General Manager Whole Harvest Kitchen /

Whole Harvest Restaurant Group Location:

Leawood, Kansas Position Type:

Full-time, salaried Reports to:

Ownership Pay:

Starting at $90,000 annually About Whole Harvest Kitchen Whole Harvest Kitchen is an elevated, fully plant-based restaurant centered on thoughtfully prepared food and genuine hospitality in a bright, open, clean, and welcoming environment. Our goal is to make plant-based dining approachable and enjoyable for everyone. We currently operate one location in Leawood and are preparing to open a second location around May 2027. We are seeking an experienced General Manager to lead the current restaurant, help recruit and develop the team for the second location, and eventually provide operational leadership across both locations. Position Overview This is a hands-on leadership role for someone who can wear many hats and move comfortably between big-picture planning and daily restaurant operations. The General Manager will be responsible for the performance, culture, and guest experience of the Leawood restaurant. This person will lead both front- and back-of-house operations, develop the management team, maintain high standards for hospitality and cleanliness, oversee staffing and financial performance, and ensure the restaurant operates consistently and efficiently. As we prepare to grow, the General Manager will also help document operating procedures, develop future leaders, recruit and train the second location's opening team, and create systems that can be successfully carried across both restaurants. Key Responsibilities Take ownership of the daily operation, performance, and culture of the Leawood restaurant. Provide visible, hands-on leadership during service and step into any operational area when needed. Lead both front- and back-of-house teams and maintain strong communication between departments. Recruit, interview, hire, train, coach, schedule, and retain employees. Develop managers, shift leaders, trainers, and employees who may advance into roles at the second location. Build a culture of warm hospitality, teamwork, accountability, cleanliness, and attention to detail. Maintain a consistent guest experience that reflects the Whole Harvest Kitchen brand. Resolve guest concerns thoughtfully and use feedback to improve service and operations. Oversee scheduling, labor, inventory, purchasing, waste, discounts, cash, and other key areas of restaurant performance. Review operational and financial reports and work with ownership to improve sales, labor, food cost, and overall profitability. Partner with culinary leadership to maintain food quality, consistency, presentation, ticket times, and menu knowledge. Ensure employees are properly trained on ingredients, dietary preferences, allergens, and food-safety procedures. Coordinate with vendors and service providers and ensure deliveries, product issues, repairs, and facility needs are handled promptly. Maintain a clean, safe, organized, and visually polished restaurant. Ensure compliance with applicable health, safety, labor, alcohol-service, licensing, and inspection requirements. Oversee restaurant systems related to point of sale, scheduling, payroll, reservations, inventory, delivery, and operational reporting. Support private events, large parties, community partnerships, marketing initiatives, and other opportunities that fit the brand. Partner with ownership on staffing, training, systems, and operational planning for the second location. Help recruit and prepare the new restaurant's opening team and provide hands-on leadership during the opening period. Develop consistent processes and standards that can be followed across both locations. Grow into leadership responsibility for both restaurants as the brand expands. Benefits Whole Harvest Kitchen offers the following benefits to eligible full-time employees: Medical insurance plan options, (Employer covers 50% of medical premium) Dental and vision insurance options available at the employee's expense. Optional supplemental benefits, including accident coverage, available at the employee's expense. Paid time off. Opportunities for professional growth and expanded leadership responsibility as the company opens additional locations. Additional eligibility requirements and plan details will be provided during the hiring process. Required Qualifications Previous restaurant management experience is required. Experience leading teams in a full-service, casual, upscale-casual, or similarly hospitality-focused restaurant. Strong knowledge of front- and back-of-house restaurant operations. Proven ability to recruit, train, coach, and hold employees accountable. Experience managing schedules, labor, inventory, guest recovery, and operational performance. Strong hospitality instincts and a genuine commitment to the guest experience. Ability to remain composed, make sound decisions, and lead effectively. Willingness to be highly hands-on and step into any area of the restaurant when needed. Strong organization, communication, and follow-through. Availability to work according to restaurant needs, including evenings, weekends, holidays, and restaurant-opening periods. Preferred Qualifications General Manager experience. Experience opening a restaurant or launching a new location. Multi-unit leadership experience or the desire and ability to grow into a multi-unit role. Experience creating training programs, operating procedures, and scalable systems. Working knowledge of restaurant financial statements, labor planning, food cost, and cost controls. Experience with Toast POS, scheduling platforms, reservation systems, or similar restaurant technology. Familiarity with plant-based food, wellness-focused brands, dietary restrictions, and allergen awareness. Brand and Leadership Fit A plant-based lifestyle is a plus but is not required. However, the successful candidate must genuinely understand and support the Whole Harvest Kitchen concept and be able to represent it authentically. We are looking for someone whose leadership style and presence fit a restaurant that is bright, elevated, clean, welcoming, and optimistic. The right person will value thoughtful food, intentional presentation, warm hospitality, and the small details that shape a guest's experience. This role is ideal for a leader who enjoys building teams, creating structure, solving problems, and helping grow a distinctive restaurant brand, while remaining willing to jump onto the floor and help wherever needed.

Pay:

From $90,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Experience:

Restaurant management: 3 years (Preferred)

Work Location:

In person