Bars & Nightlife Operations Leader

Hyatt; Nashville (TN); On-site; USD 60,000 - 90,000; Full time

Job summary

Dream Nashville is seeking a Bars and Nightlife Manager to lead a skilled team and execute innovative programming while driving profitability. You will oversee the hotel’s bar/beverage program and nightlife venues, plan short- and long-term strategies, and ensure top-tier guest service.

Key duties include managing beverage inventory and costs, staffing, promotions, vendor relations, and collaborating with F&B leadership to meet financial goals while maintaining operational excellence during peak

Qualifications

• Minimum of five (5) years of restaurant /bar management experience, experience running shifts without supervision.
• Demonstrated experience in creating and implementing new concepts in a hotel or hospitality establishment.
• Must sustain composure, remain calm and possess a positive attitude.
• Energetic, outgoing and have unimpeachable character.
• Service oriented with excellent customer service skills with obsession to detail.

Responsibilities

• Oversee and manage beverage programming across nightlife venues.
• Monitor payroll, cash handling and cost controls; ensure procedures are followed.
• Lead hiring, training and development of the bar team.
• Collaborate with F&B Director and ownership on strategy and promotions.
• Maintain relationships with vendors and suppliers; drive strong P&L performance.
• Ensure exceptional guest service and confidentiality; handle guest requests with grace.

Skills

Nightlife management

Team leadership

Customer service

Multi-tasking

Interpersonal skills

Tools

MICROS

Microsoft Office

Job description

Dream Nashville is seeking a Bars and Nightlife Manager to lead a skilled team and execute innovative programming while driving profitability. You will oversee the hotel’s bar/beverage program and nightlife venues, plan short- and long-term strategies, and ensure top-tier guest service.

Key duties include managing beverage inventory and costs, staffing, promotions, vendor relations, and collaborating with F&B leadership to meet financial goals while maintaining operational excellence during peak