Oversee daily restaurant operations, including opening and closing procedures

Lead, supervise, and motivate front-of-house staff (waiters, servers, cashier)

Coordinate with kitchen staff for smooth, timely, and accurate service

Maintain high customer satisfaction by ensuring excellent service quality

Address guest feedback and resolve complaints professionally

Manage reservations, table allocations, and special events

Prepare and manage staff schedules, monitor attendance, and evaluate performance

Track and maintain inventory of service supplies (napkins, cutlery, menus, etc.)

Enforce hygiene, cleanliness, and food safety compliance

Assist in recruiting, training, and onboarding service staff

Monitor daily sales, ensure billing accuracy, and report financials to the owner