General Manager

Sixty Vines•Rockville, MD

8d•$85,000 - $110,000

About The Position

Sixty Vines is seeking a General Manager to lead restaurant operations, financial performance, leadership development and the overall Guest experience. The role brings the brand’s wine-country-inspired cuisine, wine discovery, thoughtful pairings and approachable hospitality to life. The ideal candidate is a strategic, hands-on leader who develops strong teams, drives business results and creates an inviting environment for Guests. The General Manager oversees restaurant operations and standards, financial planning and performance, staffing and cost controls, Guest experience, and the development and accountability of the management team. The role works closely with culinary, bar and company leaders to deliver consistent service and food, strengthen the wine program, and create experiences that support restaurant growth.

Requirements

3–5+ years of restaurant management experience in a high-volume, full-service environment.
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.
Ability to work days, evenings, weekends and holidays as business needs require.
Ability to stand for extended periods and lift up to 50 pounds.

Nice To Haves

General Manager experience in an upscale or polished casual concept is strongly preferred.
Bachelor’s degree or professional certification in hospitality, culinary arts or a related field is preferred.

Responsibilities

Create and adjust annual and quarterly operating plans based on sales trends, market conditions and restaurant performance.
Drive sales through Guest experiences, community partnerships and strong restaurant leadership.
Review financial results and identify opportunities to increase sales, control expenses and improve profitability.
Manage labor through accurate forecasting and weekly schedule reviews.
Maintain a safe, organized and well-maintained restaurant.
Develop strategies to strengthen the restaurant’s competitive position and community presence.
Bring Sixty Vines’ brand 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 the sustainable tap system.
Ensure Team Members can confidently guide Guests through wines, pairings and the 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 Guest experience.
Hire, train, develop and retain restaurant talent.
Provide Team Members with the knowledge, tools and resources needed to succeed.
Execute the 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 accomplishments and address performance opportunities fairly and directly.
Promote collaboration between front-of-house and culinary teams.
Develop Managers to own their Areas of Responsibility and establish clear performance standards.
Oversee the distribution and execution of Areas of Responsibility, follow up consistently and redirect results when needed.
Lead Manager meetings focused on sales, financial performance, restaurant priorities and improvement opportunities.
Hold regular one-on-one meetings with Managers to review performance and professional goals.
Build internal talent to support continued brand growth.
Hold the leadership team accountable for measurable operational and financial results.
Oversee daily restaurant operations and consistent execution of 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 restaurant and equipment cleanliness, organization and preventive maintenance.
Ensure compliance with company policies and applicable employment, food safety, sanitation, alcohol service and workplace safety requirements.