Over the years talking to wait persons in better than average restaurants, the ideal number of tables for one person to serve seems to be Four..with Five tables being a stretch. Of course if one of the tables has a party of 10, then that changes things quite a bit.
I would think the Host/Hostess would be the one to assign tables to each waitstaff..depending on the table size and the experience of the person serving.
BTW: Anyone calling himself a
Chef, should be able to pick up a piece of raw meat and Immediately KNOW if it is... or will be tough. A good Chef also has the Skill and Experience to take a "poor" piece of meat and make it quite edible.
NB
Disclaimer: I have never owned, managed, or worked in a restaurant. I am just an paying observer.