Restaurant Manager

Restaurant Manager @ Forge & Vine Location: Forge & Vine atThe Groton Inn, Groton, MA Schedule: Full-Time \| PM Shifts \| Weekendand Holiday Availability Required (Closed on July 4th, Thanksgiving, andChristmas) Compensation: \$60,000-\$68,000 annually (based onexperience) + Performance Bonus Potential (\$8,000-\$11,000) Benefits:Medical, Dental, Vision, 401(k), Paid Time Off, Employee Discounts,Career Growth Opportunities About Forge & Vine Forge & Vine is anupscale-casual, high-volume restaurant located on the scenic grounds ofThe Groton Inn. With 156 indoor seats, seasonal patio dining, and awood-fired grill as our centerpiece, we focus on delivering warmhospitality, exceptional service, and memorable guest experiences. Weare a hospitality-driven team with a passion for food, beverage, andcommunity. Position Summary We are seeking a passionate and experiencedRestaurant Manager to lead our front-of-house (FOH) operations. Thisrole requires a dynamic, hands-on leader who thrives in a fast-pacedenvironment, leads by example, and works collaboratively to deliverexceptional service. The ideal candidate is team-oriented,guest-focused, and committed to staff development and operationalexcellence. Work-Life Balance & Compensation We believe in sustainablehospitality and understand the importance of balance in a demandingindustry. Structured 45-hour work week One guaranteed weekend day offevery week \*Closed on Thanksgiving, Christmas Day, and the 4th of JulyPredictable scheduling for work-life balance: -Closing managers are outno later than 11:00 PM on weekdays and midnight on weekends -Closingshifts begin at 2:00 PM, and swing shifts begin at 12:00 PM -AnnualSalary: \$60,000?\$68,000, based on experience -Annual Bonus:Performance-based, averaging \$8,000?\$11,000, based on volume and costcontrol Key Responsibilities -Guest Experience: Ensure warm, attentive,and knowledgeable service at every step of the guest journey TeamLeadership: -Hire, train, schedule, and coach FOH staff while fosteringa culture of accountability and hospitality -Floor Management: Be avisible, engaged presence during service, supporting and guiding theteam -Operational Oversight: Manage daily procedures, ensure cleanlinessand organization, and uphold health and safety standards -FinancialPerformance: Assist in managing labor, monitoring costs, and supportingthe achievement of revenue goals -Cross-Department Collaboration:Coordinate with the culinary and events teams to ensure seamless serviceand event execution -Staff Development: Conduct pre-shift meetings,provide ongoing service training, and promote cross-trainingopportunities Qualifications -3+ years of restaurant managementexperience in a full-service or upscale-casual setting -Strongleadership skills with a collaborative, hands-on approach -Excellentcommunication and interpersonal skills -Proficiency in POS andreservation systems (Toast & OpenTable a plus) -Flexible availability,including evenings, weekends, and holidays -Current ServSafe and TIPScertifications Who You Are: -A true hospitality professional with apassion for creating memorable guest experiences -Calm, resourceful, andsolutions-focused under pressure -Driven to mentor, motivate, and lead asuccessful team -Detail-oriented with high personal presentationstandards To Apply Submit your resume along with a brief note telling uswhy you?re the right fit for Forge & Vine. We look forward to meetingour next great leader!