助理餐厅经理

A Healthier Future Starts With You

As an Assistant Coach, Off-Premise, you own catering and outpost fulfillment inside a hub restaurant. You're the person who makes a 200-bowl drop land on time without the in-store line ever feeling it. You lead a team and protect the guest experience across every off-premise channel.

This is a new role, created to support the fleet's off-premise growth. You'll be building the playbook as much as running it.

You lead off-premise production as its own operation, in partnership with the Head Coach who runs the restaurant around you. You'll build and develop a team dedicated to catering and outpost, own on-time performance across all off-premise channels at your location, and manage the staging, production, and bag-out workflows that large orders demand. You'll work in EzCater and our order management tools daily, and you'll be the voice on what volume your location can take. These responsibilities highlight some of the key functions this role performs. Additional supervisory tasks may be assigned as necessary.

• People + Leading the Team: Partners with the Head Coach on hiring, onboarding, performance management, and separation decisions for the off-premise team. Neither leader makes a hiring or exit decision for off-premise team members alone — the Head Coach carries restaurant-level accountability, this role carries channel accountability, and the two align before action. Builds the off-premise schedule, adjusts deployment ahead of known catering volume, and steps onto the line during peaks or staffing gaps.

• Off-Premise Production + Execution: Owns the off-premise production line during peak windows, including staging of catering components, sequencing of large orders, and bag-out accuracy. Accountable for on-time performance across catering, outpost, native delivery, and marketplace channels at the location. Escalates capacity risk before it becomes a late order.

• Food Safety + Journey: Upholds food safety, cleanliness, and equipment standards in the off-premise space and shared areas — temperature logs, cold holding for staged components, allergen and labeling accuracy on large orders, equipment maintenance. Accountable for off-premise scope in EcoSure and internal audits, and partners with the Head Coach on any shared-area finding and corrective action.

• Customer Experience: Delivers accurate, complete, on-time off-premise orders that reflect SWEET standards. Acts on off-premise guest metrics and order accuracy data, and resolves issues with catering customers and account contacts directly.

• Systems, Process + Tech: Expert user of the catering order management interface, EzCater order flow and exception handling, and throttle and lead time controls. Recommends throttle and routing adjustments based on actual throughput at the location, and is the location's first line on off-premise system troubleshooting.

• Financial + Business Acumen: Manages off-premise labor and controllable costs against plan, partners with the Head Coach on inventory and ordering for catering volume, and uses ops reporting to track off-premise sales, on-time, and cost performance.

• Execute Assistant Coach Career Path Duties: Performs all essential functions outlined in the Shift Leader role, including those from the Kitchen Lead and Team Member roles.

How Success Is Measured

• Off-premise on-time performance at or above 95%

• Catering and outpost order accuracy

• Off-premise sales growth at the location

• Off-premise labor to plan

• Food safety and audit performance in off-premise scope

• Off-premise team retention and internal development

• No degradation to in-store or OLO on-time as off-premise volume scales

What Makes You Stand Out

• Familiarity with tech tools and systems used in operations, scheduling, and order management

• Proven leadership with strong problem-solving skills and confident decision-making under pressure

• Excellent communicator who partners well with a peer leader rather than around them

• Highly organized multitasker who plans production days ahead, not hours

Minimum Requirements

• Meet all physical requirements for all roles within the career path, including the Assistant Coach, Shift Leader, Kitchen Lead, and Team Member

• 2+ years in a restaurant management/supervisory role

• Food Handler or ServSafe certification

• Available to work a minimum of 40 hours per week, including early mornings ahead of catering drops

• Must be 18 years of age or older

• Must be authorized to work in the United States

What Perks You'll Get

• Competitive base salary + 15% bonus potential

• Medical, dental + vision insurance plans to suit your and your family's needs

• Paid Vacation + Wellness time

• 401(k) program

• Paid family leave; we fully support new parents

• Complimentary greens

• Free sweetgreen swag

• An opportunity to make a real impact on the people around you, both by growing them and connecting them to real food

• A collaborative team of people who live our core values and have your back

• A clear career path with opportunities for development, both personally and professionally

Starting salary range based on experience $64,000 — $75,000 USD

Sweetgreen provides equal opportunities for all employees and applicants, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service in the uniformed services of the United States, or any other consideration protected by federal, state, or local law.

California residents: Review our applicant privacy notice HERE .

sweetgreen participates in the federal government's E - Verify program to determine employment eligibility. To learn more about the E - Verify program, please click here .