1. Team Leadership:

• Lead, supervise, and motivate the front-of-house team.
• Conduct training sessions and workshops to enhance staff skills.
• Implement a train the trainer program for sustainable training practices.

2. System and Process Implementation:

• Assess current operations and identify areas for improvement.
• Develop and implement efficient systems and processes.
• Ensure all new processes are documented and communicated effectively.

3. Standard Operating Procedures (SOPs):

• Develop comprehensive SOPs for all front-of-house operations.
• Train staff on the new SOPs and ensure consistent adherence.
• Regularly review and update SOPs to maintain high standards.

4. Guest Experience:

• Ensure a warm, welcoming environment for all guests.
• Address guest inquiries and concerns promptly and professionally.
• Enhance the overall guest experience at The Cliff.

5. Operational Duties:

• Oversee daily front-of-house operations, including scheduling.
• Monitor the quality and presentation of food and beverages.
• Collaborate with the kitchen team to ensure seamless service.

6. Succession Planning:

• Identify and mentor potential candidates from the current team.
• Provide ongoing feedback and development opportunities for team members.
• Prepare a detailed transition plan for a smooth handover at the end.