Key Responsibilities & Duties:

• Assist in overseeing day-to-day restaurant operations to ensure smooth and efficient service
• Supervise front-of-house staff and support them in delivering exceptional guest experiences . Lead by example, motivating and training team members to maintain service quality
• Support inventory control, stock ordering, and waste management processes
• Assist with staff scheduling, shift planning, and attendance management
• Conduct pre-shift briefings, ensuring the team is informed and aligned on daily goals
• Assist in managing financial controls including cash handling, billing, and sales reporting
• Contribute to achieving sales targets and controlling labour and operational costs
• Support the Restaurant Manager with audits, reporting, and compliance documentation
• Assist with the coordination and delivery of all conference and catering events
• Support clients during planning stages, ensuring all event requirements are captured accurately