Oversee daily front-of-house (FOH) operations and complete required cross-training in kitchen operations, with the ability to work expo shifts, conduct line checks, place food and supply orders, and prepare daily prep lists in coordination with the culinary team. Oversee key areas of restaurant operations, including food and beverage planning, purchasing, sanitation, safety, bar operations, compliance with company policies, staff scheduling, labor control, team supervision, recordkeeping, and reporting.