The posting
- Oversee all front-of-house operations, including floor management, table allocation and service coordination
- Lead, supervise, train and mentor floor staff, including servers, hosts and support personnel
- Ensure the consistent delivery of exceptional customer service and maintain high standards of guest engagement
- Monitor service quality and ensure adherence to restaurant standards, SOPs, policies and procedures
- Handle guest complaints and concerns promptly and professionally, ensuring satisfactory resolution
- Manage reservations and walk-ins while ensuring an efficient and smooth flow of service throughout operating periods
- Maintain high standards of health, safety, hygiene and cleanliness in compliance with local regulations and restaurant policies
- Assist with staff scheduling, training, onboarding and performance management
- Foster effective communication and collaboration between front-of-house and kitchen teams to ensure seamless service delivery
- Monitor front-of-house inventory and supplies, and report shortages or operational issues to management
- Contribute to revenue growth through effective upselling, table management and operational efficiency
- Support promotional activities, special events and menu initiatives where required
- Monitor food quality, presentation and service standards to ensure consistency with restaurant expectations
- Assist with sales, labour and operational reporting, as well as cost-control initiatives
- Represent the restaurant professionally and uphold the brand's values and standards at all times



