• Supervise and coordinate front-of-house staff, ensuring high standards of service.
• Assist in staff training, rostering, and performance management.
• Monitor guest satisfaction and handle enquiries or complaints professionally.
• Oversee daily operations, including reservations, seating, and workflow management.
• Maintain compliance with health, safety, and hygiene standards.
• Support inventory management and stock control as needed.
• Ensure seamless communication between front-of-house and kitchen teams.

Qualifications & Experience:

• Previous experience in a supervisory role within a restaurant, café, or hospitality environment.
• Strong leadership and team management skills.
• Excellent customer service, communication, and problem-solving abilities.
• Ability to work in a fast-paced environment and under pressure.
• Basic understanding of health, safety, and hygiene regulations.