Key Responsibilities:
Supervise and coordinate front-of-house staff, including waiters and cashiers.
Ensure smooth service delivery and adherence to quality standards.
Handle customer complaints and resolve issues promptly.
Assist in staff scheduling, training, and performance management.
Monitor cleanliness, hygiene, and safety compliance.
Manage inventory and stock levels.
Support marketing initiatives and promote dining offers.
Qualifications & Skills:
Previous supervisory or managerial experience in hospitality.
Strong leadership and team management skills.
Excellent communication and problem-solving abilities.
Knowledge of restaurant operations and customer service standards.
Ability to work under pressure and multitask.