JOB SUMMARY: To oversee and direct the seamless running of the restaurant, including management of service staff and Floor Managers. Takes the lead when the General Manager is off duty in conjunction with other Restaurant Managers. Provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service.

Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development.
• Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.
• Upholds the restaurant’s standards and procedures are adhered to by employees and Floor Managers.
• Instill a culture of pride and ownership. Coach, develop and lead by example the service staff and Floor Managers to support the General Manager.
• Maintains standards of quality and service and station of which he/she is responsible for
• To maximize employee morale and productivity. To ensure all staff are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
• Support the implementation and measurement of revenue generating initiatives, staff incentives and sales opportunities.
• Being able to assist staff in taking customer orders, telephone queries and other duties when necessary
• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues
• Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently • To abide by all federal, state and local labor, health and safety laws
• To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.
• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it. 
• To develop an open culture of communication, both formal and informal and encourage employee involvement

ADDITIONAL DUTIES:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:
• Respond quickly and properly in any Restaurant emergency situation.
• Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.
• Maintain cleanliness in all areas of the Dining Room. Maintains highest standard of hygiene and sanitation.-  Follows Health Department standards for hygiene and safe food handling.
• The ability to perform other tasks and duties as directed

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
• Good communication skills and organizational skill • Ability to handle stressful situations and be able to prevent and/or handle emergency situations.
• A cheerful, positive attitude when working with a variety of people, and be able to work well under pressure. To provide a courteous and professional service.
• Responsible, neat and clean in appearance.
• Strong communication skills with supervisors and team members and ability to lead others.
• Must be able to read, write and speak English

PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:
• Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems.
• Able to stand and exert well-paced mobility for an extended period of time.
• Able to lift up to 25lbs. and on a regular and continuing basis.
• Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks.
• Manual dexterity required to use and operate all necessary equipment.
• Talking, hearing and seeing (vision) occur continuously in the process of communicating with guests, Supervisors and other Employees.