Top 1000 Guest experience leader Jobs in Perris, Ca

Kitchen Expo
Altisima Winery —Temecula, CA
- $17.50 - $19.00 an hour
- Part-time
- Ability to walk for extended periods
- Mid-level
- In-person
- Employee discount
Quick Apply
Manager
Sundial Collective —Banning, CA
- $17 - $23 an hour
- Weekends as needed
- Bilingual
- Merchandising
- Mid-level
- Health insurance
- 401(k)
Quick Apply
Senior Finance Manager
Brand Enhance Hospitality —Corona, CA
- $95,000 - $110,000 a year
- Full-time
- Background check
- Hospitality
- Microsoft Excel
Quick Apply
Restaurant Manager-Menifee- 2150045
Flynn Group- Applebee's —Menifee, CA
- $65,000 - $78,000 a year
- Weekends as needed
- Casual dining restaurant
- ServSafe
- Restaurant management
- Paid training
- Health insurance
7d
Team Member
Einstein Bros. Bagels —Perris, CA
- Part-time
- No education required
- Bakery
- 16+ years old
- Employee assistance program
- 401(k) matching
Quick Apply
District Manager 2
Sodexo —Riverside, CA
- $148,155 - $191,730 a year
- Full-time
- 7 years
- Up to 50% travel
- Bachelor's degree
- Paid holidays
- Health insurance
7d
GUEST SERVICES FOR MUSIC VENUE
Live Nation —Riverside, CA
- $16.90 - $20.00 an hour
- Part-time
- High school diploma or GED
- Fair chance
- Communication skills
Team Member
Jamba —Menifee, CA
- Part-time
- Background check
- 18 years or older
- No education required
Quick Apply
General Manager
WoodSpring Suites —Corona, CA
- $71,000 - $81,000 a year
- Full-time
- Mid-level
- Hotel
- Driver's License
- Health savings account
- Health insurance
Quick Apply
Lead
Wingstop - Sizzling Platter —Perris, CA
- $22 an hour
- Part-time
- Mid-level
- Ability to lift 50 pounds
- Leadership
- Health insurance
- Dental insurance
Quick Apply
Guest Advocate (Cashier or Front of Store Attendant/ Cart Attendant) (T2913)
Target —Perris, CA
- From $18.25 an hour
- Part-time
- Fair chance
- Entry level
- Flexible schedule
Guest Services Representative
Pechanga Resort & Casino —Temecula, CA
- Weekends as needed
- Microsoft Excel
- Mid-level
- High school diploma or GED
7d
Guest Experience Lead (GEL)
McDonald’s —Murrieta, CA
- Choose your own hours
- Serving
- High school
- Quick service & fast food restaurant
- Health insurance
- Dental insurance
General Merchandise Team Leader
Target —Hemet, CA
- $24.00 - $40.80 an hour
- Weekends as needed
- 18 years or older
- Merchandising
- Mid-level
- Paid holidays
- Disability insurance
20h
On-Demand: Guest Advocate (Cashier), General Merchandise, Fulfillment, Food and Beverage, Style (T2913)
Target —Perris, CA
- From $18.25 an hour
- Choose your own hours
- Fair chance
- Entry level
- Flexible schedule
Candy Lane-Retail Clerk
Mission Inn Hotel & Spa —Riverside, CA
- $17.25 an hour
- Part-time
- Hotel
- Ability to lift 50 pounds
- Accounting
Quick Apply
Crew Leader
IHOP —Riverside, CA
- Casual dining restaurant
- Food service experience
- Food Handler Certification
- Opportunities for advancement
- Flexible schedule
Quick Apply
Shelter Specialist
MERCY HOUSE —Riverside, CA
- $20.50 an hour
- Part-time
- Maintenance
- Ability to lift 50 pounds
- US work authorization
Quick Apply
Security
Live Nation —Riverside, CA
- $17.60 - $22.00 an hour
- Part-time
- English
- High school diploma or GED
- Travel
- Adoption assistance
Shift Leader
Jamba —Menifee, CA
- Part-time
- Background check
- 18 years or older
- No education required
Quick Apply

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Kitchen Expo

Altisima Winery -
Temecula, CA

Quick Apply

Job Details

Part-time
$17.50 - $19.00 an hour

Benefits

Employee discount

Qualifications

Customer communication
Teamwork
Wine knowledge
Collaboration
Shift management
Attention to detail

Full Job Description

Position Summary

The Kitchen Expo & Service Coordinator is responsible for overseeing the flow of service between the kitchen and front-of-house teams to ensure every guest receives an exceptional dining experience. Serving as the communication hub of the restaurant, this position ensures food is prepared, presented, and delivered accurately, efficiently, and in accordance with Altisima Winery's quality standards.

This role is responsible for managing ticket flow, coordinating timing between stations, maintaining food quality standards, communicating effectively with chefs and service staff, and ensuring every dish leaving the kitchen reflects the Altisima brand. The Kitchen Expo & Service Coordinator plays a vital role in supporting operational excellence, guest satisfaction, and teamwork within a fast-paced, high-volume environment.

Key Responsibilities

Food Quality & Presentation

Inspect every dish before it leaves the kitchen to ensure it meets Altisima Winery's standards for quality, presentation, portion size, and consistency.
Verify all modifications, allergies, dietary restrictions, and special requests have been executed correctly.
Ensure dishes are served at the correct temperature with appropriate garnishes and accompaniments.
Reject any plate that does not meet company standards and communicate required corrections professionally and respectfully with the kitchen team.
Ensure every plate leaving the pass reflects pride, consistency, and attention to detail.

