Job Description

Roles & Responsibilities

• Oversee daily floor operations, ensuring seamless service delivery from guest arrival to departure.
• Lead and motivate the front-of-house team, fostering a positive and productive work environment.
• Manage table reservations and guest flow efficiently to maximize seating capacity and minimize wait times.
• Address and resolve guest concerns or complaints promptly and professionally, turning potentially negative experiences into positive ones.

Desired Candidate Profile

• High school diploma or equivalent; further education in hospitality or management is a plus.
• Minimum of 6-8 years of progressive experience in a fast-paced restaurant environment, with at least 2 year in a supervisory capacity.
• Possession of a valid Food Handler's Card and/or relevant alcohol service certification (e.g., TIPS, ServSafe Alcohol).
• Proven ability to lead, coach, and develop a diverse team, driving performance and accountability.