Senior Project Manager & Consultant
Job Description
SENIOR PROJECT MANAGER
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Job Description
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REV 09.15.26
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WHY THIS ROLE EXISTS
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We build and run beverage programs for multi-unit hospitality groups, hotels, and restaurants. We need a strong project manager who can manage multiple projects, hold our quality standards, and execute delivery work when needed. You own timelines and outcomes for projects you're assigned.
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WHAT YOU'LL OWN
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• Assigned client project delivery. The timelines, the quality, the outcome.
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• The standard. You work alongside consultants to generate the work; you review it and direct the fix. You can do every piece yourself and you step in when needed or to save quality.
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• The cocktail programs. Cohesion, story, standout factor. When a program comes in below expectation, you name the gap, say why, and drive the fix. You build when needed. Expect real delivery on your book, about 30 to 40 percent of the seat when the bench is thin.
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• The fires. When a timeline slips or quality slips, you catch it and fix it.
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• The systems and tools. You keep standards, cadences, and delivery running clean, and you work with the team to build what makes them faster.
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WHAT SUCCESS LOOKS LIKE (FIRST 6 MONTHS)
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• Projects on your book land on time without a partner chasing you.
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• Your cocktail strategies are accurate and high quality. Partners rarely override.
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• Your own delivery is as good as or better than everyone on the bench.
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• Problems get caught and closed at your level. We hear about them after they're solved.
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• Your projects stay organized, and the team gets faster under you.
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MUST-HAVES
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• 5+ years of experience as a bar manager or beverage director.
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• A record of juggling multiple projects or workstreams. Organized, systems-oriented, on-time.
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• High-level cocktail discernment. You can judge a program, say what works and what doesn’t.
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• You can do the work you're judging, at consultant level or better.
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• Firefighting temperament. Calm under pressure, owns the problem, drives it to done.
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• Fluent in project tools (ClickUp, etc.), office suites, email and scheduling.
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• Based in South Florida, or ready to be in under 3 months.
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• Your own phone, computer, and transportation. Access to an international airport.
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NICE-TO-HAVES
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• Multi-unit group or hotel-brand experience as a beverage director.
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• Achieved awards and recognitions for cocktail programs directly developed.
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• Experience as a bar/cocktail consultant.
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• You've built or scaled SOPs and operating systems before.
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• High-level tech and AI proficiency.
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COMPENSATION
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• $110K+ starting salary, with a path to $120K+, based on performance at six-month review.
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• Salary and benefits. Predictable, not commission-dependent.
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• Substantial ability to increase compensation through bonus opportunities.
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WORK MODEL
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• South Florida required (local or relocating). Expected in the office daily.
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• Domestic relocation support available, contingent upon keeping the position.
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• Travel to client sites as the work needs. Execution travel (training, installs, launches) is required, but most work is completed by the consulting team.
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WHO THIS IS NOT FOR
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• Shift-level operators who haven't run multiple projects at once.
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• Pure coordinators who can't do the work they're judging.
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• Process-averse operators. We run on systems.
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• Bartenders, bar managers, or other hospitality positions with limited experience.
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• Anyone who will not be in South Florida/the office.
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HOW TO APPLY
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Send an email to jobs@unfilteredhospo.com with your resume and one paragraph on why you’re the ideal candidate for this position, what programs you developed that were recognized, and how you manage a team from day one.
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We read closely for people who read closely. Skip this and we’ll skip you. From there, a few focused conversations with the partners and potential evaluations.