{"schemaVersion":"jobsearcher.job.v1","id":"9df4e7369557d09e24225501","url":"https://jobsearcher.com/jobs/9df4e7369557d09e24225501","canonicalUrl":"https://jobsearcher.com/jobs/9df4e7369557d09e24225501","title":"Shift Leader","description":"Now Hiring: Shift Leader (Hourly)\nDepartment: Operations\nReports to: Restaurant General Manager (RGM)\nPay Rate: $13.25 per hour - $16 per hour\n\nAt Wingstop, we’re not just about wings—we’re about leadership, hustle, and flavor that flies off the charts. We’re looking for Shift Leaders who are ready to take charge, grow their careers, and help deliver crave-worthy experiences to every guest, every time.\n\nPOSITION SUMMARY\nThe Shift Leader (SL) is responsible for overseeing the day-to-day operations of the restaurant during their assigned shift. This includes managing staff, ensuring an excellent guest experience, maintaining food quality, and ensuring the restaurant operates smoothly. The Shift Leader plays a crucial role in managing day-to-day operations, maintaining a positive work environment, upholding brand standards, optimizing operational efficiency, and supporting the management team to achieve business goals. This is a key leadership role for individuals who are looking to grow into management.\n\nDUTIES & RESPONSIBILITIES:\nTeam Leadership & Supervision:\nSupervise, motivate, and manage restaurant staff during the shift.\nTrain new employees in procedures, guest experience, and company standards.\nMonitor employee performance and provide balanced feedback.\nLead shifts by assigning tasks, managing breaks, and ensuring smooth hand-offs between shifts.\nSet a positive example through hustle, high standards, and a guest-first attitude.\nCoach and support team members in real time to improve speed, service, and execution.\nEnsure restaurant is staffed by executing schedule created and posted by RGM.\nEnsure the restaurant is clean, stocked, and operational during all hours of business.\nEnforce company policies and ensure that employees are adhering to them, including uniform standards and health & safety regulations. Escalate issues as appropriate to the RGM.\nGuest Experience:\nEnsure a high standard of guest service is always maintained.\nResolve customer complaints or concerns calmly, promptly and professionally, turning problems into positive outcomes.\nEnsure the front-of-house (FOH) and dining area are clean; maintain a welcoming and positive environment for both guests and staff.\nEnsure the restaurant meets guest satisfaction goals and that guests' needs are addressed quickly and efficiently.\nOperations Management:\nOversee all aspects of daily operations during the shift, including food preparation, service delivery, and cleanliness.\nMonitor food and inventory, ensuring timely ordering to avoid shortages.\nEnsure kitchen and dining areas are maintained to health, safety, and cleanliness standards.\nMonitor and maintain all equipment to ensure it is functioning properly.\nEnsure proper cash handling and register management during the shift.\nTraining & Development:\nAssist in the development of staff by providing training on new procedures and ensuring all employees are up to date with company, brand, and restaurant standards.\nMentor staff and assist in developing their career progression within the restaurant.\nProvide regular coaching, feedback, and encouragement to help team members grow.\nAssist with onboarding, cross-training, and promoting teamwork across positions.\nFinancial Responsibilities:\nHelp manage cash control and POS transactions; accurately reconcile cash at the end of the shift.\nTrack and record sales data, labor, and operational costs to ensure the restaurant is meeting financial goals. Monitor labor, food, and supply costs during shifts; adjust as needed to meet targets while ensuring adequate staffing levels are maintained.\nEnsure accurate shift documentation and reporting is completed.\nHealth, Safety, and Sanitation:\nEnsure adherence to health and safety regulations, including food safety and sanitation guidelines.\nEnsure the cleanliness and organization of the restaurant, including dining rooms, kitchen, restrooms, and storage areas.\nMonitor food preparation and portions to ensure consistent quality and alignment to brand standards.\nEnforce food safety and sanitation standards in line with company and regulatory guidelines.\nPerform or supervise opening/closing procedures and daily food safety checks.\nAddress any maintenance or safety issues and escalate issues to the RGM or above as necessary.\n\nKEY COMPETENCIES\nPositive Energy: Creates a welcoming environment with high enthusiasm and optimism.\nAccountability: Takes ownership of shift outcomes, staff performance, and guest satisfaction.\nRecognition: Encourages others and celebrates team wins and personal progress.\nServant Leadership: Leads with empathy, supports team needs, and builds trust through action.\nSituational Awareness: Can assess what’s happening quickly and respond with good judgment.\nTeam Leadership: Can direct, motivate, and resolve issues while remaining fair and respectful.\nExecution Focused: Gets things done the right way, even in high-pressure moments.