Supervisor - Coral Gables - Now Hiring

About Fuku

First crafted as an off-menu item at David Chang’s NYC Momofuku Noodle Bar, our original sando was too good to be kept behind the counter… and then it was too big for the restaurant. So it got its own East Village joint in 2015, and it’s been Fukusanity ever since. These days you can find us in Coral Gables, West Palm Beach, or at a venue or arena where your favorite team probably plays.

We're a team of curious, hardworking people brought together by great food and genuine hospitality. No white tablecloths, no seven forks. We care about doing things well, from what we serve to how we show up for each other. We’re writing our own recipe, and we’re looking for people excited to help shape what comes next.

About the Role:
The Supervisor is the first step into leadership at Fuku, setting the tone for every shift they run. They’re fully trained across all front- and back-of-house stations, coach the team in real time, and help new team members learn the Fuku way. They keep management in the loop on what’s happening with the team, and they act as manager on duty when the GM or AGM isn’t in the building, running their shifts from start to finish. The right candidate is a standout server, line cook, or shift lead who takes initiative, brings energy to the floor, and is ready to learn how to lead, with support from their GM and AGM along the way.

What You’ll Lead:

The Team

• Coach team members in the moment, giving real-time feedback and support across every FOH and BOH station.
• Train new team members through hands-on instruction, and help champion store-wide development through trainings and refreshers.
• Document and escalate performance and employee relations concerns to your GM, AGM, and People & Culture (HR) as needed, and bring management a clear picture of what’s going on with the team in real time.
• Manage attendance on your shifts according to Fuku’s policies and procedures: handle call-outs, late arrivals, and no-shows, find coverage, document what happened, and keep your GM or AGM informed.
• Sit in on interviews or serve as a witness in performance/employee relations conversations when asked.
• Embody Fuku’s Mission and Values and set the tone for how we show up for each other and our guests, including leading pre-shift huddles.

Guest Experience

• Lead hospitality on the floor and make sure every guest feels taken care of, from order to pickup.
• Coach the team on hospitality in real time, from how guests are greeted to order accuracy and menu knowledge, including limited-time offers.
• Handle guest concerns with empathy and urgency, and escalate to your GM or AGM when needed.
• Keep online and delivery orders moving accurately and on time, so guests who aren't in the restaurant get the same experience.

Kitchen & Quality

• