Head Coach

sweetgreen•Cary, NC

13d

About The Position

The Head Coach (General Manager) leads and manages a Sweetgreen store, balancing people leadership, operations, and business performance. The role is responsible for building an inclusive team culture, coaching and developing employees, using technology and data to optimize operations, and driving profitability while delivering exceptional guest experiences and supporting healthier communities through real food. The Head Coach maintains high standards for food quality, food safety, cleanliness, equipment maintenance, and team safety. The role addresses facility, supply, and food-quality issues; acts on guest metrics; makes data-informed decisions; manages costs and schedules; and executes strategic plans to drive sales and profit. The position also performs the essential functions in the Head Coach career path, including duties associated with the Assistant Coach, Shift Leader, Kitchen Lead, and Team Member roles. Sweetgreen describes itself as a national restaurant brand dedicated to building healthier communities by connecting people to real food. Founded in 2007, the company says it is committed to developing its people in restaurants and at its support center. Sweetgreen provides equal opportunities for employees and applicants and participates in the federal E-Verify program.

Requirements

At least 3 years of food-service experience, including at least 2 years of hands-on management.
Experience hiring, developing, training, and motivating team members.
Skill in planning, managing, and forecasting financials, labor, and inventory.
Hands-on experience managing and optimizing processes in a fast-paced environment.
Proven ability to lead and mentor teams collaboratively.
Must meet the physical requirements of the Head Coach career path roles, including Assistant Coach, Shift Leader, Kitchen Lead, and Team Member.

Nice To Haves

Experience in high-volume, fast-paced restaurants.
Hands-on experience with local, organic, and sustainable products.
ServSafe Manager or Regional Manager Food Safety Certification.
Comfort using digital tools for operations, reporting, and team communication.
Strong financial acumen, including managing budgets, labor, and P&L.
Exceptional adaptability and problem-solving in dynamic environments.
A data-driven mindset and curiosity to identify and implement operational improvements.
Commitment to operational excellence, hospitality, and team engagement.
Experience in fast-casual or retail operations.

Responsibilities

Lead the employee lifecycle and foster a culture of trust, transparency, and inclusion.
Ensure compliance, provide timely feedback, and develop a strong, diverse talent pipeline.
Maintain high standards for food safety, cleanliness, equipment maintenance, and team safety.
Resolve facility, supply, and food-quality issues.
Deliver clean, hospitable, brand-aligned guest experiences and act on guest metrics.
Use data and business reports to inform decisions and identify operational improvements.
Drive sales and profit by analyzing reports, managing costs, and executing strategic plans.
Create effective schedules aligned with business goals.
Operate and support business systems, troubleshoot issues, and prioritize daily operations.
Perform essential duties from the Assistant Coach, Shift Leader, Kitchen Lead, and Team Member roles.