RESTAURANT MANAGER

The Bartolotta Restaurants; Hartland (WI); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player in the culinary field is seeking a passionate Restaurant Manager to lead daily operations and ensure exceptional dining experiences. This role requires a commitment to excellence, strong leadership, and the ability to thrive in a fast-paced environment. As part of a family-run business, you will be integral to maintaining high standards of service and food quality while fostering a positive team atmosphere. If you have a hospitality heart and a knack for organization, this opportunity is perfect for you to make a significant impact in a respected restaurant group.

Qualifications

• Highly organized with exceptional interpersonal and communication skills.
• 2+ years of restaurant management experience preferred.

Responsibilities

• Oversees daily operations and ensures compliance with health and safety standards.
• Handles customer complaints and manages staff performance.

Skills

Organizational Skills

Interpersonal Skills

Analytical Thinking

Leadership Skills

Communication Skills

Time Management

Education

High School Diploma or Equivalent

Restaurant Management Experience

Tools

Microsoft Office Suite

Job description

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.

JOB PURPOSE:

The Restaurant Manager will oversee and manage the daily operations of the restaurant.

SUPERVISORY RESPONSIBILITIES:

1. Hires and trains restaurant staff.
2. Organizes and oversees the staff schedules.
3. Conducts performance evaluations that are timely and constructive.
4. Handles discipline and termination of employees in accordance with restaurant policy.
5. Assists in coordination and execution of all catering and special events including all banquet and private dining areas.

PRIMARY DUTIES AND RESPONSIBILITIES:

1. Oversees food and beverage preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
2. Ensures customer satisfaction with all aspects of the restaurant and dining experience.
3. Handles customer complaints, resolving issues in a diplomatic and courteous manner.
4. Ensures compliance with alcoholic beverage regulations.
5. Estimates food and beverage costs.
6. Manages inventory and purchases food and supplies.
7. Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
8. Maintains sales records and tracks cash receipts.
9. Prepares and submits operations reports and other documentation requested by departmental leadership.
10. Performs other duties as assigned.

QUALIFICATION REQUIREMENTS:

1. Highly organized and self-directed.
2. Able to build relationships at all levels of the organization.
3. Exceptional interpersonal, oral, presentation and written communication skills.
4. Ability to work in a fast-paced, changing environment.
5. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration.
6. Strong supervisory and leadership skills.
7. Excellent time management skills.
8. Excellent organizational skills and attention to detail.
9. Familiarity with food handling, safety, and other restaurant guidelines.
10. Proficient with Microsoft Office Suite or related software.

EDUCATION and/or EXPERIENCE REQUIREMENTS:

1. High school diploma or equivalent required.
2. Previous restaurant experience required; management experience preferred.
3. At least 2 years’ experience in restaurant management preferred.
4. Experience and training in beverage service management including beer, wine, and spirits preferred.
5. Successful completion of corporate training program required.

PHYSICAL REQUIREMENTS:

1. While performing the duties of this job, the employee is regularly required to sit, talk, use repetitive motion, type, and hear.
2. Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.
3. Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.
4. Ability to traverse all parts of the restaurant quickly.
5. Must be able to lift 25 pounds at times.
6. Must always maintain professional formal appearance in wardrobe and hygiene.

ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act