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Little Caesars Pizza

Shift Leader. Job in Valparaiso Gr8Jobs

Entry-Level JobVerifiedNo experience needed

Career Insights for Restaurant / Food Service Supervisor

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Based on Indiana data

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What they do

A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.

$35,093 / year median in Indiana

+10% projected growth

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Job Description

Shift Leaders at Little Caesars Pizza - AMF Texas Inc support the Restaurant General Manager in leading daily restaurant operations in a fast-paced Food & Beverage environment. You'll direct crew members during shifts, ensuring friendly service, accurate orders, and
HOT-N-READY
products. Responsibilities include supervising staff, maintaining food safety and cleanliness, handling cash and POS systems, and assisting with training and scheduling. You'll help drive store performance while promoting Little Caesars' family-oriented, team-focused culture and can grow toward a Store Manager opportunity. Responsibilities Lead and supervise crew members during assigned shifts to uphold Little Caesars standards. Ensure outstanding guest service, quick order fulfillment, and product quality. Maintain food safety, cleanliness, and sanitation throughout the restaurant. Perform cash handling, manage tills, and follow cash-control procedures. Support the Restaurant General Manager with daily operations and shift deployment. Assist with training, coaching, and motivating team members. Monitor labor, waste, and product usage to support store performance goals. Handle basic inventory tasks such as counts, restocking, and rotation. Resolve guest concerns professionally and escalate issues when needed. Model company culture focused on family values, teamwork, and quality service. Required Skills Shift leadership Food safety and sanitation Cash handling and register operation POS systems Crew scheduling and labor control Customer service Basic inventory control Food preparation and portioning Conflict resolution Training and coaching crew members