- 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
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