Description Salary Range - $80,000 - $95,000 (BASED ON EXPERIENCE) This position reports to the Director of Food & Beverage and may be required to work a flexible schedule as needed based on business needs. This will include day, evening and overnight shifts, both weekdays, weekends and holidays. JOB OVERVIEW: The Altitude General Manager will be responsible for the overall operation of the Roof Top Sky Lounge. This can include, but is not limited to: hiring, training, scheduling and counseling of all staff members in these departments, the overall condition of the Lounge and Liquor rooms. Responsible for ordering supplies and equipment, as well as managing pars and orders. Responsible to enforce all hotel policies including, but not limited to employee appearance, attendance and punctuality, service standards and completion of job duties. Responsible to hold regular department meetings and to drive employee engagement and retention. This position requires the manager to be on the floor of the restaurant/bar approximately 75% of the time. The manager is to assist with guest service in any way possible. BENEFITS: Medical (Anthem) Dental (Aetna) Vision (VSP) and Life (The Hartford) Voluntary Benefits including Accidental, Critical Illness, Hospital Indemnity, Supplemental Life (The Hartford) Accidental Death & Dismemberment Insurance Voluntary Short & Long Term Disability 401K Retirement Benefits with 4% match and immediate 100% vesting (Transamerica) Vacation and Sick Pay (Seattle PSST) Wellness Works Program Education Assistance Program Commuter - 40% subsidized Room Discounts with any Marriott Brand Hotel (31 different brand globally) Additional Room Discounts for select hotels within portfolio Two pairs of slip resistant shoes a year ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Drive revenues for Altitude Sky Lounge, via operational strategy and deliberate and calculated implementations Drive guest experience, as measured via external and internal review platforms Inspire and guide team members, as measured via internal employee engagement scores. Maintain cost controls, including beverage cost, food cost and labor cost, within budgeted and forecasted amounts. Maintaining beverage inventories and ensuring all cost control processes are in place. Enforce policies regarding these areas including liquor requisitions. Responsible for the liquor par levels in beverage areas. Ensuring beverage staff members follow proper procedures for ordering, pouring, and cashiering. Coordinate all aspects of large groups with reservations in the restaurant/beverage. Responsible for reservations on holidays. Responsible for monthly beverage inventory. Set up and monitor regular contests and promotions. Assist with implementation of special promotions. Conduct inspections of work areas regularly and address items that need attention. Conduct employee counselling and documentation in adherence with our processes and standards Foster and Mentor the Assistant General Manager and all other leaders who fall within their discipline Assisting in other F&B operational verticals, including Otium Restaurant, Ladro, Banquets and Culinary as necessary Any other tasks or projects as prescribed the Director of Food & Beverage. ESSENTIAL SKILLS: Understand the mission, vision and game plan of the hotel. Strong leadership skills and has the ability to apply them. Establish goals and objectives to improve the department. Ability to understand Guests' service needs. Ability to be well organized, maintain concentration and complete all work assigned. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions. Ability to converse calmly with irate Guests', co-workers or supervisors in sometimes tense situations. Ability to perfo