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• Planning and coordinating dining services, allocating staff duties, and supervising front-of-house performance., • Deciding on menu options and quality standards for meals, or liaising with customers to meet specific requirements for events and special occasions., • Managing the purchasing of food and restaurant supplies and overseeing the preparation and maintenance of financial and stock records., • Ensuring all dishes and service meet established quality expectations and that kitchen and dining areas comply with health, safety, and hygiene regulations., • Monitoring the use of supplies to prevent waste, control costs, and maintain operations within budget., • Training, motivating, and supporting staff to deliver consistent, high-quality service., • Handling customer feedback and resolving service or quality issues promptly.