General Manager

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $48,800.00 - $72,900.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

performance bonuses

Professional development opportunities

Job Description

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization, co-founded by renowned restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since its inception in 1993, The Bartolotta Restaurants has established itself as the premier culinary brand in the Greater Milwaukee region, known for its exceptional cuisine and first-class service. The company operates a diverse portfolio of 17 unique restaurants and catering venues, each offering distinct dining experiences that uphold the highest standards of hospitality and culinary excellence. By blending tradition with innovation, The Bartolotta Restaurants continues to influence the regional dining scene and uphold its reputation as a leader in the hospitality industry.

The Bartolotta Restaurants is also deeply committed to giving back to the community through its charitable program, Care-a-lotta, which supports various nonprofit organizations across Milwaukee. This dedication to social responsibility reflects the company’s values of community involvement and holistic excellence, enhancing both its internal culture and external reputation. The organization considers its team members as its greatest asset, viewing them as an integral part of the Bartolotta family, and seeks individuals with a true "hospitality heart"—a passion for guest care, excellence, and a positive, can-do attitude.

The General Manager (GM) role at The Bartolotta Restaurants is a pivotal leadership position responsible for overseeing the daily operations of the restaurant. This full-time role demands a dynamic blend of operational expertise, leadership, financial acumen, and an unwavering commitment to guest satisfaction. The GM leads both front-of-house (FOH) and back-of-house (BOH) teams, ensuring that all aspects of food and beverage service are executed flawlessly. Responsibilities include ordering and managing inventory of food, beverages, and supplies; financial management, including budgeting, forecasting, and cost control; and maintaining health and safety standards to create a safe, inviting environment.

A successful GM drives unit revenue and sales through strategic planning and proactive innovation, collaborating closely with kitchen and service staff to create an exceptional dining experience tailored to guest preferences. By actively engaging on the restaurant floor, greeting guests, and monitoring service standards, the GM fosters a culture of excellence and accountability. The role also involves leading team development through training, performance management, and effective communication to build high-performing teams. Partnering with marketing and facilities teams, the GM supports promotional activities and oversees maintenance, ensuring the restaurant maintains a professional and inviting image.

In summary, this position offers a compelling opportunity for a hospitality professional to join a respected, family-run company that values leadership, community engagement, and operational excellence, while delivering memorable dining experiences to guests within the vibrant Milwaukee market.

Job Requirements

Bachelor's degree in hotel/restaurant management preferred but combination of experience and education considered
Minimum 7 years of related experience
Minimum 3 years of supervisory experience
Excellent knowledge of computer applications and POS systems, Toast POS preferred
Ability to work evenings, weekends, and some holidays
Ability to perform all restaurant level functions
Physical ability to stand, walk, bend, stoop, twist, lift 45 pounds and perform repetitive hand and wrist motions
Ability to sit, talk, type, hear, bend, kneel, crouch, climb stairs, and reach overhead
Familiarity with handling hot, cold, and hazardous equipment
Willingness to occasionally cover shifts for team members or handle emergencies

Job Qualifications

Comprehensive understanding of hospitality/food service infrastructure and financial systems
High level of business and operational acumen and passion for hospitality
Strong knowledge of food, wine, and spirits
Advanced multi-tasking, attention to detail, and time management skills
Outstanding leadership to inspire, delegate, and manage conflict
Excellent active listening and guest service skills
Ability to build strong, high performance teams
Advanced understanding of financial accountability and P&L management
Extensive knowledge of food and beverage service equipment and industry trends
Exceptional personal hygiene and positive representation
Superior interpersonal, oral, presentation, and written communication skills
Highly organized, self-directed, and able to manage multiple projects
Ability to build relationships at all organizational levels
Capable of working in a fast-paced, changing environment
Demonstrated analytical, innovative, critical thinking, and collaborative skills
Strong guest-oriented philosophy
Committed to quality, safety, and compliance
Proficiency in Microsoft Word, Excel, PowerPoint, Outlook, and POS systems

Job Duties

Proactively review guest reservations daily and identify guest preferences and special occasions
Coordinate with kitchen and service staff to personalize dining experiences
Respond promptly to guest complaints and feedback to ensure positive service
Regularly visit guests during service to ensure satisfaction and address concerns
Manage the unit’s leadership team including executive chef, assistant general manager, and restaurant managers
Lead weekly manager and daily pre-shift meetings to align goals and motivate staff
Oversee staff scheduling to meet demands within budgeted labor expenses
Develop team members through feedback, performance reviews, and training programs
Conduct regular property walk-throughs to ensure excellent condition and coordinate maintenance with Facilities team
Build positive relationships with owners and third parties
Drive revenue growth through brand promotion, optimizing pricing strategies, and strategic partnerships
Maintain professional restaurant image and appearance standards
Collaborate with Marketing team on unit marketing strategies including menu changes and event promotions
Develop and manage budget, financial forecasting, and reporting
Monitor business volume forecasts and plan labor, food, and beverage costs accordingly
Review, audit, and approve vendor invoices and statements
Ensure adherence to company standards to increase sales and minimize costs
Promote and implement company standards and policies for food and beverage service
Oversee food and beverage quality to meet restaurant standards and customer expectations
Educate staff and guests on menu, wines, and cocktails
Utilize Toast POS system for order processing and inventory management
Ensure all financial, human resources, and payroll administrative duties are completed accurately and timely
Ensure compliance with operational standards, company policies, and relevant laws
Maintain a safe working and guest environment, promptly complete accident reports
Enforce sanitary food handling and cleanliness standards
Implement proper security measures to protect team, guests, and assets
Investigate and resolve complaints regarding food quality and service
Perform additional duties as assigned