Description
The role supervises daily restaurant operations and the dining room team, ensuring service standards, guest satisfaction, cleanliness, compliance, and coordination with the kitchen and other departments. Responsibilities include resolving incidents and guest complaints, monitoring service quality, supporting staff training and coaching, and leading operational teams. The position requires 2–4 years of restaurant service experience, a high school diploma, operational leadership experience, customer service and conflict resolution skills, and availability for rotating schedules, weekends, and holidays.
