Service Leader

1003; San Diego (CA); On-site; USD 25,000 - 30,000; Full time

Benefits offered by this job

Employee discount

Paid training

Cross-training

Paid sick leave

Scheduling flexibility

Advancement opportunities

Job summary

Mike’s Red Tacos in San Diego seeks a reliable Shift Leader to guide teams and uphold food quality, cleanliness, accuracy, and timely service during busy shifts.

You will rotate through front of house, kitchen, prep, and dishwashing after training, mentoring staff, coordinating station priorities, and ensuring safety and compliance. The role includes paid cross‑training and opportunities to advance within a fast‑paced, guest‑focused environment.

Qualifications

• Restaurant or food-service experience preferred.
• Willingness to cross-train across departments.
• Strong guest-service skills.
• Ability to follow recipes and procedures.
• Reliable attendance and punctuality.
• Spanish-speaking helpful but not required.
• Must meet minimum age requirements.

Responsibilities

• Lead by example through professional communication and teamwork.
• Coordinate shift assignments and priorities.
• Ensure stations are stocked and ready before peak times.
• Monitor guest satisfaction and order accuracy.
• Train and coach employees on procedures.
• Complete opening, shift changes, and closing checklists including cash handling.
• Provide clear shift handoffs and report safety issues.
• Assist with prep, kitchen and dishwashing tasks when needed.

Skills

Restaurant experience

Guest-service skills

Time management

Team leadership

Communication

Job description

Join Our Team

Mike’s Red Tacos is hiring Shift Leaders who lead by example, deliver excellent guest service, and work alongside their teams throughout the restaurant.

We specialize in birria tacos made with fresh, high-quality ingredients. Our Shift Leaders help keep each shift organized, support team members, and maintain our standards for food quality, cleanliness, accuracy, and timely service.

This position requires paid cross‑training and hands‑on work in every department: front of house, kitchen, prep, and dishwashing. Shift Leaders are expected to learn, demonstrate proficiency in, and regularly perform these duties after training. Assignments rotate based on business needs, staffing, and management direction, consistent with applicable law and reasonable accommodation requirements.

Compensation and Schedule

Mike’s Red Tacos pays at least the applicable federal, state, local, or industry‑specific minimum wage, whichever is highest. Overtime is paid as required by law. All work time, including required training, meetings, and work‑related tasks, must be accurately recorded and will be paid.

Schedules may include opening shifts, closing shifts, weekdays, weekends, evenings, and holidays. Availability and scheduling expectations will be discussed during hiring. Scheduled hours vary based on business needs, employee availability, and location.

Reasonable accommodations and legally protected time off will be provided as required by law.

Shift Leadership Responsibilities

• Lead by example through professional communication, teamwork, dependable performance, and hands‑on support.
• Coordinate station assignments and shift priorities within authority delegated by management.
• Check that stations are stocked, prep is ready, and the team is prepared before peak service periods.
• Monitor ticket times, order accuracy, food presentation, cleanliness, and guest satisfaction.
• Identify service bottlenecks, communicate priorities, and step into stations where support is needed.
• Coordinate coverage so employees can take timely, uninterrupted meal and rest breaks as required by law. Escalate coverage problems promptly.
• Train and coach employees on approved procedures and communicate training progress and additional support needs to management.
• Address guest concerns calmly and professionally, following company procedures and approval limits.
• Complete opening, shift‑change, and closing checklists, including assigned cash counts and security procedures.
• Provide clear shift handoffs covering staffing, prep, inventory, equipment, guest concerns, and unresolved issues.
• Promptly report injuries, safety concerns, equipment problems, food safety issues, and employee concerns to management.

Front‑of‑House Responsibilities

• Welcome guests warmly and provide friendly, attentive, and professional service.
• Perform cashier duties, accurately enter orders into the POS system, process payments, and follow cash‑handling procedures.
• Answer menu questions and communicate allergy‑related requests through approved procedures.
• Perform expo duties, organize completed orders, verify accuracy and presentation, and coordinate timely handoff.
• Deliver food, clear and clean tables, and maintain organized dining and service areas.
• Restock beverages, packaging, utensils, condiments, and salsa‑bar supplies as assigned.
• Support clear communication between guests, front‑of‑house employees, and the kitchen.

