Bar Manager - Boleo

What You'll Do Create an exciting, innovative, and memorable dining experience for all guests. Lead a well‑rounded and knowledgeable front‑of‑house team. Proper guest service requires a staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. Responsibilities Daily evaluation of restaurant service performance, coordination of timely food production. Participates in evaluation of food products, kitchen employee performance, and development of products consistent with our market position. Develop a selection and pricing strategy of all liquors and wines and supervision of their procurement. Assist the General Manager in building financial objectives on an annual basis through the budget process. Assist in meeting the financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll. Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open. All personnel should receive regular, timely and honest evaluations of their performance through the quarterly Kimpton Check‑In. Implement and conduct ongoing training programs for new and existing management and employee staff. Responsibility for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the GM and Chef. Supervises all non‑supervisory service employees. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems. What You Bring 2 years of management experience in hospitality or similar industry. Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. Excellent interpersonal communication skills, problem‑solving skills, and organizational ability. Passion for creating and personalizing guest experiences. Food Handler Certification (if applicable). Flexible schedule, able to work evenings, weekends, and holidays when needed. Equal Employment Opportunity We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. We encourage each of our employees to understand, accept, and celebrate differences. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. Disclosures

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue‑based metrics, and business or organizational needs.
• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.