentation of all prepared beverages

F. To establish and adjust par-stock to cope with trends, to regulate stock rotation

G. To work with the Management or HQ in reducing wastage through promotions, up-selling or optimisation of the menu

H. To work with the Management or HQ in the continual development of an elegantly appointed dining environment, dedicated to an attentive and distinctive experience for all dining periods

I. To be responsible for the quality and quantity of received beverage or dining room supplies, to ensure items are as ordered and standards are met

J. To be responsible for assessing the effectiveness of workflow and service sequences

K. To be responsible for all furniture, equipment, utensils, silverware and their amounts, to lead the team in their proper handling, maintenance and cleanliness

L. To be responsible for the efficient coordination of firing for all orders

M. To lead the dining room team in performing all duties and responsibilities in an efficient and timely fashion in accordance with the standard operating procedures

N. To ensure that the dining room is kept clean, neat and presentable at all times with tables and chairs cleaned and ready for guests.

O. To ensure that all side stations, cutleries, condiments, side plates, napkins are refilled and cleaned before each service

P. To be responsible for all beverage and dining room supplier invoices or cash usage in accordance to the established rules and regulations

Q. To be responsible for all beverage and dining room purchase orders and goods received notes

R. To ensure that all beverage cost are within the established cost structure

S. To be responsible for all cashiering functions and to ensure that all cash and credit card invoices are intact

**Sta