Rosemary's is an Italian restaurant with a rooftop farm situated in the heart of Greenwich Village. Created by Carlos Suarez, Rosemary's is named after Suarez's mother and is inspired by both her home in Lucca (Tuscany) and the rich heritage of the restaurant's Greenwich Village corner. 

Description of Position

As the business unit leader, the General Manager is responsible for achieving
the Casa Nela vision on a daily basis. Together with the Executive Chef, the GM is charged with creating a business unit culture consistent with our Guiding Principles (integrity, hospitality, excellence, growth and celebration), while developing and leading high performing hospitality teams, growing our community of guests and achieving the financial results outlined in the Annual Budget. More specifically, the General Manager will be responsible for:

Operational Excellence: create systems for organizing business resources including the facility, management, management scheduling, duty delegation, administration, service/shift management and quality control

• Organization – set-up and maintenance of Front Desk, Supply Rooms/Shelves and Office, including Pars/Inventory/Ordering of Linen, Office Supplies, Menu Paper, Promotional Materials, Operating Supplies, Service Smallwares, China, Glass, Silver (CGS), Perishable Décor (flowers/produce)
• Quality Control – leading the team to ensure achievement of food, beverage, service, ambiance standards as detailed in the restaurant Standards Plan, including compliance with DOH standards
• Scheduling – write weekly Front of House management schedule
• Delegation – to junior managers and Line Staff as appropriate
• Administration – oversee Dashboard data entry
• Payroll – compile and submit FOH Payroll and tips, including Workers Compensation, Termination, Sick Pay, Vacation Forms
• Communications – pre-shift meeting leadership, weekly manager meeting contribution and leadership as appropriate, daily log book, incident, accident and facility reports
• Service/Shift Management – mastery of opening, swing, closing shifts, service points for staff, managers and private events 
• Concept – work with Beverage Manager and Service Manager in development of Beverage Program that supports service standards

Legal Compliance: execute systems to ensure the business is operating in compliance with all local, state and federal laws

• Licenses and Permits – ensuring they are in good standing while implementing systems to ensure all operating policies and performance comply with all local, city, state and national laws, including the following;
• Federal Government – including ADA, discrimination, workplace harassment 
• NY Department of Labor – workers compensation insurance receipt, minimum wage, over-time, 80/20, sick pay, spread of hours
• FDNY – ansul permit, open flame permit, fire-treated fabrics permit
• NYSLA – liquor, beer and wine licenses, abide by agreements regarding hours of operations including state Blue Laws, serving minors/checking ID, TIPs training
• DCA – sidewalk café permits, table plan and seat count
• DOH – food service permit, DOH regulations including food handlers certification
• DOB – Certificates of Occupancy, Public Assembly, equipment use permits 
• DEP – carting sticker posted in conspicuous place
• Community Board – work within the confines of the rules and regulations regarding door/window closures, sidewalk café closing times
• Landlord – all extermination, entry and egress, music volume, facility use agreements

Financial Performance: promote sales, manage expenses and cash handling systems required to achieve business budgets

• Investor Distributions – achieve distribution targets
• Budget – work closely with Managers to meet budget targets, including sales and comps; responsible for managing payroll (labor cost) and operating expenses using weekly dashboard and Delegated Authority policies
• Asset Management – assist with management of petty cash, daily cash reconciliation, and eliminating loss of operating supplies, inventories, equipment/facilities
• Reporting – provide accurate and timely information to the controller’s office, including weekly purchases and payroll
• CapEx – provide recommendations to capital improvements

Marketing & Events: work closely with the Marketing and Events teams to adhere to brand standards and maximize sales

• Brand Standards – ensure that all marketing materials (menus, fonts, post cards, check presenters, uniforms) meet brand standards set forth by Casa Nela
• Neighbors Program – foster a sense of community between the restaurant, our staff and our guests by developing relationships with Neighbors and achieving Neighbors Program goals
• Private Events – work with Events Department to execute BEOs for private dining and events
• Communications and Promotions – communicate programming with team and execute promotional/holiday offerings

Human Resources: assist in recruitment, training, development, and performance evaluations, employee relations and benefits

• Legal Compliance – ensure that our business is compliant with all applicable labor and wage laws with correct documentation and paperwork for each employee (I-9, w-4, notice of pay, employee handbook acknowledgement, notice of communication, sick pay)
• Recruitment & Retention – responsible for recruit, interview and hire the best possible service team 
• Performance Management – providing ongoing feedback, conducting performance evaluations and contributing to incentive program ideas for line staff, while providing feedback to junior managers and MIT 
• Training – lead the training of Host, Reservationist and Coat Check staff, while assisting the GM and Service Manager in developing and executing training programs for Managers and Employees
• Employee Relations – promote positive employee relations, field employee grievances and suggestions, conducting one-on-ones with line staff
• Benefits - communicate benefits offerings and deadlines for enrollment to line staff, benefits administration, including tracking vacation and sick days 

Facilities: manage the facility to improve longevity of furniture, fixtures and equipment, reduce expenses and achieve quality standard.

