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| 部署・役職名 | Strategic Restaurant Management ＆ Expansion Director/Manager |
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| 仕事内容 |
Role Overview: We are seeking a Director/Manager of Restaurant Operations ＆ Strategic Expansion to lead the establishment and growth of our restaurant portfolio across the North American market. You will be responsible for building operational infrastructure, managing unit economics, overseeing restaurant performance, and driving expansion into new markets while maintaining our signature quality standards. This role bridges strategic planning and hands－on restaurant management. You will: － Lead pre－opening phases for new restaurant locations, including site selection, local hiring, supply chain establishment, and team training － Oversee daily operations of multiple restaurant units, managing P＆L, labor costs, food safety compliance, and guest experience metrics － Develop and implement standard operating procedures adapted for North American markets while preserving brand identity and Japanese operational standards － Build and manage relationships with suppliers—particularly those managing fresh seafood and perishable ingredients in our cold chain － Translate corporate strategic objectives into actionable expansion plans, informed by local market dynamics, competitive landscape, and unit economics － Lead cross－functional teams （finance, supply chain, marketing, HR） to execute expansion roadmaps － Establish vendor partnerships and supply networks for fresh ingredients, particularly seafood, that meet our exacting freshness and quality standards － Train and mentor restaurant－level management teams on our operational systems and culture －－－ Ideal Background Essential Experience: － 8＋ years in restaurant operations management, including multi－unit responsibility with proven P＆L ownership and performance improvement － Restaurant expansion experience: Direct involvement in site selection, new－store opening, and scale－up of operations across multiple locations － Supply chain and cold－chain logistics expertise, particularly with perishable products, seafood, or temperature－controlled inventory—food safety certifications （HACCP, SQF, FSSC 22000） are valuable － Menu engineering and cost management: Success reducing food waste, optimizing procurement, and maintaining food cost ratios in the 45–52％ range － Leadership track record: Demonstrated ability to recruit, train, and develop restaurant management teams; experience with cross－cultural team building is advantageous － Financial acumen: Proficiency with P＆L statements, variance analysis, cash flow management, and budget forecasting; experience with restaurant－specific metrics （labor cost ％, food cost ％, covers, AUV） Highly Desirable: － Japanese business culture familiarity or experience working within Japanese－managed organizations （understanding consensus－building, quality prioritization, long－term strategic thinking） － Japanese language ability （conversational or fluent）—valuable for coordination with corporate headquarters and supplier relationships, but not required － Asian cuisine expansion: Prior experience launching or scaling Japanese, Korean, Southeast Asian, or other Asian dining concepts in North America － Experience with conveyor－belt or automated service systems or other high－throughput restaurant concepts requiring precision operations － Familiarity with tariff environments and international supply chain risks affecting imported ingredients and equipment |
| 応募資格 |
【必須（MUST）】 Essential Experience:－ 8＋ years in restaurant operations management, including multi－unit responsibility with proven P＆L ownership and performance improvement － Restaurant expansion experience: Direct involvement in site selection, new－store opening, and scale－up of operations across multiple locations － Supply chain and cold－chain logistics expertise, particularly with perishable products, seafood, or temperature－controlled inventory—food safety certifications （HACCP, SQF, FSSC 22000） are valuable － Menu engineering and cost management: Success reducing food waste, optimizing procurement, and maintaining food cost ratios in the 45–52％ range － Leadership track record: Demonstrated ability to recruit, train, and develop restaurant management teams; experience with cross－cultural team building is advantageous － Financial acumen: Proficiency with P＆L statements, variance analysis, cash flow management, and budget forecasting; experience with restaurant－specific metrics （labor cost ％, food cost ％, covers, AUV） 【歓迎（WANT）】 Highly Desirable:－ Japanese business culture familiarity or experience working within Japanese－managed organizations （understanding consensus－building, quality prioritization, long－term strategic thinking） － Japanese language ability （conversational or fluent）—valuable for coordination with corporate headquarters and supplier relationships, but not required － Asian cuisine expansion: Prior experience launching or scaling Japanese, Korean, Southeast Asian, or other Asian dining concepts in North America － Experience with conveyor－belt or automated service systems or other high－throughput restaurant concepts requiring precision operations － Familiarity with tariff environments and international supply chain risks affecting imported ingredients and equipment |
| 受動喫煙対策 | 屋内禁煙 |
| 更新日 | 2026/01/16 |
| 求人番号 | 6542397 |
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転職・求人情報の詳細をご覧になる場合は会員登録（無料）が必要です