crew member

shift manager

delivery driver

restaurant manager

assistant manager

Round Table Pizza

A Typical Day at Work: The usual, primary food prep, setup, pay attention to details, immediate orders, cleanup, fast paced environment, yet enjoyable if you like high energetic environments. Can be slow when business lags between holidays & seasons, yet down time is still busy if employees take initiative to stay productive.

What you Believe you Learned: The right mix of people & attitudes makes the best winning strategies. Rare, but customers are not always right - only if you play nice & fair with them, they might come around to agreeable - when that fails, the cool part is RT culture team supports you if they recognize your efforts to appease a total stranger.

Management: Quite fair minded, not too stringent, some busy days can be quite demanding, but that's normal to meet bottom lines & win overall satisfaction on both employees & customers.

Workplace Culture: Not the place to be idle or have side hobbies! Must stay sharp, active, constantly ready for action b/c tasks change quickly so this is best for multitaskers & perfection strivers. Burnout could be easy if don't handle with balance/harmony. Inactive or slow movers (unless temporarily resting) will be encouraged to try their skills elsewhere. If certain ppl are let go too soon is only  b/c dedication is not shown immediately (ie. changing their minds, plans too quickly, making it difficult to find talent/new players). Long termers will discover lots of perks & rewards to stay focused.

The Hardest Part of the Job: Leaving! I really enjoyed my time there, friendships made, fantastic hardworking staff, cool easy going yet responsibly driven & respectable although sometimes silly bosses, some generous patrons who love the product & service tip very generously, holidays & occasions are a total blast to share joy & fun. Everyone leaves happy when they're fully fed with good memories that we all tried to take of them. 

If there is difficulty, it is scheduling. Must be prepared to give up your holidays & special corporate events, especially July 4ths & Halloweens - those are big party days for pizza lovers! Big companies nearby like Boeing & Long Beach Lifeguard Association also plan huge gatherings in advance, so giant orders are not uncommon. Sometimes dedicated employees are called in early to special prepare for these massive occasions. Smaller scale hardships: if you don't like cleaning up after messy dining & facilities, this will not be your jam. Since I oddly take certain satisfaction in orderliness, this is not a big deal for me. Does get a little routine though, especially if other crew members slack off, which is not usual. Most people are there to pitch in & make winners of each other! ;-)

The most enjoyable part of the job: Besides the details mentioned above - personally, the ease of applying, onboarding, ready for business, quick learning/training, supportive group, quick fair/efficient payouts/tips, recognized for being caring, lots of laughs, humor while jobs are performed/completed. 

Working at Round Table as a dough roller for three years was both good and bad. For someone right out of high school it was literally all I could find and there was a lot of room to learn and get accommodated to joining the workforce. Most coworkers aside from a few bad apples were very great people to be around. Picking up proficiency in the job was definitely satisfying to a degree.

But you're still working a food job. For a chain at the whim of billion dollar conglomerates and shareholders, who couldn't give a toss about you. I remember when we got bought out the cost-cutting was immediate, dramatic, and wholly absurd. There was talks of eliminating my position entirely and swapping over to cheap frozen dough. We initially had to limit our cheese and pepper packets to one per pizza, even if you ordered an extra large with all the fixins'. Thirty plus bucks for a pizza and they couldn't even bring themselves to dole out more than a pennies worth of cheese and pepper for you. You could go to Dominos, order a seven dollar pie and they'd throw handfuls of them at you without even asking. Everyone saw what was happening and it stung seeing a restaurant I always loved coming to hurting like this.  It was outrageous. 

Wages stayed completely stagnant, I believe I made fifty cents over minimum wage but I was constantly pressured to make fewer hours. Kept under full time hours at all costs in order to keep me from getting benefits or progressing. Three years with the same position, attempting to establish loyalty and yet only seeing several deeply unqualified people cycle through managerial positions above me. I remember one time I had to wait for my manager to open the store so I could clock in and get to work because her and her friend had a fight with their deadbeat boyfriend in the parking lot. I suppose that's working food for ya, though my location also had a lot of kickass people who made coming in a treat, and I'd be doing them dirty if I didn't say they made that place everything it was and more. 

Work for me was demanding and fast paced, but those who can learn quick will find a fairly easy-going job once you know what you're doing. Despite being time-sensitive and hurried, for those who want to be left alone and have a very rigid structure it was excellent. I personally got to listen to music while I worked which made it even better. Those who do not want to actually bust their butts a bit need not apply. 

Overall, if you need to work, you could do a lot worse. I'm still glad I didn't end up at McDonald's or something like that, working pizza is still a darn sight better than fast food. But heed my advice, unless you have a very clear path of progression up the company in mind don't get stuck here. If you're not ready to either fight tooth and nail for a promotion or quit trying, just view this as a temporary job and you'll be alright. I spent three years rolling the same dough, cutting the same rounds, sweeping the same floors. I (and as an extension the interior of my car) ended up coated in flour every day and half of my coworkers had criminal records. But I'll be darned if I don't get a little nostalgic for it still. 

