Culinary Operations Manager Jobs in Spring Branch, TX

General Manager

San Antonio, TX | Pearl

POSITION OVERVIEW

The General 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

memorable evening. The GM is responsible for creating the conditions that make that possible,

every shift.

QUALIFICATIONS

Required

• 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 service environment

• 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 Resy or OpenTable

• TABC certification

• Documented tenure: consistent track record in prior roles is a meaningful factor in our

evaluation

Preferred

• Wine certification or demonstrated formal wine education (WSET, Court of Master

Sommeliers, or equivalent)

• Experience opening a restaurant from pre-opening through sustained operations

• Familiarity with AI-assisted operational tools and scheduling platforms

SCHEDULE & COMMITMENT

This is a salaried, exempt position. Hours vary by business need and are not fixed to a standard

workweek. The expectation is presence during prime service, full participation in pre-opening

operations, and availability during critical business periods including weekends, holidays, and

special events.• Report on time, in proper uniform, and prepared to lead before your shift begins

• Prime service presence is a core requirement of this role, not optional based on

scheduling preference

• Maintain a professional appearance and conduct consistent with Rosso's standards at all

times, both in the building and in public-facing contexts

• Respond to operational needs outside of scheduled hours when the business requires it

• Absences and schedule changes are handled according to the standards outlined in the

Rosso Employee Manual

CORE RESPONSIBILITIES

Operations & Guest Experience

• Own the full guest experience from arrival through farewell, every touchpoint, every shift

• 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 maintain Rosso'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

REPORTS TO: La Unión Executive Team

DIRECT REPORTS: Assistant General Manager (x2), FOH hourly team

Erales · Torres · Natera