Job Description

Director of the New Business Division is responsible for overseeing the overall operations of multiple restaurants across various brands within the assigned region. This role focuses on maximizing sales, profitability, and operational excellence while ensuring all restaurants maintain the highest standards of QSC (Quality, Service, and Cleanliness). The Director leads by example, providing strategic direction, coaching, and leadership to managers, while driving alignment with company policies, operational procedures, and long-term growth objectives.

General Duties:

• Provide strategic and operational oversight of multiple restaurants under various brands.
• Drive sales growth and profitability while controlling labor costs and cost of goods (COG).
• Maintain and enforce high standards of operational excellence and compliance with company policies.
• Ensure alignment of restaurant operations with organization's overall business goals.
• Demonstrate strong leadership and set a positive example for managers and staff.
• Foster a culture of continuous improvement, accountability, and results-driven performance.
• Collaborate cross-functionally with other departments to support new initiatives and business development.
• Lead by example with integrity, professionalism, and a hands-on management approach.

Essential Duties: 1. Strategic Oversight & Financial Performance

• Develop and implement strategic plans to achieve and exceed sales, profitability, and QSC targets.
• Monitor and manage labor costs, COG, and operational expenses to remain within budget.
• Analyze financial reports and KPIs to identify trends, resolve issues, and improve performance.
• Execute marketing and tactical initiatives to drive revenue and customer engagement.
• Report on business performance and recommend growth strategies to leadership. 1. Operational Leadership & Execution
• Ensure consistent adherence to company policies, standards, and procedures.
• Maintain excellence in cleanliness, safety, sanitation, and customer service.
• Implement procedural updates and systems effectively.
• Evaluate performance, create action plans, and ensure follow-up. 1. Team Development & People Management
• Lead and coach managers to ensure team success and engagement.
• Conduct performance reviews and lead corrective actions as needed.
• Oversee staffing, onboarding, and succession planning with HR.
• Foster an inclusive and high-performance work culture. 1. Leadership Responsibilities
• Set expectations and guide managers toward goals.
• Motivate and provide feedback to team members.
• Lead meetings on sales, staffing, compliance, and daily operations.
• Navigate changes and support procedural transitions. 1. Customer Experience & Brand Value
• Ensure consistent guest satisfaction and service excellence.
• Use customer feedback to improve operations and reputation.
• Promote a customer-first approach across stores. 1. Compliance & Safety
• Enforce compliance with OSHA/HIOSH and health regulations.
• Maintain safe, clean environments and correct hazards.
• Ensure readiness for health and safety inspections.

Job Knowledge, Skills, and Ability:

• Strong leadership and communication skills with the ability to inspire and develop teams.
• In-depth knowledge of restaurant operations, cost management, and safety regulations.
• Ability to interpret financial reports and make data-driven decisions.
• Experience in developing and executing multi-unit business strategies.
• Proficiency in restaurant software systems (POS, labor management, inventory) and Microsoft Office suite.
• Bilingual (English/Japanese) preferred.

Working Hours/Conditions:

• Must be able to work flexible AM/PM shifts including weekends and holidays.
• Must be able to transfer to other locations as needed to support company objectives.

Requirements:

• Bachelor’s degree or higher in a relevant field.
• 5–10 years of progressive restaurant management experience, including multi-unit leadership.
• Proficient in basic cooking techniques and culinary standards.
• Knowledge of Hawaii DOH Food Establishment Sanitation Regulations (Title 11).
• Experience with HACCP food safety management.
• Understanding of HIOSH/OSHA safety practices.
• Valid State Food Safety Certification or equivalent.
• Proficiency in Microsoft Office and Windows-based systems.
• Ability to interpret restaurant financial documents.
• Ability to operate and clean all kitchen and restaurant equipment.
• Strong organizational and multitasking abilities.
• Capable of managing multiple stores independently.
• Proven leadership and customer service skills.
• Strong communication skills and discretion with sensitive information.
• Valid driver’s license and reliable transportation.