Restaurant Manager

About the role

We are seeking a talented Manager focused on delivering exceptional Guest experiences. As part of a collaborative management team, you will lead successful shifts, support daily restaurant operations and create an approachable environment where Guests can discover wine without intimidation. Our ideal Manager is a hands-on leader who motivates Team Members, maintains high standards and balances operational execution with a healthy quality of life.

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 and 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 and conduct regular table visits and restaurant walkthroughs; Resolve Guest concerns promptly, professionally and with sound judgment; Ensure food and beverages meet our 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 our menu, wines, pairings and sustainable tap system; Create a positive, accountable culture through consistent coaching, recognition and feedback; Foster strong communication and collaboration between the 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 and communicate needs promptly; Ensure responsible alcohol service and proper food safety, sanitation and workplace safety practices; Follow our policies and all applicable legal and regulatory requirements.

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

Benefits

• Flexible schedules
• 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

Pay

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

Schedule

• Potential for