General 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‑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 General Manager (GM) is responsible for the day-to-day operations of the restaurant including leading and developing FOH and BOH teams, ordering of food, beverages, and supplies, inventory management, financial management, forecasting, health and safety, and driving unit revenue and sales by planning for the year ahead and finding ways to increase revenue. Leads daily operations with intention by setting the tone with effective manager, team member, and pre-shift meetings for engaged, high-energy floor service, ensuring a smooth and efficient workflow. During service, the GM is expected to be actively working the floor greeting guests, ensuring the service standards are trained, implemented and maintained, taking care of VIPs and returning guests, and assisting the team where needed. This role requires a blend of leadership, operational expertise, and a passion for guest satisfaction, ensuring that all elements of the unit deliver an exceptional experience and achieves its business objectives.

PRIMARY DUTIES AND RESPONSIBILITIES:

Guest Related Proactively reviews guest reservations daily to know who will be dining at the unit and takes the initiative to identify guest preferences and special occasions. Coordinate with the kitchen and service staff to personalize the dining experience based on guest information where appropriate. Ensure positive guest service in all areas by responding to any guest complaints and feedback promptly and effectively, taking any and all appropriate actions to turn dissatisfied guests into return guests. Touching tables by regularly visiting guests during service to ensure satisfaction, address any concerns, and enhance the overall dining experience. Staff Related Manages the leadership team of the unit including executive chef, assistant general manager, and restaurant managers. Lead weekly manager and daily pre-shift meetings to align on goals, provide ongoing education and motivate staff. Oversees staff scheduling to appropriately meet the demands of the unit and remain within the budgeted labor expenses. Assists in managing FOH and BOH team members, including supervisors. Develop team members by providing ongoing feedback, establishing performance expectations and by conducting timely performance reviews. Assist and lead in interviewing, hiring, training, planning, assigning, and directing work, evaluating and managing performance, communicating opportunities, and addressing complaints and resolving issues. Assure that effective orientation and training are given to each new team member. Develop ongoing training programs and tests for comprehension. Unit Related Conducts property walk-throughs regularly to ensure the property is in excellent condition. Partners with the Facilities team on annual maintenance planning and to understand improvement initiatives. Develops and maintains positive and productive relationships with owners and third parties, as appropriate. Drive revenue growth through brand promotion, enhancing guest experiences, optimizing pricing strategies and strategic partnerships. Maintain professional restaurant image, including proper uniforms, and appearance standards. Partners with the Marketing team to plan and develop the unit’s marketing strategy, including menu changes, promoting special wine/dining events, content for social media, and photo ops. Finance Related Develop and manage budget, cost analysis, forecasting, and ongoing financial reporting. Monitor business volume forecast and plans accordingly in areas of labor, food and beverage, productivity, costs, and other expenses. Reviews, audits and approves vendor invoices and statements. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Food & Beverage Related Promote and implement all food and beverage Company standards, procedures and policies. Oversee the consistent high quality of food and beverage preparation and service, ensuring they meet the restaurant’s standards and customer expectations. Share knowledge and educate on the intricacies of our menus, wines, and cocktails with staff and guests alike. Utilizes Toast POS system for order processing and inventory management. Compliance Related Assures that all financial (invoices, reporting), human resource and payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Safety Related Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or team member is injured. Enforce sanitary practices for food handling, restaurant cleanliness, and maintenance of kitchen and dining areas. Ensure that proper security procedures are in place to protect team members, guests and company assets. Investigate and resolve complaints promptly concerning food quality and service. All Other Duties as Assigned Requirements

QUALIFICATION REQUIREMENTS:

Comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment. High level of business and operational acumen, financial savvy, and a passion for hospitality. Strong working knowledge of food, wine, and spirits. Advanced multi-tasking, attention to detail, and time management skills. Outstanding leadership skills to inspire and motivate, delegate effectively, and manage conflict. Excellent active listening skills and strong team member and guest service skills which includes the ability to resolve issues/complaints with tact and diplomacy. Ability to create high performance teams and to be a strong team player. Ability to maintain effective financial accountability to the company with advanced understanding of P&L. Extensive knowledge of food and beverage service equipment and current trends. Exceptional personal hygiene and positive representation of the organization. Superior interpersonal, oral, presentation and written communication skills, with the ability to effectively communicate complex ideas to diverse stakeholders. Highly organized and self-directed and ability to prioritize and manage multiple projects simultaneously. Able to build relationships at all levels of the organization. Ability to work in fast-paced, changing environment. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration. Strong guest-oriented philosophy at all times. Demonstrated commitment to quality, safety, and compliance. Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook and POS systems. EDUCATION and/or EXPERIENCE REQUIREMENTS: Bachelor’s degree in hotel/restaurant management is preferred. A combination of practical experience and education will be considered as an alternative. Minimum 7 years of related experience. Minimum 3 years of supervisory experience. Excellent knowledge of computer applications and POS systems, Toast POS preferred.

WORKING CONDITIONS & PHYSICAL REQUIREMENTS:

Expected to work evenings, weekends, and some holidays. Hours may vary if GM must fill in for a member of the team or if emergencies arise. Ability to perform all functions at the restaurant level 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.?? Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers, and other office equipment. 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. #J-18808-Ljbffr Bartolottacatering