Key responsibilities

• Dinner Service Oversight Lead and supervise all aspects of nightly service, ensuring smooth operations, guest satisfaction, and consistent service standards.

• Front-of-House Scheduling Create and manage FOH rotas to maintain adequate staffing levels while balancing business volume, team availability, and labor regulations.

• Inventory & Supply Management Oversee ordering, deliveries, and supplier coordination. Maintain organized storage systems and control stock levels to ensure availability and reduce waste.

• Hiring Participation Collaborate with HR and senior management during recruitment for FOH positions. Assist with interviews, evaluations, and final hiring decisions.

• FOH Decision Authority Act as the final decision-maker on all front-of-house related matters, including team operations, service protocol, and workflow adjustments.

• Staff Training & Development Provide structured on-boarding and ongoing training to ensure product knowledge, service excellence, and team consistency.

• Team Communication Bridge Serve as the direct liaison between FOH staff and upper management, facilitating clear communication and resolving workplace concerns constructively.

• Product Presentation Hold full responsibility for the final product quality and its presentation to guests across all services.

• Guest-Facing Materials & Pricing Ensure all menus and product lists are up to date, correctly priced, and reflect current offerings and seasonal changes.

• Guest Relations & Service Recovery Act as point of contact for guest inquiries, feedback, and complaints. Handle service recovery professionally to protect guest satisfaction and brand reputation.

• Liaison Between Kitchen and FOH Serve as the key point of communication between the kitchen team and front-of-house staff, ensuring smooth service flow, timely order coordination, and clarity around menu changes, plating cues, and guest feedback.

· FOH New Staff Training Deliver comprehensive two-week training for all newly hired front-of-house team members, covering service standards, guest interaction, mise en place procedures, and operational routines to ensure confident, high-quality performance from day one.

· Dinner Closing Duties & Cashier Settlement Perform and supervise nightly closing procedures, including end-of-shift cashier settlement, POS reconciliation, guest check verification, and secure handling of payments. Ensure accurate reporting, cleanliness of FOH stations, and readiness for the following day’s service.