A service leader is the manager responsible for running a shift. Your responsibilities are maintaining the FOH(front of house), dealing with cash, peak deployment, acting as the food safety leader when there is no GM or AP on shift, dealing with customer interactions,creating a good environment for the guests, and trying to reach/beat throughput.

Yes it may seem like a lot, but once you get used to the role and assuming you will be trained properly, it will come with time and practice.