SanSai - Japanese Grill


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Lead Position Description


Leads are responsible for assisting the manager and the assistant manager in the daily operations of a SanSai™ Japanese Grill Restaurant. Leads must have an energetic, self-motivated, personable, service-oriented spirit in a diverse culture. Besides coordinating activities among the various employees, leads ensure that customers are satisfied with their dining experience. In addition, under the direction of the manager and assistant manager they may be involved in the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities.

1. Food Cost – Under the direction of the manager and assistant manager, leads must meet the parameters of the Company for budgeted food costs. They may estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. They may also receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables to ensure that expectations are met. They may meet with representatives from restaurant supply companies and place orders.
2. Communications – Leads must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff.
3. Developing and Training Employees – Under the direction of the managers, leads may oversee the training of new employees and explain the establishment’s policies and practices. They must also motivate employees to work as a team, to ensure that food and service meet appropriate standards.
4. Customer Service – Under the direction of the managers, leads must ensure that diners are served properly and in a timely manner. They investigate and resolve customers’ complaints about food quality or service.
5. Cleanliness and Food Safety – Under the direction of the managers, leads ensure the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. They make sure that health and safety standards are obeyed and that an ‘A’ Food Safety Grade is maintain.
6. Daily Cash Deposits –Under the direction of the managers, leads may tally the cash and charge receipts received and balance them against the record of sales. They may also be responsible for depositing the day’s receipts at the bank or securing them in a safe place.
7. Security – Under the direction of the managers, leads are responsible the safety of their employees and restaurant; this includes ensuring the locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems. 8. Safety – Leads must assist in monitoring the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone.

Leadership – Instills trust, delegates responsibility, provides direction and trains and develops employees
Adaptability – adapts to circumstances, thinks creatively
Relationships – builds relationships with customers and employees, facilities team environment within a diverse environment
Organizational Skills – works efficiently, works competently
Development of Others – cultivates individual talents, mediates successfully
Personal Development – displays commitment, seeks improvement
Good communication skills - they need to speak well and write clearly
Must be able to work long, irregular hours
Must be able to stand on their feet for eight or more hours a day
Must be able to lift 25lbs

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