Oversee daily restaurant floor operations to ensure smooth service flow and a high level of customer satisfaction.
Manage and monitor reservations, optimizing table allocation to maximize turnover and efficiency.
Lead and supervise the front-of-house team by assigning tasks and promoting effective teamwork and coordination.
Conduct daily briefings with staff, ensuring everyone understands their roles, responsibilities, and any important updates or tasks for the shift.
Inspect food quality regularly to ensure all dishes meet the restaurant’s standards of excellence before being served.
Track and manage stock levels, working closely with the Manager and suppliers to guarantee timely availability of beverages.
Maintain high standards of hygiene, cleanliness, and organization throughout the restaurant premises.
Perform regular inspections to ensure full compliance with health, safety, and regulatory requirements.