Restaurant Manager

Description

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee.

At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business.

We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a “can-do” attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family.

The Restaurant Manager is the first level of front of house management and is responsible for supervising daily restaurant operations and ensuring an exceptional guest experience. This role supervises front of house service staff (servers, hosts, etc.) and ensures high service standards. The Restaurant Managers partners closely with the General Manager (GM) and Assistant General Manager (AGM) to hire, train, develop, and performance manage staff.

• Direct and supervise front-of-house team members during service, including assigning sections, adjusting coverage, and ensuring adherence to service and hospitality standards.
• Provide coaching, training, and performance feedback, addressing performance concerns and reinforcing service expectations to develop team members.
• Exercise independent judgment in operational decisions, including resolving guest concerns and prioritizing tasks to maintain an exceptional guest experience.
• Participate in staffing decisions, including hiring recommendations, onboarding, and supporting promotions, transfers, or corrective action.
• Manage staffing levels and labor utilization, making adjustments during shifts based on business volume, service flow, and operational needs.

• Greets guests, manages high-touch guest interactions, and ensures service flows according to fine dining standards.
• Schedules FOH staff, conducting pre-shift meetings, and training staff on service techniques, menu knowledge, and wine pairings.
• Oversees table turns by monitoring dining room flow and atmosphere, ensuring guests are seated efficiently and service remains smooth throughout the shift.
• Handles customer complaints or service failures immediately and professionally.
• Collaborates with kitchen and bar staff to ensure efficient and seamless service.
• Conducts pre-shift meetings to discuss specials, guest counts, reservations and new menu items.
• Provides ongoing training and communicates performance expectations to ensure staff are informed on service techniques, menu knowledge, and wine pairings, supporting consistent and high quality guest service.
• Supervises the setup and breakdown of dining room events or functions.
• Maintains FOH cleanliness by routinely inspecting the dining room, identifying areas needing attention, and directing staff to uphold sanitation and presentation standards.
• Manages inventory of service ware, including linens and glassware, by monitoring par levels, ensuring items are…