Heart-led GM | Breakfast & Lunch Leader | Bonus Potential

Thrive Restaurant Group; Wichita (KS); On-site; USD 60,000 - 65,000; Full time

Job summary

HomeGrown in Downtown Wichita, part of Thrive Restaurant Group, is seeking a General Manager who leads with heart and builds a strong team. You’ll shape daily operations, guest experience, and a culture of kindness while driving performance in a fast-casual environment.

Compensation is $60,000–$65,000 annually with a potential bonus of $10,000–$15,000. The role demands leadership, accountability for P&L, labor, and food quality, with a focus on safety and hospitality.

Qualifications

• Previous General Manager experience in a full-service or fast-casual restaurant.
• Strong head for numbers and operations (labor, scheduling, P&L, etc.).
• Passion for great food, meaningful work and guest hospitality.
• Ability to juggle competing priorities with calm and confidence.
• Physical ability to be on your feet and lift up to 50 lbs.
• Flexible to work early hours, weekends, and holidays (breakfast and lunch).

Responsibilities

• Lead with Heart: model a culture of kindness, curiosity, and excellence.
• Build Great Teams: hire, coach, and develop leaders for their teams.
• Inspire Hospitality: ensure every guest leaves better than they arrived.
• Drive Operational Health: oversee daily operations for efficiency and safety.
• Own the Numbers: manage P&L, labor, COGS and financial health.
• Keep It Clean & Compliant: ensure safety and regulatory standards.

Skills

General Manager experience

Numbers & operations

Food quality & service

Prioritization & calm

Physical stamina

Flexible scheduling

Job description

HomeGrown in Downtown Wichita, part of Thrive Restaurant Group, is seeking a General Manager who leads with heart and builds a strong team. You’ll shape daily operations, guest experience, and a culture of kindness while driving performance in a fast-casual environment.

Compensation is $60,000–$65,000 annually with a potential bonus of $10,000–$15,000. The role demands leadership, accountability for P&L, labor, and food quality, with a focus on safety and hospitality.