• Systems – execute maintenance and care SOPs to minimize repairs and maximize longevity of furniture, fixtures and equipment
• Vendors – assist GM with the management of vendor work including Casa Maintenance, HVAC, Exterminator, Beer/Soda lines, Coffee Equipment, Water, Glass Washer, POS, Telephone, Data, IT/Abbey Repair and Audio
• Information Management – communicate maintenance/repair information including priorities and cost

Why work with Casa Nela?

• Truly hospitality focused organization that values a passion for the industry and guest experience. 
• Opportunity to oversee the entire wine/beverage program in a detailed and hands on way. 
• Working with an even-keeled ownership that has a reputation of empowering and supporting their employees. No ego / tempered culture, a refreshing change in the industry. 
• Join a growing restaurant organization that has a track record of success within a niche. 
• Exciting group of dynamic professionals make it a fun place to work. 
• Competitive pay and benefits with the complete support of a well tenured team.

Reporting Structure

The General Manager will report to Cindi Byun, Director of Operations.

ABOUT the talent

Casa Nela has attracted top talent across the board, most of whom have been promoted into roles as soon as they were ready for them. This speaks to the type of talent they hire and the support system for career growth/learning.

qualifications

• 3+ years in a similar position as General Manager in a high volume environment
• Strong Wine/Beverage background
• Skilled at managing multiple priorities and projects.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Passion for the concept, cuisine and success of the brand in the given market.
• The ideal candidate will be decisive and persuasive but not be an “ego” driven individual. The person will need to lead by example and be “hands on”  with the ability to see the big picture.
• The successful candidate will be a natural leader whose strengths and style complement the existing team. S/he will be a respected employee of the highest integrity and a leader who can positively affect the culture, external image, and inspire performance.

Interested in learning more or know the right person? Email mandeep@hhcsearch.com

about the founder

Carlos Suarez is the Founder of Casa Nela, a hospitality company that operates the New York restaurants Bobo, Rosemary's and Claudette. Born in London to an English mother and Cuban father, Carlos grew up surrounded by a passion for food at home. However, it was his arrival at British boarding school at age nine that forged a life defining relationship with food. Thrown into a world of stodgy English cooking and unfamiliar accents, suddenly home cooked meals amidst the love and familiarity of the kitchen table took on exponentially new meaning.

The son of an entrepreneur, Carlos always intended to follow in his father's footsteps, prompting his decision to attend the Wharton School as an undergraduate. However, after nine years of English schooling, Carlos again found himself the outsider. At his father's suggestion he sought out South Philly's Italian market and began hosting dinner parties; ultimately realizing the power of food to bring people together. 

While Carlos initially embarked on a career in finance, it wasn't long before he decided to pursue his true passion. Starting as a reservationist at Blue Fin at the W Hotel Times Square, Carlos subsequently worked his way into the management ranks of BRGuest, learning alongside the many talented GM's and Chefs of the group's diverse New York holdings.

After several years of training, Carlos set out on his own, opening the West Village restaurant, Bobo, in 2007, followed by Rosemary's and its rooftop farm in 2012, and the Provencal hit Claudette in 2014. While each of the restaurants is distinctly unique, they all express Carlos' passion for food and the comfort of home.

In 2014 Carlos created the management company Casa Nela to operate his restaurants and to develop new hospitality, hotel and agricultural businesses. While actively developing new businesses, including Rosemary's Tokyo, Carlos is focused on positioning Casa Nela as a premier employer in the industry, providing training, career development and ownership opportunities for his growing team.

instant interview

If you are excited about the position and know that you are right for the role, the easiest way to get to the top of the list is to submit a video interview. By clicking on the link below, you will be taken to a series of questions that will take less than 15 minutes to complete. It is a great way to stand out beyond your resume!

Up to $500 for referrals!

If you are not interested in this particular role but have people in your network that could be a good fit, we would love to help them. For any person we place at any of our clients that you refer to us, we send you a check for $500.

Each person is limited to only 3 referrals maximum so please only refer your best and help continue to build the best culinary network.