General Manager

The General Manager at Hilda and Jesse reports directly to its owners. They, in cooperation with the owners, oversee the Back of House and Front of House staff. 

Job Availability Basics:

• 5 days a week regular work schedule: Thursday, Friday and Monday Dinners, Saturday and Sunday Brunches (including Federal holidays in which the restaurant is open for service)
• Expected to work private events and buyouts
• 50-hour regular work week, with the possibility of additional hours on weeks when there are private events or buyouts
• 2pm shift start for dinner service
• 8am shift start for brunch service
• Availability during regular shift hours for phone, email, slack and text messaging

The GM is focused and able to execute responsibilities in an ongoing organized and efficient manner according to the guidelines and expectations laid out by the owners. They possess an innate attention to detail; an ability to monitor many things at once. They understand that their job is to see the big picture and hold all aspects of it with equal importance. That nothing is static and thus they will need to be able to manage things as they come up which may include hours outside of service.

The ideal candidate has humility, compassion for and a general willingness to understand others. They are patient and professional. When leading the team, their focus is on empowerment not disenfranchisement. They understand that all individuals are unique and thus there is no “one size fits all" model when it comes to working with and motivating people. They understand the importance of leading by example while at the same time having an awareness that they have reached the point where they are at because there is something that has driven them to achieve and if others do not possess that same drive, they are not to be faulted for it. Rather, they are to be coached in a manner that gives them the best possible opportunity to fulfill their responsibilities.

Additionally, they will work closely with Hilda and Jesse’s Beverage Director with respect to inventory, pricing, beverage needs and feedback. The General Manager will possess a strong working knowledge of wine, beer, sake, and non-alcoholic beverages and have the ability to pair beverages with the Chef’s Adventure Menu. They will be expected to train all staff on pairings and updates them accordingly with respect to changes as well as provide ongoing staff education to continue further familiarization with the bottle list and other offerings.