Restaurant General Manager

sweetgreen•Minneapolis, MN

13d•$74,000 - $84,000

About The Position

Sweetgreen is hiring a Restaurant General Manager, described in the posting as a Head Coach (General Manager). The role leads and mentors the store team, sets operational strategy, and works to deliver excellent guest experiences and business performance. The Head Coach builds an inclusive culture, uses data and technology to optimize operations, and maintains high standards for food quality, safety, and cleanliness in a dynamic restaurant environment. The role oversees the employee lifecycle, including hiring, coaching, feedback, compliance, and talent development. It also manages food safety, cleanliness, equipment maintenance, and operational issues involving facilities, supplies, or food quality. The General Manager acts on guest experience metrics, analyzes business reports, manages costs and schedules, and executes plans to drive sales and profit. The position also performs the essential duties outlined across the Head Coach career path, including Assistant Coach, Shift Leader, Kitchen Lead, and Team Member roles. The posted salary range is $74,000–$84,000 USD, with starting salary based on experience. 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 employees in its restaurants and support center.

Requirements

At least 3 years of food-service experience, including at least 2 years in 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 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 profit and loss.
Exceptional adaptability and problem-solving in dynamic environments.
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 team by balancing people, operations, and business performance.
Foster an inclusive culture and coach talent; ensure compliance, provide timely feedback, and develop a strong, diverse talent pipeline.
Maintain standards for food safety and cleanliness, maintain equipment, resolve facility, supply, and food quality issues, and prioritize team safety.
Deliver clean, hospitable, brand-aligned guest experiences and act on guest metrics.
Make data-informed business decisions.
Drive sales and profit by analyzing reports, managing costs, executing strategic plans, and creating schedules aligned with business goals.
Operate and support systems, troubleshoot issues, and prioritize daily operations to support smooth business and guest experiences.
Perform essential functions outlined in the Assistant Coach role and the Shift Leader, Kitchen Lead, and Team Member roles.
Hire, develop, train, and motivate team members.
Plan, manage, and forecast financials, labor, and inventory.
Manage and optimize processes in a fast-paced environment.
Lead and mentor teams collaboratively.