BostonChefs.com
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.
Company Overview
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, chef‑driven, craft‑obsessed, fun‑forward brand that turns every meal into a moment. Premium in quality, democratic in attitude. Role Overview
Assistant General Manager – Oversees all FOH hospitality operations, drives system implementation, and elevates guest experience. Focuses on team leadership, staffing, scheduling, inventory, and strategic guest recovery. Manages bar program, beverage menu execution, and collaborative work with other team members towards Hojoko’s financial success. Core Responsibilities
Oversee and develop the Bar and Host teams, including scheduling, staffing, and professional development. 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 over50 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. Employment Type
Full‑time. How to Apply
Email:
matty@cushmanconcepts.com
#J-18808-Ljbffr
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, chef‑driven, craft‑obsessed, fun‑forward brand that turns every meal into a moment. Premium in quality, democratic in attitude. Role Overview
Assistant General Manager – Oversees all FOH hospitality operations, drives system implementation, and elevates guest experience. Focuses on team leadership, staffing, scheduling, inventory, and strategic guest recovery. Manages bar program, beverage menu execution, and collaborative work with other team members towards Hojoko’s financial success. Core Responsibilities
Oversee and develop the Bar and Host teams, including scheduling, staffing, and professional development. 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 over50 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. Employment Type
Full‑time. How to Apply
Email:
matty@cushmanconcepts.com
#J-18808-Ljbffr