Campo Manager

Los Poblanos LP•Los Ranchos de Albuquerque, NM

1d•Onsite

About The Position

The Campo Dining Manager serves as the primary leader of Campo's breakfast and brunch operations, directly overseeing the AM front-of-house team and ensuring exceptional execution of daily breakfast and brunch service. This role is responsible for maintaining service standards, team performance, guest satisfaction, and operational efficiency during morning service periods. The position requires a consistent leadership presence and is scheduled to work Wednesday through Sunday, including all brunch services, holidays, and other peak business periods as needed. At Los Poblanos, you will discover more than just a job. Join a team that values your contributions, fosters innovation and provides competitive salaries and benefits. Work in one of New Mexico's most inspiring natural and historic settings while taking your career to the next level. Rooted in our mission to preserve this extraordinary property, our core values embrace community, hospitality, empathy, excellence, respect and stewardship—driving an unforgettable guest and employee experience. There are many opportunities to learn, grow and lead with the dynamic teams at our award-winning restaurant, boutique inn, serene spa, stunning event spaces and organic farm. Dive into hand-made artisan products at our production facility and retail locations or go behind the bar at our vibrant tasting rooms in downtown Albuquerque and Santa Fe. The Campo Dining Manager is responsible for creating an extraordinary dining experience that embodies Los Poblanos' values of hospitality, community, and excellence. Reporting to the Director of Dining, this role emphasizes showcasing the unique flavors and ingredients of Los Poblanos and the Rio Grande Valley through a seamless dining experience. The Campo Dining Manager leads the team in delivering exceptional service and oversees all aspects of dining and room service to ensure that every guest feels connected to the rich culinary heritage and agricultural roots of the region.

Requirements

Minimum of two years in a hospitality management role, preferably in fine dining.
Extensive knowledge of food, wine, and spirits, with proven experience in a fine dining setting.
Strong leadership, problem-solving, and guest service skills, with a focus on empathy, patience, and adaptability.
Enthusiastic about creating memorable guest experiences, detail-oriented, and committed to fostering a collaborative, guest-focused team environment.
Flexible availability, including evenings, weekends, and holidays.
Interest in farm-to-table dining, organic practices, and a genuine appreciation for Los Poblanos’ unique cultural mission.
Must be able to lift 50 lbs occasionally, stand and walk during the entire shift, and work in a high-stress and fast-paced environment.

Responsibilities

Lead by example in delivering memorable, individualized dining experiences that reflect the spirit of Los Poblanos and the Rio Grande Valley.
Cultivate strong relationships with guests, learning their preferences to add personal touches that enhance their experience.
Oversee and manage the room service experience, ensuring prompt, accurate, and attentive service that aligns with Los Poblanos’ high standards.
Empower the team to proactively anticipate guest needs, providing service that celebrates the unique culinary offerings of the region.
Oversee daily operations of Campo, maintaining a seamless dining experience across all service areas, including room service.
Ensure that each dining area and room service setup is beautifully set, stocked, and organized to reflect Los Poblanos' high standards.
Collaborate with the kitchen team to highlight the farm-to-table ethos, incorporating ingredients and flavors that showcase the Rio Grande Valley and Los Poblanos.
Manage the hiring process for all dining team positions, ensuring alignment with Los Poblanos’ standards of excellence and service.
Oversee weekly scheduling to ensure adequate coverage for all shifts, balancing labor needs with budgetary goals.
Conduct regular employee performance reviews to provide constructive feedback, establish performance goals, and support team members’ growth.
Mentor and develop the dining team, focusing on training that fosters a culture of exceptional service and deep knowledge of regional cuisine.
Work closely with the entire Campo leadership team to maximize revenue by analyzing nightly Key Performance Indicators (KPIs), identifying trends, and adjusting strategies accordingly.
Develop and implement strategies to enhance sales, manage costs, and improve overall profitability without compromising the guest experience.
Ensure that all team members understand and contribute to Campo’s financial goals by sharing relevant insights and encouraging sales-oriented service.
Manage VIP reservations, chef’s table experiences, and group events, ensuring each booking is tailored to deliver a standout experience.
Collaborate with the Campo Reservationist to track guest profiles, preferences, and special requests, using these insights to elevate service.
Actively seek guest feedback, using insights to make continuous improvements that enhance the dining experience.
Respond promptly and thoughtfully to guest complaints or concerns, using these moments to strengthen guest loyalty.
Identify areas for operational improvement and work with the Director of Dining to implement changes that optimize service flow and team efficiency.
Demonstrate a floor presence to directly engage with guests, building relationships and addressing their needs.
Assist with developing and implementing checklists, processes, and standards that ensure consistency and excellence in all front-of-house (FOH) tasks and room service.
Collaborate with other departments to create a cohesive, property-wide guest experience.
Support team members during busy service times, ensuring everyone operates as a unified team focused on delivering exceptional hospitality.
Oversee daily restaurant and room service operations to ensure efficient service, high-quality standards, and a seamless guest experience.
Lead, supervise, and develop the dining team through hiring, training, scheduling, coaching, and performance management.
Model exceptional hospitality by maintaining an active floor presence, supporting team members, and ensuring personalized guest service.
Manage guest relations, including VIP reservations, special dining experiences, and prompt resolution of guest concerns.
Ensure all dining areas and service stations meet established cleanliness, presentation, and operational standards.
Collaborate with culinary leadership and reservations staff to ensure effective communication, coordinated service execution, and elevated guest experiences.
Monitor financial and operational performance by reviewing KPIs, supporting revenue growth initiatives, and managing labor and operational costs.
Identify and implement operational improvements that enhance service flow, team efficiency, and overall guest satisfaction.