Restaurant Manager

Schedule: Full-Time | PM Shifts | Weekend and Holiday Availability Required (Closed on July 4th, Thanksgiving, and Christmas)
Compensation: $60,000–$68,000 annually (based on experience) + 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 an upscale-casual, high-volume restaurant located on the scenic grounds of The Groton Inn. With 156 indoor seats, seasonal patio dining, and a wood-fired grill as our centerpiece, we focus on delivering warm hospitality, exceptional service, and memorable guest experiences. We are a hospitality-driven team with a passion for food, beverage, and community.

Position Summary

We are seeking a passionate and experienced Restaurant Manager to lead our front-of-house (FOH) operations. This role requires a dynamic, hands-on leader who thrives in a fast-paced environment, leads by example, and works collaboratively to deliver exceptional service. The ideal candidate is team-oriented, guest-focused, and committed to staff development and operational excellence.

Work-Life Balance & Compensation

We believe in sustainable hospitality and understand the importance of balance in a demanding industry.

• Structured 45-hour work week

• One guaranteed weekend day off every week

• Closed on Thanksgiving, Christmas Day, and the 4th of July

• Predictable scheduling for work-life balance:

  • Closing managers are out no later than 11:00 PM on weekdays and midnight on weekends

  • Closing shifts begin at 2:00 PM, and swing shifts begin at 12:00 PM

• Annual Salary: $60,000–$68,000, based on experience

• Annual Bonus: Performance-based, averaging $8,000–$11,000, based on volume and cost control

Key Responsibilities

• Guest Experience: Ensure warm, attentive, and knowledgeable service at every step of the guest journey

• Team Leadership: Hire, train, schedule, and coach FOH staff while fostering a culture of accountability and hospitality

• Floor Management: Be a visible, engaged presence during service, supporting and guiding the team

• Operational Oversight: Manage daily procedures, ensure cleanliness and organization, and uphold health and safety standards

• Financial Performance: Assist in managing labor, monitoring costs, and supporting the achievement of revenue goals

• Cross-Department Collaboration: Coordinate with the culinary and events teams to ensure seamless service and event execution

• Staff Development: Conduct pre-shift meetings, provide ongoing service training, and promote cross-training opportunities

Qualifications

• 3+ years of restaurant management experience in a full-service or upscale-casual setting

• Strong leadership skills with a collaborative, hands-on approach

• Excellent communication and interpersonal skills

• Proficiency in POS and reservation systems (Toast & OpenTable a plus)

• Flexible availability, including evenings, weekends, and holidays

• Current ServSafe and TIPS certifications

Who You Are

• A true hospitality professional with a passion for creating memorable guest experiences

• Calm, resourceful, and solutions-focused under pressure

• Driven to mentor, motivate, and lead a successful team

• Detail-oriented with high personal presentation standards