Management Trainee – Business Development

About the Program

Aden Indonesia is inviting high-potential fresh graduates to join our Management Trainee – Business Development (MT BD) program. This entry-level role is designed to build strong fundamentals in catering and soft services business, combining operational exposure and commercial learning to prepare future business development professionals.

Participants will gain hands-on exposure across operations, customer engagement, and basic commercial processes within a structured learning environment.

Key Responsibilities

• Participate in rotational exposure across catering and soft services operations to understand service workflows, hygiene standards, and service quality.

• Support supervisors in basic daily operational and administrative tasks, including service checks, inventory monitoring, and simple reporting.

• Assist in preparing operational documents such as daily reports, checklists, and basic data input.

• Join client interaction shadowing sessions to learn how service requirements are captured and coordinated internally.

• Gain introductory exposure to costing, menu planning, service design, and basic commercial processes.

• Support coordination between Operations and Commercial teams by gathering and organizing basic information.

• Observe site operations to understand customer experience, food flow, and service delivery standards as preparation for future sales roles.

Requirements

• Fresh graduate from a reputable Hospitality or Tourism institution.

• Strong interest in Business Development, Sales, and service-based industries.

• Good communication and presentation skills.

• Basic writing skills for simple proposals or service descriptions.

• Organized, detail-oriented, fast learner, and proactive.

• Strong teamwork and adaptability in a service-driven environment.

• Willingness to learn commercial, operational, and customer-facing aspects of the business.

Preferred Learning Exposure (Not Mandatory)

• Basic understanding of catering operations, hygiene standards (HACCP fundamentals), and service quality.

• Introductory knowledge of costing, pricing logic, and value propositions.

• Early exposure to tender or proposal structures is an advantage.