restaurant manager

line cook

host/hostess

sous chef

dishwasher

Sixty Vines

What is the best part of working at the company?
The best part and almost the only good part about working for this company at this location is the people you work with.

What is the most stressful part about working at the company?
Management has a hard time not taking out the qualms of the restaurant on the staff especially the servers on the floor. Getting a table touch from certain managers is like pulling teeth and you’ll be lucky if you don’t need more than one in a night considering the kitchen is an absolute nightmare. While you are standing at your tables that are in earshot of the kitchen, the chefs are practically screaming for hands. It’s annoying but the company either “cant find food runners” or more likely doesn’t want to pay to hire more so for a 900 cover night while you have 25 people in your section there may be one or two food runners and you are accountable for running food. Because of that, food is often dead and cold arriving at tables and most times can’t get a refire because the kitchen is too busy. And then no table touch on top of that. The restaurant was built for about half the capacity they will shove in the restaurant and expect the staff to be in two places at once. A simple misunderstanding in scheduling is automatically your fault and responsibility to fix even if you have to miss important things that you adjusted your availability to include. Or they will just straight up deny your availability and you have to figure out how to get shifts covered even though that is their job, scheduling. They will gaslight you into believing what they say and the schedule that starts on Monday typically comes out 2 to 3 days before so good luck trying to plan your week out. 12 to 14 hour doubles are typical and if they are busy, especially during shift change, you may be refused a break. Which is illegal. You also may be refused a meal at the end of the night, that you have to pay for, mind you. Management will sit in front of you every night and eat their expensive free meal and when you come up to them with the list of comps you have accumulated because of the restaurants poor performance, most of the time they are annoyed that you are interrupting their dinner. Family meal doesn’t exist here and for a company that boats at pre shifts how they have “doubled in sales from last year” you would think they would feed their staff. The GM, who has a terrible attitude, spends 90% of his time in the office when he should be on the floor constantly doing quality checks and table touches even when they aren’t needed. In my tenure I have never seen a manager, that wasn’t asked and begrudgingly obliged, do a table touch to make sure that the guest is having a good experience.  Overall the GM and managers that run this place have no idea what they are doing and simply don’t make an effort to fix it or be kind, and have slowly chipped away the morale of the staff. If you enjoy management that plays favorites and treats everyone else, that actually does their job well, poorly you may love it here. If you have an ounce of dignity I would avoid this place like the plague.

What is the work environment and culture like at the company?
Stressful, low morale, management constantly milking everything they can from you. The culture is profit focused and puts quality last. “Butts in seats” mentality.

Smoke and mirrors . Appears very busy with high covers but very low spending per guest . 
A lot of work for not the best clientele.
Clientele can sit for hours with very low check averages . That is very normal and consistent.
Good tables are given to people who have been there the longest , everyone else gets scraps. 
The pay schedule is also misleading . 
You get paid weekly but it’s 2 weeks behind the week you are getting paid for .  
Tip out to support staff is high even though you can do most of the work.
Management is slightly uptight and over staffs but there’s no way around it because of their business model of community tables 
there’s a lot of volume that doesn’t match earnings because the spending is very low per guest. Ex) 12 top that only gets 4$ glasses of wine and dessert - very low check average for 12 ppl 
You could work 12 hrs and walk away with $100 based on the clientele 

Honestly the management here is super nice for the most part but when it comes to overworking employees they take the cake! If you’re willing to work, they WILL take advantage of that! You don’t only have one job, you have almost every job no matter what your job title. They expect you to go above and beyond if they know your a good employee while letting others slide by if they don’t see potential. They have even promoted me without any extra pay but I definitely got extra work and they tried to act like it was doing me a favor, when I’m reality it just overwhelmed me and made me never want to work there again.

There aren't sufficient food runners. Which may not sound like much but considering its a large 2-story restaurant, it can wear down your body. While there are lots of opportunities to advance either through becoming a bartender or regularly working large party events, there may be a lot of people overstaffed for a given shift. 

Still, an interesting environment that encourages growing one's wine knowledge either through pre-shift meetings or an actual wine class led by wine reps & winemakers. If you can develop a good rapport with your coworkers, managers & guests while being hardworking, you'll be more likely to have a beneficial time. 

Sixty Vines is great in you are looking for a part time gig while working a full time job.
They are very flexible with hours but that’s because there are about 20 servers on every night, even if there are only 100 covers.  
Unfortunately this is not a place for a seasoned bartender/server looking for a new “home”. Management is all new and constantly trying to prove dominance over staff. 
Management is completely unprofessional from making crude comments about guests to underage staff to smoking in the parking garage next to guests that are leaving. 
Chefs, kitchen staff and corporate are extremely helpful and accommodating. 
Overall I left because I felt everyday I walked in I could be fired for something trivial. 

Sixty Vines is such an amazing place to work. My managers are so flexible with my schedule and help me out whenever I need it. If I have any problems, whether it be within the store or with my own personal life, each of my managers takes the time to sit with me and actually listen to my concerns. It can get overwhelming at times, like on busy Friday or Saturday nights, however, you'll find that with really any restaurant you work at. The management team will ALWAYS be on the floor to help out if it does becomes too overwhelming for you. Overall, I really enjoy working at Sixty Vines and I've met some of my closest friends there!

I will say that the restaurant is nice and the food is good, and the people who come in are usually nice but it’s a lot of work to make not much. Management is nice but they usually like stand around and talk to each other, rather than try to help run food and drinks, bus tables, or even float around and talk to guests. They talk about communication but are pretty bad at it. On top of that most servers are only scheduled for a 3-4 hour shift with night shift coming in at 6pm, past the peak hour so we only end up getting 3-4 tables at night. Unless you’re one of the manager’s biased servers who get to come in earlier at 4 and 5, you usually won’t make that much, which is why so many servers drop their shifts every day

The concept is great and super profitable for the owners. However the management is too new and not sensible enough to do there jobs. 
The entire staff is miserable but the economy the way it is people can’t quit, they need income. Believe it or not this is a full time job for most people and a handful of staff has been doing this for over 10 years. However we’re all treated as “kiddos”, a cute nickname from a new manager. While this manager isn’t talking down to servers, probably something she learned from her time at Hoot ers, she’s smoking in the garage with other management. Hopefully enough quality people will get better jobs and they’ll realize they’re doing something wrong. 

When I worked at Sixty, the pay was pretty decent for my position in comparison to the pay offered for the same position at other companies. 

On top of that, management was pretty laidback and I felt supported and seen for the most part. I think there was some favoritism among management and some level of unprofessionalism at times, but I think you will probably experience that anywhere you go. 

Additionally, I felt there was a great sense of community - I really enjoyed spending time with my coworkers, and I do sometimes miss my time at Sixty. 

Overall it was a great place to work, however management has changed since I was there and I have heard the work environment is much more corporate now.

Left after 2 months, Management overworks staff and holds needlessly high standards (ie: tables must be set up perfectly within half an inch even tho not fine dining). Management refused to address problem with hosts skipping servers ex. Left without tables for 2hrs on a Friday night and told them not to talk with servers to properly coordinate. Friend wanted to work there too but his interview went awful when GM continually would walk way to attend to unimportant matters such as chatting with hosts. All and all most unprofessional serving experience I’ve ever seen.

Top Job Titles	Average Salary
Restaurant manager 24 salaries reported	$65,354 per year
Line cook 6 salaries reported	$19.50 per hour
Host/hostess 2 salaries reported	$14.81 per hour
Sous chef 4 salaries reported	$61,375 per year
Dishwasher 3 salaries reported	$14.67 per hour

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