Restaurant General Manager

We have a full-time/part-time opening for a Restaurant General Manager.

Must be able to work various shifts per week.

A Bertucci’s Restaurant Manager has a direct area of responsibility (ie: Culinary, Hospitality, Off Premise Sales), however in our family you are asked to be responsible for all aspects of the restaurant while you are on the shift, from menu development, to kitchen operations to the wine selections. It is pretty exciting, you have the ability to put your expertise into several different areas, rather than be confined to just one department. All of the managers are trained in “front of the house” and “back of the house” operations so they have the skills to be able to effectively “move the needle” in any and all areas of the operation.

When you work for Bertucci’s you get to do real Italian cooking in a real Italian restaurant. Our kitchens don’t have microwaves or deep fryers. When you start your day at Bertucci’s you begin by lighting the fire in the Brick oven (which is truly the heart of Bertucci’s). You then start to prepare the fresh ingredients for roasting. We make all of our dough daily in the kitchen.

One of the many great benefits of working for Bertucci’s is the ability to have a quality of life that is different from the average casual dining manager. Our hours of operation provide our managers with the ability to be home hours before their casual dining managing counterparts.

We ask our managers to truly take ownership of their building. Our systems and recipes provide the tools and direction to help guide our managers to excellence!