• Supervise front-of-house and/or back-of-house operations during assigned shifts
• Lead daily briefings, assign tasks, and manage staff deployment across service areas
• Ensure guests receive attentive service and resolve issues or complaints in real time
• Monitor cleanliness, sanitation, and safety standards throughout the restaurant
• Coordinate with the kitchen team to ensure food quality and timing meet expectations
• Assist in inventory control, stock rotation, and placing orders for supplies when needed
• Handle basic administrative tasks such as cash reconciliation, shift reports, and checklists
• Promote a positive and professional team environment