Shift Lead: Elevate Guest Experience & Team Performance

Round Table Pizza; San Marcos (CA); On-site; USD 25,000 - 33,000; Full time

Job summary

Round Table Pizza in San Marcos, CA is seeking a Shift Lead to help direct daily restaurant operations and deliver an exceptional guest experience. You will coach Team Members, uphold food safety standards, monitor labor, and support a high-energy, guest-focused team environment.

The role requires a high school diploma, flexibility to work nights, weekends, and holidays, and relevant food safety certifications as mandated by state/local law. Prior leadership in a high-volume setting is preferred.

Qualifications

• High school diploma or equivalent.
• Must obtain and maintain all required food safety and alcohol service certifications, where required by state or local law.
• Previous restaurant leadership experience in a high-volume, full-service environment preferred.
• Strong leadership, communication, and guest service skills.
• Ability to work a flexible schedule, including nights, weekends, and holidays.

Responsibilities

• Lead daily shift operations while delivering an outstanding guest experience.
• Coach, develop, and support Team Members to drive performance and engagement.
• Ensure compliance with food safety, alcohol service, and company standards.
• Monitor labor, service, and operational efficiency throughout each shift.
• Conduct pre-shift meetings and provide real-time coaching.
• Support hiring, training, and retention of Team Members.
• Promote sales initiatives and company loyalty programs.
• Perform other duties as assigned.

Skills

Leadership

Coaching

Guest service

Communication

Flexible schedule

Education

High school diploma

Job description

Round Table Pizza in San Marcos, CA is seeking a Shift Lead to help direct daily restaurant operations and deliver an exceptional guest experience. You will coach Team Members, uphold food safety standards, monitor labor, and support a high-energy, guest-focused team environment.

The role requires a high school diploma, flexibility to work nights, weekends, and holidays, and relevant food safety certifications as mandated by state/local law. Prior leadership in a high-volume setting is preferred.