Jobs at Hissho Sushi

Oversee operations across assigned retail and food-service locations, driving sales, profitability, quality, sanitation, customer satisfaction, and compliance. Supervise and develop company chefs and franchisees, inspect units, manage retail partner relationships, resolve customer issues, support marketing initiatives, and maintain operational consistency. The role also recruits team members, monitors costs, and travels to assigned locations as needed.

Coordinates sushi bar openings, maintenance, closings, and operational coverage across retail locations. Trains and recruits chefs, enforces food safety and sanitation standards, verifies required logs, prepares and presents sushi products, supports sales and customer service, controls costs, and builds relationships with retail and food service partners. Requires substantial travel between units.

Leads operations across an assigned region, driving sales, profitability, quality, sanitation, compliance, and customer satisfaction. Supervises and develops company chefs and franchisees, recruits team members, inspects locations, controls costs, supports marketing initiatives, maintains retail and food-service partnerships, and resolves client or customer issues. Regular travel to assigned units is required.

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.

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 across franchise locations to drive sales, ensure product quality and sanitation, train and mentor staff, maintain retail partnerships, resolve customer issues, and visit units regularly to ensure operational consistency and profitability.

Lead and coordinate regional operations, drive sales and profitability, ensure product quality and HACCP compliance, train and supervise chefs and franchisees, visit units, resolve customer issues, and build partner relationships.

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.