*** Floor Manager / Bar Manager *** Copita Tequileria y Comida *** (willow glen / cambrian)

Copita Tequileria y Comida is a vibrant modern Mexican restaurant in the Willow Glen neighborhood of San Jose on the high-profile corner of Lincoln Ave and Willow St. serving delicious seasonal Mexican food and over 100 tequilas and mezcals at our two bars, dining room, patio, rooftop lounge and private dining room. Copita is open for lunch and dinner plus weekend brunch with indoor and outdoor seating on two levels. In collaboration with Chef/Owner Joanne Weir, the two kitchens are led by Executive Chef Azari Cuenca-Maitret. We’re seeking a restaurant manager who’s ready to take the next step in their leadership journey. This is an ideal opportunity for a hospitality professional with a passion for service and beverage excellence to step into a high-impact role and help shape the future of our Tequileria and its award-winning bar program. If you have relevant experience, live in the area and share our passion for hospitality, we would like to meet you! What You’ll Do As manager, you will partner closely with the General Manager to lead daily operations, drive team culture, and champion service standards. You’ll also take primary ownership of the beverage and bar program—ensuring it is well-executed, cost-effective, and aligned with the guest experience. You will: • Lead daily floor operations with a strong, visible presence—supporting service, coaching in real time, and elevating the guest experience. Expect at least 4-5 closing shifts per week. • Own the beverage program, including tequila, mezcal, beer, wine, other spirits, and cocktail execution—managing inventory, vendor relationships, cost controls, and team training. Ability to jump in and assist the bar staff during busy shifts and events is crucial. • Support recruiting, onboarding, and development of FOH team members; help build a culture rooted in hospitality and accountability throughout the entire team • Ensure operational excellence through labor management, cleanliness, service timing, and guest happiness • Collaborate with the Executive Chef and restaurant leadership to execute seasonal promotions, events, and seasonal bar menu updates • Monitor key performance metrics and contribute to continuous improvement across the restaurant • Champion clear communication between departments and model a collaborative, solutions-oriented mindset • Act as an extension of the GM and a leadership presence in their absence Who You Are • A hospitality-first leader with 2–5+ years of restaurant management experience, ideally including beverage/bar program oversight • Passionate about beverage programs with working knowledge of agave-based spirits, local and Mexican beer, wine, along with cost management experience • Experienced in fast-paced, high-volume service environments, ideally in upscale Mexican or chef-driven concepts • Known for your presence on the floor, strength in team leadership, and ability to balance service with operations • Comfortable navigating systems like inventory, scheduling, and training programs • ServSafe Manager and RBS (Responsible Beverage Service) certified, or able to obtain upon hire • Adept at using technologies like Toast, 7Shifts, Resy and Back Office (RASI) platforms • Bilingual in English and Spanish a plus Role Expectations • Full-time, exempt position requiring availability on evenings, weekends, and holidays • 45 – 50 hours a week. • Must be able to stand for extended periods and lift up to 40 lbs • On-site role built on visibility, consistency, and real-time leadership Compensation & Growth This full-time, exempt leadership position offers a competitive salary range of $75,000–$80,000, plus performance-based incentives and a comprehensive benefits package. For the right candidate, this is a growth-focused role with potential for expanded leadership opportunities within our affiliated restaurants. Please indicate your interest in applying for this position by replying to this ad with your relevant work experience either as a pdf attachment or in the body of the email.