JOB SUMMARY: Supports the Food and Beverage Manager in leading daily front-of-house operations at Silas Creative Kitchen and ensuring a consistent, elevated guest experience across breakfast, barista, lunch, and dinner service. Independently leads assigned shifts and provides hands-on direction for service execution, guest relations, teammate development, and operational standards, with primary responsibility for morning and daytime service. Reports to the Food and Beverage Manager and partners closely with culinary, beverage, hotel, banquet, and other hospitality leaders to support seamless guest-facing operations. ESSENTIAL/PRIMARY DUTIES: • Supports daily front-of-house operations and independently leads assigned shifts, maintaining a visible floor presence and consistent standards for hospitality, professionalism, cleanliness, safety, and operational execution • Leads breakfast, barista, and lunch operations by coordinating staffing, service flow, seating, buffet presentation and replenishment, beverage quality, table maintenance, order accuracy, and the transition between meal periods • Supports dinner service execution, including floor plans, station assignments, reservations, pacing, table turns, guest flow, and communication between front and back of house • Monitors service throughout assigned shifts, proactively addressing staffing, pacing, communication, and guest concerns; provides service recovery and escalates significant issues as appropriate • Conducts or assists with pre-shift meetings and communicates reservations, special events, menu changes, VIP guests, large parties, service priorities, allergies, dietary restrictions, and special requests • Trains, onboards, coaches, and provides real-time feedback to front-of-house teammates on hospitality standards, menu knowledge, service procedures, restaurant systems, opening and closing responsibilities, and company policies • Partners with culinary, beverage, hotel, banquet, marketing, and leadership teams to coordinate service needs, beverage education, shared operations, events, and guest experience priorities • Assists with staffing coverage, labor productivity, timekeeping accuracy, front-of-house supplies and equipment, and communicates purchasing, maintenance, performance, training, and operational needs to the Food and Beverage Manager • Maintains dining room appearance, ambiance, table presentation, guest amenities, and compliance with health, sanitation, safety, alcohol service, and company requirements SECONDARY DUTIES: • Assists with implementing new service procedures, hospitality initiatives, promotions, and operational programs • Participates in leadership and team meetings, menu education, training sessions, and continuous improvement initiatives • Assists with inventory counts, ordering of front-of-house operational supplies, and communication of equipment repair or replacement needs • Supports private events, entertainment, and restaurant programming as needed • Other duties, as needed EDUCATION and/or EXPERIENCE: High school diploma and 3+ years of relevant restaurant or hospitality experience, including demonstrated experience in a supervisory or lead role, or equivalent combination of education and experience. Experience in an elevated, full-service, chef-driven, farm-to-table, fine dining, hotel, or similarly high-touch hospitality environment, preferred. COMPETENCY and/or SKILL: • Comprehensive knowledge of full-service restaurant operations across breakfast, daytime, and dinner service • Comprehensive knowledge of guest flow, reservations, service pacing, service recovery, opening and closing procedures, and restaurant presentation • Comprehensive hospitality leadership, coaching, and teammate development skills • Solid working knowledge of POS systems, reservation platforms, and standard restaurant technology • Solid working knowledge of labor management, timekeeping, staffing, and restaurant productivity principles • Solid working knowledge of health, sanitation, safety, and alcohol service requirements • Strong judgment and timely decision-making in a fast-paced service environment • Strong cross-functional communication and collaboration skills • Strong attention to detail and ability to proactively identify and address operational issues • Ability to maintain professionalism and composure during high-volume service and challenging guest interactions SUPERVISORY RESPONSIBILITIES: Leads and directs the work of other teammates and typically has some authority for personnel decisions related to hiring, performance, or disciplinary actions.