\n\nSKILLS & QUALIFICATIONS:\nMust be at least 18 years old.\nHigh school diploma or equivalent is preferred but not required; some college coursework in hospitality or business management is a plus.\nMinimum of 1 year of customer-facing restaurant experience required.\nAt least 1 year of experience in a supervisory or leadership role within the restaurant or hospitality industry preferred.\nMust have or be willing to obtain required food handler’s certification for respective state/local area.\nBasic computer skills required.\nMust be able to fluently speak and understand English.\nMust be able to successfully pass a background check.\nStrong leadership, communication, and interpersonal skills.\nAbility to manage time effectively and prioritize tasks in a fast-paced environment.\nProblem-solving abilities and the capacity to make quick, informed decisions.\nStrong organizational skills and attention to detail.\nKnowledge of health/food safety, restaurant operations, and customer service principles.\nReliable attendance and transportation.\n\nWORKING CONDITIONS & PHYSICAL REQUIREMENTS:\nMust be able to handle stress in a fast-paced, high-energy restaurant environment.\nMust be able to stand and walk for extended periods (up to 8 hours per shift).\nMust be able to work an average of 40 hours per week. Evening, weekend, and holiday availability may be required.\nMay be exposed to heat, cold, cleaning chemicals, and sharp kitchen equipment.\nMust be able to lift, carry, and move up to 50 lbs.\n\nCOMPENSATION & BENEFITS:\nHourly wage (specific rate depends on experience and location).\nOpportunities for advancement to management roles.\nEmployee meal discounts and team recognition programs.\nFull-time employees may also be eligible for, paid time off, health benefits, or other incentives.\n\nIf you're ready to build your leadership skills, bring the energy, and make an impact—apply today to become a Shift Leader at Wingstop!\n\nNote: The statements herein are intended to describe the general nature and level of work being performed by employees, are not to be construed as an exhaustive list of responsibilities, duties, and skills of those in this job classification. Furthermore, they do not establish a contract for employment and subject to change at the discretion of the employer.","company":"Wingstop","rawCompany":"wingstop","city":"Bartlett","state":"TN","isRemote":false,"isActive":false,"createdAt":"2026-08-06T12:44:38.003Z","occupations":[{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"11-1021.00","title":"General and Operations Managers","slug":"general-and-operations-managers"}],"industries":[{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Shift Leader","description":"Now Hiring: Shift Leader (Hourly)\nDepartment: Operations\nReports to: Restaurant General Manager (RGM)\nPay Rate: $13.25 per hour - $16 per hour\n\nAt Wingstop, we’re not just about wings—we’re about leadership, hustle, and flavor that flies off the charts. We’re looking for Shift Leaders who are ready to take charge, grow their careers, and help deliver crave-worthy experiences to every guest, every time.\n\nPOSITION SUMMARY\nThe Shift Leader (SL) is responsible for overseeing the day-to-day operations of the restaurant during their assigned shift. This includes managing staff, ensuring an excellent guest experience, maintaining food quality, and ensuring the restaurant operates smoothly. The Shift Leader plays a crucial role in managing day-to-day operations, maintaining a positive work environment, upholding brand standards, optimizing operational efficiency, and supporting the management team to achieve business goals. This is a key leadership role for individuals who are looking to grow into management.\n\nDUTIES & RESPONSIBILITIES:\nTeam Leadership & Supervision:\nSupervise, motivate, and manage restaurant staff during the shift.\nTrain new employees in procedures, guest experience, and company standards.\nMonitor employee performance and provide balanced feedback.\nLead shifts by assigning tasks, managing breaks, and ensuring smooth hand-offs between shifts.\nSet a positive example through hustle, high standards, and a guest-first attitude.\nCoach and support team members in real time to improve speed, service, and execution.\nEnsure restaurant is staffed by executing schedule created and posted by RGM.\nEnsure the restaurant is clean, stocked, and operational during all hours of business.\nEnforce company policies and ensure that employees are adhering to them, including uniform standards and health & safety regulations. Escalate issues as appropriate to the RGM.\nGuest Experience:\nEnsure a high standard of guest service is always maintained.\nResolve customer complaints or concerns calmly, promptly and professionally, turning problems into positive outcomes.\nEnsure the front-of-house (FOH) and dining area are clean; maintain a welcoming and positive environment for both guests and staff.\nEnsure the restaurant meets guest satisfaction goals and that guests' needs are addressed quickly and efficiently.\nOperations Management:\nOversee all aspects of daily operations during the shift, including food preparation, service delivery, and cleanliness.