FOH Restaurant Manager

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 FOH Restaurant Manager will oversee and manage the daily operations of the restaurant, reporting to and supporting the General Manager.

SUPERVISORY RESPONSIBILITIES:

• Hires and trains FOH restaurant staff. 
• Organizes and oversees the FOH staff schedules. 
• Conducts performance evaluations that are timely and constructive.   
• Handles discipline and termination of employees in accordance with restaurant policy.

PRIMARY DUTIES AND RESPONSIBILITIES:

• Ensures customer satisfaction with all aspects of the restaurant and dining experience. 
• Handles customer complaints, resolving issues in a diplomatic and courteous manner. 
• Ensures compliance with alcoholic beverage regulations. 
• Estimates food and beverage costs. 
• Manages inventory and purchases supplies. 
• Collaborates with General Manager and Executive Chef to develop seasonal and special event menus. 
• Maintains sales records and tracks cash receipts. 
• All Other Duties as Assigned 

QUALIFICATION REQUIREMENTS:

• 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. 
• Strong supervisory and leadership skills. 
• Excellent time management skills. 
• Excellent organizational skills and attention to detail. 
• Familiarity with food handling, safety, and other restaurant guidelines. 
• Proficient with Microsoft Office Suite or related software. 

EDUCATION and/or EXPERIENCE REQUIREMENTS:

• High school diploma or equivalent required. 
• Previous restaurant experience required; management experience preferred. 
• Successful completion of corporate training program required. 

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is:  

• Regularly required to sit, talk, use repetitive motion, type, and hear.  
• Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.  
• Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.  
• Ability to traverse all parts of the restaurant quickly. 
• Must be able to lift 25 pounds at times.

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 (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.