Shift Leader: Fast-Paced Food Service & Guests

Workstream; Michigan; On-site; USD 36,000 - 48,000; Full time

Job summary

Wingstop is seeking a Shift Leader to drive daily restaurant operations and ensure brand standards. As MOD, you will lead a hands‑on team, coach staff in real‑time, and maintain quality, service, and cleanliness while delivering an exceptional guest experience.

You will manage fast‑paced, high‑volume service, oversee staffing, and uphold food safety and sanitation practices across FOH and BOH. Flexibility to work nights, weekends, and holidays is required.

Qualifications

• Previous restaurant or shift leadership experience preferred.
• Strong leadership, communication, and problem solving skills.
• Ability to perform in a fast paced, high volume environment.
• Knowledge of food safety and sanitation practices.
• Flexible availability, including nights, weekends, and holidays.

Responsibilities

• Lead and manage restaurant operations during assigned shifts as MOD.
• Deploy team members across kitchen and front of house.
• Drive execution during peak and non peak hours.
• Monitor ticket times, order flow, and SOS performance.
• Adjust staffing and manage breaks based on business needs.
• Communicate clear goals and expectations to the team each shift.
• Ensure food prepared to brand standards and monitor quality.
• Maintain sanitation and food safety checks and temperature logs.
• Execute opening and closing procedures with consistency.
• Deliver fast, friendly, and accurate service on every shift.
• Address and resolve guest concerns professionally and efficiently.

Skills

Shift leadership

Team leadership

Communication

Problem solving

Food safety knowledge

Flexibility

Job description

Wingstop is seeking a Shift Leader to drive daily restaurant operations and ensure brand standards. As MOD, you will lead a hands‑on team, coach staff in real‑time, and maintain quality, service, and cleanliness while delivering an exceptional guest experience.

You will manage fast‑paced, high‑volume service, oversee staffing, and uphold food safety and sanitation practices across FOH and BOH. Flexibility to work nights, weekends, and holidays is required.