Hospitality Management Trainee
Exceptional hospitality is created by people who understand that every detail influences the guest experience. From the way a venue is prepared before service to how the team responds during its busiest periods, effective management ensures that people, standards and operations work together seamlessly. This role offers the opportunity to learn how to lead that process.
As a Hospitality Management Trainee, you will develop the judgement, operational knowledge and leadership skills needed to manage a professional hospitality team. You will learn how to set the example during service, positively influence the performance of others and maintain high standards across both front and back of house. Customer satisfaction will remain at the centre of every decision, whether you are coordinating the team, resolving a guest concern or ensuring that each area is fully prepared.
Working alongside experienced hospitality managers, you will gradually take on greater responsibility for people, service and commercial performance. The intended pathway is to prepare you for General Manager responsibility within approximately six to twelve months, subject to your performance, completion of training, leadership readiness and the availability of a suitable position.
About the opportunity
The business is growing and is committed to developing its future Restaurant Managers, Catering Managers and General Managers internally.
This is a practical operational position where development takes place within the restaurant and catering environment. You will gain experience across guest service, shift leadership, team development, food safety, stock management, labour planning and commercial performance.
The opportunity may suit an experienced hospitality professional ready for their first management position, a current supervisor looking for broader responsibility or a graduate seeking a structured career in Hospitality Management. Applications are also welcome from team leaders in retail, leisure, events and other demanding customer focused environments.
Your training will progress through several key areas:
Operational foundations
You will learn how front of house and back of house teams work together, including service preparation, opening and closing procedures, food safety, guest care and restaurant standards.
Shift leadership
You will develop the ability to prepare for service, brief the team, allocate responsibilities, coordinate breaks and adjust staffing as guest numbers and operational demands change.
People management
You will support recruitment, onboarding, practical training and performance feedback. You will learn how to lead by example, communicate expectations clearly and create an environment where team members remain professional and accountable.
Commercial management
You will gain experience in rota planning, labour deployment, stock control, waste reduction, cash reconciliation, sales reporting and the operational measures used to assess restaurant performance.
Your responsibilities
- Prepare the restaurant for service using detailed opening, closing and operational checklists
- Support team briefings covering reservations, events, service priorities and important guest information
- Allocate stations and responsibilities while maintaining appropriate staffing and break coverage
- Lead by example and reinforce professional standards throughout each shift
- Monitor service timing, food presentation, cleanliness and the overall guest experience
- Communicate between front and back of house to ensure that service runs smoothly
- Welcome guests, respond to requests and resolve concerns with discretion and professionalism
- Support the onboarding, practical training and continued development of team members
- Complete food safety, allergen, temperature, cleaning and health and safety checks accurately
- Assist with deliveries, stock counts, ordering, storage, stock rotation and waste monitoring
- Learn till procedures, refunds, cash handling and end of shift reconciliation
- Review sales, average guest spend, labour use, waste levels and customer feedback
- Progress towards independently leading shifts and completing duty management responsibilities
What we are looking for
- Experience in hospitality, restaurants, catering, hotels, events, leisure, retail or another customer facing environment
- Evidence of leadership potential through employment, education, volunteering, sport or coordinating others
- A genuine interest in developing a long term hospitality management career
- Professional communication with guests, colleagues, suppliers and senior managers
- Strong attention to detail and the ability to maintain standards during busy services
- The ability to remain composed, organised and decisive when priorities change
- Basic numeracy and a willingness to learn about stock, labour, cash and performance reporting
- Availability to work rota based shifts within the stated operating hours
A degree is not required. Graduates are welcome, but practical experience, attitude and leadership potential will be valued equally.
Salary and additional earnings
The starting base salary is £28,000 per year. Salary reviews may take place as you demonstrate the ability to manage additional responsibilities, lead shifts effectively and operate with less supervision, with potential development up to £32,000 per year. Increases are based on performance and responsibility and are not automatic.
After successfully completing the three month probationary period, you will receive a share of the restaurant’s 12.5% discretionary service charge, which is divided among team members. Individual payments typically average £200 to £500 per month, depending on restaurant trade and the amount collected. Service charge payments are variable and are not guaranteed.
Any personal tips you receive are yours to keep and are not shared with other team members.
Hours and benefits
- 38 contracted hours per week guaranteed
- Rota based shifts within operating hours of Monday to Friday, 10am to 10pm
- Saturday operating hours of 4pm to 11pm
- Every Sunday off
- One full weekend off each month
- Optional overtime
- Structured management training
- Practical coaching from experienced hospitality managers
You will not work from 10am to 10pm every weekday. These are the operating hours within which your 38 contracted hours will be scheduled.
The successful applicant should be available to start within four weeks of accepting an offer.
Please apply with an up to date CV outlining your relevant hospitality, customer service, operational or leadership experience.
Pay: From £28,000.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Employee discount
- Health & wellbeing programme
- On-site parking
Application question(s):
- What type of Right to Work in the UK do you currently hold? (Example: British Citizen, PSW Visa, Tier 4 Visa, Settlement Status etc.)
Experience:
- Hospitality: 1 year (preferred)
Work authorisation:
- United Kingdom (required)
Work Location: In person
