Management Executive

Key Responsibilities

• Receive training in various departments (Service, Kitchen, Supporting Function)
• Gain knowledge of restaurant operations through position rotation
• Learn methods, procedures, and standards from experienced employees
• Master skills to run restaurant operations
• Achieve performance goals set by management
• Monitor individual performance and progression
• Set new goals after basic training completion
• Provide support to various departments
• Perform ad-hoc duties as assigned

Requirements

Education

Degree in Hospitality Management

Experience

Preferred but not required

Required Skills

• Multilingual ability (preferred)
• Food/Beverage/Restaurant Service knowledge