General Manager

General ManagerAt 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 SUMMARYWe 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 & BENEFITSSalary Range: $85,000–$110,000 per year, plus monthly profit share.BENEFITS: THE GOOD STUFFFlexible schedulesUp to 17 days of Paid Time Off401(k) with matchMedical, dental and vision insurance after 60 daysWine-country tripsWSET and sommelier certification opportunitiesFree access to mental health servicesGrowth and leadership development opportunitiesEXPERIENCE AND QUALIFICATIONS3–5+ years of restaurant management experience in a high-volume, full-service environmentGeneral Manager experience in an upscale or polished casual concept strongly preferredProven ability to drive sales, manage costs and develop high-performing restaurant teamsStrong understanding of profit and loss statements, budgeting, forecasting, labor management and cost controlsResults-driven, trustworthy and team-oriented leadership styleStrong communication, organization, problem-solving and decision-making skillsGenuine passion for hospitality, wine and chef-driven foodFood Manager certification requiredBachelor's degree or professional certification in hospitality, culinary arts or a related field preferredAbility to work days, evenings, weekends and holidays as business needs requireMust be able to stand for extended periods and lift up to 50 poundsKEY RESPONSIBILITIESBUSINESS STRATEGISTCreate and adjust annual and quarterly operating plans based on sales trends, market conditions and restaurant performanceDrive top-line sales through exceptional Guest experiences, community partnerships and strong restaurant leadershipReview financial results and identify opportunities to increase sales, control expenses and improve profitabilityEnsure effective labor management through accurate forecasting and weekly schedule reviewMaintain a safe, organized and well-manicured restaurant that is as polished behind the scenes as it is for our GuestsDevelop strategies that strengthen Sixty Vines' competitive position and presence within the communityEXPERIENCE CURATORBring Sixty Vines' Brand DNA to life through wine discovery, thoughtful pairings, chef-driven cuisine and approachable hospitalityPartner with the Chef de Cuisine to deliver a consistently exceptional scratch-made menuLead the Bar Manager in maintaining an engaging wine program centered on our sustainable tap systemEnsure Team Members have the knowledge and confidence to guide Guests through our wines, pairings and menuPartner with FB Experiences and FB Society leaders to create experiences that drive sales inside and outside the restaurantRemain visible and engaged with Guests, personally resolving concerns and protecting the overall experiencePEOPLE CHAMPIONHire, train, develop and retain some of the best talent in the industryEnsure Team Members have the knowledge, tools and resources necessary to succeedExecute our Best First Day orientation and onboarding process for new Team Members and ManagersCreate a positive, inclusive and accountable culture centered on hospitality, curiosity and continuous learningCoach consistently, celebrate team wins and address performance opportunities fairly and directlyFoster strong collaboration between the front-of-house and culinary teamsLEADERSHIP GURUDevelop Managers to own their Areas of Responsibility and establish clear standards for performanceOversee AOR distribution and execution, following up consistently and redirecting results when neededLead Manager meetings focused on sales, financial performance, restaurant priorities and opportunities for improvementHold regular one-on-one meetings with Managers to review AOR performance and professional goalsBuild internal talent with an "Always Ready with the Next One" mentality that supports continued brand growthHold the leadership team accountable for measurable operational and financial resultsOPERATIONAL LEADEROversee daily restaurant operations and ensure consistent execution of our standards, systems and proceduresMaintain an active, hands-on leadership presence during serviceEnsure appropriate staffing, scheduling, inventory and cost-control practicesOversee service, culinary, wine, facility and Guest-experience standardsMaintain the cleanliness, organization and preventive maintenance of the restaurant and its equipmentEnsure compliance with our policies and all applicable employment, food safety, sanitation, alcohol service and workplace safety requirementsIf you are passionate about developing great teams, creating memorable Guest experiences and making wine culture more approachable, we invite you to apply.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 EmployerThis 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.