It’s been three months since The Bartolotta Restaurants reopened their flagship restaurant, Ristorante Bartolotta dal 1993, and several weeks since they reintroduced both Harbor House and Mr. B’s – A Bartolotta Steakhouse in Brookfield.
As the restaurant group prepares to reopen two more venues, including Bartolotta’s Lake Park Bistro and Bacchus, they have announced plans to hire early 80 employees to fill both full and part-time front and back-of-house positions, including bussers, hosts, servers, line cooks, pastry cooks, dishwashers, bartenders, and more.
Owner and chef Paul Bartolotta says he is committed to rehiring staff that were temporarily let go during the pandemic-related shutdown, as well as adding new talent to the team.
“This has been a difficult year for our community and our family of employees, but with perseverance we are preparing to welcome many of them back along with some new faces,” he says. “We have made significant investments in our health protocols while enhancing our level of service, and with every reopening, we are trying to do our part to give our employees and Milwaukee’s economy a boost.
“We are so grateful to be able to be put people back to work, and we are looking forward to seeing employees and guests join us in this new, exciting era.”
As the reopening plan for The Bartolotta Restaurants proceeds, all restaurants will continue to enforce heightened sanitation and safety standards, including:
- Face masks for staff members and guests
- Reservations required (reservations will be held for 15 minutes) and temperature
- checks upon entry
- Touchless payment options and QR codes to view menus on smartphones
- Rearranged dining rooms that offer distance and privacy between tables; as well
- as custom-made safety partitions where applicable
- UV-C technology that actively seeks and destroys microorganisms in the air and
- on hard surfaces
- Meticulously and deliberately cleaned tables within every new reservation
All open positions will be posted online and those interested must apply online at bartolottas.com/careers.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
