Description
The General Manager is the primary operational leader for Rosso, responsible for the full guest experience, front-of-house team, financial performance, culture, and building operations. The role leads service and beverage programs, manages reservations and labor, oversees P&L and cost controls, collaborates with the Executive Chef, hires and develops staff, maintains compliance and POS systems, and represents the brand publicly. It requires at least five years of restaurant management experience, including two years as a General Manager or Assistant General Manager in a full-service upscale concept, along with financial, hospitality, POS, and TABC qualifications.
