Responsibilities:
Assist General Manager with overseeing staffing responsibilities for front-of-house staff.
Oversee organization, efficiency, and policies pertaining to service in the dining room.
Focus specifically on service for servers, server assistants, bussers.
Work closely with General Manager, Sommelier, Bar Manager, Events Director, and other Assistant Managers for cohesion throughout all the services, policies, communication, procedures.
Supervises staff in terms of guest service, cleaning, and repairs to restaurants and grounds
Enhance and strengthen guest relationships, established and new. 
Promotes cooperative effort, team spirit, and good morale among employees.
Make sure that all staff members comply with safe food handling procedures.
Formulate work schedules on a weekly or monthly basis and outline each staff member’s work duties
Supervise food preparation and cooking activities to ensure compliance with the health and hygiene principles of the restaurant.
Engage customers in positive dialogue to ensure return business and take and resolve any complaints from them.
Assist restaurant managers in developing and implementing core business and marketing plans.
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Perform restaurant opening and closing activities and organize management of repair and maintenance issues.
Keep track of inventory and order supplies as needed.
Make certain that all fire, safety, and health regulations regarding food preparation and serving are adhered to on a constant basis.
Monitor from end presentation and ensure that restaurant service and quality standards are constantly met.
Inspect Open/Close restaurant in accordance with daily checklists
Requirements:
Computer literate to prepare computer reports as required
Previous restaurant experience required.
Excellent guest service 
Strong communication skills to motivate employees.
Strong time management skills and accuracy to deal with a variety of duties