Restaurant Manager

About the role

Sixty Vines blends great food, wine, and company to create unforgettable moments. The restaurant features wine‑country‑inspired cuisine, sixty wines on tap, craft cocktails, an open exhibition kitchen, a chef’s table, wood‑fired pizzas, handcrafted charcuterie boards, and seasonal dishes made for sharing. The brand is reimagining wine culture while reducing its carbon footprint and is expanding nationwide. The Manager will deliver exceptional guest experiences, lead successful shifts, support daily operations, and foster an approachable environment where guests can discover wine without intimidation.

Compensation & Benefits

Salary Range: $60,000–$75,000 per year, plus monthly profit share.

• Flexible schedules
• Potential for a four‑day workweek once a month
• Up to 17 days of paid time off
• 401(k) match
• Medical, dental, and vision insurance after 60 days
• Quarterly wine‑country trips
• WSET and sommelier certification opportunities
• Free access to mental health services
• Growth and development opportunities

Experience and Qualifications

• 2+ years of restaurant management experience in a high‑volume, full‑service environment
• Proven ability to lead shifts, coach team members, and uphold hospitality and operational standards
• Results‑driven, trustworthy, and team‑oriented leadership style
• Hardworking, outgoing, positive, and friendly approach
• Strong communication, organization, and problem‑solving 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

Key Responsibilities

• Business Driver
  • Lead successful shifts through thoughtful preparation, clear communication, and consistent follow‑through
  • Drive sales through exceptional guest experiences and high‑energy, service‑oriented leadership
  • Monitor labor, staffing, and productivity; make adjustments as needed
  • Support scheduling, inventory, ordering, and cost‑control responsibilities
  • Review financial information and understand how daily decisions affect restaurant performance
  • Maintain a safe, organized, and polished restaurant
• Experience Curator
  • Bring Sixty Vines’ brand DNA to life through wine discovery, thoughtful pairings, and approachable hospitality
  • Maintain a visible presence; conduct regular table visits and restaurant walkthroughs
  • Resolve guest concerns promptly, professionally, and with sound judgment
  • Ensure food and beverages meet recipe, quality, and presentation standards
  • Partner with the Culinary and Wine Teams to deliver seamless service
  • Fill in where needed to protect guest satisfaction and efficient operations
• People Champion
  • Assist with interviewing, hiring, onboarding, and training new team members
  • Ensure team members have the knowledge, tools, and resources necessary to succeed
  • Train and mentor the team on menu, wines, pairings, and sustainable tap system
  • Create a positive, accountable culture through consistent coaching, recognition, and feedback
  • Foster strong communication and collaboration between front‑of‑house and culinary teams
• Operational Leader
  • Complete opening and closing responsibilities and ensure the restaurant is prepared for service
  • Maintain accountability for food quality, cleanliness, and operational readiness
  • Monitor inventory, supplies, and restaurant equipment; communicate needs promptly
  • Ensure responsible alcohol service and proper food safety, sanitation, and workplace safety practices
  • Follow company policies and all applicable legal and regulatory requirements

Sixty Vines participates in the E‑Verify program to verify the employment eligibility of all new hires.