Performs "Hands-on" supervision of the restaurant. This includes but is not limited to occasional temporary non-scheduled assistance with serving, hosting, cooking and other duties., Monitors operations to ensure smooth running of the business operation during peak business hours to set the pace in Front and Back of the House., Adherence to established schedules of activities and priorities; assures the presence of personnel to carry out the services offered; provides information concerning services, prices, dress codes, standards of behavior, and special events., Assumes responsibility for cash during shift including cash collected from waiter's guest checks. Conducts inventory at beginning and/or end of shift., Provides administrative supervision to all employees, authorize employees to clock in and out, reports to functional supervisors on employee performance.
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