Duties & Responsibilities: 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.