Management Trainee

MT Programme

This is a 6-month structured training programme designed for students those have completed graduation.

The programme includes a blend of on-floor and off-floor training modules that equip candidates with the necessary skills and experience to become successful managers in the QSR industry.

Upon successful completion, the candidate will be eligible for getting promoted to the role Second Assistant Manager (SAM).

Eligibility: Final year students of Any course

• CTC during Management Trainee: 2.59 Lacs per annum
• CTC post promotion as Second Assistant Manager: 3.12 Lacs per annum

This programme is designed to offer fast-track growth and long-term career advancement within the organization. Please find the detailed job description below for your reference.

Job Description

Position: Operations Management Trainee

Position Purpose

To learn how to assist the restaurant manager manage the operations, staff, and business results of a single McDonalds

restaurant.

Principal Accountabilities

In addition to following McDonalds policies and procedures, the manager trainee is expected to learn how to supervise

people and manage the restaurant during designated time periods to achieve the following results:

• Total Customer Satisfaction-Each customers visit to the restaurant meets or exceeds the customers

expectations of quality, service, cleanliness and value.

• Sales Growth-Total customer satisfaction resulting in comparable sales and transaction count growth.
• Optimum Profit-A bottom line profit that is appropriate for the restaurants sales level.
• Motivated and Productive staff-A full staff of people who can meet or exceed each customer's expectations.
• Appropriate and Fair business practices-Business and personnel practices are within the law and consistent with

McDonald's policies and procedures. All employees are treated in the same way they are expected to treat the

customer.

• Self-development-Personal growth is achieved by improving skills to better meet or exceed each customer's

expectations.

• Recommends/Approves leaves of Crew members, Utility Operators, RE's and other employees in consultation

with the Restaurant Manager.

Contributions

The manager trainee will learn, demonstrate and achieve results through:

1. Delivering excellent quality

i)

Food is hot, fresh, good tasting and attractively presented.

ii)

Raw product standards are maintained.

iii) Procedures are followed.

1. Delivering excellent services

i)

Staff is customer orientated:

(1) Friendly and courteous, creating a pleasant environment.

(2) Responsive to customer needs.

ii)

You model outstanding service behaviors for others on your team.

1. Ensuring that the restaurant and lot are attractive, clean, well maintained and properly equipped, providing a

safe and welcoming environment for customers and employees.

Other principal accountabilities include, but are not limited to:

• Frequently talking to the customers to measure and improve their satisfaction with their McDonald's

experience.

• Using basic human relations, communications and follow-up skills and treating crew people as customers.
• Managing opening and closing shifts with some supervision.
• Maintaining critical standards for holding time, service speed and quality, raw and finished product quality,

cleanliness and sanitation.

• Responding to changes in the volume patterns and promotional activities by planning and adjusting as needed

to ensure operational standards are maintained.

• Controlling labour, waste, cash and yields while managing shifts (Managing the costs of day-to-day shifts

control)

• Knowing and enforcing all appropriate personnel policies, labour laws, security and safety procedures.
• Following up on procedures that support sales-building promotions during the shift.
• Managing customer complaints.
• Supervising delivery of raw products.
• Preparing people, equipment and products for the shift.
• Demonstrating leadership by setting the pace and communicating effectively.
• Training people on crew stations.
• Using S.O.C.s to verify crew performance and give feedback to the person and the management team.
• Completing assigned daily paperwork, including inventories, cash sheets, drawer counts, and deposits.
• Being able to perform all crew stations, including maintenance.
• Following up on the maintenance person during the shift.
• Performing the daily basic equipment checks and making minor temperature and time adjustments.