REQUIREMENTS:

• 2–4 years of experience in restaurant service (senior waiter, captain, or similar role)

• High school diploma

• Experience leading operational teams

• Solid knowledge of restaurant service standards and procedures

• Ability to read the floor and anticipate operational needs

• Conflict resolution and customer service skills

• Ability to provide immediate coaching and staff supervision

• Leadership, organization, and service-oriented mindset

RESPONSIBILITIES:

• Supervise daily restaurant operations

• Ensure service standards and guest satisfaction

• Coordinate and lead the dining room team during operations

• Resolve incidents and follow up on guest complaints

• Ensure cleanliness, organization, and compliance with procedures

• Support staff training and on-the-job coaching

• Monitor service times and quality of guest attention

• Coordinate with kitchen and other operational departments

POSITION CONDITIONS:

• Operational and floor supervision role

• Availability to work rotating schedules, weekends, and holidays