Restaurant Manager

Sixty Vines•West University Place, TX

7d•$60,000 - $75,000

About The Position

Sixty Vines is seeking a hands-on Front of House Manager to deliver exceptional Guest experiences and lead successful shifts as part of a collaborative management team. The Manager supports daily restaurant operations and creates an approachable environment where Guests can discover wine without intimidation. The ideal candidate motivates Team Members, maintains high standards and balances operational execution with a healthy quality of life. The role includes leading shift execution, driving sales through hospitality, monitoring labor and productivity, and supporting scheduling, inventory, ordering and cost control. The Manager is also responsible for Guest experience, staff coaching and development, restaurant readiness, food and beverage quality, safety practices and compliance with company policies and applicable regulations.

Requirements

At least 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.
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

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

Responsibilities

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.
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 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.
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 the 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.
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 company policies and all applicable legal and regulatory requirements.