Qualifications
Minimum 5 years of experience in restaurant operations.
Experience in upscale or high-volume restaurants is preferred.

Key Responsibilities
Supervise and coordinate all Front of House (FOH) operations during assigned shifts to ensure smooth, efficient, and high-quality service delivery.
Ensure compliance with the restaurant's SOPs, service standards, hygiene regulations, and brand guidelines at all times.
Lead, motivate, coach, and supervise Captains, Waiters, Runners, Hosts, and Bar staff to achieve exceptional performance and customer satisfaction.
Allocate staff duties and monitor manpower distribution according to operational needs and business volumes.
Monitor service quality, table turnover, guest flow, and overall dining room operations to maximize efficiency.
Welcome guests, address concerns and complaints professionally, and ensure prompt resolution to maintain a superior guest experience.
Promote upselling and cross-selling initiatives while supporting the achievement of daily, weekly, and monthly sales targets.
Conduct regular floor inspections to ensure cleanliness, organization, proper table setup, and compliance with grooming and uniform standards.
Monitor employee attendance, punctuality, productivity, and adherence to company policies, reporting any performance or disciplinary concerns to the Restaurant Manager.
Assist in the recruitment, onboarding, coaching, and continuous training of Front of House employees.
Ensure food and beverage quality standards are consistently maintained before items are served to guests.
Coordinate closely with the kitchen, bar, reservations, and cashier teams to ensure seamless communication and efficient service.
Monitor restaurant supplies, equipment, and operating materials, reporting shortages, maintenance issues, or operational deficiencies promptly.
Assist in inventory counts and ensure the proper use and handling of restaurant equipment and assets.
Prepare daily shift reports, document incidents, guest feedback, and operational observations, and communicate relevant information to management.
Support the Restaurant Manager in implementing operational improvements, achieving departmental KPIs, and maintaining a positive, professional, and customer-focused work environment