General Manager

Sixty Vines; San Antonio (TX); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Flexible schedules

Up to 17 days PTO

401K match

Insurance after 60 days

Wine country trips

WSET / Sommelier certification

Free access to mental services

Job summary

A unique dining brand in San Antonio is seeking a General Manager to enhance guest experiences and lead a talented team. This role involves developing operating plans, driving sales, and ensuring high standards of service. Candidates should have 3-5 years in restaurant management and a passion for hospitality. The position offers a salary between $75k to $110k annually alongside benefits like flexible schedules and profit sharing.

Qualifications

• 3-5+ years of restaurant management experience in high volume, full-service environment.
• Strong leadership skills with a focus on team development.
• Ability to create unique dining experiences.

Responsibilities

• Create and adjust yearly and quarterly operating plans.
• Drive sales through strategic partnerships and leadership.
• Hire, train, and retain talent in the industry.

Skills

Hospitality passion

Team-oriented

Results-driven

Education

Bachelor's degree or certification in hospitality or culinary field

Tools

Food Manager certification

Job description

Salary Range Commensurate with Experience
$75k - $110k per year (plus monthly profit share)

Benefits

• Flexible schedules
• Up to 17 days PTO
• 401K match
• Insurance after 60 days
• Wine country trips
• WSET / Sommelier certification
• Free access to mental services

We are looking for a talented General Manager who is singularly focused on providing exceptional guest experiences. 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. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand.

Business Strategist

• Create, present, and adjust both yearly and quarterly operating plans to reflect current sales, climate, and restaurant performance.
• Drive top‑line sales performance by delivering stellar experiences, strategic and community partnerships, and leadership throughout the restaurant.
• Control costs by managing controllable expenses and creating systems that allow others to successfully manage them.
• Ensure proper labor management through accurate sales forecasting and reviewing each department's schedule weekly.
• Maintain a safe, well‑manicured restaurant, as pristine and organized behind the scenes as it is 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 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 and creative experiences, driving 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 at what they do.
• Hold the entire team to the highest of 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, as well as progress toward long‑term professional goals.
• Grow internal talent with an ‘always ready with the next one’ mentality for all positions, supplying brand growth with home‑grown talent.

Minimum Qualifications

• 3-5+ 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.
• Bachelor's degree or certification in hospitality or culinary field is preferred.

We participate in the E‑Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E‑Verify.

Equal Opportunity Employer