Careers at The Bartolotta Restaurants

Become part of our team - a part of our family

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 the opening of its flagship restaurant, Ristorante Bartolotta dal 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, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts.

Learn more about Why you should join the Barotlotta REstaurants

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 facilities. 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." The hospitality heart is 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 our family. The Bartolotta Restaurants offers a variety of competitive benefits including:

  Eligibility is based on the length of service and hours worked.

  • Back of House

    Back of House

    Supplying the guest with Award-winning Bartolotta cuisine

Open Back-of-House Positions

The back of the house (BOH), encompasses all the behind-the-scenes areas that guests typically do not see. The BOH serves as the central command center in our restaurants because it’s where the food is prepared, cooked, and plated before making its way to the guest’s table. Back-of-house staff are recognized for the pride they share in presenting high-quality food in an appealing manner to our guests and for maintaining a healthy, clean work environment.

 

Executive Chef

The executive chef is the most senior member of the kitchen staff. They supervise the kitchen staff, create menus and specials, order food, determine cost, and take care of administrative tasks.

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Executive Sous Chef

The executive sous chef is second in command, reporting directly to the executive chef. They are responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management, and facilities management. Responsible for creating, implementing, and managing the menu concept.

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Sous Chef

They are responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management, and facilities management. Responsible for creating, implementing, and managing the menu concept.

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Expeditor

The food order expeditor serves a critical functional role in coordinating and consolidating all outgoing food items from the kitchen assuring high standards of plate presentation and food quality, timeliness, accuracy, and consistency in food production. The individual best suited for this role is one who can manage and organize food orders, translate and communicate orders in a timely manner, and maintain composure in a highly active environment.

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Line Cook

Line cooks work at different stations along the kitchen line and prepare menu items as directed by senior culinary staff. Food Halls hours are primarily daytime and Monday - Friday.

Grill Cook

Grill cooks work the grill station along the kitchen line and prepare menu items as directed by senior culinary staff.

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Pastry COOK

The pastry cook is responsible for the daily execution of the operations of the pastry department alongside the Pastry Chef. This includes creating pastries, maintaining food safety standards, organization, and cleanliness of the pastry kitchen area.

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PRep Cook

The prep cook prepares meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. This is a great entry-level position for someone interested in learning culinary skills and advancing in the industry. Hours are primarily daytime for both Fine Dining and Food Hall locations.

Catering Venue Cook

Our catering venue cooks support the development of menu items as directed by senior culinary staff. This position is exclusively at our catering venues. Evening and weekend availability is required.

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Dishwasher

Our dishwashers provide an important function on our team in maintaining the kitchen work area, equipment, plate ware, and utensils, and ensure a safe, sanitary, and orderly work environment.  

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  • Front of House Positions

    Front of House Positions

    The first impression of The Bartolotta Experience

Open Front-of-House Positions

The front of the house (FOH), refers to all functions and staffing positions to which a guest may be exposed during their visit at our restaurants including the lobby, dining area, hosts, wait staff, and managers. Team members who work in the front of the house should have excellent hygiene, be confident, and display a professional, welcoming demeanor at all times.

 

GENERAL MANAGER

The general manager, or GM, oversees the entire restaurant staff, including the front and back of house, but they spend a lot of time in the dining room. The restaurant owner relies on the GM to be their eyes and ears and ensure that operations are running smoothly.

No Current Openings

Assistant General Manager

The assistant general manager, or AGM, directs and supervises the staff and day-to-day operations in the assigned restaurant location, ensuring delivery of quality customer service and achievement of sales or productivity goals. 

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RESTAURANT MANAGER

The restaurant manager reports to the GM and oversees all employees who work in the front of house. They are responsible for interviewing and hiring new staff members, making schedules, and handling customer complaints. At the end of the shift, they count the drawer and record the day’s earnings.

No Current Openings

Catering Sales Manager

The Catering Sales Manager is an integral role on our Catering team. This person is responsible for driving customer/guest loyalty by delivering service excellence throughout each customer/guest experience. Provides service to customers/guests in order to grow the account on behalf of the company.

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Catering Operations Manager

The efforts and responsibilities of the Catering Operations Manager are critical in guiding the logistical operations of catered events, increasing market awareness, and demonstrating the business value to our clients. A successful candidate will be excited by the opportunity to serve, build and guide a strong team, and provide excellence in service and hospitality.

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Banquet Captain

Responsible for assisting with food preparation, food serving, and event set-ups for clients hosting events, while contributing to the provision of quality service to meet guest standards. Qualified candidates will have the ability to assist with the overall success of banquet operations under minimal supervision.  The individual will have leadership skills to drive revenue, maximize profit, and ensure quality.   

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Cafe Supervisor

The cafe supervisor is responsible for the effective daily operations of the grab-and-go cafe area. The supervisor ideally is someone who is passionate about food quality, sanitation, and customer service. In addition, this individual is someone who is a problem-solver with a strong work ethic and an ability to work with minimal supervision. 

