General Manager

CASA TERESA · WASHINGTON, DC 
General Manager 
Lead one of the country’s most ambitious Spanish restaurants 

“We are not looking for someone to simply run a restaurant. We 
are looking for someone who understands how it feels to truly 
take care of people.” 

Casa Teresa began with a person: my grandmother, Teresa. Her generosity, resilience, and instinct for 
welcoming people into her home continue to shape everything we do. She understood that hospitality is not a 
transaction. It is the feeling that someone was expecting you, noticed you, and cared that you were there.

 
Today, Casa Teresa brings that spirit to Washington through deeply rooted Spanish cooking, a distinctive 
beverage program, and a team with talent and heart. Our ambition is larger than operating a successful 
restaurant. We want Casa Teresa to become the national reference for modern Spanish hospitality in the United States.

 
We already have strong people leading service, training, beverage, events, guest experience, reservations, 
and the kitchen. What we need now is the person who can bring those strengths together—someone who sees 
the room before the room asks, who can turn individual talent into one team, and who knows that stronger 
people create a stronger restaurant.

 
The Person We Hope to Meet  
You are a leader whose presence makes people better. You know when to step 
forward, when to coach, when to listen, and when to make a decision. You can read a 
dining room with a kind of sixth sense—and you never lose sight of the person behind 
the guest, the employee, or the problem in front of you.

 
You are not joining Casa Teresa to protect the status quo. You are joining to help us build what comes next: a 
restaurant known nationally for the warmth of its welcome, the confidence of its team, and the memories 
guests carry home.

 
How You Will Lead
 
Make hospitality felt  
You will be present in the dining room during the moments that matter most—reading the energy, anticipating 
needs, recognizing regulars, recovering gracefully when something goes wrong, and teaching the team how to 
create care that feels personal rather than scripted. 
Build people, not dependence  
Your most important work will be developing the leaders already here. You will coach them, clarify what they 
own, hold them accountable, and give them the confidence and tools to lead. Training will not be an occasional 
project; it will become part of how Casa Teresa lives every day, including close coordination with the kitchen on 
food, menu, and allergen knowledge. 
Bring the whole restaurant together  
You will connect service, culinary, beverage, reservations, and events around one shared guest experience. You will create systems and standards that bring consistency without taking away warmth, personality, or common sense. The dining room and kitchen should feel like one restaurant with one purpose. 
Own the business with care  
You will lead daily operations, labor, scheduling, hiring, performance management, expenses, reservations, 
pacing, guest recovery, vendors, and service procedures. You will use sound judgment, communicate clearly, 
and understand that financial discipline and generous hospitality are not competing ideas—they are what allow 
the restaurant to grow with strength. 
Help Casa Teresa grow 
You will own business development at the restaurant level: building relationships, increasing repeat visits, 
supporting events and partnerships, understanding what brings guests through our doors, and turning our 
reputation into sustainable revenue. You will protect the identity of Casa Teresa while helping it reach a larger 
audience.

 
How We Will Work Together
 
You will report directly to the Owner and the Director of Operations. You will also work in close partnership 
with the Chef de Cuisine so the dining room and kitchen operate as one guest experience. The Director of 
Operations provides organizational systems, infrastructure, and accountability; the General Manager owns the 
leadership and results of Casa Teresa each day. Financial leadership supports reporting and controls, while you remain responsible for using the numbers to run the business.

 
The Chef de Cuisine works with you on operational readiness, timing, communication, and guest satisfaction, 
while culinary direction remains with the Owner. Beverage, service and training, events and guest experience, 
reservations, and the front-of-house team operate through your leadership. You are trusted to make 
decisions—and expected to keep the Owner and Director of Operations informed.

 
What Success Will Feel Like
 
Guests leave feeling genuinely cared for. The team knows the standards, understands 
the food and beverage, and trusts its leaders. Service becomes more consistent 
without becoming less human. Regulars return more often, revenue grows, and the 
restaurant becomes less dependent on the Owner’s daily presence because strong 
leadership is living inside the building.

 
We will measure progress through service consistency, team development and knowledge, repeat-guest 
growth, overall revenue growth, and the strength and independence of the management team. The numbers 
matter, but they will be the result of something deeper: a culture in which people know what is expected and 
feel supported in reaching it.

 
The Experience You Bring
 
You have at least five years of progressive restaurant management experience, including meaningful senior 
leadership in an elevated, full-service, or fine-dining environment. You may already be a successful General 
Manager, or you may be an exceptional Assistant General Manager ready to take full ownership for the first 
time.

 
You have led a complex team, understand restaurant financials and labor management, and can speak 
confidently about wine and cocktails. You communicate clearly in English and know how to translate standards 
into behavior. Experience with Spanish food, wine, language, or culture; the Washington market; luxury 
hospitality; or nationally recognized restaurants would be welcome, but none of those replaces judgment, 
humility, emotional intelligence, and a genuine instinct to care for people.

 
The Role
 
This is a full-time, primarily on-site leadership position in Washington, DC, averaging approximately 50 hours 
each week. The schedule requires flexibility and a visible presence during the restaurant’s busiest periods, 
including evenings and weekends. We trust this leader to use good judgment about when the restaurant and 
the team need them most. 

Compensation: $120K plus a performance-based bonus. Benefits include health insurance, paid time off, 
parking or transit support, and professional and wine education.

 
A Final Word
 
Casa Teresa has talent, heart, and a story worth carrying forward. We are 
looking for the missing piece: a partner who wants to build people, shape a 
culture, and help create the Spanish restaurant others look to as the standard. If 
that possibility moves you, we would like to meet you.