Assistant General Manager

Exempt, Full Time

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.

Hojoko is a Japanese tavern with rock-and-roll soul where Tokyo's late-night energy meets

Boston'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 experiential

hospitality.

We believe fine dining should have a little chaos in it. We were born from the spirit of Tokyo's

back-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's

lineage, then throw it into the mosh pit with rock, ramen, and sake slushies. We believe in food

that's crafted, not curated. In service that's sincere, not stiff. In a dining room that feels like a

karaoke party collided with a Michelin prep kitchen.

We cook with skill. We serve with soul. We laugh loud, stay late, and never take ourselves too

seriously.

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 hospitality

operations, and drive to create and implement systems, efficiencies and great guest relations in

the FOH. This role focuses specifically on team leadership and development of FOH staff and is

responsible 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 bar

program management responsibilities focuses specifically on bar team leadership, beverage

menu execution, beverage program education, and collaborative work with other team members

towards Hojoko's financial success. Composure, resourcefulness, and a passion for and

knowledge of good food and drink are essential elements to a successful person in this role.

Core Responsibilities

People & Leadership

• Oversee and develop the Bar and Host teams, including scheduling, staffing, and

professional development, ensuring all schedules align with sales forecasts and labor

budgets.

• Lead weekly one-on-one meetings with bar staff to nurture engagement, address

challenges, 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 is

completed accurately and on time.

• Handle guest chargeback disputes with professionalism and care, maintaining brand

standards of communication.

Training & Development

• Create and manage a monthly beverage lineup calendar to enhance staff knowledge

and engagement.

• Develop and lead weekly beverage focus sessions and monthly classroom-style

trainings to drive product understanding, sales growth, and team confidence.

• Partner with the culinary team to build cross-department collaboration and shared vision

for menu execution and education.

Operations & Systems Management

• Manage bar prep, side work, and cleanliness standards daily; ensure bar and host areas

are consistently guest-ready.

• Maintain and update cleaning calendars for FOH and HOH, ensuring accountability for

daily, weekly, and monthly tasks.

• Oversee bar supply ordering and par levels, maintaining cost control and compliance

with monthly budgets.

• Conduct monthly beverage inventory counts, reconcile discrepancies, and review results

with the General Manager.

• Lead daily health and safety checklists, ensuring compliance with EcoSure standards

and a safe environment for staff and guests.

• Present monthly safety topics and ensure all trainings are documented and

communicated effectively.

Financial Performance

• Monitor weekly bar cost of goods, labor, and sales performance; analyze P&L reports

and track progress against declining budgets to identify trends, control costs, and drive

profitability.

• 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 learnings

and 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 in

tight 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 safety

Who You Are

You'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 with

accountability and lead with positivity, curiosity, and care.

More detail about Hojoko part of Cushman Concepts