Assist the management staff in planning, coordinating and managing staff and services to ensure the restaurant operations run efficiently and effectively and that customer service standards are maintained at all times, while leading a team of captains, service attendants, bartenders, and hosts.
Provide strong presence and leadership among the team in the absence of management staff.
Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
Review operating results with the team and identify opportunities to improve performance.
Monitor all cashiering procedures to ensure they are processed in compliance with accounting standards.
Inspect table set‑ups; check for cleanliness and the neatness of the restaurant environment, ensuring regular compliance with cleanliness standards.
Review the reservation book, pre‑assign designated tables and follow up...