Assistant 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 Assistant General Manager to join our opening leadership team. Our goal is ambitious: to earn one or two Michelin stars within our first year of operation.

We are looking for a hospitality professional who brings warmth, precision, and a strong sense of ownership to every service. The ideal candidate leads confidently on the floor, enjoys developing others, and understands how preparation and attention to detail create memorable guest experiences.

The Role

The Assistant General Manager will work closely with the General Manager and culinary and beverage teams to bring ÔDE’s service vision to life. You will help establish opening procedures, train the front-of-house team, and guide daily service while supporting the restaurant’s operational and financial goals.

This is a hands-on opportunity to help build a restaurant from the beginning and grow as a leader within Hive Hospitality.

Responsibilities

• Support front-of-house opening preparations, including hiring, training, operating procedures, and service rehearsals.

• Lead daily pre-service meetings and ensure the team is prepared with menu knowledge, reservation details, and clear service priorities.

• Maintain an active floor presence, directing service flow and supporting the team throughout the guest experience.

• Coordinate with culinary and beverage teams on pacing, dietary requirements, special requests, and presentation.

• Coach team members in service technique, product knowledge, communication, and guest engagement.

• Oversee reservations, dining room readiness, and thoughtful recognition of guest preferences and special occasions.

• Resolve guest concerns promptly and graciously, exercising sound judgment and involving the General Manager when appropriate.

• Assist with scheduling, labor management, purchasing, inventory, and expense controls.

• Execute opening and closing procedures, including accurate cash handling and daily reporting.

• Communicate service observations and operational needs to the General Manager, and help implement improvements.

• Uphold standards for cleanliness, organization, food safety, and responsible alcohol service.

• Contribute to a respectful, collaborative workplace built on accountability and continuous learning.

Qualifications

• Progressive front-of-house leadership experience in fine dining; experience in a Michelin-starred restaurant is strongly preferred.

• Experience as an Assistant General Manager, Service Manager, Dining Room Manager, or comparable leadership role.

• Restaurant opening experience is a plus.

• Strong service fundamentals and the ability to guide a team through a detailed, carefully paced dining experience.

• Strong food and beverage knowledge, with a commitment to continued learning.

• Experience training and coaching staff with clear, constructive feedback.

• Familiarity with scheduling, inventory, labor controls, and daily financial reporting.

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

• Composure, discretion, and the ability to prioritize effectively during service.

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

Who You Are

You notice when a guest needs something before they ask. You step in wherever the team needs support and follow through on the details. You hold yourself to the standards you expect from others, welcome coaching, and take pride in helping people improve.

You are ready to take on meaningful responsibility and contribute to a team pursuing excellence from its first service.

To Apply

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