Manages daily restaurant/venue operations, leading staff to ensure excellent customer service, smooth operations, and adherence to standards, handling scheduling, training, inventory, cash, cleanliness, and customer issues, acting as a liaison between staff and management for profitability and guest satisfaction. 

Key Responsibilities

• Staff Leadership: Supervise, train, motivate, and schedule FOH team members
• Customer Experience: Greet guests, manage reservations, handle complaints, and ensure high-quality service delivery.
• Operations Management: Oversee daily shifts, maintain cleanliness, manage supplies/inventory, balance cash, and ensure safety compliance.
• Financial Oversight: Monitor profitability, assist with ordering, and manage cash handling procedures.
• Coordination: Work with other managers, coordinate with back-of-house (BOH), and implement new policies.