Assistant General Manager

Assistant General Manager           Exempt, Full TimeUmami Riot was born from a simple idea: pair joyful hospitality with uncompromisingcraftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, ourrestaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways -translated through a distinctly Boston lens. At Umami Riot, we’re not here to follow the rules ofhospitality, we’re here to rewrite them - with heart, craft and fearless creativity.Hojoko is a Japanese tavern with rock-and-roll soul where Tokyo’s late-night energy meetsBoston’s creative grit. It’s where world-class culinary craft and sake culture collide with wild fun,loud music, and zero pretension.  We are the anti-fine-dining fine dining,  A chef-driven, craft-obsessed, fun-forward brand that turns every meal into a moment.  Premium in quality,democratic in attitude.Japanese-inspired tavern dining bridging high culinary technique and youth-driven experientialhospitality.We believe fine dining should have a little chaos in it.  We were born from the spirit of Tokyo’sback-alley izakayas — those neon-lit places where chefs cook from the heart, music fills the air,and no one cares who you are as long as you’re having a good time.At Hojoko, we honor that spirit. We use top-tier ingredients and technique worthy of o ya’slineage, then throw it into the mosh pit with rock, ramen, and sake slushies.  We believe in foodthat’s crafted, not curated.  In service that’s sincere, not stiff.  In a dining room that feels like akaraoke party collided with a Michelin prep kitchen.We cook with skill. We serve with soul.  We laugh loud, stay late, and never take ourselves tooseriously.Because Hojoko isn’t just a meal.  It’s a state of mind.Craft. Chaos. Culture. That’s Hojoko.The position of Assistant General Manager requires the ambition to oversee all hospitalityoperations, and drive to create and implement systems, efficiencies and great guest relations inthe FOH. This role focuses specifically on team leadership and development of FOH staff and isresponsible for management of day-to-day systems such as hiring, scheduling and inventory,with a strong focus on hospitality, guest experience and strategic guest recovery. The barprogram management responsibilities focuses specifically on bar team leadership, beveragemenu execution, beverage program education, and collaborative work with other team memberstowards Hojoko’s financial success. Composure, resourcefulness, and a passion for andknowledge of good food and drink are essential elements to a successful person in this role.Core ResponsibilitiesPeople & Leadership Oversee and develop the Bar and Host teams, including scheduling, staffing, andprofessional development, ensuring all schedules align with sales forecasts and laborbudgets. Lead weekly one-on-one meetings with bar staff to nurture engagement, addresschallenges, and build trust. Champion personal development — proactively seek feedback, set measurable goals,and track progress with the General Manager and leadership team. Manage new hire and termination paperwork, ensuring all HR documentation iscompleted accurately and on time. Handle guest chargeback disputes with professionalism and care, maintaining brandstandards of communication.Training & Development Create and manage a monthly beverage lineup calendar to enhance staff knowledgeand engagement. Develop and lead weekly beverage focus sessions and monthly classroom-styletrainings to drive product understanding, sales growth, and team confidence. Partner with the culinary team to build cross-department collaboration and shared visionfor menu execution and education.Operations & Systems Management Manage bar prep, side work, and cleanliness standards daily; ensure bar and host areasare consistently guest-ready. Maintain and update cleaning calendars for FOH and HOH, ensuring accountability fordaily, weekly, and monthly tasks. Oversee bar supply ordering and par levels, maintaining cost control and compliancewith monthly budgets. Conduct monthly beverage inventory counts, reconcile discrepancies, and review resultswith the General Manager. Lead daily health and safety checklists, ensuring compliance with EcoSure standardsand a safe environment for staff and guests. Present monthly safety topics and ensure all trainings are documented andcommunicated effectively.Financial Performance Monitor weekly bar cost of goods, labor, and sales performance; analyze PL reportsand track progress against declining budgets to identify trends, control costs, and driveprofitability. Collaborate with leadership to develop and implement strategies that drive profitability,beverage innovation, and guest satisfaction. Prepare reports and insights for weekly manager meetings, highlighting key learningsand areas of focus. Requirements: 3 years of restaurant service experience, with 2 years in a management role Strong interpersonal and hospitality skills Excellent organizational, scheduling, and time management abilities Ability to anticipate guest and team needs Results-driven self-starter with initiative and follow-through Availability to work nights, weekends, and holidays Working knowledge of food safety, alcohol service, and sanitation practices Able to lead a team-oriented environment with a positive and professional attitude Passion for beverage program development and education Physical requirements: ability to stand for 8 hours, lift over 50 lbs, kneel, bend, work intight spaces Metrics of Success: Consistent execution of standard operating procedures across FOH and Bar operations Positive, collaborative relationships with BOH team and leadership Achievement of labor, sales, and beverage cost goals A bar program that reflects neighborhood engagement and guest satisfaction Demonstrated team growth, retention, and training success High standards maintained in cleanliness, organization, and guest safetyWho You AreYou’re a dynamic hospitality leader who thrives on building teams, elevating guest experiences,and fine-tuning systems that make excellence feel effortless. You balance creativity withaccountability and lead with positivity, curiosity, and care. More detail about Hojoko part of Cushman Concepts, please visit https://culinaryagents.com/entities/69591-Hojoko

Salary : $60,000 - $65,000