Assistant General Manager | Spring 2027 Opening | HONO Japanese Steakhouse

Riviera Dining Group; Miami (FL); Sur place; USD 100 000 - 105 000; Plein temps

Résumé du poste

Riviera Dining Group seeks an experienced AGM to assume interim General Manager responsibilities for HONO. The role requires 55–60 hours weekly, including holidays, late nights, and weekends, with shift coverage as needed.

Ideal candidates will have 3–5 years in a senior management role, a ServSafe certification, and a track record of hospitality excellence. RDG values strong leadership and guest-focused service across its growing portfolio.

Qualifications

• Minimum 10 years in a senior restaurant management role.
• Proven ability to lead and develop staff.
• Experience with restaurant openings is a plus but not required.
• Candidate must be ServSafe certified.

Responsabilités

• Execute and maintain quality and consistency of food, beverage, and service.
• Provide warm, welcoming service and engage guests.
• Interact with guests to build loyalty and recognition.
• Manage guest requests and resolve complaints with poise.
• Develop staff and manage labor to meet budget and goals.
• Oversee safety, sanitation, and cleanliness of the facility.
• Maintain familiarity with POS systems and basic computer apps.
• Conduct quarterly staff evaluations and drive performance improvements.

Connaissances

Leadership

Guest service

Labor management

Financial oversight

POS systems

Formation

ServSafe certification

Outils

POS systems

Inventory management

Description du poste

WHO ARE WE?

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences.

Summary

The AGM will be responsible for managing and leading daily operations of HONO. In the absence of the General Manager, the AGM will act as interim GM. Oversight of management and employee development, inventory management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. This hands‑on management position requires no less than 55-60 hours of work per week. Holidays, late nights, and weekend hours are required, as well as flexibility with need‑based shift coverage for members of the management team and hourly staff. Three to five years of experience in a senior management role are required. Experience with restaurant openings is desired, however not required. Candidate must be ServSafe certified.

RESPONSIBILITIES

• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Proactively visit with and interact with guests and members; build loyalty and face/name recognition
• Positively handle guest requests and accept feedback with grace
• Provide sound resolution(s) to guest complaints with poise and professionalism
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
• Maintain highest level of safety, security, sanitation, and cleanliness of facility
• Must understand how to use basic computer applications and POS systems
• Staff, train and develop guest-focused employees
• Manage team accountability
• Maintain good rapport with vendors to ensure quality and consistency
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills
• Sound decision making capability while protecting the restaurant/Company in instances of urgency
• Assist in conducting quarterly restaurant staff evaluations
• Follow company guidelines to effectively manage labor
• Achieve restaurant financial goals as specified to applicable area of responsibility
• Control cash, credit, and other receipts by following company cash handling/reconciliation procedures
• Assist GM in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity
• Weekly inventory counts, costs, and maintenance.

Requirements/Qualifications

• 10+ years
• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Proactively visit with and interact with guests and members; build loyalty and face/name recognition
• Positively handle guest requests and accept feedback with grace
• Provide sound resolution(s) to guest complaints with poise and professionalism
• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)
• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
• Maintain highest level of safety, security, sanitation, and cleanliness of facility
• Must understand how to use basic computer applications and POS systems
• Staff, train and develop guest-focused employees
• Manage team accountability
• Maintain good rapport with vendors to ensure quality and consistency
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills
• Sound decision making capability while protecting the restaurant/Company in instances of urgency
• Assist in conducting quarterly restaurant staff evaluations

$100,000 - $105,000 a year

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job.They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.