Jobs at Hissho Sushi

Lead and coordinate regional operations, drive sales and profitability, ensure product quality and HACCP compliance, train and supervise company chefs and franchisees, visit units regularly, resolve customer issues, and maintain strong client relationships.

Own fixed asset accounting (additions, disposals, CIP, depreciation), support month-end close, prepare journal entries and reconciliations, assist audits and tax filings, maintain internal controls, and drive ERP/process improvements while collaborating cross-functionally.

Lead and coordinate regional operations, drive sales and profitability, ensure product quality and HACCP compliance, train and mentor company chefs and franchisees, maintain client satisfaction, control costs, and regularly inspect unit operations across assigned territories.

Train and support sushi chefs, assist with store sushi bar openings/closings, enforce food safety and logs, inspect operations, recruit staff, interact with customers, present products, control costs, and maintain relationships with retail/foodservice partners. Requires frequent travel.

Lead and coordinate operations across assigned locations to drive sales, ensure quality and sanitation, train and mentor staff and franchisees, maintain retail partner relationships, perform unit visits, and resolve customer issues.

Lead and coordinate regional operations, drive sales and profitability, ensure product quality and sanitation compliance, train and supervise company chefs and franchisees, visit units for inspections, resolve customer issues, and build relationships with retail and foodservice partners to maintain client satisfaction and retention.

Maintain accurate inventory, track device check-in/check-out, prepare and maintain devices, audit and reconcile inventory, coordinate shipments, document issues, and follow asset management processes.

Provide application support for franchise retail systems (POS, loyalty, labeling, back-office). Troubleshoot store issues, onboard new locations, manage labeling and nutritional data, support device lifecycle and POS/payment integrations, maintain documentation, ensure security/compliance, and drive continuous improvement and system rollouts.

Lead operations across a 34-location territory in MN, SD, and ND. Drive sales, profit, quality, and customer satisfaction; enforce sanitation/HACCP standards; train, recruit, and mentor company chefs and franchisees; visit units regularly; manage client relationships and control costs.