Lead Employees are responsible for initial training of front of house (FOH) and back of house (BOH) service staff and maintaining LEYE standards of guest service. Maintain and update training materials as needed.

Essential Functions

• Achieve and maintain level of excellence in all functions outlined in hourly team job descriptions, and perform job functions as needed
• Interact with, direct, train and develop employees in a fair and dignified manner
• Observe, maintain, and when needed update FOH and BOH systems and communicate observations with management and partners 
• Observe employees’ service standards and communicate observations to management, partners and trainers, and assist in developing and implementing necessary plans of action 
• Secure and reconcile cash drawer 
• Accurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and procedures 
• Assist with training staff at new restaurant openings
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools and equipment 
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively under pressure
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Model and promote teamwork across all teams
• Ensure the overall guest experience exceeds expectations and anticipate guests’ needs
• Greet guests with a warm, sincere smile
• Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy
• Cultivate personal growth and entrepreneurial skills based on reviews and feedback from supervisors 
• Understand and respond knowledgeably to questions about the restaurant and menu
• Use sales techniques to present and encourage current promotions to guests
• Follow all steps of service
• Understand and follow the food allergy procedure and special orders/restrictions
• Proficiency in the use and operation of all necessary tools and equipment
• Comply with all safety and sanitation guidelines and procedures
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Get along well with others and be a team player
• Other duties will be assigned as needed