Hojoko
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.
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 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
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.
#J-18808-Ljbffr
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.
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 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
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.
#J-18808-Ljbffr