Weekend Distillery Jobs in Atlanta, GA (NOW HIRING)

Ponce Brew Terminal (PBT) is the flagship taproom of Three Taverns Craft Brewery located on the Atlanta Beltline at Ponce City Market — a high-volume brewery, distillery, and kitchen operation with multiple guest entry points (Beltline trail, PCM parking deck, PCM Food Hall) and a large indoor/outdoor footprint including a garage-door patio.

We are hiring a dedicated, on-site General Manager to lead all day-to-day operations at PBT. This is a newly restructured role: PBT previously operated under a multi-location Director of Hospitality model, but the volume and complexity of this location require a GM fully dedicated to this single site, reporting directly to ownership.

CEO

MOD(s), Shift Leads, and all front-of-house and support staff at PBT

The General Manager owns guest experience, staffing, event programming, and daily operations of Ponce Brew Terminal, along with labor cost and inventory management. This person must be equally comfortable running a high-volume floor on a Saturday during a match viewing, coaching an Assistant Manager, troubleshooting a vendor or equipment issue, and reporting business performance to ownership. PBT operates as a brewery, distillery, and kitchen simultaneously, so the GM must coordinate across production, hospitality, and culinary functions — not just front-of-house service.

Operations & Guest Experience

• Own all front-of-house operations across the taproom, bar, and patio
• Ensure consistent execution of service standards, especially during high-traffic periods (weekends, live music, sports viewing events, holidays)
• Manage the guest flow challenges unique to PBT's layout — multiple entry points, indoor/outdoor split, Beltline walk-up traffic — and continuously improve wayfinding and conversion of foot traffic into paying guests
• Respond to and resolve guest issues, including reviews and in-the-moment service recovery
• Evaluate and evolve service model (e.g. counter-first or hybrid) based on volume and labor efficiency
• Hire, train, schedule, and develop MOD(s), shift leads and floor staff
• Build a leadership bench so the location does not depend on any single individual
• Run pre-shift meetings, staff training, and performance management
• Create a culture of accountability and hospitality consistent with Three Taverns brand standards

Cross-Functional Coordination

• Serve as the on-site point of contact between brewing/distilling production staff and front-of-house operations
• Coordinate with kitchen/culinary partners (currently DAS BBQ) on execution, quality, and guest satisfaction
• Manage food pop-up partnerships and vendor relationships at the location level
• Liaise with the glycol/draft systems and facilities vendors to ensure equipment uptime (chillers, draft lines, kitchen equipment)

Business Performance

• Own labor cost, scheduling efficiency, and COGS/inventory management for the location
• Track and report sales trends to ownership, identifying drivers of change (seasonality, weather, event programming, marketing campaigns) and adjusting staffing/ordering accordingly
• Manage inventory, ordering, and vendor relationships
• Flag revenue and top-line performance issues to ownership with supporting data, but is not responsible for overall P&L ownership or pricing/margin strategy

Event & Activity Planning

• Own the on-site execution calendar for PBT: live music (e.g., the weekly Wednesday Jazz Session), sports viewings, seasonal releases, and other traffic-driving programming
• Proactively pitch new event and activity concepts aimed at increasing foot traffic conversion and revenue, particularly during historically slower dayparts and shoulder seasons
• Partner with ownership and marketing on planning and staffing for major campaigns and sweepstakes (e.g., World Cup programming, fall football, holiday specials), owning on-the-ground logistics and execution
• Coordinate event-specific staffing, vendor/pop-up scheduling, AV/sound needs, and day-of logistics
• Build relationships with local partners (bands, food pop-ups, community groups) to expand PBT's recurring programming
• Track performance of events and activities (traffic, sales lift, guest feedback) and use results to refine future programming

Compliance & Safety

• Ensure full compliance with TABC/GA alcohol licensing, health code, and noise ordinance requirements
• Maintain a safe working environment and ensure staff certifications (food safety, alcohol service) are current
• Serve as primary contact for regulatory, licensing, or community/neighbor issues specific to the location

• 3+ years in a General Manager or equivalent senior leadership role in a high-volume bar, restaurant, brewery, or hospitality venue
• Experience managing both front-of-house hospitality and cross-functional coordination with production (brewing, kitchen, or similar) preferred
• Proven track record hiring, training, and retaining strong hourly and supervisory teams
• Strong operational literacy — comfortable owning labor cost, COGS, and inventory management
• Experience planning and executing events or promotional activations that drove measurable traffic or revenue (live music, sports viewing parties, seasonal activations, etc.)
• Experience managing high-traffic, high-visibility locations (tourist/foot-traffic driven, event-based, or multi-entrance venues) a plus
• Calm, decisive leadership style under pressure (event days, equipment failures, staffing gaps)
• Craft beer or spirits industry knowledge a plus, but not required
• Availability to work nights, weekends, and holidays as the business demands
• Performance-based bonus opportunities tied to operational and business metrics
• Health, dental, and vision insurance — 50% of employee premium covered by the company
• 401(k) with company match
• 3 weeks paid time off
• 8 company-paid holidays

• Fully staffed and trained MOD / shift lead bench
• Demonstrated ownership of labor and inventory management, with clear sales reporting to ownership
• At least one new or improved event/activity concept proposed and executed
• Strong working relationship with kitchen/production partners
• Clear, proactive communication with ownership on performance and issues