Key Responsibilities:
Supervise and coordinate the activities of the front-of-house team to ensure excellent customer service.
Manage reservations and seating arrangements to optimise the efficiency of tables.
Address customer enquiries and resolve any issues promptly and professionally.
Train, mentor, and evaluate staff performance, fostering a positive work environment.
Ensure compliance with health and safety regulations.
Collaborate with the kitchen team to maintain seamless communication and service flow.
Monitor inventory levels and assist in ordering supplies as needed.
Requirements:
Previous experience in a supervisory role within the hospitality industry.
Strong leadership and team management skills.
Good organisational and multitasking skills.
Knowledge of health and safety standards in a hospitality setting.
Flexibility to work evenings, weekends, and holidays as required.