I was in this position at 24 , but also had only 3 years of exp.
To be honest , I was not ready but a lot of good came from it.
40 tables seems manageable. Depending on the volume. If those 40 tables get snap turned over every night and you are doing over 100 covers ...don't
If you are reasonably slow , I'd do it.
If you plan on leaving anytime soon (2-5 year) don't expect to necessarily hop over to being sous or exc at a bigger , nicer place. Just because you ran a 40 seat place doesn't mean Michelin star restaurants are sitting on the curb waiting for your portfolio. I guess what I'm saying is stay grounded.
What I got out of it was good practice for later. People are saying you need more experience , but this is experience and it's an experience.
I got to create dishes and specials , fix things on the menu , order , organize , manage. It was honestly a lot of fun at first. Showing up to work and playing Thomas Keller for the night. It was also cool to have on my resume.
Just don't expect to show up to work and just work. It's all on you now. The success and the failures. The services where everyone is thrilled and wants to pull you out of the kitchen to thank you , and the services where the customers want to throw the plate at you.
My place was a smaller Mom and Pop style place with 15 indoor tables and 50 outdoor. During the slow months I worked things. Dishes , knife cuts , ideas , organization
Then summer came and we were slammed to death night and day. I wasn't ready.
I didn't exactly know how to order (I hadn't been to school at this point)
I didn't know exactly how to prep (for that amount)
It was hard to make specials when you're so overwhelmed with taking care of the menu.
Know your staff. I had a great sous chef. But we were grossly understaffed. 3 guys doing 100+ a night was brutal.
I also ended up hating , hating , HATING the front of house manager. Such an idiot. anyway
Think of EVERYTHING. Top to bottom , but when you are running the show it's now your job to think of everything.