Assistant Coach - Restaurant Ops Leader

sweetgreen; Westlake Village (CA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Bonus potential

Health insurance

Paid vacation

401(k)

Family leave

Free greens

Sweetgreen swag

Career growth

Job summary

Sweetgreen in Westlake Village, CA is seeking an Assistant Coach (Assistant General Manager) to lead daily operations and mentor a growing team. You will partner with the Head Coach to set goals, track performance, and ensure exceptional guest experiences that reflect our real-food mission.

You’ll balance hands-on leadership with data-driven decision making, oversee scheduling, food safety, and cost controls, and help develop future leaders across the restaurant.

Qualifications

• 2+ years in a restaurant management/supervisory role.
• Experience managing and developing 6+ team members per shift.
• Food Handler or ServSafe certification.
• Must be available to work a minimum of 30 hours per week.
• Must be 18 years of age or older.
• Must be authorized to work in the United States.

Responsibilities

• Lead the team and mentor others to become future leaders.
• Partner with the Head Coach on hiring, onboarding, and training.
• Uphold food safety, cleanliness, and equipment maintenance.
• Support scheduling, cost controls, and sales initiatives using the Ops Dashboard.
• Provide hands-on coaching and step in during peak times or staffing gaps.
• Perform essential duties from Shift Leader role and related roles.

Skills

Team leadership

Coaching

Operations management

Scheduling

Guest experience

Data analysis

Education

ServSafe certification

Job description

Sweetgreen in Westlake Village, CA is seeking an Assistant Coach (Assistant General Manager) to lead daily operations and mentor a growing team. You will partner with the Head Coach to set goals, track performance, and ensure exceptional guest experiences that reflect our real-food mission.

You’ll balance hands-on leadership with data-driven decision making, oversee scheduling, food safety, and cost controls, and help develop future leaders across the restaurant.