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Sixty Vines

Restaurant Manager

MIAMI, FL, United States

$60,000 to $75,000 USD / year

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Job details

Pay: $60,000 to $75,000 USD / year
Experience: 2+ years of restaurant management experience in a high-volume, full-service environment
Posting language: English
Posted: Nov 2, 2026

Original job description

At Sixty Vines, great food, wine and company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef’s table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together.

We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide.

JOB SUMMARY

We are seeking a talented Manager focused on delivering exceptional Guest experiences. As part of a collaborative management team, you will lead successful shifts, support daily restaurant operations and create an approachable environment where Guests can discover wine without intimidation.

Our ideal Manager is a hands-on leader who motivates Team Members, maintains high standards and balances operational execution with a healthy quality of life.

COMPENSATION & BENEFITS

Salary Range: $60,000–$75,000 per year, plus monthly profit share

BENEFITS: THE GOOD STUFF

Flexible schedules
Potential for a four-day workweek once a month
Up to 17 days of Paid Time Off
401(k) match
Medical, dental and vision insurance after 60 days
Quarterly wine-country trips
WSET and sommelier certification opportunities
Free access to mental health services
Growth and development opportunities

EXPERIENCE AND QUALIFICATIONS

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
Bachelor’s degree or professional certification in hospitality, culinary arts or a related field preferred
Ability to work days, evenings, weekends and holidays as business needs require
Must be able to stand for extended periods and lift up to 50 pounds

KEY RESPONSIBILITIES

BUSINESS DRIVER

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

EXPERIENCE CURATOR

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 our 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

PEOPLE CHAMPION

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 our 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

OPERATIONAL LEADER

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 our policies and all applicable legal and regulatory requirements

If you are passionate about developing Team Members, creating memorable Guest experiences and making wine culture more approachable, we invite you to apply.

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

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