General Manager

Sixty Vines; Dallas (TX); On-site; USD 70,000 - 110,000; Full time

Job summary

Sixty Vines is expanding nationally and seeking leaders who love wine and great food. The role focuses on driving sales, delivering exceptional guest experiences, and building strong teams in a high-volume restaurant environment.

Responsibilities include strategic planning, menu collaboration with the Chef de Cuisine, crafting industry-leading beverage programs, and developing internal talent to support brand growth.

Qualifications

• 3-5+ years of restaurant management experience in a high-volume, full-service environment.
• Passion for hospitality.
• Results-driven, trustworthy, and team-oriented.

Responsibilities

• Create, present, and adjust yearly and quarterly operating plans to reflect current sales climate and restaurant performance.
• Drive top-line sales by delivering stellar guest experiences and leadership.
• Control costs by managing controllable expenses and creating scalable systems.
• Ensure proper labor management through accurate sales forecasting and shift reviews.
• Maintain a clean, safe, and well-manicured restaurant behind the scenes as for guests.
• Partner with the Chef de Cuisine to deliver a scratch culinary menu for everyday dining and events.

Skills

Hospitality mindset

Results-driven

Team-oriented

Education

Bachelor’s Degree or Certification in Hospitality or Culinary field

Job description

Overview

Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all guests while reducing our carbon footprint. We are looking for leaders who geek out over wine and great food and can build teams that do the same, providing exceptional guest experiences.

Responsibilities

• Business Strategist — Create, present, and adjust yearly and quarterly operating plans to reflect current sales climate and restaurant performance. Drive top-line sales by delivering stellar experiences, strategic partnerships, and leadership throughout the restaurant. Control costs by managing controllable expenses and creating systems that allow others to do so. Ensure proper labor management through accurate sales forecasting and reviewing each shift. Maintain a safe, well-manicured restaurant, as pristine and organized behind the scenes as for the guests.
• Experience Curator — Partner with the Chef de Cuisine to deliver a scratch culinary menu for everyday dining and special events as needed. Ensure quality ingredients are used and recipes are executed flawlessly. Lead the Bar Manager in curating an industry-leading small-batch craft cocktail and Tequila list, along with a best-in-class bar and spirits program. Partner with FB Experiences and FB Society leaders to imagine new experiences and drive sales both in and out of the restaurant. Craft unique dining experiences through service that are two steps ahead and surround guests in rich, sultry, and luxurious comfort.
• People Champion — Hire, train, and retain the best talent in the industry. Ensure team members have the knowledge, tools, and resources needed to be successful in their roles. Execute the Best First Day orientation and onboarding process for all new team members and managers. Create a smooth, comfortable, and luxurious culture that draws potential new team members in and allows them to be their best. Hold the entire team to the highest standards through fair, consistent coaching and feedback.
• Leadership Guru — Develop team to own their Areas of Responsibility (AOR) and set standards of shift performance. Oversee all AOR distribution and execution, following up, celebrating wins, and redirecting results as needed. Lead all manager meetings with content including current restaurant sales and financial results, wins, and opportunities for improvement. Hold regular one-on-ones with each manager to review results and progress about their AORs and long-term professional goals. Grow internal talent with an always-ready mindset for all positions to support brand growth with home-grown talent.

Minimum Qualifications

• 3-5+ years of restaurant management experience in a high-volume, full-service environment
• Passion for hospitality
• Results-driven, trustworthy, and team-oriented
• Bachelor’s Degree or Certification in Hospitality or Culinary field is preferred

Equal Opportunity Employer

This employer participates in the E-Verify program. We verify the employment eligibility of all new hires through E-Verify in accordance with federal law.