General Manager

About the role

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.

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.

Pay

Salary Range: $85,000–$110,000 per year, plus monthly profit share.

Benefits

• Flexible schedules
• 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

Requirements

• 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
• Food Manager certification required
• 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

Responsibilities

• 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