Moxy Hotel Bar Manager

MOXY ATLANTA DOWNTOWN•Atlanta, GA

8d•Onsite

About The Position

The Bar Manager supervises the operations of the onsite bar(s), combining operational leadership, beverage knowledge, and guest engagement to deliver a high-quality experience aligned with brand standards. The role oversees daily bar operations, supports bartender development, manages beverage inventory and cost controls, and executes beverage programs covering cocktails, wine, and spirits. The Bar Manager also participates in service and supports revenue growth through guest engagement, promotions, and adherence to operational standards. This position requires a physical presence at the hotel and is not conducive to telecommuting or remote work. It may require work on any day or shift, including weekends, and takes place in a fast-paced, high-energy environment. Possible advancement positions include Food & Beverage Manager and Food & Beverage Director.

Requirements

Minimum of 2 years of high-volume bartending experience.
High School diploma or equivalent required.
Strong knowledge of cocktails, spirits, wine, and beer.
Excellent communication and guest service skills; friendly, professional attitude.
Computer literacy sufficient to operate property management systems, post charges, compute bills, collect payments, and make change.
Knowledge of age requirements and verification procedures for customers ordering alcoholic beverages.
Knowledge of menu items, preparation methods, beverage choices, and brand operating standards.
Understanding of responsible alcohol service laws and regulations, and ability to enforce them, including refusing service when required.
Ability to lead and develop a team.
Strong organizational and inventory management skills.
Ability to multitask while remaining focused on associate and guest service.
Ability to communicate effectively with guests and associates and resolve guest issues professionally.
Ability to market and promote offerings to increase exposure and sales.
Ability to work nights, weekends, and holidays, and potentially any day or shift.
Ability to stand for extended periods and walk for long periods while maintaining a friendly, professional image.
Ability to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted; the working conditions section also specifies lifting up to 50 pounds.
Ability to stand for eight hours, bend, stretch, and reach; must be able to see and hear.
Must be able to speak and read English; another language may be helpful.
Ability to work in a fast-paced, high-energy environment.

Nice To Haves

Previous leadership or supervisory experience.
Experience creating cocktail menus and beverage programs.
Associate’s degree.
Food handling and alcohol safety certifications.
Experience with Toast POS and BevSpot or similar inventory systems.
Ability to communicate in another language.

Responsibilities

Oversee daily operations of onsite bar(s) to ensure smooth, efficient service.
Lead by example in delivering engaging, high-energy guest interactions.
Act as Manager on Duty (MOD) for bar operations when scheduled.
Ensure the bar is clean, organized, and ready for service.
Create and implement seasonal and signature cocktail menus.
Maintain knowledge of spirits, wine, beer, and emerging beverage trends.
Train staff on cocktail preparation, ingredients, and the stories behind drinks.
Partner with leadership on limited-time offers, activations, and special events.
Evolve the beverage program to drive revenue and guest engagement.
Recruit, train, coach, and schedule bartenders.
Foster a positive, team-oriented culture and provide ongoing feedback and performance management.
Hold the team accountable to service standards, policies, and procedures.
Lead pre-shift meetings and ensure staff are informed and prepared.
Manage beverage inventory, ordering, and par levels; conduct counts and reconcile variances.
Ensure proper use of Toast, BevSpot, or equivalent systems.
Monitor pour costs, waste, and shrinkage to meet financial goals.
Work with vendors and suppliers to maintain quality and pricing standards.
Drive revenue through upselling, menu design, and guest engagement; monitor daily and weekly bar sales.
Assist with budgeting, forecasting, and achieving departmental goals; identify opportunities to improve profitability and efficiency.
Ensure compliance with alcohol laws and responsible alcohol service practices, including refusal of service when required.
Uphold company policies and brand standards and ensure staff maintain proper certifications.
Sell, suggest, and serve quality food and beverage items according to standards.
Work as a team member in cleaning, side work, food preparation, and storage.
Resolve guest issues professionally while maintaining a hospitable attitude.