Lead Beverage & Bar Ops – Cocktails & Service

Altius Search Group; Knoxville (TN); On-site; USD 60,000 - 80,000; Full time

Job summary

Altius Search Group’s client, a hospitality ownership group, seeks an Assistant General Manager – Beverage & Bar Operations to lead beverage programs for two distinct concepts within a boutique hotel. This hands-on leader will blend cocktail expertise with team development and guest-focused service.

Responsibilities include managing menus, inventory, costs, training staff, and serving as closing Manager on Duty; availability to work evenings, weekends, and holidays.

Qualifications

• Strong cocktail knowledge and craft bartending background.
• Experience training and coaching beverage staff.
• Calm, collaborative leadership style with guest focus.
• Experience with inventory, purchasing, and cost controls.
• Availability for evenings, weekends, and holidays.

Responsibilities

• Develop and maintain cocktail, spirits, wine, beer, and nonalcoholic beverage offerings, including seasonal menus.
• Manage beverage inventory, ordering, vendor relationships, and cost controls.
• Establish consistent standards for recipes, preparation, presentation, cleanliness, and bar organization.
• Train and coach bartenders and service staff on product knowledge, execution, and hospitality.
• Work scheduled bartending shifts and serve as closing Manager on Duty approximately two to three shifts per week.
• Support service across both outlets, resolve guest concerns, and oversee closing procedures.
• Partner with the Food & Beverage Director and Hotel General Manager on staffing, operations, and special events.

Skills

Cocktail knowledge

Staff training

Leadership

Guest experience focus

Cost controls

Job description

Altius Search Group’s client, a hospitality ownership group, seeks an Assistant General Manager – Beverage & Bar Operations to lead beverage programs for two distinct concepts within a boutique hotel. This hands-on leader will blend cocktail expertise with team development and guest-focused service.

Responsibilities include managing menus, inventory, costs, training staff, and serving as closing Manager on Duty; availability to work evenings, weekends, and holidays.