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Oversee the daily operations of the restaurant floor, ensuring efficient service and customer satisfaction. Monitor and manage bookings, ensuring tables are efficiently allocated to maximise turnover. Lead and manage the front-of-house team, assigning tasks and ensuring seamless collaboration. Conduct team briefings with floor staff, ensuring all team members understand their roles, responsibilities, and any specific tasks or updates for the day. Regularly check the quality of food delivered to customers, ensuring it meets our restaurant's standards. Monitor stock levels and coordinate with the kitchen and suppliers to ensure timely availability of ingredients and beverages. Ensure high standards of hygiene, cleanliness, and organisation throughout the restaurant. Conduct regular inspections to ensure compliance with health and safety regulations.