Y*****a

Engaged in the establishment of a U.S. subsidiary and development and implementation of various systems. Conducted due diligence for new and potential business succession projects in the United States. Led M&A processes and post-merger integration activities. Managed and supervised store operations. Supported IPO preparations and formulating related business plans. Coordinated with the parent company, including engagement with current and potential investors as well as shareholders. Successfully completed the business succession of a local operating company in the sushi sector, marking our first project in North America. Achieved approximately 5% sales growth at the succeeding operating company compared with the previous year’s sales of USD 2.3 million. Achieved a reduction in the procurement cost of our main product, bluefin tuna, from $30/lb to $24/lb. This improvement contributes approximately $30,000 in annual profit from this item alone. Significant cost reductions were also achieved for other key ingredients such as yellowtail, salmon roe, and sea urchin. In preparation for an IPO, we transitioned the operating structure of the previously owner-operated business. Specifically, on the administrative side, we shifted to a system compliant with corporate accounting standards—including the implementation of inventory management—and strengthened both HR management and internal controls. On the operational side, we reinforced compliance with relevant regulations, particularly in the area of sanitation and personal hygiene management.

Was responsible for duties in both developmental and administrational matters for all the areas (Los Angels, New York, Hawaii, Las Vegas, Texas, Miami, and Guam) where the company has a control over. Monitored, oversaw, and adhered to operational controls of the stores in U.S. mainland, including but not limited to establishing annual budget, periodical supervising visits, and conducting evaluations on key personnel. Developed ideas to create new restaurant concept. Identified suitable development sites, and negotiate its terms and conditions of the lease. Led and managed new projects (conducting market research, establishing business plan, selection of architect/designer/contractor/equipment/supplies/vendor, setting up timelines, building up opening and support team, formulating operations including tipping system, scheduling training, planning and implementation of marketing/PR strategy, providing operational support in pre/post opening phases, and maintaining/improving quality standards in food and service). Ensured smooth communications with existing/prospective partners and liaising with persons in charge. Fulfilled duties and responsibilities as a representative member of some of the affiliated companies (LLCs). Hired, developed and maintained key positions including regional head of operations, GMs, chefs, and managers. Reviewed contracts such as Joint Venture Agreement, Franchise Agreement, Management Agreement, Service Agreement, Asset Purchase Agreement, Confidentiality Agreement, Loan Agreement, and Lease Agreement. Monitored and adhered to be in compliance with regulatory laws (such as labor laws), and company’s policies and procedures. Coordinated with HRs and immigration lawyers to apply for both rotational and local staff’s visa including renewal. Was responsible for Internal Control evaluation. Identified, developed, and evaluated potential business opportunities by exchanging and managing information with affiliated companies including Japan parent. Conducted meetings and record minutes in written form. Reviewed and circulated Ringi document (internal written proposal) for approval. Successfully opened the first U.S. outlet of the dim sum concept from Hong Kong in New York in 2016, which led to materialize the project of opening 5 additional locations in 2 years period. Total of 13 new restaurant openings (including the aforementioned 6) have been fulfilled, and new entities relating to JV projects have been established as well during the period. Entered into new markets; Las Vegas (2019), Texas (2022), and Florida (2023). Managed to increase annual revenue from USD 50 million in 2014 to USD 63 million in 2023 despite of the industry-wide struggle period in-between that we had to go through due to the pandemic. Established, implemented, and periodically updated the company’s operational guideline/policy in response to Covid-19 to comply with federal/state/local municipality regulations for providing safe environment to our customers, employees, and communities, which contributed to our business.

In accordance with the guidelines and requirements of FTC (Federal Trade Commission), who administers franchise businesses in the U.S., file new registrations, renewals, amendments with federal government as well as applicable state governments. Communicated with business partners (owners of the existing and prospective franchisees) on regular basis. Rolled out monthly newsletter and its publication. Developed reporting templates and establish reporting flows and procedures. Assisted company owned stores’ operations, and guide through new opening of franchised locations. Registered, renewed, corrected, and updated the franchise business information with federal government as well as applicable states. Successfully opened the first franchise location in Bellevue, WA.

Exercised discretion and made decisions over managerial administrations and operational functions of the group, including subsidiary companies. Monitored and adhered to administrative/operational controls, including legal, corporate, and regulatory laws such as labor laws, policies and procedures. Coordinated with HRs and immigration lawyers to process and apply for both rotational and local staff’s visa. Was responsible for Internal Control evaluation. Reviewed contracts such as Franchise Agreement, Sales Agreement, Management Agreement, Service Agreement, Loan Agreement, and Lease Agreement. Drafted Letter of Intents, Non-disclosure Agreements. Developed and maintain regional GM; and is involved in labor management and procurement process. Drafted and compile documents for BODs and executives. Identified, developed, and evaluated potential business opportunities by exchanging and managing information with affiliated companies including Japan parent. Negotiated terms of contract on franchise or partnership to export/import existing/prospective restaurant brands. Corresponded with affiliated companies and liaising with persons in charge. As a member of the top management of the U.S. corporation who has 900 plus employees under 18 units and 4 support centers in different regions (California, Hawaii, New York, and Guam) with over $50 million of annual sales, successfully maintained the stable business. Franchised out the Robata-yaki brand “Inakaya”, the restaurant in Tokyo where the former Japanese Prime Minister invited the U.S. President for a dinner, to UAE and India.

