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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.