General Manager

ÔDE by Jônt, part of Hive Hospitality and a sister concept to two-Michelin-starred JÔNT in Washington, D.C.,
is seeking an exceptional General Manager to lead our opening team. Our goal is ambitious: to earn one or two Michelin stars within our first year of operation.

We are looking for a leader who can translate that ambition into daily practice through thoughtful hospitality, precise service, disciplined operations, and a team committed to its craft. The ideal candidate understands the demands of Michelin-level dining and knows how to make an exceptional experience feel warm, personal, and effortless.

The Role

The General Manager will shape ÔDE’s service culture from the beginning. Working closely with Hive Hospitality leadership and the culinary and beverage teams, you will recruit and develop the front-of-house team, establish operating standards, and oversee the guest experience and financial performance.

This is a hands-on opportunity for an accomplished hospitality leader to build a restaurant from its earliest stages, with the perspective and standards of an established restaurant group.

Responsibilities

• Lead front-of-house opening preparations, including recruitment, training, operating systems, service standards, and rehearsals.

• Build a hospitality culture grounded in warmth, precision, accountability, and genuine care.

• Direct daily service with a strong floor presence, anticipating guest needs and supporting the team.

• Partner with culinary and beverage leadership to ensure cohesive service timing, presentation, product knowledge, and communication.

• Develop ongoing training that strengthens technical skills, confidence, and independent judgment.

• Oversee the complete guest journey, from reservations and pre-arrival communication through departure and follow-up.

• Establish thoughtful guest recognition practices and resolve concerns with discretion and ownership.

• Manage budgets, scheduling, labor, purchasing, inventory, and operating expenses.

• Review financial and operational performance with leadership and implement improvements.

• Maintain exceptional standards for dining room presentation, cleanliness, equipment, and service readiness.

• Create a respectful workplace where clear expectations are supported by coaching, collaboration, and opportunities to grow.

• Maintain applicable food safety, sanitation, and alcohol service standards.

Qualifications

• Significant leadership experience in fine dining; experience in a Michelin-starred restaurant is strongly preferred.

• A successful record as a General Manager or senior restaurant leader with substantial operational responsibility.

• Restaurant opening experience strongly preferred.

• Demonstrated ability to recruit, train, retain, and develop a high-performing service team.

• Deep knowledge of fine dining service and a strong understanding of food, wine, and beverage programs.

• Strong financial skills, including budgeting, forecasting, labor management, and cost controls.

• Proficiency with reservation platforms, point-of-sale systems, and operational reporting.

• Composure, discretion, attention to detail, and thoughtful decision-making under pressure.

• Availability to work evenings, weekends, and holidays as required.

Who You Are

You set high standards and give people the tools and support to meet them. You lead by example, welcome feedback, and understand that consistent execution begins with preparation, communication, and trust. You bring ambition without ego and keep the guest’s enjoyment at the center of every decision.

To Apply

Please submit your résumé and a brief introduction through Culinary Agents. Tell us about your leadership experience, your approach to building a service culture, and why you want to help open ÔDE by Jônt.