Restaurant General Manager

sweetgreen•Bethesda, MD

About The Position

The Restaurant General Manager, referred to in the posting as a Head Coach, leads and develops the store team while balancing people, operations, and business performance. The role builds an inclusive culture, coaches talent, uses technology and data to optimize operations, and drives profitability while delivering exceptional guest experiences and supporting healthier communities through real food. The General Manager maintains standards for food quality, safety, cleanliness, and equipment maintenance; addresses facility, supply, and product-quality issues; and prioritizes team safety. The role also oversees hiring, training, feedback, employee development, compliance, scheduling, financial planning, labor, inventory, and business performance. The position includes performing the essential duties of the Assistant Coach, Shift Leader, Kitchen Lead, and Team Member roles. Sweetgreen describes itself as a national restaurant brand focused on connecting people to real food and building healthier communities. The starting salary range is $75,000–$89,000 USD, based on experience, with a 20% bonus potential.

Requirements

At least 3 years of food-service experience, including at least 2 years of hands-on management experience.
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 all roles in the Head Coach career path, 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.
Proven experience building high-performing teams.
Adaptability and problem-solving in fast-paced, dynamic environments.
A data-driven approach and curiosity about operational improvements.
Commitment to operational excellence, hospitality, and team engagement.
Experience in fast-casual or retail operations.

Responsibilities

Lead the team by balancing people, operational needs, and business performance.
Foster a culture of trust, transparency, and inclusion, and oversee the employee lifecycle.
Ensure compliance, provide timely feedback, and develop a strong, diverse talent pipeline.
Maintain food safety, cleanliness, food quality, equipment maintenance, and team safety standards.
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 make decisions, drive sales and profit, manage costs, and execute strategic plans.
Create effective schedules aligned with business goals.
Operate and support business systems, troubleshoot issues, and prioritize daily operations.
Hire, develop, train, motivate, and mentor team members.
Plan, manage, and forecast financials, labor, and inventory.
Perform essential functions of the Assistant Coach, Shift Leader, Kitchen Lead, and Team Member roles.