Pizza Shift Lead: Guest Service & Operations

Spice Catering Co.; Solon (OH); On-site; USD 25,000 - 34,000; Full time

Benefits offered by this job

Employee discounts

Free uniforms

401(k)

Dental insurance

Paid training

Vision insurance

Job summary

Spice Hospitality Group is seeking a Shift Leader to oversee restaurant operations from opening through closing, ensuring high standards of service, food quality, and sanitation. You will work with the management team to coordinate front- and back-of-house tasks, support staff, and handle guest interactions with empathy and professionalism.

Focus on maintaining smooth service, supervising team members, and safeguarding inventory and cash processes.

Qualifications

• 1-2 years of experience in a restaurant or food service, leadership preferred.
• Strong communication and interpersonal skills.
• Ability to multitask, prioritize, and decide quickly.
• Proficient in food prep, inventory management, and cash handling.
• Commitment to food safety and sanitation standards.
• Flexible schedule including weekends and holidays.

Responsibilities

• Open and prepare the restaurant for service at the start of the shift.
• Manage cash drawer and ensure accuracy and security.
• Pull dough and perform line checks to ensure readiness for service.
• Receive and organize orders; maintain proper storage and placement.
• Address guest concerns professionally and resolve complaints.
• Oversee adherence to company policies, safety, and sanitation guidelines.
• Assist with placing orders on designated days and monitor inventory levels.
• Reconcile cash drawers and complete end-of-day tasks.
• Shift handover: email supervisor with a shift overview and notes.

Skills

Leadership

Communication

Multitasking

Cash handling

Inventory management

Tools

POS system

Job description

Spice Hospitality Group is seeking a Shift Leader to oversee restaurant operations from opening through closing, ensuring high standards of service, food quality, and sanitation. You will work with the management team to coordinate front- and back-of-house tasks, support staff, and handle guest interactions with empathy and professionalism.

Focus on maintaining smooth service, supervising team members, and safeguarding inventory and cash processes.