Report to the Front of House Manager, lead staff in executing management and operational instructions, and assist in shift duty management.
Plan, organize, arrange, direct, and implement daily tasks for the shift, including labor and personnel-related matters.
Supervise team members to follow established restaurant standards and procedures, conduct inspections, and ensure quality management without violations.
Conduct pre-shift meetings, communicate work requirements from management, and ensure effective implementation for smooth operations.
Ensure the safety of equipment, guests, and staff within the assigned area; inspect facilities and equipment to guarantee proper functioning.
Conduct a full inspection of the restaurant before service to check table setup, seating, cutlery, and other preparations according to standards.
Knowledge and Skill Requirements:
Experience in restaurant operations or supervisory role, preferably in front-of-house management.
Strong leadership and team coordination skills, able to guide and motivate staff.
Good communication and customer service skills, with the ability to handle complaints effectively.
Familiar with restaurant service standards, hygiene, and safety requirements.
Responsible, detail-oriented, and able to work under pressure.