The Restaurant Head is responsible for overseeing the daily

operations of the dining area, managing front-of-house staff, ensuring exceptional customer service, and assisting in overall business performance. This leadership role will work closely with the kitchen team and ownership to deliver a seamless and high-quality dining experience for every guest.

• Supervise and coordinate daily front-of-house operations.
• Lead, train, and motivate service staff to deliver excellent customer service.
• Monitor and ensure smooth service flow, guest satisfaction, and prompt resolution of concerns.
• Manage staff scheduling, timekeeping, and shift management.
• Assist in inventory control, supplier coordination, and cost
• management.
• Maintain cleanliness, organization, and compliance with food safety and sanitation standards.
• Work closely with the kitchen team to ensure quality and consistency in food and service.
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