Key Responsibilities: Perform hands-on table service and order-taking alongside supervisory tasks. Supervise daily restaurant operations and ensure smooth service. Lead, schedule, and manage front-of-house and service staff. Ensure high standards of customer service and handle customer feedback or complaints. Train new employees and monitor staff performance. Maintain cleanliness, hygiene, and food safety standards. Monitor stock levels and coordinate ordering of supplies. Ensure proper cash handling and POS system operations. Assist in opening and closing procedures. Coordinate with kitchen staff to ensure timely food preparation and service. Prepare duty rosters and manage manpower requirements. Ensure compliance with company policies and government regulations. Any additional ad-hoc duties assigned