oversees daily floor operations, manages front-of-house staff, and ensures excellent customer service.Key Duties and Responsibilities

• Floor Management: Overseeing the dining area, ensuring smooth service flow, and allocating tables.
• Staff Leadership: Training, mentoring, and scheduling waitstaff.
• Customer Relations: Welcoming guests, ensuring satisfaction, and handling escalated complaints.
• Quality Control: Maintaining hygiene, sanitation, and presentation standards. [1, 2]