Restaurant Manager

Sixty Vines•Fort Lauderdale, FL

13h•$55,000 - $75,000•Onsite

About The Position

Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. They are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines seeks leaders who are passionate about wine and great food and can build teams that share this enthusiasm. This role offers an opportunity to contribute to the growth and development of a unique brand, reimagining wine culture with cuisine inspired by the wine country and an open kitchen that delights every sense. As a manager, you will work within a management team of 3-5, collectively overseeing the daily operations of the restaurant. This position offers a quality life balance and long-term opportunity within a growing concept.

Requirements

2+ Years of Restaurant Management Experience in high volume, full-service environment
Must have a passion for hospitality
Results-driven, trustworthy, and team-oriented
Food Manager Certification
Hard working, outgoing, positive, and friendly

Nice To Haves

Bachelor's Degree or Certification in Hospitality or Culinary field

Responsibilities

Ensure effective operations
Provide high food quality and cleanliness standards
Engage in team member training and development
Review financial information
Ensure guest satisfaction
Motivate the team to provide excellent customer service in our chef-inspired and wine-centric restaurant
Adopt a guest-first mentality
Live the culture with a high-energy, service-oriented attitude that motivates your team and gets results
Develop a strict standard by maintaining the integrity of food and beverage quality
Continuously train, develop, and mentor team members
Maintain a working knowledge of all recipes, products, and production procedures
Focus on Driving Sales
Assist with interviewing, hiring, training, and follow-up with new team members
Ensure all food and drink are consistently prepared and served according to recipes, standards, and quality standards
Fill in where needed to ensure guest satisfaction and maintain efficient operations
Participate in ordering and monitoring inventory and supply levels, kitchen equipment, and cleanliness