Assistant General Manager | Spring 2027 Opening | HONO Japanese Steakhouse

Riviera Dining Group•Miami, FL

About The Position

Riviera Dining Group is hiring an Assistant General Manager for HONO Japanese Steakhouse, which is scheduled to open in Spring 2027. The AGM manages and leads daily restaurant operations and acts as interim General Manager when the GM is absent. The role prioritizes management and employee development, inventory management, purchasing supplies, and guest satisfaction. Performance is measured by consistent results while upholding company standards and systems. This is a hands-on management position requiring 55–60 hours of work per week. Holidays, late nights, and weekends are required, along with flexibility to cover shifts based on the needs of management and hourly staff. The AGM works with the GM on financial goals, efficiency, and productivity, and helps maintain a welcoming, safe, clean, and well-run restaurant.

Requirements

The summary states that three to five years of experience in a senior management role are required; the Requirements/Qualifications section separately lists “10+ years.”
ServSafe certification is required.
Ability to work 55–60 hours per week, including holidays, late nights, and weekends, and to provide need-based shift coverage.
Understanding of basic computer applications and POS systems.

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.
Provide a warm, welcoming, attentive, detailed, friendly, and courteous guest experience.
Proactively interact with guests and members to build loyalty and recognition.
Handle guest requests and feedback positively, and resolve complaints with poise and professionalism.
Understand the local market and surrounding restaurants, businesses, and hotels.
Measure and evaluate service through restaurant audits and guest and employee feedback.
Maintain high standards of safety, security, sanitation, and facility cleanliness.
Staff, train, and develop guest-focused employees, and manage team accountability.
Maintain good relationships with vendors to support quality and consistency.
Promote a culture of excellence and inspire confidence among restaurant staff through strong leadership.
Make sound decisions during urgent situations while protecting the restaurant and company.
Assist with quarterly restaurant staff evaluations.
Follow company guidelines to manage labor effectively.
Achieve restaurant financial goals for the applicable area of responsibility.
Control cash, credit, and other receipts by following cash-handling and reconciliation procedures.
Assist the GM in developing plans to meet or exceed P&L projections and maximize efficiency and productivity.
Conduct weekly inventory counts and monitor inventory costs and maintenance.