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Bar Supervisor

The Bar Supervisor will manage the daily operations, ensuring excellent customer service standards are maintained and assist in the financial success of the operation.

No Current Openings

Bartender

The bartender is responsible for making all drink orders taken from servers or directly from guests. They pour beer and wine, create mixed drinks, and serve other beverages like soft drinks. Their additional duties may include serving food to their guests at the bar and prepping bar garnishes like lemon slices before the shift.

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Server

A server provides table service to restaurant patrons by taking orders for food and beverages, delivering orders to the table, and ensuring that patrons have a pleasant dining experience.

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Catering Venue Server

A catering venue server provides a superb dining experience for all guests, with prompt, efficient, and caring service. Servers are able to anticipate the needs of the guest from the time they are seated until their departure and offer flawless service. Evening and weekend availability is required. Choice of venue is supported based upon event needs.

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Server Assistant

The server assistant sets tables with clean linens and silverware and removes soiled dishes, glassware, and silverware from the tables.

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Host

The host is stationed near the entryway and greets customers as they enter and leave. They also take reservations, answer phones, show customers to their seats, and provide menus to guests.

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Food Runner

A food runner is responsible for delivering the food from the kitchen to a customer in a restaurant. They are responsible for ensuring that each customer receives the correct order. 

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Cashiers

A position exclusively at food halls, the cashier has a friendly, outgoing personality with a willingness to serve our customers. They take pride in every aspect of their work and perform with energy, enthusiasm, and a smile.  Hours are primarily daytime and Monday - Friday.

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Barista

A position exclusively at food halls, the barista promotes coffee consumption by educating customers, selling coffee, and preparing a variety of coffee drinks.  The position will use cash registers, electronic scanners, and related equipment to conduct monetary transactions with customers.  Hours are primarily daytime and Monday - Friday.

No Current Openings

Receiving & Food Transporter

The Receiver/On-Campus Food Transporter will hold a key, versatile role on the on-campus team of a corporate food service account. This role involves different daily tasks and focuses that are imperative to the success of the daily operations of the team.

No Current Openings

Public Space Attendant

The Public Space Associate is responsible for keeping the restaurants and facilities clean and orderly. Cleaning, stocking, and supplying designated facility areas including dusting, sweeping, vacuuming, mopping, and restroom cleaning is required of this position.

No Current Openings

Roundhouse
Beer Crew

Come and join our team this summer with views of the beautiful lakefront at McKinley Marina. As a crew member, you will be creating great experiences for our community through food, beverage, and other amenities.

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  • Leadership and Support Office

    Leadership and Support Office

    Providing Bartolotta-level service to our internal teams

Open Support Office Positions

The support office provides functional support to each location, management team, and employee in the organization, empowering them to execute on our core mission. The support office includes finance, marketing, human resources, information technology, maintenance, administrative, and leadership teams.

 

Chief FInancial Officer

There is an exceptional opportunity for a Chief Financial Officer (CFO) to be a key member of the executive leadership team in inspiring our team as we expand the brand which has been an institution for almost 30 years.

Reporting to the Chief Executive Officer (CEO) and working alongside Ownership, the CFO oversees the financial operations and focuses on improving the operational efficiency of the business and enhancing the company’s financial performance. This individual will be an experienced, efficient, and effective leader. If you also have excellent people skills, business acumen, a high level of energy and motivation, and exemplary work ethics, we’d like to meet you.

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Corporate Executive Steward

As a member of the Culinary Leadership Team, the Corporate Executive Steward sets standards and monitors the overall cleanliness of the equipment and spaces of The Bartolotta Restaurants.

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Internal Communications Manager

The Internal Communications Manager is responsible for internal communications and collaborating on programs and processes that connect, inform, and inspire our employees. This position is responsible for the development and management of internal communication assets that reflect the brand voice, and for ensuring engagement by and among The Bartolotta Restaurants team.  

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Restaurant Event & Catering Coordinator

Reporting directly to the Catering Sales and Business Development Manager, the Restaurant Event & Catering Coordinator supports and coordinates restaurant events, event set up, administrative support for the Sales Team, and responds to inbound calls, emails, and online form submissions.  They also support planning for events including event proposals, logistical details such as floor plans, event flow, and staffing/equipment requirements.

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Executive Administrative Assistant

The Executive Administrative Assistant provides confidential, executive-level support in a one-on-one work relationship and serves as the primary point of contact for internal and external constituencies on all matters pertaining to the Chef, Owner, and Co-Founder. This individual will also serve as a liaison to the directors and leadership team and organize and coordinate outreach and external relations efforts.  

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The Bartolotta Restaurants Locations

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Bacchus
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Discovery World
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Downtown Kitchen
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The Grain Exchange
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Harbor House
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The Italian Community Center
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Joey Gerard's
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Lake Park Bistro
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Mr. B's - Brookfield
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Mr. B's - Mequon
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Pizzeria Piccola
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Ristorante Bartolotta
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The Rumpus Room
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Kohl's Corporate Campus
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