Job Description
Tannin Bar is a new wine bar and kitchen opening this fall in Park City. We're building a destination for great wine, thoughtful food, and genuine hospitality. Our goal is simple: create the neighborhood gathering place guests can't wait to return to.
You'll help build Tannin Bar from the ground up, shaping everything from the guest experience and team culture to operational systems and service standards. If you've ever wanted to leave your fingerprint on a hospitality concept from opening day, this is that opportunity.
- Direct Reports: Front of House Team and the Kitchen Manager
- Status: Full Time, Exempt (Salaried)
- Schedule: On-site leadership role. Evenings, weekends, and holidays required.
- Estimated start date: September 1, 2026.
The Opportunity
As General Manager, you'll be the operational leader and the person responsible for bringing our vision to life every day.
You'll recruit and develop the founding team, establish the systems that drive consistency, oversee daily operations, and create an experience that guests and employees are proud to be part of.
We're looking for a hands-on hospitality leader who enjoys building teams, understands restaurant financials, leads with humility, and has a genuine passion for wine.
What Success Looks Like
- Successfully launch Tannin Bar and establish operational excellence.
- Build and retain an exceptional team.
- Deliver memorable guest experiences that create loyal regulars while delighting destination visitors.
- Achieve labor, food, and beverage cost goals while driving sustainable profitability.
- Build a culture of accountability, curiosity, hospitality, and continuous improvement.
Responsibilities
Opening & Operations
- Partner with ownership throughout build-out, vendor onboarding, equipment installation, and opening.
- Build operational systems including POS, scheduling, inventory controls, opening and closing procedures, and service standards.
- Lead daily operations while maintaining exceptional hospitality, quality, and consistency.
- Ensure compliance with all health, safety, sanitation, and Utah DABS requirements.
- Resolve guest concerns with professionalism and urgency, turning service recoveries into lasting guest relationships.
Team Leadership
- Recruit, hire, onboard, coach, develop, and retain an exceptional hospitality team.
- Partner closely with the Kitchen Manager to ensure seamless execution between front and back of house.
- Foster a positive, accountable culture where employees feel supported, challenged, and valued.
- Create schedules that balance outstanding guest service with responsible labor management.
- Build an ongoing recruiting pipeline to support future growth and seasonal staffing needs.
- Lead by example on the floor and provide coaching in real time.
Financial & Wine Leadership
- Own labor, food cost, beverage cost, purchasing, inventory, and overall restaurant profitability.
- Analyze financial performance and identify opportunities to improve sales, efficiency, and margins.
- Manage cash handling, ordering, receiving, inventory reconciliation, and reporting with disciplined financial stewardship.
- Lead our wine program through thoughtful ordering, inventory management, staff education, and guest engagement.
- Develop strong relationships with wine distributors, food purveyors, vendors, and community partners.
- Use restaurant technology and reporting tools to make informed operational decisions.
Community & Leadership
- Represent Tannin Bar within the Park City community and help establish it as a destination for both locals and visitors.
- Think like an owner by balancing hospitality, operational excellence, and financial stewardship.
- Encourage collaboration, innovation, and continuous improvement across the team.
- Lead with integrity, humility, professionalism, and accountability every day.
Qualifications
- Experience opening a restaurant, wine bar, or hospitality concept preferred.
- 7+ years of proven success leading, developing, and retaining high performing hospitality teams.
- Strong operational experience across both front and back of house.
- Demonstrated understanding of restaurant financials, including labor management, food and beverage cost, purchasing, scheduling, inventory, and P&L accountability.
- Experience using POS restaurant management technology.
- Excellent leadership, communication, organizational, and problem solving skills.
- The ability to thrive in a fast-paced, seasonal hospitality environment while maintaining high standards.
- A genuine passion for hospitality. You don't need to be a sommelier, but you should love wine, enjoy learning about it, and be excited to share that enthusiasm with guests and your team.
- Experience working in Utah or another control state alcohol environment is a plus.
- Must be at least 21 years of age. Background check is required.
- Must complete all required Utah DABS training, including approved On Premises Alcohol Server Training and Utah DABS Manager Training, and meet all eligibility requirements to supervise alcohol service in a licensed Utah establishment.
Compensation & Benefits
We offer a competitive compensation package commensurate with experience, including performance-based bonus opportunities.
- Healthcare reimbursement.
- 401(k) retirement plan after year 1.
- Paid time off.
- Staff meals.
- Regular wine education and professional development.
Why Join Tannin Bar
- Help build a new hospitality concept from opening day.
- Enjoy meaningful ownership and autonomy while working alongside engaged founders.
- Continue growing through ongoing wine education and professional development.
- Join a team built on respect, collaboration, curiosity, and genuine hospitality.
If you're excited by the opportunity to shape our concept, build an exceptional team, and create something lasting in Park City, we'd love to hear from you.
To apply, send resume to [email protected]
Pay: $75,000.00 - $95,000.00 per year
Benefits:
- 401(k)
- Health insurance
- Paid time off
Application Question(s):
- Do you have at least 5–7 years of experience leading a restaurant, bar, or hospitality team?
- Are you able to work an on-site schedule in Park City, including evenings, weekends, and holidays?
- Do you have experience managing restaurant financials (labor, food & beverage cost, inventory, P&L)? Please describe that experience in 2-4 sentences.
Work Location: In person
