At Sixty Vines, great food,wineand company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef’s table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together.
We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide.
JOB SUMMARY
We areseekinga talented, top-of-your-game General Manager focused on delivering exceptional Guest experiences. As our GM, you will lead restaurant operations, financial performance, leadershipdevelopmentand the overall Guest experience while bringing Sixty Vines’ Brand DNA to life.
Our ideal General Manager is a strategic, hands-on leader who develops great people, drivesresultsand creates an approachable environment where Guests can discover wine without intimidation.
COMPENSATION& BENEFITS
Salary Range: $85,000–$110,000 per year, plus monthly profit share.
BENEFITS: THE GOOD STUFF
- Up to17 daysof Paid Time Off
- Medical, dental and vision insurance after60 days
- WSET and sommelier certification opportunities
- Free access to mental health services
- Growth and leadership development opportunities
EXPERIENCE AND QUALIFICATIONS
- 3–5+ years of restaurant management experience in a high-volume, full-service environment
- General Manager experience in an upscale or polished casual concept strongly preferred
- Proven ability to drive sales, manage costs and develop high-performing restaurant teams
- Strong understanding of profit and loss statements, budgeting, forecasting, labormanagementand cost controls
- Results-driven,trustworthyand team-oriented leadership style
- Strong communication, organization,problem-solvingand decision-making skills
- Genuine passion for hospitality,wineand chef-driven food
- Food Manager certificationrequired
- Bachelor’s degree or professional certification in hospitality, culinaryartsor a related field preferred
- Ability towork days, evenings, weekends and holidays as business needs require
- Must be able to stand for extended periods andlift upto 50 pounds
KEY RESPONSIBILITIES
BUSINESS STRATEGIST
- Create and adjust annual and quarterly operating plans based on sales trends, marketconditionsand restaurant performance
- Drive top-line sales through exceptional Guest experiences, communitypartnershipsand strong restaurant leadership
- Review financial results andidentifyopportunities to increase sales, controlexpensesand improve profitability
- Ensure effective labor management throughaccurateforecasting and weekly schedule review
- Maintain a safe,organizedand well-manicured restaurant that is as polished behind the scenes as it is for our Guests
- Develop strategies that strengthen Sixty Vines’ competitive position and presence within the community
EXPERIENCE CURATOR
- Bring Sixty Vines’ Brand DNA to life through wine discovery, thoughtful pairings, chef-drivencuisineand approachable hospitality
- Partner with the Chef de Cuisine to deliver a consistently exceptional scratch-made menu
- Lead the Bar Manager inmaintainingan engaging wine program centered on our sustainable tap system
- Ensure Team Members have the knowledge and confidence to guide Guests through our wines,pairingsand menu
- Partner with FB Experiences and FB Society leaders to create experiences that drive sales inside and outside the restaurant
- Remain visible and engaged with Guests, personally resolving concerns and protecting the overall experience
PEOPLECHAMPION
- Hire, train, develop andretainsome of the besttalentin the industry
- Ensure Team Members have the knowledge,toolsand resources necessary to succeed
- Execute our Best First Day orientation and onboarding process for new Team Members and Managers
- Create a positive,inclusiveand accountable culture centered on hospitality,curiosityand continuous learning
- Coach consistently, celebrate team wins and address performance opportunities fairly and directly
- Foster strong collaboration between the front-of-house and culinary teams
LEADERSHIP GURU
- Develop Managers to own their Areas of Responsibility andestablishclear standards for performance
- Oversee AOR distribution and execution, following up consistently and redirecting results when needed
- Lead Manager meetings focused on sales, financial performance, restaurantprioritiesand opportunities for improvement
- Hold regular one-on-one meetings with Managers to review AOR performance and professional goals
- Build internal talent with an “Always Ready with the Next One” mentality that supports continued brand growth
- Hold the leadership team accountable for measurable operational and financial results
OPERATIONAL LEADER
- Oversee daily restaurant operations and ensure consistent execution of our standards,systemsand procedures
- Maintain an active, hands-on leadership presence during service
- Ensureappropriate staffing, scheduling,inventoryand cost-control practices
- Oversee service, culinary, wine,facilityand Guest-experience standards
- Maintain the cleanliness, organization and preventive maintenance of the restaurant and its equipment
- Ensure compliance with our policies and all applicable employment, food safety, sanitation, alcoholserviceand workplace safety requirements
If you are passionate about developing great teams, creating memorable Guestexperiencesand making wine culture more approachable, we invite you to apply.
Weparticipatein the E-Verify program. As part of our commitment tomaintaininga legal workforce, we verify the employment eligibility of all new hires through E-Verify.
Equal Opportunity Employer