\nMonitor food and inventory, ensuring timely ordering to avoid shortages.\nEnsure kitchen and dining areas are maintained to health, safety, and cleanliness standards.\nMonitor and maintain all equipment to ensure it is functioning properly.\nEnsure proper cash handling and register management during the shift.\nTraining & Development:\nAssist in the development of staff by providing training on new procedures and ensuring all employees are up to date with company, brand, and restaurant standards.\nMentor staff and assist in developing their career progression within the restaurant.\nProvide regular coaching, feedback, and encouragement to help team members grow.\nAssist with onboarding, cross-training, and promoting teamwork across positions.\nFinancial Responsibilities:\nHelp manage cash control and POS transactions; accurately reconcile cash at the end of the shift.\nTrack and record sales data, labor, and operational costs to ensure the restaurant is meeting financial goals. Monitor labor, food, and supply costs during shifts; adjust as needed to meet targets while ensuring adequate staffing levels are maintained.\nEnsure accurate shift documentation and reporting is completed.\nHealth, Safety, and Sanitation:\nEnsure adherence to health and safety regulations, including food safety and sanitation guidelines.\nEnsure the cleanliness and organization of the restaurant, including dining rooms, kitchen, restrooms, and storage areas.\nMonitor food preparation and portions to ensure consistent quality and alignment to brand standards.\nEnforce food safety and sanitation standards in line with company and regulatory guidelines.\nPerform or supervise opening/closing procedures and daily food safety checks.\nAddress any maintenance or safety issues and escalate issues to the RGM or above as necessary.\n\nKEY COMPETENCIES\nPositive Energy: Creates a welcoming environment with high enthusiasm and optimism.\nAccountability: Takes ownership of shift outcomes, staff performance, and guest satisfaction.\nRecognition: Encourages others and celebrates team wins and personal progress.\nServant Leadership: Leads with empathy, supports team needs, and builds trust through action.\nSituational Awareness: Can assess what’s happening quickly and respond with good judgment.\nTeam Leadership: Can direct, motivate, and resolve issues while remaining fair and respectful.\nExecution Focused: Gets things done the right way, even in high-pressure moments.\n\nSKILLS & QUALIFICATIONS:\nMust be at least 18 years old.\nHigh school diploma or equivalent is preferred but not required; some college coursework in hospitality or business management is a plus.\nMinimum of 1 year of customer-facing restaurant experience required.\nAt least 1 year of experience in a supervisory or leadership role within the restaurant or hospitality industry preferred.\nMust have or be willing to obtain required food handler’s certification for respective state/local area.\nBasic computer skills required.\nMust be able to fluently speak and understand English.\nMust be able to successfully pass a background check.\nStrong leadership, communication, and interpersonal skills.\nAbility to manage time effectively and prioritize tasks in a fast-paced environment.\nProblem-solving abilities and the capacity to make quick, informed decisions.\nStrong organizational skills and attention to detail.\nKnowledge of health/food safety, restaurant operations, and customer service principles.\nReliable attendance and transportation.\n\nWORKING CONDITIONS & PHYSICAL REQUIREMENTS:\nMust be able to handle stress in a fast-paced, high-energy restaurant environment.\nMust be able to stand and walk for extended periods (up to 8 hours per shift).\nMust be able to work an average of 40 hours per week. Evening, weekend, and holiday availability may be required.\nMay be exposed to heat, cold, cleaning chemicals, and sharp kitchen equipment.\nMust be able to lift, carry, and move up to 50 lbs.\n\nCOMPENSATION & BENEFITS:\nHourly wage (specific rate depends on experience and location).\nOpportunities for advancement to management roles.\nEmployee meal discounts and team recognition programs.\nFull-time employees may also be eligible for, paid time off, health benefits, or other incentives.\n\nIf you're ready to build your leadership skills, bring the energy, and make an impact—apply today to become a Shift Leader at Wingstop!\n\nNote: The statements herein are intended to describe the general nature and level of work being performed by employees, are not to be construed as an exhaustive list of responsibilities, duties, and skills of those in this job classification. Furthermore, they do not establish a contract for employment and subject to change at the discretion of the employer.","datePosted":"2026-08-06T12:44:38.003Z","dateModified":"2026-08-06T12:44:38.003Z","hiringOrganization":{"@type":"Organization","name":"Wingstop","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Bartlett","addressRegion":"TN","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"9df4e7369557d09e24225501"},"url":"https://jobsearcher.com/jobs/9df4e7369557d09e24225501"}}