Beverage Manager

Moxy Miami Wynwood•Miami, FL

4d•Onsite

About The Position

The Beverage Manager is responsible for overseeing the entire beverage program, ensuring operational excellence, profitability, and an exceptional guest experience. This role combines creative menu development (mixology, wine pairings, and non-alcoholic options) with rigorous financial oversight, inventory control, and staff leadership. The ideal candidate balances a deep passion for liquid hospitality with sharp business acumen.

Requirements

Minimum of 3–5 years of high-volume bartending experience, with at least 2 years in a supervisory or management role (e.g., Head Bartender, Bar Supervisor, Assistant Bar Manager).
Valid state-specific alcohol server certification (e.g., ServSafe Alcohol, TIPS).
Proficiency with Point of Sale (POS) systems (e.g., Toast, Micros) and specialized inventory management software (e.g., Beverage Metrics, BevSpot).
Deep understanding of classic/modern mixology, spirits, wine regions, and beer styles.
Ability to stand and walk for extended periods, and lift/move cases of product or kegs (up to 50 lbs).
Flexibility to work nights, weekends, and holidays as required by business volume.

Nice To Haves

Certified Sommelier (CMS), Certified Cicerone, or formal mixology credentials.

Responsibilities

Conceptualize, create, and update innovative cocktail, wine, beer, and non-alcoholic beverage menus aligned with the venue's brand and current trends.
Calculate exact pour costs to price menu items profitably while maintaining targets.
Partner with distributors, wineries, and breweries to source high-quality products and negotiate competitive pricing, allocations, and sponsorship opportunities.
Oversee strict weekly/monthly inventory audits to minimize variance, waste, and theft.
Manage ordering cycles to ensure optimal par levels without overstocking capital.
Analyze daily/weekly sales reports, track beverage cost percentages, and implement strategies to drive revenue and profitability.
Hire, onboard, and schedule bartenders, barbacks, and sommeliers to ensure optimal labor costs and floor coverage.
Conduct regular tastings and training sessions to elevate staff knowledge of mixology, wine varietals, craft beer, and upselling techniques.
Set clear service standards, provide constructive feedback, and conduct performance reviews.
Enforce strict adherence to local, state, and federal liquor laws, including age verification and Responsible Beverage Service (RBS) guidelines.
Maintain immaculate sanitation standards across all bars, prep areas, and walk-in coolers in compliance with health department codes.
Maintain a visible presence on the floor during peak hours to engage with guests, handle complaints, and ensure top-tier hospitality.