Alright – so today we’ve got the honor of introducing you to Georgie San Miguel. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Georgie, thanks for joining us today. Let’s start with what makes profitability in your industry a challenge – what would you say is the biggest challenge?

This is always an interesting question for anyone running restaurants, bars, or clubs. I have had many people (especially non-profits/schools lookings for donations, Vendors when we need to reduce their services) tell me, ” Well you guys were full this weekend, i’m sure you are swimming in money”

People do not take into account all of the added costs. Liability Insurance for Bars is astonomical! Having proper amount of Security when you are a downtown property is crucial, and very expensive. We strive to keep all of our patrons and staff members safe – it is definitely a priority for us.

We also had the worst thing possible happen this last winter – January 7th several pipes burst in one of our building that caused so much damage. It impeded us opening for about 3 and a half weeks, and resulted in over 90 thousand in damages. That quarter we saw no profitability.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I was sought out after one of my friends kept referring me to his boss (now mine.) I moved to Denver in March of 2023 to assist opening the 5 locations at 20th and Market. Con Safos, El Patio, Jaguar Room, Agua Bendita, and Tony Tenderonis – also in our current portfolio is RINO CC, and Georgie’s (which i am a partial owner)

My skillset from my many years in hotels, and bars in Albuquerque proved beneficial to this team. Due to my discipline and strong work ethic – i have established myself in Denver within my 18 months of being here. We have very unique venues that are unique mixture of bars, eateries, where many double as great event spaces for private parties and large groups.

HB Hospitality strives for fun, casual environments where you are still getting great and friendly service.

Do you have any insights you can share related to maintaining high team morale?

People need to see you working hard alongside them, and that you’re not just a finger pointer. Getting to know your managers and team is imperative these days, because of all the external things that can affect someone’s performance. As an owner/director it is of the utmost importance to be and be seen as a LEADER and NOT a boss. You must have clear and defined expectations, and truly be around the first 30-60 days. Those will be telling of who is a good fit for your team, and who you either need to move to something else, or out of the organization.

Maintaining high morale has become more of a challenge with the political climate, high costs of living and most of the population dealing with anxiety or depression. Denver rent for example is absolutely ridiculous – most of our people have multiple job in order to make ends meet. Doing fun and unexpected things for the team is alwasy fun and truly puts a smile on someones face. Don’t do silly things like a pizza party for meeting goals for the company. That is a slap in the face. I hated those things when i worked for this one hotelier in New Mexico. Everyone worked their tail off during a busy month and they would buy pizzas and think that was a great thank you. Listen to what people need. A little extra money or bonus go along way for those trying to make ends meet – that paired with a genuine thank you go a long way!

Any stories or insights that might help us understand how you’ve built such a strong reputation?

My authenticity and outgoing personality has truly built my solid reputation in the market. When i was let go from my hotel job after Covid – i move onto running two large venues. Nearly 85 percent of my event business was through my old clients following me on Facebook. I never had to do cold calls, i made a few banners for Holiday Marketing, but my reputation spoke for itself. I idid afterall begin my hotel career in 2001!! Sheesh, i have done almost every job there is to do. My first gig was room service, then restaurant manager into banquets into directing the Food and Beverage department. Then events and catering. i have also done 500+ weddings – so my capacity for patience with clients is pretty darn good! LOL. So my work ethic is another thing that has helped with my rep. People know that i can back up when i express our wants and needs for our company.

Contact Info:

• Website: https://georgiesdenver.com
• Instagram: @georgiesdenver
• Facebook: faceboook.com/georgiesdenver
• Linkedin: https://www.linkedin.com/in/georgiesm

Image Credits

All from Georgie San Miguel’s I phone.