Michael Bratcher Named New GM At SĒR Steak + Spirits

ser1by Marcia Catherwood

Michael Bratcher has taken the reins as the General Manager of SĒR Steak + Spirits at the Hilton Anatole.

Bratcher has extensive experience in nearly every area of the restaurant industry, from new concept development and training to marketing and management. His stellar reputation and experience in high volume four and five-star restaurants are a testament to his strong work ethic, creativity, integrity and natural gift as a dynamic, results-driven leader.

Bratcher’s began his fine dining career as a server at Star Canyon in 1995. The former U.S. Army officer quickly made his way up the ranks, landing a management position at the high-volume Asian restaurant Fishbowl at Aqua Knox. Soon after his promotion, Bratcher was hired by parent company Carlson Worldwide to open new restaurants throughout the country.   

In 2003, Bratcher launched two of his own restaurants, Fuse and Scene. While overseeing operations on both restaurants, Bratcher also earned his MBA from LeTourneau University.

Bratcher worked as the General Manager of Coast Global Seafood in Plano until 2010, when he was hired as the General Manager at Stephan Pyles Restaurant in Dallas.

“We are delighted and honored to have Michael at the Hilton Anatole,” General Manager Harold Rapoza said. “He has an exceptional reputation and has received high praise from some of the most respected professionals in the restaurant industry. We look forward to seeing his creativity, hospitality and leadership in action.”

Bratcher has worked extensively with MCrowd CEO Michael Cox, a former Star Canyon partner and famed restaurateur who also spent time at the helm of Central Market stores in Plano and Dallas.

“Michael Bratcher is one of the finest restaurant General Managers and operators in the country,” Cox said. “He is the consummate host, always on the floor directing his team and focusing on every guest’s needs. He has strong product knowledge and a dedication to the critical standards of fine service and guests’ satisfaction.”


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