JP Pepperdine Group

About JP Pepperdine Group

We spice up your dining experience In the food service industry, every little gesture counts. Diners know it when a food establishment is out to wow them. They can taste it in the food, feel it through the service, and see it from the way the restaurant is set up. This special experience is what diners have come to link with our group of restaurants that started with the popular Jack’s Place Steakhouse in 1966, then evolved to Eatzi Gourmet, Yeh Ting, Tiny Red Dot and Jack's Place. What inspired us to create this unique experience for our guests? Interestingly, it is a lesson that we take from the kitchen itself. Drawing on the admirable qualities of pepper, we aspire to spice up the dining experience in all ways, big and small. In big ways, we will be adventurous, sizzling up the F&B scene with fresh concepts and food creations. In small ways, we dedicate ourselves to delight our patrons through our food, service and atmosphere. Which is why, we are now the JP Pepperdine Group, named after that extraordinary spice itself. In all that we do, quality and value will always be our benchmarks. It is our hope that our guests take home with them a lingering fondness, and the knowledge that for the price they pay, they really have much more in return Job Description We are hiring Management Trainee (Service). You are passionate about food. You take the initiative to ensure quality food, service, and ambiance to our guests. Through ownership, teamwork, and kinship, you ensure sustained profitability and operational effectiveness at your restaurant. Candidates will undergo a holistic development program to be competent in all aspects of F&B management, restaurant operations and delivering service excellence. Upon successful completion of the program, you will be fast-tracked to be an Assistant Restaurant Manager. Assist the Outlet Manager in daily operations to deliver quality food, service, and ambiance to our guests Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control Take ownership of outlet sales, food quality, and guest experience Uphold safety, hygiene, and cleanliness as required by SFA regulations and company requirements Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary Any other ad-hoc tasks when required Job Requirements Independent problem solver with a passion to deliver quality food, service, and overall guest experience Good communicator to maintain operational effectiveness Able to thrive in a fast-paced environment

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Company Type: Private

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