Assistant General Manager | Spring 2027 Opening | HONO Japanese Steakhouse

Riviera Dining Group•Miami, FL

9d•$100,000 - $105,000

About The Position

The Assistant General Manager (AGM) manages and leads the daily operations of HONO Japanese Steakhouse. When the General Manager is absent, the AGM serves as interim GM. The role oversees management and employee development, inventory management, supply purchases, and guest satisfaction. Performance is measured by consistent results while upholding company standards and following established systems. This is a hands-on management position requiring 55–60 hours of work per week, including holidays, late nights, and weekends, with flexibility to cover shifts as needed for management team members and hourly staff. Three to five years of senior management experience are specified in the summary; the qualifications section separately lists 10+ years. Restaurant-opening experience is desired but not required, and ServSafe certification is required. The listed salary is $100,000–$105,000 per year.

Requirements

ServSafe certification.
Three to five years of experience in a senior management role, as stated in the summary.
10+ years, as stated in the Requirements/Qualifications section; the posting does not clarify the discrepancy with the summary's three-to-five-year requirement.
Ability to work 55–60 hours per week, including holidays, late nights, and weekends, and to provide flexible, need-based shift coverage.
Ability to use basic computer applications and POS systems.
Strong leadership, decision-making, guest-service, team-development, inventory, vendor-relations, labor-management, and financial-management capabilities.

Nice To Haves

Experience with restaurant openings is desired but not required.

Responsibilities

Execute and maintain the quality and consistency of food, beverage, and service in accordance with standards, while acting with urgency and professionalism.
Provide warm, welcoming, attentive, detailed, friendly, and courteous service.
Interact proactively with guests and members to build loyalty and recognition.
Handle guest requests positively, accept feedback gracefully, and resolve complaints professionally.
Understand the market and surrounding restaurants, businesses, and hotels.
Measure and evaluate service through restaurant audits and guest and employee feedback.
Maintain high standards of facility safety, security, sanitation, and cleanliness.
Use basic computer applications and point-of-sale systems.
Staff, train, and develop guest-focused employees and manage team accountability.
Maintain good relationships with vendors to ensure quality and consistency.
Promote a culture of excellence and inspire confidence among restaurant staff through strong leadership.
Make sound decisions in urgent situations while protecting the restaurant and company.
Assist with quarterly staff evaluations.
Follow company guidelines for labor management.
Achieve restaurant financial goals within the applicable area of responsibility.
Control cash, credit, and other receipts in accordance with company cash-handling and reconciliation procedures.
Assist the General Manager in developing plans to meet or exceed P&L projections while maximizing efficiency and productivity.
Perform weekly inventory counts, cost tracking, and maintenance.
Oversee management and employee development, inventory, supply purchases, and guest satisfaction.
Serve as interim General Manager when the General Manager is absent.
Provide need-based shift coverage for management team members and hourly staff.