Job Purpose To provide exceptional customer service and ensure a welcoming, efficient, and professional experience for all guests. Front of House staff are the face of the business, responsible for greeting guests, managing bookings, taking orders, and maintaining the front-of-house environment in compliance with food safety and hygiene standards. Key Responsibilities Customer Service Greet and welcome customers warmly and professionally. Ensure guests are seated comfortably and attended to promptly. Provide menus, explain specials, and answer questions about food and drink offerings. Handle complaints and feedback effectively, escalating where necessary. Operational Duties Take customer orders accurately and relay them to the kitchen or bar. Serve food and beverages efficiently with attention to detail and hygiene. Process payments and provide receipts. Maintain cleanliness and presentation of the dining area throughout service. Team Collaboration Work closely with the kitchen and back-of-house staff to ensure smooth service. Assist with opening and closing duties including setting up and clearing tables. Support colleagues during peak service times and help maintain a positive work environment. Compliance & Safety Maintain a current Level 1 Food Safety & Hygiene Certification (mandatory). Adhere strictly to food safety, hygiene, health, and safety regulations. Follow all internal procedures and legal requirements, including allergen awareness and safe food handling. Comply with GDPR and customer confidentiality standards. Person Specification Essential Skills & Qualities Holds a valid Level 1 Food Safety & Hygiene Certificate. Excellent verbal communication and interpersonal skills. Strong customer service skills and a positive attitude. Ability to remain calm and efficient under pressure. Good numeracy for handling bills and payments. Well-groomed, reliable, and punctual. Desirable Skills & Experience Previous experience in a hospitality or customer-facing role. Familiarity with POS systems and table management software. Basic knowledge of food and drink menus. Additional languages or cultural awareness for diverse customer interactions. Physical Requirements Ability to stand for long periods and work flexible shifts. Must be able to carry trays, bend, and lift light to moderate items safely. Training & Development Induction and refresher training provided. Opportunities for career progression to supervisory and management roles.