I truly enjoy working for Round Table. A typical day for me as a shift manager begins around 3:00 p.m., since I am typically the closing manager. I get to work and count the previously used till and open it again for my cashiers that will be joining me for that evening. Then I check to see if there are any invoices or paper work that I need to take care of. If it is a Monday or Thursday, I put in the inventory order to order this weeks shipment of food/supplies. I also produce the next weeks schedules on Thursdays. I then relieve the opening manager for her break. During this time I stock up on whatever needs replenishing and make the orders if there are any to make. Soon my crew arrives around 5 p.m. and the night goes as follows, take orders, make pizzas, handle and resolve customer complaints, and ensure customer service. On weekdays we close the store at 10 p.m. in which I send all of m crew home except for the my maker and I. We then take care of our closing cleaning procedures and afterwards I print the daily sales, cash consolidation, employee clock in/out records and other daily documents. I count both tills and my safe and lock the store before I head out for the night. 
   I have learned and acquired a great set of customer service and manager skills while working at Round Table. I take pride in all of the projects and tasks I do at my job. And in return, so does my crew members. I make sure to maintain a respectable relationship with my employees and ensure that they too are making the customer a number one priority. 
   The hardest part of my job is the work load. Since there are currently only two of us managers working at the store, the work load and responsibilities tend to mainly fall on me. I do the work of a store manager, only without the title and pay of a store manager. 
   My favorite part of my job is the customer interactions I am able to partake in. I enjoy making customers feel appreciated and welcomed each and every time they come in. I enjoy the energy and environment I have created for my store. I also love seeing familiar faces come in every so often. There is something so special about taking the time to remember your customers name and their frequent orders. I truly take pride in my work.

This was my first job, and I wound up working here for a long time. I can tell you everything you would ever want to know.

The owners are super nice -  very VERY flexible with hours (except you have to be available for weekends, they will fire you on the spot if you no longer have weekend availability). Since I worked there so long, I saw many coworkers and managers come and go, but the vibe was always pretty much the same. So here are things you can count on:

- It was always a laid back work environment. 
- You can pretty much always count on getting the time off you requested (so long as you don't abuse it).
- There was always favoritism amongst managers regarding in-houses. 
- Coworkers always had generally negative attitudes regarding working and toward customers.
- Customers were always inconsiderate.
- You pretty much determine when you leave based on how quick you are at cleaning the place up.
- You will be doing everything all day. (As in, there isn't "a cashier" or a "pizza topper". You will be doing it all every time you come into work.)

So basically everything you'd expect from working in fast food. But the camaraderie between coworkers paired with the flexible time off plus the sheer amount of interesting stories that come from working at this place makes it a fun and great place to work. 

Quick Interview tips:
- Just be friendly and personable. You don't have to have any experience at all to work here. 
- If you dress nice, that will already be better than half the people who come in for interviews (and get the job lol), so do that and they'll automatically be impressed.
- When you come in to ask for an application, they will interview you on the spot before you've even filled the application out, so just be prepared for that.

Good luck! It is a great place to work, honestly. I actually find myself missing it sometimes.

A typical work day at Round Table Pizza is hard to describe.  As most anyone who has worked in the food industry knows, every day is different.  Each day brings its own challenges.  While working here, I gained skills concerning customer service, time management, and adaptability.  The coworkers that I met during this experience were a tight knit group.  Because it was my first real job, I was very shy and felt the need to keep to myself.  If I were to do this job over again that is one of the things that I would change.  The hardest part of this job was when I, along with my coworkers, needed to learn how to complete every aspect of the job.  Unlike other workplaces where a worker might have one job, you are expected to learn how to make pizzas, serve the pizzas, work the cash registers, properly dispose and clean up food and trash, etc...The most enjoyable part of the job were the days where I was the person in charge in the main part of the restaurant.  I do not mean that I managed the entire restaurant.  However, there were some days where the restaurant was slow so the person in charge would take the time to complete any office work that needed to be done. I would be left to complete the majority of the tasks: making the pizzas, holding down the oven, serving the pizzas, answering the phones, and working the cash register.  I gained immense satisfaction when I reached the point of no longer having to ask questions.  I knew how to complete every task and I knew where all of the items were.  It generally takes a while to get to know the restaurant because the worker is learning how to do every single job.  It was a great experience.  I recommend this restaurant as a great place to work as well as a great place to eat.

Typical day at Round Table for a supervisor is to do literally everything in the store. Supervisors hop around from position to position depending on the need of the store, including everything involving money.
When I first started out at Round Table it was a very positive experience. I was incredible optimistic and LOVED Round Table. I arrived to work with loads of energy and didn't want to leave. After our new district manager came (Cliff) and Obamacare happened Round Table became a very depressing place to work. Now employees can't get over 28 hours a week, even supervisors who have been with the company seven years getting under 40 hours per week. Cliff will meet someone one time and decide he wants to promote them or demote them based on literally nothing important. He met our dough roller one time (called in sick a lot, tried to sleep with everyone in the store, fired from all her previous jobs) and decided she deserved a promotion and invited her to Disneyland, not to mention he undermined the store managers decisions if she called him on his personal cell phone number to complain...so unprofessional. He transfers people back and forth without their consent. He walks into places, meets people and pulls raises and pay cuts out of his a s s just because he can. Maybe to undermine the store managers?
The amount of responsibility required compared to the 9.25 pay cap for a supervisor is not worth it. No employee discount. Not allowed to do a paid out for even a trash can from the dollar store while other stores can do whatever they want.

