JOB SUMMARY:

To oversee anddirect the seamless running of the restaurant, including management of servicestaff and Floor Managers. Takes the leadwhen the General Manager is off duty in conjunction with other RestaurantManagers. Provide highly efficient andeffective service while ensuring that all financial and statutory requirementsare met, and supporting the delivery of outstanding customer service.

ESSENTIAL JOB FUNCTIONS:

· Managementand oversight of recruiting, hiring, training, scheduling, supervision ofemployees and overall performance and development.

· Appraisingemployee’s overall productivity and efficiency for recommendations forpromotions, performance evaluations, disciplining and/or terminations.

· Upholdsthe restaurant’s standards and procedures are adhered to by employees and FloorManagers.

· Instilla culture of pride and ownership. Coach, develop and lead by example theservice staff and Floor Managers to support the General Manager.

· Maintainsstandards of quality and service and station of which he/she is responsible for

· Tomaximize employee morale and productivity. To ensure all staff are well briefedon the daily responsibilities and are given constant supervision and motivationon all aspects of their work.

· Toensure the restaurant’s operational budgets are strictly adhered to, all costsare controlled and any expenditure approved.

· Supportthe implementation and measurement of revenue generating initiatives, staffincentives and sales opportunities.

· Beingable to assist staff in taking customer orders, telephone queries and otherduties when necessary

· Tomaintain good working relationships with colleagues and all other departmentsand liaison with Human Resources and the General Manager with staff orcolleague issues

· Ensure customerrequest and feedback, both verbal and written are responded to promptly andefficiently

· To abide by allfederal, state and local labor, health and safety laws

· Tohave a complete understanding of the restaurant's policy relating to Fire,Hygiene and Safety; including staff training and adherence by all.

· Tohave a complete understanding of the restaurant’s employee handbook and adhereto the regulations contained within it.

· Todevelop an open culture of communication, both formal and informal andencourage employee involvement.