General Manager

Altitude is a refined cocktail and wine bar influenced by the glamour of midcentury air travel. The prominent bar of the space is designed to resemble an airplane wing structure, and custom nooks create an atmosphere of sophisticated comfort. Altitude's on-premises sommelier draws inspiration from Pan Am’s golden‑era routes, offering aged vintages with an American‑meets‑European sensibility.

Summary of Position

The General Manager is responsible for the overall success of the restaurant, ensuring excellence in guest experience, operational efficiency, and financial performance. This includes leadership in planning, organizing, training, and execution to meet goals in sales, labor, product quality, cleanliness, and service standards. A strong focus on hospitality and culture is essential, fostering a positive, professional, and welcoming environment for both guests and team members.

We’re looking for an experienced leader with strong business acumen and a passion for hospitality — someone who thrives in a fast‑paced environment, inspires their team, and takes pride in achieving excellence across all aspects of restaurant operations.

Duties & Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labour requirements of the restaurant, employees, and guests.
• Develop, plan, and carry out restaurant marketing, advertising and promotional activities and campaigns.

Qualifications

• Be 21 years of age.
• Have knowledge of service and food and beverage, generally involving at least three years of front‑of‑the‑house operations and/or assistant management positions.
• Possess excellent basic math skills and can operate a POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift heavy items.
• Must have the stamina to work 50 to 60 hours per week.

Compensation: Salary ($125,000.00 - $150,000.00)

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries

Hospitality