Restaurant Manager

Milwaukee, WI, USA|

Job Overview

Compensation

Salary

Range $44,300.00 - $62,500.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

flexible scheduling

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. Established in 1993, the company has grown to become the premier culinary brand in the Greater Milwaukee region. With a portfolio of 17 unique restaurants and catering facilities, The Bartolotta Restaurants prides itself on offering first-class service and exceptional cuisine. The organization is not just committed to culinary excellence but also to giving back to the community through its charitable program, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee. This emphasis on quality, community, and hospitality has cemented The Bartolotta Restaurants as a respected and forward-thinking company in the hospitality industry.

The Restaurant Manager plays a crucial role within The Bartolotta Restaurants as the first level of front-of-house management. This role is responsible for supervising daily restaurant operations and ensuring that guests receive an exceptional dining experience consistent with fine dining standards. The Restaurant Manager oversees front-of-house service staff, including servers and hosts, maintaining high service standards and smooth service flow. This position works closely with the General Manager and Assistant General Manager to hire, train, develop, and manage performance of team members, ensuring that the front-of-house team delivers excellence in guest service every day.

In addition to managing daily operations, the Restaurant Manager is tasked with coaching and providing feedback to staff, managing guest relations by handling complaints professionally, and collaborating with kitchen and bar staff to ensure a seamless service experience. The role also includes supervisory responsibilities such as staffing adjustments, labor utilization, inventory management, enforcement of safety regulations, and maintaining cleanliness and presentation standards throughout the dining room. The Restaurant Manager contributes to the overall strategy by participating in hiring decisions, onboarding, and implementing service improvement initiatives while being a key resource in delivering a hospitality experience characterized by a "hospitality heart," commitment to excellence, and a passion for guest care. This dynamic role requires a highly organized individual capable of navigating fast-paced environments, multitasking efficiently, and leading with strong interpersonal and communication skills. Serving in this capacity at The Bartolotta Restaurants offers an opportunity to be part of a family-run business that values its employees as its greatest asset, fostering a supportive and engaging workplace culture dedicated to culinary distinction and superior service.

Job Requirements

High school diploma required, degree in hospitality preferred
2-5 years of progressive restaurant experience with at least 1-2 years in a supervisory or lead role
Experience with Microsoft Office, POS systems and related restaurant management software
ServSafe Food Handler or Manager certification or ability to obtain within 60 days of hire
Bartending license or ability to apply or obtain a provisional license within 30 days of hire
Expected to work evenings, weekends, and some holidays
Position requires prolonged standing, walking, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
Regularly required to sit, talk, type, hear, bend, kneel, crouch, climb stairs, and reach overhead
Clear hearing and vision including close and peripheral to supervise staff and monitor the environment
Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers, and other office equipment
Maintain a professional, well-groomed appearance

Job Qualifications

Knowledge of restaurant operations and dining room management
Understanding of food and beverage service principles
Familiarity with health and safety regulations and sanitation practices
Proficient in staff scheduling and shift management
Knowledge of inventory management and ordering processes
Understanding of wine and beverage service
Strong supervisory, training, and leadership skills
Knowledge of tableside service techniques and etiquette
Understanding of food allergies, dietary restrictions, and special requests
Ability to handle customer inquiries, concerns, and complaints
Highly organized and self-directed
Able to build relationships at all levels of the organization
Exceptional interpersonal, oral, presentation and written communication skills
Ability to work in fast-paced, changing environment
Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration
Excellent time management skills
Exceptional organizational skills and attention to detail
Ability to multitask and work in a fast-paced environment

Job Duties

Greet guests, manage high-touch guest interactions, and ensure service flows according to fine dining standards
Schedule front-of-house staff, conduct pre-shift meetings, and train staff on service techniques, menu knowledge, and wine pairings
Oversee table turns by monitoring dining room flow and atmosphere, ensuring guests are seated efficiently and service remains smooth throughout the shift
Handle customer complaints or service failures immediately and professionally
Collaborate with kitchen and bar staff to ensure efficient and seamless service
Conduct pre-shift meetings to discuss specials, guest counts, reservations and new menu items
Provide ongoing training and communicate performance expectations to ensure staff are informed on service techniques, menu knowledge, and wine pairings
Supervise the setup and breakdown of dining room events or functions
Maintain front-of-house cleanliness by routinely inspecting the dining room, identifying areas needing attention, and directing staff to uphold sanitation and presentation standards
Manage inventory of service ware, including linens and glassware, by monitoring par levels, ensuring items are stocked and in good condition, and coordinating replenishment as needed
Enforce safety regulations in the dining area by monitoring staff adherence to policies, identifying potential hazards, and addressing or escalating concerns to maintain a safe environment for guests and employees
Collaborate with the management team to ensure organizational resources are used effectively and efficiently and develop and implement service improvement initiatives
Ensure the utilization of the safe food handling in the delivery of quality meal service
Periodically evaluate restaurant equipment for repairs and maintenance
schedule for service and report unsafe conditions within the work environment
Maintain sales records and track cash receipts