General Manager

Sixty Vines•Gaithersburg, MD

1d•$85,000 - $110,000•Onsite

About The Position

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. JOB SUMMARY 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.

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
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

Nice To Haves

Bachelor’s degree or professional certification in hospitality, culinary arts or a related field preferred

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 Guests
Develop strategies that strengthen Sixty Vines’ competitive position and presence within the community
Bring Sixty Vines’ Brand DNA 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 our sustainable tap system
Ensure Team Members have the knowledge and confidence to guide Guests through our wines, pairings and 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 overall experience
Hire, train, develop and retain some of the best talent in the industry
Ensure Team Members have the knowledge, tools and resources necessary to succeed
Execute our 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 wins and address performance opportunities fairly and directly
Foster strong collaboration between the front-of-house and culinary teams
Develop Managers to own their Areas of Responsibility and establish clear standards for performance
Oversee AOR distribution and execution, following up consistently and redirecting results when needed
Lead Manager meetings focused on sales, financial performance, restaurant priorities and opportunities for improvement
Hold regular one-on-one meetings with Managers to review AOR performance and professional goals
Build internal talent with an “Always Ready with the Next One” mentality that supports continued brand growth
Hold the leadership team accountable for measurable operational and financial results
Oversee daily restaurant operations and ensure consistent execution of our 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 the cleanliness, organization and preventive maintenance of the restaurant and its equipment
Ensure compliance with our policies and all applicable employment, food safety, sanitation, alcohol service and workplace safety requirements