Duties & Responsibilities (หน้าที่และความรับผิดชอบ) Supervise daily restaurant operations to ensure smooth service. Monitor staff performance and provide guidance or training when necessary. Ensure customer satisfaction by handling complaints and resolving issues promptly. Coordinate with the kitchen and bar to maintain service efficiency. Oversee cleanliness, hygiene, and safety standards in the restaurant. Assist in scheduling, staff rostering, and manpower planning. Support in inventory management and control of food & beverage supplies. Report operational issues and suggest improvements to management.