What is the best part of working at the company?
The owners threw parties which was cool however they would not backup accusations against me with other employees. Something would happen and two shift managers would pin it on other employees to take the fall. The owners skewed employees hours on the spot, no notice and if was notice having only 10 hours of so a week isn’t ideal. Was difficult getting hours. Managers cherry picked delivering high value deliveries and receiving the “good tips”. 

What is the most stressful part about working at the company?
Owner would take sides and was not as much invested in the politics that happened within the restaurant.

What is the work environment and culture like at the company?
Favoritism, only the parties were fun.  When someone was newly promoted to shift manager and a shift manager had an issue with staff listening to them the owner struggled with enforcing established title. One staff would say you were just my equal now you’re my manager. Idk I still see we’re equal. The culture was immature. 

What is a typical day like for you at the company?
Drags, stressful, immature. Delivering was ok however managers will usually take the good delivery’s or give it to their roommate to the deliveries that pay high tips or they’ll take and do a double delivery (the excuse is they’re backed up) and leave you with a chauncey delivery of like a small pizza and breadsticks to deliver.

Having started my career with Round Table as a crew member, I was mainly responsible for Customer Service. I would greet our customers promptly while ensuring their order was correctly communicated and completed in a timely manner. As my understanding of the business developed, so did my leadership abilities. I learned quickly that my co-workers and I were a team, coaching, correcting, and advising when necessary. My willingness to take on added responsibility did not go unnoticed, as I quickly became Crew Leader and soon after Shift Supervisor. As imagined, my roll became very different. While still a 'hands-on' position, my main focus was now the development of my employees as well as maintaining a clean working environment and product quality. Customer consultations and complaints were now my responsibility as well as inventory and monetary responsibilities, verifying Till amounts, bank deposits, and driver 'cash-outs', etc. The most 'rewarding' or my favorite part of this job was undoubtedly the fact that I went home every day, after a long day, with a smile on my face because I knew I was appreciated and openly appreciated my teammates. It is a challenge to get such a diverse group of people to work as and become a family; I couldn't be more proud for knowing I helped accomplish that at Round Table Pizza on Bailey Road.

Round Table Corporate sold all 23 Southern California Round Table on March 28th, 2013 to PCG Hospitality Group, INC. 

While working for both companies I was responsible on a daily basis for:

Marketing (B2B, B2C, and Four Wall Marketing)
I made sure the store was ready for business daily (Prep, Bank Deposits, and Cleanliness of the Store)
Coupon Audits and Cash Audits (Daily)
Repair and Maintenance
Customer Service,
Order taking (On Phone or at Cash Terminals)
Ensure the night shift was ready for business.
Inventory (Weekly and Monthly), Food Ordering (Twice a week), Receiving (All Week Long).
Scheduling (Weekly)
Training Employees

The Hardest Part of work was the low staffing from restrictions from the Area Manager, this led to poor customer satisfaction and a decrease in sales.  There prices are way to expensive for the service given. Also, not being aloud to call PCG's office.

The best part of working the job were the employees and customers.  Seeing the regular people who come every week with smiles on there faces and seeing your team succeed.  I always see this family weekly from the time the wife was pregnant to there daughter who was 5, this made our employees and customers relation more a family than a person just coming in to eat.

They start you off learning how to make pizza on the line and answering the phone to take orders. Then they teach you other things like prep work, how to make the dough for pizza's etc, but as a delivery driver you only do those things when not delivering orders. My advice to anyone out there who wants to become a pizza delivery driver is to own a reliable high gas mileage vehicle, as you are constantly delivering within a 5 mile circular radius around the store, and that might not sound like much but when you have multiple orders to deliver they are not always close together. You need to have decent navigation skills, having a reliable gps is a plus, but make sure you keep it where you can still see the road. There is potential for making solid tips at Roundtable, but when you factor in 5 or more drivers for a single night and there aren't that many orders to deliver you will average about 20-30 dollars on top of your minimum wage pay for that day. Sometimes I would make 60-70 dollars in tips but it was rare, I heard other pizza places that are delivery only are better to work for because you are making way more in tips, but you really need to think about your gas expense, as these companies only give you $1.50 for gas per delivery...sounds fair right.

Top Job Titles	Average Salary
Crew member 119 salaries reported	$21.56 per hour
Shift manager 47 salaries reported	$20.32 per hour
Delivery driver 16 salaries reported	$18.14 per hour
Restaurant manager 47 salaries reported	$25.67 per hour
Assistant manager 25 salaries reported	$20.98 per hour

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