Pacifica Hotels Appoints Kristin Battaglia General Manager and Adam Measurall Executive Chef for The Kinney SLO

USA, San Luis Obispo, California. November 29, 2018

The Kinney SLO - the newly opened boutique hotel in San Luis Obispo, California - has named Kristin Battaglia as its General Manager and Adam Measurall as the property's Executive Chef & B.

“Since each Kinney is designed to be highly localized, my familiarity with the Central Coast and passion for community involvement made this opportunity a perfect fit for me. I'm excited to introduce the unique Kinney brand and the social, interactive experience it offers to San Luis Obispo and its visitors.” Kristin Battaglia, General Manager.

Battaglia brings a wealth of hospitality experience to her new role, which includes overseeing all operational aspects of the 100-room property and ensuring overall guest satisfaction. Prior to joining The Kinney SLO team, Battaglia served as the General Manager of The Wayfarer—another Pacifica Hotels property—in Santa Barbara— the same city in which she attended Santa Barbara City for hospitality management and culinary arts. While earning her degree, Battaglia worked for Montecito's San Ysidro Ranch and Hilton Hotels. She went on to co-own and serve as the Vice President of Operations of her family vacation rental business in Idyllwild, Calif., before her love for the outdoors took her to the historic Camp Richardson Resort in South Lake Tahoe. In 2015, she jumped at the opportunity to relocate back to the Central Coast and begin her career with Pacifica Hotels before spearheading the opening of the new brand in San Luis Obispo.

Adam Measurall, Executive Chef & B “Curating the menu for Leroy's was a blast. The culinary and beverage offerings do not only infuse the local favorites and flavors, but are also crafted to match the social and playful atmosphere that is uniquely The Kinney SLO. I'm looking forward to Leroy's becoming a new hub that both guests and locals can turn to for great dining and good fun.” - Adam Measurall

The Kinney SLO is home to Leroy's—a new restaurant and bar featuring an innovative menu curated by Executive Chef & B Adam Measurall. The Ventura native had a passion for cooking from a young age. While attending culinary school at Santa Barbara City College, Measurall honed his skills at various restaurants in the area, including Emilio's Ristorante & Bar and Seagrass Restaurant. After graduating, he began his career as a grill cook at Arlington Tavern, a farm to table restaurant, and worked his way up to Executive Chef. He then dedicated many years helming the kitchen at Far Western Tavern, a high-volume steakhouse in Orcutt, Calif., prior to accepting an opportunity to advance his culinary career as the Executive Chef & B of Leroy's at The Kinney SLO.

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Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.