Restaurant Manager

Sixty Vines•Miami, FL

7d•$60,000 - $75,000

About The Position

Sixty Vines is seeking a hands-on Restaurant Manager to deliver exceptional Guest experiences, lead successful shifts, support daily restaurant operations, and create an approachable environment for wine discovery. As part of a collaborative management team, the Manager motivates Team Members, maintains high standards, and balances operational execution with quality of life. The role combines hospitality and wine-focused service with business, people, and operational leadership in a high-volume, full-service restaurant.

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, making 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, conduct regular table visits, and complete restaurant walkthroughs.
Resolve Guest concerns promptly, professionally, and with sound judgment.
Ensure food and beverages meet recipe, quality, and presentation standards.
Partner with 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 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 applicable legal and regulatory requirements.