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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $82,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
meal benefits
Job Description
Umami Riot is an innovative hospitality group rooted in the vibrant culinary landscape of Boston, Massachusetts. Established by acclaimed Chef Tim Cushman and renowned sake expert Nancy Cushman, Umami Riot reflects a deep dedication to authentic Japanese foodways reimagined with a distinctive Bostonian influence. The company places emphasis on joyful hospitality paired with uncompromising craftsmanship, creating dining experiences rich in bold flavors, precision, and cultural respect. Their flagship restaurant, Hojoko, exemplifies intentional and elevated hospitality with a focus on detail, warmth, and meaningful connection. Umami Riot and Hojoko are not just dining establishments; they are culinary destinations committed to rewriting... Show More
Job Requirements
- 3+ years of restaurant experience, including 1-2 years in a supervisory or management role
- strong interpersonal and hospitality-focused leadership skills
- excellent organizational and communication abilities with strong attention to detail
- ability to anticipate guest needs and maintain a service-first mindset
- self-motivated with the ability to take initiative and manage responsibilities independently
- strong knowledge of restaurant service standards, beverage operations, food safety, and sanitation practices
- ability to work effectively within a team-oriented environment
- positive attitude with a strong sense of urgency and commitment to hospitality
- availability to work evenings, weekends, and holidays
Job Qualifications
- experience in restaurant management or supervisory roles
- proven leadership skills in hospitality environments
- knowledge of food and beverage operations
- familiarity with food safety regulations
- strong communication and organizational skills
- ability to manage staff scheduling and training
- customer service orientation
- problem-solving abilities in fast-paced settings
Job Duties
- support the General Manager in leading daily restaurant operations, ensuring high standards for hospitality, food quality, service execution, and team culture
- serve as the acting leader in the absence of the General Manager, supporting operational decision-making and service leadership
- assist in hiring, training, coaching, and developing team members while supporting performance management in alignment with company policies and HR best practices
- oversee the guest experience from arrival through departure, ensuring service reflects the brand, values, and hospitality standards
- build meaningful connections with guests and team members to encourage repeat business and strong employee retention
- support front of house operations including staff scheduling, training, service preparation, and maintaining cleanliness and organization of the restaurant, equipment, and furniture
- supervise and support all service channels including in-house dining, takeout, delivery, patio service, and private events
- serve as a key communication link between front and heart of house teams to ensure efficient service flow and operational alignment
- respond promptly and professionally to guest feedback while working with the team to continuously improve service and operational efficiency
- ensure responsible food and alcohol service, including proper allergen awareness and guest safety practices
- assist in monitoring labor and operational costs to support restaurant profitability
- help coordinate special events and restaurant programming as needed
- assist with ordering, inventory management, and organization of beverages, dry goods, and restaurant supplies while maintaining strong cost control and minimizing waste
- troubleshoot operational challenges in real time to maintain positive staff morale and a high-quality dining experience
- support compliance with all local, state, and federal regulations related to restaurant operations
- additional duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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