Under the general direction of the Restaurant Manager and/or Assistant Restaurant Manager, the Restaurant Lead is responsible for providing team leadership of all aspects of meal preparation and customer service in a full service restaurant or cash operation. Ensure all facets of the restaurant operation- storage, food production, physical space- is in accordance with all food handling and sanitation guidelines. Follows established timelines for service of food. Provides leadership to team members, in the preparation and service of up to 1,200 guests per day, a la carte and buffet style. Ensure all guests are provided with quality products and gracious service.