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Oversee daily floor operations, ensuring seamless coordination between front-of-house and kitchen teams to deliver exceptional customer service. Recruit, train, and supervise front-of-house staff. write without staff. Develop and manage staff rotas to ensure optimal coverage during busy periods. Address customer inquiries, feedback, and complaints promptly to maintain high satisfaction levels. Ensure adherence to health, safety, and hygiene regulations, maintaining a clean and safe dining environment. Monitor stock levels of supplies, coordinate with suppliers, and manage orders to prevent shortages or overstocking. Assist in budgeting, monitor labor costs, and implement cost-control measures to enhance profitability. Prepare reports on customer feedback, and operational efficiency to inform management decisions.