Shift Lead: Guest Experience + Team Leadership

Workstream; Corona (CA); On-site; USD 15,000 - 22,000; Full time

Job summary

Workstream is seeking a Shift Lead to supervise daily restaurant operations and support the management team in delivering an exceptional guest experience. You will coach Team Members, uphold food safety standards, and drive sales while maintaining a positive, high-energy environment.

The role requires strong leadership and communication skills, flexibility to work nights, weekends, and holidays, and prior high-volume restaurant leadership experience.

Qualifications

• High school diploma or equivalent.
• Must obtain and maintain all required food safety and alcohol service certifications where required by state/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

Flexibility

Food safety knowledge

Education

High school diploma or equivalent

Job description

Workstream is seeking a Shift Lead to supervise daily restaurant operations and support the management team in delivering an exceptional guest experience. You will coach Team Members, uphold food safety standards, and drive sales while maintaining a positive, high-energy environment.

The role requires strong leadership and communication skills, flexibility to work nights, weekends, and holidays, and prior high-volume restaurant leadership experience.