Every industry requires managerial staff from first-line supervisors to chief executives whose functions include policy and decision making. To effectively discharge the managerial role, individuals who occupy top level positions are expected to possess the knowledge, skills and trainings to efficiently run the business. The same goes in managing a restaurant where a restaurant management trainee undergoes a training period in preparation for assuming supervisory management responsibilities.
A restaurant management trainee is also referred as the assistant manager since the position is directly next to the general manager. Although considered a managerial position, the trainee is expected to be flexible in assuming other roles in order to have an actual grasp of the over all work situation in the restaurant business. As a trainee, he may form part of a team or perform a task singlehandedly whereby his accomplishment can be used as gauge for promotion or otherwise. The job generally demands practical judgment wherein the trainee is required to remain in the middle of the operation.
Manager in Charge
As the assistant manager, the trainee assumes the top role when the restaurant manager is temporarily away. While on duty, he makes sure that the restaurant continues to provide high quality service to customers. He is in charge of maintaining or even stepping up higher profit by supervising the preparation and presentation of food and beverages for the customers’ satisfaction. He also manages staff concerns including training them on how to deal properly with clients.
Any restaurant needs to have its stock levels checked regularly to make sure that ingredients and equipment are always available when needed. The task of performing an inventory check lies on the restaurant management trainee who also prepares the checklist of materials and other items that need to be replenished. The trainee is in charge of maintaining an adequate stock level to guarantee the availability of materials for the restaurant’s continuous operation. He also sees to it that stocks are safely stored making sure they are regularly rotated and checked if conditions are fit for food preparation. Being in charge of the stocks, the trainee is expected to monitor prices and scout for suppliers who offer lower prices for their products.
Part of this task is to oversee the general condition of the establishment as a whole, including the equipment and fixtures that are necessary for business operation. The trainee makes sure that everything is in working condition and safe to be used. In case of breakdown or damage, the trainee immediately recommends repair jobs or other necessary actions in order not to impede the restaurant’s purpose to provide efficient service to its customers.
Health, Sanitation and Safety Standards
The management trainee assists the manager in establishing strict standards for health, sanitation and safety in the restaurant premises. This specially applies in the kitchen area where food and drinks are prepared as well as the entire dining area where customers normally eat. The trainee makes sure that the proper procedures in food handling are followed to ensure the safety of the patrons. It is his duty to provide instructions to restaurant workers to comply with all health and safety regulations.
In the course of the training period, the management trainee can acquire the necessary skills, knowledge and expertise in running the restaurant business. The entire management expects the trainee to pass the knowledge to those who are going to be assigned to work under his supervision. With adequate knowledge gained from the drill, he can now exercise his duties with much confidence and authority.
The role of a restaurant management trainee is critical in running a restaurant business. However, if the trainee is highly motivated to learn, he can readily respond to the demands of the job. In no time at all, a trainee who perseveres can soon find himself occupying the revered position he aspires for.