Led the planning of project and facilitate the definition of project scope, goals and deliverables. Defined project tasks and resource requirements, developed full scale project plans and managed project budget and resource allocation. Implemented projects and presented reports defining progress, problems and solutions. Managed project changes and interventions to achieve project outputs. Held team and management meetings and brief the team on company specific issues. Fulfilled pre-opening works from selecting site, architect, and general contractor, to establish tip distribution system. Worked with lawyers on various contracts and/or applications for licenses, permits, and visas. Fulfilled a liaison role with concerned parties in Japan and the U.S. Monitored the activities of competitor restaurants. Recruited, hired, trained and terminated professional staff in compliance with the company policies and standards. Prepared and administered budgets. Selected menu items, assigned prices based on cost analysis, and create successful menu layout and designs. Controlled cost of sales, labor, and other expenses, organizing marketing activities. Ensured that company and statutory hygiene standards are maintained in all areas. Planned, directed and controlled day-to-day restaurant operation in the outlet, ensuring the food quality, prompt and efficient service to guest at all times. Handled all customer and professional employee related issues. Successfully opened the first outpost of the world renowned Robata restaurant under newly established JV in the heart of Manhattan, New York, with leading 11 subordinate (including 6 expatriates) managers. Inakaya New York monthly sales increased from the lowest of USD 114K in August 2009 to the then-highest of USD 211K in December 2011 during my tenure as a DO/GM. Inakaya NY accomplished exceeding comp store (versus LY’s) sales 27 consecutive months from June 2010.

Maintained strong relationship with existing international franchisors/franchisees and create new business. Planned and evaluated business development strategies in relation to types of brands acquired by the company. Identified and developed new projects with potential restaurant concepts for import to the Japanese market. Entered into franchise and/or joint venture partnership to import overseas brand, review agreements, analyze business feasibility, and negotiate terms of contract. Conducted research and investigated potential restaurant management companies for partnership agreements to export the company brands. Upon entering into new country, exercised feasibility study on market, and procurement on key food ingredients and kitchen equipment. Set outlines of importing/exporting structure for proprietary items. Upon international franchising, evaluated prospective locations, reviewed business plans, coordinated trainings, and planned opening timelines. Oversaw a concept with 3 units under domestic JV and work closely with the representative of the counterpart. Franchised out Capricciosa and successfully opened the first locations in Philippines, and Korea. Franchised out Kuro-hitsuji (Mongolian BBQ) and successfully opened the restaurant in Fukuoka. Worked closely with other divisions and assisted in the successful opening of the third BGSC (a seafood restaurant from U.S.) unit in Japan, along with 6 other restaurant openings under 6 different concepts in 3 locations within 9 days period.

Set up logistics for openings of new domestic/overseas restaurants including evaluation, research, and execution of importing/exporting food items in accordance with applicable law and regulations. Maintained and entered purchase orders, compiled purchasing reports, and worked with accounts payable regarding supplier and vendor invoices. Evaluated suppliers to ensure that inventories are maintained and that deliveries are timely. Brought in about 50 plus California Pizza Kitchen’s proprietary items to Japan, while it was their first challenge in overseas expansion as well as in the development under the franchise scheme. Successfully furnished “Infomart” (ASP web ordering and inventory management system) to the domestic restaurants and its vendors (approximately 200 locations in total) by working collaboratively with the IT department, accounting department, and the service providers.

As an opening GM, coordinated with the U.S. franchisor to ensure proper execution of the brand standard. Developed Japanese version of the manuals and training programs, setting budget, recruiting full-timers and part-timers, managing operational expenses, controlling inventory on F&B and merchandise. Was in charge of the business's day-to-day operations, including managing payroll, profit-loss statements. Supervised 9 managers and 100 plus hourly employees. Successfully opened the180 seats venue with 5,400 sqft space. Realized the first month sales of USD 550K.

As a sole expatriate employee for the region, worked on both marketing and operations simultaneously for 3 restaurants in 2 different concepts (Tony Roma's and Capricciosa). Assisted with the development of a marketing strategy and for implementing advertising and promotional campaigns. Worked with the media vendor, travel agencies, and hotel concierges in promoting restaurants. Oversaw daily operations in cooperation with respective GMs. Expanded the brands’ recognition among tourists from Japan, Korea, and Taiwan. Successfully led the project of introduction of POS (Micros 3700) system into existing operations.

Oversaw dining room operations and kitchen food service activities. Supervised FOH employees including salaried personnel in accordance with the brand’s operating policies and standards. Scheduled employees to ensure proper execution of standards and a high level of guest satisfaction. Recruited and trained hourly employees. Controlled labor and took inventory for bar items. Developed cocktail program and wine list for nationwide locations. Assisted the opening of new corporate and franchise stores as a trainer. Won a group award from the California Wine by the glass promotion hosted by Wine Institute.