General Manager-Rosso

Summary/Objective

TheGeneral Manager is the operational heart of Rosso. You are accountable for the guest experience, the team, the financial performance, and the culture of the restaurant on a daily basis. You work directly with La Unión Hospitality and are the primary leadership presence in the building. This role requires someone who leads from the floor. The standard at Rosso is that every guest leaves having experienced something genuinely exceptional, not just a good meal, but a memorableevening. The GM is responsible forcreating the conditions that make that possible, every shift

Essential Functions

OPERATIONS & GUEST EXPERIENCE

• Own the full guest experience from arrival through farewell, every touchpoint, everyshift
• Maintain and enforce Rosso's steps of service, tableside standards, and hospitality philosophy across the FOH team
• Lead service with a beverage-forward approach; wine, cocktail, and digestive programs are revenue drivers and guest experience tools, not afterthoughts
• Resolve guest situations in real time with grace and decisiveness; set the standard for how every situation is handled
• Manage reservation flow and pacing in coordination with the AGM team
• Oversee all operational systems in the building, technology, music, environment, vendor relationships, and any physical aspect of the guest experience not otherwise assigned; if it affects the guest or the team, it is within this role's scope

REVENUE & FINANCIAL MANAGEMENT

• Drive top-line revenue through hospitality, upselling culture, beverage program execution, and guest retention
• Partner with La Unión and Potluck accounting on weekly and monthly financial reporting
• Manage labor to budget; review weekly hourly labor against targets
• Approve FOH supply orders; manage par levels and cost controls
• Participate in monthly P&L review; present variance explanations and corrective actions

CULINARY & BOH COLLABORATION

• Work closely and collaboratively with the Executive Chef on guest experience, pacing, menu execution, and service flow
• Communicate FOH feedback, guest comments, menu questions, timing issues, to the EC in a structured and constructive way
• Participate in pre-opening tastings and ongoing menu knowledge sessions
• Ensure FOH team has the culinary knowledge to speak about the menu with confidence and genuine enthusiasm

TEAM LEADERSHIP & CULTURE

• Hire, onboard, and develop the full FOH team in partnership with the AGM team
• Build and maintainRosso's culture: low turnover, genuine hospitality, high accountability
• Conduct pre-shift meetings every service; set the tone for the shift
• Manage AGMs as direct reports; conduct structured performance reviews, development conversations, and hold them accountable through documentation and discipline when required
• Act as a brand ambassador for Rosso in all public and community-facing contexts; team members are encouraged to represent the restaurant positively on personal social media platforms in ways that reflect the restaurant's culture and values

SYSTEMS & COMPLIANCE

• Own FOH SOP implementation and compliance across all La Unión operating standards
• Manage all Potluck HR protocols: onboarding, discipline, and incident documentation
• Maintain TABC compliance and responsible beverage program
• Oversee Toast POS management, end-of-night reporting, and daily reconciliation

Required Education and Experience

• 5+ years in restaurant management; 2+ years as GM or AGM in a full-service upscale concept
• Demonstrated ability to manage a team of 30+ in a high-volume serviceenvironment
• Financial literacy: reads and acts on a P&L, manages to labor and cost targets, understands prime cost
• Sales-driven mindset:understands how hospitality, beverage, and guest experience connect to revenue
• Experience with Toast POS and Resyor OpenTable
• TABC certification
• Documented tenure: consistent track record in prior roles is a meaningful factor in our evaluation

Availability and Physical Requirements

• Ability to stand and move for extended periods throughout a shift
• Ability to lift upto 25 lbsas needed
• Ability to work in a fast-paced, high-volume hospitality environment
• Schedule reflects business demands; evening, weekend, and holiday availability required