Moxy Hotel Bar Manager

JOB SUMMARY

The Bar Manager is responsible for supervising the operations of the onsite bar(s). This role combines operational leadership, beverage knowledge, and guest engagement to deliver a high-quality bar experience aligned with brand standards.

The Bar Manager oversees daily bar operations, supports the development of bartenders, manages inventory and cost controls, and executes beverage programs including cocktails, wine, and spirits. This role actively participates in service and supports revenue growth through guest engagement, promotions, and adherence to operational standards.

PREREQUISITES

• Minimum of 2 years of high-volume bartending experience
• Previous leadership or supervisory experience preferred
• Experience creating cocktail menus and beverage programs preferred
• High School diploma or equivalent required
• Associate’s degree preferred
• Food handling and alcohol safety certifications preferred

SUMMARY OF ESSENTIAL JOB FUNCTIONS

• Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to see and hear
• Must be able to speak and read English, the ability to communicate in another language may be helpful.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge

• Age requirements and verify those who order any alcoholic beverages.
• Menu items, preparation methods and beverage choices.
• Strong knowledge of cocktails, spirits, wine, and beer.
• Experience creating cocktail menus and beverage programs preferred.
• Experience with POS systems (Toast preferred) and inventory systems (BevSpot or similar).
• Standards of operation as required by brand.
• Area shopping, dining, entertainment and travel directions to assist guest inquiries.
• Daily hotel operations check daily events, bulletin boards and be up to date on changes, new procedures and events.
• Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.
• Understanding of responsible alcohol service laws and regulations.

Skills

• Excellent communication and guest service skills.
• Friendly professional attitude is a daily expected characteristic.
• Computer literate to thoroughly operate property management system: post charges, compute bills, collect payment and make change.
• Sell, suggest and serve quality food and beverage items as per standards.
• Ensure compliance with all local, state, and federal alcohol laws.
• Enforce responsible alcohol service, including refusal of service when required.

Abilities

• Proven ability to lead and develop a team.
• Strong organizational and inventory management skills.
• Ability to work nights, weekends, and holidays.
• Multitask, remain associate and guest service centric.
• Effectively communicate with guests and associates.
• Solve guest issues with professionalism maintaining hospitable attitude.
• Market and promote to increase exposure and sales.
• Work as a team member in aspects such as cleaning, side work, food preparation and storage.

SPECIFIC RESPONSIBILITIES

1. Oversee daily operations of onsite bar(s) to ensure smooth, efficient service.
2. Lead by example in delivering engaging, high-energy guest interactions.
3. Act as Manager on Duty (MOD) for bar operations when scheduled.
4. Ensure cleanliness, organization, and readiness of the bar at all times.
5. Create and implement seasonal and signature cocktail menus.
6. Maintain deep knowledge of spirits, wine, beer, and emerging beverage trends.
7. Train staff on cocktail preparation, ingredients, and storytelling behind each drink.
8. Partner with leadership on LTOs, activations, and special events.
9. Continuously evolve the beverage program to drive revenue and guest engagement.
10. Recruit, train, coach, and schedule bartenders.
11. Foster a positive, team-oriented culture.
12. Provide ongoing feedback and performance management for bar staff.
13. Hold team accountable to service standards, policies, and procedures.
14. Lead pre-shift meetings and ensure staff are informed and prepared.
15. Manage all beverage inventory, ordering, and par levels.
16. Conduct regular inventory counts and reconcile variances.
17. Ensure proper use of systems such as Toast and BevSpot (or equivalent).
18. Monitor pour costs, waste, and shrinkage to meet financial goals.
19. Work with vendors and suppliers to maintain quality and pricing standards.
20. Drive revenue through upselling, menu design, and guest engagement.
21. Monitor daily and weekly bar sales performance.
22. Assist in budgeting, forecasting, and achieving departmental goals.
23. Identify opportunities to improve profitability and efficiency.
24. Ensure compliance with all local, state, and federal alcohol laws.
25. Maintain safe and responsible alcohol service practices.
26. Always uphold company policies and brand standards.
27. Ensure all staff maintain proper certifications (e.g., ServSafe, alcohol training).

WORKING CONDITIONS/SPECIAL REQUIREMENTS

• Ability to stand for extended periods. Standing, walking for long periods of time while maintaining a friendly professional image.
• Ability to lift up to 50 lbs.
• Ability to work in a fast-paced, high-energy environment.
• This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
• May be required to work any day/shift, including weekends.

POSITIONS FOR POSSIBLE ADVANCEMENT

• Food & Beverage Manager
• Food & Beverage Director