Outlet Manager - Roundhouse

The Bartolotta Restaurants•Milwaukee, WI

About The Position

JOB PURPOSE: The Manager is responsible for the day-to-day operations and financial success of The Bartolotta Restaurants seasonal beer garden, Roundhouse. Oversees the food and beverage programs and menus, ensuring cost efficiency while meeting Bartolotta standards. Manages a dedicated team of staff to provide a superior level of guest service and an exceptional guest experience.

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.
Ability to address employee discipline and coaching opportunities.
ServSafe Certification required
Ability to procure and maintain an operator’s license in the City of Milwaukee
High school diploma or equivalent required.
Previous restaurant experience required; management experience preferred.
Successful completion of corporate training program required.

Responsibilities

Oversees and participates in food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
Ensures guest satisfaction throughout all aspects of the guest experience.
Handles guest complaints, resolving issues in a diplomatic and courteous manner.
Ensures compliance with alcoholic beverage regulations.
Monitors food and beverage costs.
Manages inventory and purchases food and supplies.
Manages and organizes the staff schedules.
Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
Maintains daily sales reporting and manages tip pool for hourly staff.
Prepares and submits operations reports and other documentation requested by the Director of Specialty Concepts.
Creates a positive work environment in line with our mission, vision, and core values.
Hires and trains crew members.
Performance manages the team as and when necessary in accordance with restaurant policy, employing the services of the HR team as needed.
All Other Duties as Assigned