Nest General Manager

Summary

Join us for this incredible opportunity to be part of our Food & Beverage team as the Nest General Manager at Thompson Seattle! The Nest is one of the city’s most iconic rooftop bars, nestled atop the Thompson Seattle hotel. It offers unmatched panoramic views of Elliot Bay and the Olympic Mountains. To complement its show‑stopping vista, The Nest offers an unforgettable experience with tantalizing bites and refreshing libations made with seasonal ingredients highlighting the Pacific Northwest.

It also offers experiences beyond those of your standard downtown bars from intimate tastings to DJ's spinning vinyl under the stars and everything in between. The Nest is the place to see and be seen!

This position will start March 2026

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Provide exceptional service and ensure guest satisfaction with dining experiences.
• Manage a team of food and beverage professionals, ensuring that brand standards and the required sequence of service components are executed precisely.
• Maintain complete knowledge of:
  • Build, maintain, and adjust restaurant reservation blocks according to business levels to maximize revenue potential.
  • All menu items, preparation method/time, ingredients, source of ingredients, portion sizes, garnishes, presentation, and prices.
  • The characteristics and description of every wine/champagne by the glass and major wine/champagne by the bottle on the wine list.
  • All liquor brands, beers, and non‑alcoholic selections are available in the restaurant.
  • Use designated glassware and garnishes for cocktails.
  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
  • Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
  • Establish par levels for supplies and equipment—complete requisitions to replenish shortages or additional items needed for the anticipated business.
  • Works closely with the Chef de Cuisine and leadership to create exceptional culinary and guest experiences.
  • Periodically check with the Front Desk to review in house guest count and arrivals updates.
  • Review sales for the previous day; resolve discrepancies with accounting—track revenue against budget/forecast.
• Prepare weekly work schedules in accordance with the department’s labor standards and forecasts. Adjust schedules throughout the week to meet the business demands.
• Manage and direct all F&B associates.
• Interview, hire, and successfully onboard all new associates.
• Conduct 30, 60, and 90‑day reviews as well as end‑of‑year performance appraisals for all associates.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to resort standards.
• Conduct a daily pre‑shift meeting with staff and review all information pertinent to the day's business.
• Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Be able to analyze and participate in weekly labor meetings confidently.
• Ensure that staff report to work as scheduled. Document any late or absent employees in accordance with the attendance policy.
• Coordinate proper breaks for staff.
• Constantly monitor staff performance in all service and job function phases, ensuring all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance with departmental standards.
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Inspect table set‑ups; check…