Assistant General Manager

Umami Riot was born from a simple idea: pair joyful hospitality with uncompromising craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants 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 of hospitality, we’re here to rewrite them – with heart, craft and fearless creativity.

At Hojoko, hospitality is intentional, elevated, and deeply personal. We are seeking a passionate and experienced Assistant General Manager to support our restaurant operations and deliver exceptional hospitality.

If you thrive in a high-energy, fine dining environment and take pride in precision, warmth, and connection, we’d love to meet you.

Responsibilities include, but are not limited to the following:

• Support the General Manager in leading daily restaurant operations, ensuring high standards for hospitality, food quality, service execution, and team culture.
• Serve as the acting leader in the absence of the General Manager, supporting operational decision-making and service leadership.
• Assist in hiring, training, coaching, and developing team members while supporting performance management in alignment with company policies and HR best practices.
• Oversee the guest experience from arrival through departure, ensuring service reflects the brand, values, and hospitality standards.
• Build meaningful connections with guests and team members to encourage repeat business and strong employee retention.
• Support front of house operations including staff scheduling, training, service preparation, and maintaining cleanliness and organization of the restaurant, equipment, and furniture.
• Supervise and support all service channels including in-house dining, takeout, delivery, patio service, and private events.
• Serve as a key communication link between front and heart of house teams to ensure efficient service flow and operational alignment.
• Respond promptly and professionally to guest feedback while working with the team to continuously improve service and operational efficiency.
• Ensure responsible food and alcohol service, including proper allergen awareness and guest safety practices.
• Assist in monitoring labor and operational costs to support restaurant profitability.
• Help coordinate special events and restaurant programming as needed.
• Assist with ordering, inventory management, and organization of beverages, dry goods, and restaurant supplies while maintaining strong cost control and minimizing waste.
• Troubleshoot operational challenges in real time to maintain positive staff morale and a high-quality dining experience.
• Support compliance with all local, state, and federal regulations related to restaurant operations.
• Additional duties as required.

Requirements:

• 3+ years of restaurant experience, including 1-2 years in a supervisory or management role.
• Strong interpersonal and hospitality-focused leadership skills.
• Excellent organizational and communication abilities with strong attention to detail.
• Ability to anticipate guest needs and maintain a service-first mindset.
• Self-motivated with the ability to take initiative and manage responsibilities independently.
• Strong knowledge of restaurant service standards, beverage operations, food safety, and sanitation practices.
• Ability to work effectively within a team-oriented environment.
• Positive attitude with a strong sense of urgency and commitment to hospitality.
• Availability to work evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods (up to 8+ hours per shift).
• Ability to lift and transport items weighing up to 50 pounds.
• Ability to bend, kneel, reach overhead, and work in fast-paced or confined spaces.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

EOE