Assistant 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‑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. High Stakes by Bartolotta is inspired by Chef Paul Bartolotta’s apprenticeships throughout Europe, his award‑winning career in Las Vegas, and his most recent travels in London. We blend old‑school charm with new‑school flair, bringing the art of theatrics back to dining. Our menu sets the stage, our team tells the story, and the immersive experience makes High Stakes by Bartolotta truly unique. When dining out feels like a dinner party, we've hit the mark. We're serious about our food and hospitality, but from the moment guests walk in, we serve pure entertainment. We bring a cosmopolitan spirit downtown, balancing refinement and panache, while staying fun and chic. High Stakes by Bartolotta continues the legacy of our commitment to elevate the social fabric of our community. We honor our roots, ensuring the values that were taught and shared around the Bartolotta Table continue to guide our story, as we pay it forward and double‑down on Milwaukee. Job Purpose The Assistant General Manager (AGM) is responsible for the day‑to‑day operation of their assigned restaurant location including overseeing workflow of the restaurant, ensuring delivery of quality customer service, and achievement of sales or productivity goals. The AGM should work closely with General Managers and other management to assess and anticipate needs, communicating those needs proactively to implement well‑rounded solutions. The AGM should foster strong relationships within their unit to positively influence the organization as a whole. During service, in the absence of the GM the AGM is expected to be actively working the floor greeting guests, ensuring the service standards are trained, implemented and maintained, taking care of VIP's and returning guests, and assisting the team where needed. This role requires a blend of leadership, operational expertise, a passion for guest satisfaction, ensuring that all elements of the unit deliver an exceptional experience. 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. Assist GM in ensuring 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. Staff Related Lead weekly manager and daily pre‑shift meetings to align on goals, provide ongoing education and motivate staff. Assist and lead in interviewing, hiring, training, planning, assigning, and directing work, evaluating and managing performance, communicating opportunities, and addressing complaints and resolving issues. Assists in managing both front and back of house team members, including supervisors. Strong focus on service choreography coaching the team ensuring optimal service for our guests. Oversee the day‑to‑day workflow of the business unit. Develop team members by providing ongoing feedback, establishing performance expectations and by conducting timely performance reviews and pay adjustments as appropriate. Property Related Conducts property walk throughs regularly to ensure the property is in excellent condition addressing issues as they arise. Develops and maintains positive and productive relationships with owners and third parties, as appropriate. Assist in driving revenue growth through brand promotion enhancing guest experiences, optimizing pricing strategies and strategic partnerships. Maintain professional restaurant image, including proper uniforms and appearance standards. Finance Related Assists in monitoring business volumes, forecast and plans accordingly in areas of labor, food and beverage, productivity, costs, and other expenses. Review, 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. 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. Serve as the primary beverage educator and mentor for the service and bar teams. Design and lead ongoing training programs tastings and workshops covering spirits, wine theory, cocktail build techniques, flavor profiles, pairings and upselling strategies. Ensure staff can confidently tell the story behind the cocktails, spirits and wines to enhance the guest experience and drive sales. Own and champion a best‑in‑class beverage program encompassing wine, spirits, craft cocktails, beer and refined zero‑proof offerings that reflects a modern, high‑end restaurant identity. Stay current with national and global beverage trends including emerging spirits, cocktail techniques, sustainability practices, premium NA beverages and evolving guest preferences. Partner with the General Manager and Culinary Team to ensure beverage offerings enhance menu items and elevate the overall dining narrative. Conceptualize, develop, test, and execute seasonal and signature cocktails that balance creativity, consistency and cost efficiency. Safety Related Assist in ensuring 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. Supports in enforcing sanitary practices for food handling, restaurant cleanliness, and maintenance of kitchen and dining areas. All Other Duties as Assigned Qualifications 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 4 years of related experience. Minimum 2 years of supervisory experience. Excellent knowledge of computer applications and POS systems, Toast POS preferred. Beverage certification (Sommelier, Cicerone, etc.) 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