Service Coordination

Coordinate the flow of all food orders between the kitchen and front-of-house teams.
Organize and prioritize tickets to ensure timely and efficient service.
Ensure meals for the same table are delivered together whenever possible.
Monitor ticket times and proactively communicate delays to management and service staff.
Coordinate timing between kitchen stations to ensure complete orders are ready simultaneously.
Prioritize VIP guests, Wine Club Members, large parties, and special events while maintaining fairness across all guests.
Ensure food runners receive complete and accurate orders before leaving the pass.
Maintain calm and organized service during peak business periods.

Team Communication

Serve as the primary communication link between chefs, line cooks, food runners, servers, bartenders, and management.
Clearly communicate allergies, dietary requirements, modifications, re-fires, and special requests.
Foster positive collaboration between front-of-house and back-of-house teams.
Communicate service challenges promptly and assist in developing immediate solutions.
Promote respectful, professional communication at all times.

Operational Excellence

Lead the pass with confidence, organization, and a strong sense of urgency.
Manage the pace of food leaving the kitchen to support efficient restaurant operations.
Identify service bottlenecks and work collaboratively with the Executive Chef and Restaurant Management team to improve efficiency.
Maintain an organized, clean, and fully stocked expo station throughout service.
Ensure ticket printers, kitchen display systems, and communication tools remain operational.
Assist with opening, closing, side work, and daily operational tasks as required.
Support both kitchen and front-of-house operations wherever business needs require.

Leadership & Accountability

Take ownership of the quality and accuracy of every plate leaving the kitchen.
Provide direction and support to food runners to ensure efficient food delivery.
Coach team members respectfully on food presentation, communication, and service standards when necessary.
Hold both front-of-house and kitchen teams accountable for maintaining operational standards.
Escalate recurring operational concerns to management while offering practical solutions.
Lead by example through professionalism, teamwork, accountability, and a positive attitude.

Food Safety & Compliance

Follow all local, state, and company food safety regulations.
Ensure proper food handling, sanitation, and cleanliness throughout service.
Maintain a safe and organized work environment.
Report maintenance, equipment, or safety concerns immediately.
Support compliance with all health department requirements and company policies.

Guest Experience

Recognize that the Expo serves as the final quality checkpoint before food reaches the guest.
Ensure every plate reflects Altisima Winery's commitment to hospitality and excellence.
Work collaboratively with service staff to create memorable guest experiences.
Assist in resolving service issues quickly, professionally, and with a solutions-focused approach.
Support an environment where guests receive warm, attentive, and seamless service.

Qualifications

Required

Previous experience in a restaurant, hospitality, or food service environment preferred.
Strong organizational and multitasking skills.
Excellent communication and interpersonal abilities.
High attention to detail.
Ability to remain calm under pressure in a fast-paced environment.
Strong problem-solving skills and the ability to make quick decisions.
Ability to work evenings, weekends, holidays, and special events as required.

Preferred

Previous experience as an Expo, Line Cook, Food Runner, Server, or Shift Lead.
Knowledge of food safety and sanitation standards.
Understanding of high-volume restaurant operations.
Wine knowledge or experience within the hospitality industry is an advantage.

Physical Requirements

Ability to stand and walk for extended periods.
Frequently lift and carry up to 40 pounds.
Bend, reach, twist, and move safely throughout the kitchen and restaurant.
Work comfortably in a fast-paced, hot, and physically demanding environment.

Core Competencies

Leadership
Communication
Organization
Attention to Detail
Decision Making
Time Management
Sense of Urgency
Accountability
Adaptability
Problem Solving
Teamwork
Professionalism

Performance Measures

Success in this role will be measured by:

Food quality and presentation consistency.
Ticket accuracy and order completeness.
Average ticket times and service efficiency.
Effective communication between front-of-house and kitchen teams.
Reduction in re-fires, food waste, and service errors.
Guest satisfaction and service recovery outcomes.
Cleanliness and organization of the expo station.
Demonstration of teamwork, leadership, and professionalism.

Success in This Role

A successful Kitchen Expo & Service Coordinator is an organized, confident, and proactive leader who thrives in a high-volume hospitality environment. They communicate effectively, anticipate operational needs, maintain exceptional quality standards, and foster collaboration between front-of-house and back-of-house teams.

They understand that every plate leaving the kitchen represents the Altisima Winery brand and take pride in ensuring every guest receives a consistently outstanding dining experience.

Core Expectations

At Altisima Winery, every team member contributes to creating memorable guest experiences through professionalism, teamwork, accountability, hospitality, and continuous improvement.

Employees are expected to uphold company values, support fellow team members, maintain a positive attitude, and adapt to the changing needs of the business.

This job description is intended to outline the primary duties and responsibilities of the role. It is not intended to be an exhaustive list, and additional duties may be assigned to meet the operational needs of Altisima Winery.

Pay: $17.50 - $19.00 per hour

Benefits:

Employee discount

Shift:

Day shift
Evening shift

Work Location: In person

Quick Apply

Refine Your Search

guest experience leader jobs in perris, ca

Kitchen Expo

Manager

Senior Finance Manager

Restaurant Manager-Menifee- 2150045

Team Member

District Manager 2

GUEST SERVICES FOR MUSIC VENUE

Team Member

General Manager

Lead

Guest Advocate (Cashier or Front of Store Attendant/ Cart Attendant) (T2913)

Guest Services Representative

Guest Experience Lead (GEL)

General Merchandise Team Leader

On-Demand: Guest Advocate (Cashier), General Merchandise, Fulfillment, Food and Beverage, Style (T2913)

Candy Lane-Retail Clerk

Crew Leader

Shelter Specialist

Security

Shift Leader

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