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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.

Key Responsibilities Manage the daily front-of-house operation while ensuring smooth, timely, and high-quality service. Monitor a team of front-of-house staff, ensuring they deliver customer service according to the company standards. Respond to customer complaints and resolve any service-related issues promptly and professionally. Maintain a safe and hygienic environment in line with health and safety regulations and restaurant policies. Monitor and manage stock levels for front-of-house needs and liaise with suppliers when required. Ensure proper portion control and use of ingredients to maintain quality standards and minimize waste Assist with staff rotas, shift planning, and on-the-job training for new and existing team members. Maintain accurate records related to staff, incidents, and operational procedures.