Kitchen Responsibilities

• Learn and work all core kitchen stations, including grill, plating, and burritos.
• Prepare, cook, assemble, and package menu items according to approved recipes, portions, and presentation standards.
• Coordinate with expo and other kitchen stations to maintain accurate orders and steady service.
• Follow required cooking, holding, cooling, reheating, and temperature‑monitoring procedures.
• Replenish ingredients and maintain clean, organized stations.
• Follow handwashing, glove‑use, allergen, and cross‑contamination prevention procedures.
• Use knives, hot equipment, fryers, and other kitchen tools only after required training and when legally permitted.
• Track waste and communicate shortages or quality concerns promptly.

Prep Responsibilities

• Learn and perform all assigned prep tasks according to approved recipes and production procedures.
• Wash, cut, portion, measure, mix, and prepare ingredients.
• Label, date, store, and rotate products using company food safety standards.
• Complete prep lists and communicate quantities needed for upcoming shifts.
• Assist with receiving deliveries, checking quantities and temperatures when applicable, and storing products properly.
• Support inventory counts and accurate receiving and waste records.

Dishwashing, Cleaning, and Restaurant Support

• Wash, rinse, sanitize, and properly store dishes, utensils, pans, and equipment.
• Operate dishwashing equipment and use cleaning chemicals according to training and safety instructions.
• Sweep, mop, remove trash, and clean workstations, dining areas, restrooms, and other assigned areas.
• Complete scheduled cleaning and sanitation tasks.
• Help maintain clear walkways and promptly address spills or other hazards.
• Perform other job‑related duties as assigned, consistent with training, safety requirements, and applicable law.

Qualifications

• Restaurant or food‑service experience preferred; prior shift leadership or training experience is a plus.
• Willingness and ability to complete cross‑training and perform essential duties across front of house, kitchen, prep, and dishwashing, with or without reasonable accommodation.
• Strong guest‑service skills and the ability to remain calm, organized, and professional during busy periods.
• Ability to prioritize tasks, communicate clearly, coach respectfully, and work effectively with a team.
• Ability to follow recipes, written and verbal instructions, food safety procedures, and company standards.
• Reliable attendance and punctuality, subject to legally protected leave and reasonable accommodations.
• Ability to obtain and maintain food‑handler credentials valid for the work location within the required timeframe after hire. An existing card is not required to apply. Required training time and associated required costs will be paid by the company.
• Ability to complete required company training and any additional food safety certification required for assigned responsibilities.
• Spanish‑speaking ability is helpful but not required.
• Must meet legally required minimum‑age requirements for assigned duties.

Physical Requirements and Work Environment

• Frequent standing, walking, bending, reaching, stooping, and movement between restaurant stations.
• Repetitive use of hands and arms for food preparation, POS operation, stocking, cleaning, and dishwashing.
• Lifting, carrying, pushing, or pulling supplies and equipment weighing up to 50 pounds, using appropriate equipment or team assistance when needed.
• Working around hot surfaces, steam, sharp tools, food allergens, cleaning products, and wet or slippery surfaces.
• Working in a busy environment with variable noise levels and temperature changes, including coolers and freezers.
• Responding promptly to guest needs, spills, and safety concerns.

Required meal and rest breaks will be provided. Reasonable accommodations and suitable seating will be provided as required by applicable law.

Benefits and Growth

• Employee discount.
• Paid training and cross‑training.
• Paid sick leave as required by applicable law.
• Scheduling flexibility when business needs allow.
• Opportunities for advancement based on performance, qualifications, and available positions.

Equal Employment Opportunity and Reasonable Accommodation

Mike’s Red Tacos is an equal opportunity employer. We prohibit discrimination, harassment, and retaliation based on race, color, ancestry, national origin, religion, sex, pregnancy or related conditions, reproductive health decision‑making, sexual orientation, gender, gender identity or expression, age, disability, medical condition, genetic information, marital status, military or veteran status, or any other status protected by applicable law.

We provide reasonable accommodations for qualified applicants and employees with disabilities, sincerely held religious beliefs or practices, and other legally protected needs, as required by law.