General Manager

At Sixty Vines, great food, wine and 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 are seeking a talented, top-of-your-game General Manager focused on delivering exceptional Guest experiences. As our GM, you will lead restaurant operations, financial performance, leadership development and 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, drives results and 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 to 17 days of Paid Time Off 401(k) with match Medical, dental and vision insurance after 60 days Wine-country trips 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, labor management and cost controls Results-driven, trustworthy and team-oriented leadership style Strong communication , organization, problem-solving and decision-making skills Genuine passion for hospitality, wine and chef-driven food Bachelor’s degree or professional certification in hospitality, culinary arts or a related field preferred Ability to work days , evenings, weekends and holidays as business needs require Must be able to stand for extended periods and lift up to 50 pounds KEY RESPONSIBILITIES BUSINESS STRATEGIST Create and adjust annual and quarterly operating plans based on sales trends, market conditions and restaurant performance Drive top-line sales through exceptional Guest experiences, community partnerships and strong restaurant leadership Review financial results and identify opportunities to increase sales, control expenses and improve profitability Ensure effective labor management through accurate forecasting and weekly schedule review Maintain a safe, organized and 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-driven cuisine and approachable hospitality Partner with the Chef de Cuisine to deliver a consistently exceptional scratch-made menu Lead the Bar Manager in maintaining an engaging wine program centered on our sustainable tap system Ensure Team Members have the knowledge and confidence to guide Guests through our wines, pairings and 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 PEOPLE CHAMPION Hire, train, develop and retain some of the best talent in the industry Ensure Team Members have the knowledge, tools and resources necessary to succeed Execute our Best First Day orientation and onboarding process for new Team Members and Managers Create a positive, inclusive and accountable culture centered on hospitality, curiosity and 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 and establish clear standards for performance Oversee AOR distribution and execution, following up consistently and redirecting results when needed Lead Manager meetings focused on sales, financial performance, restaurant priorities and 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, systems and procedures Maintain an active, hands-on leadership presence during service Ensure appropriate staffing , scheduling, inventory and cost-control practices Oversee service, culinary, wine, facility and 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, alcohol service and workplace safety requirements We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr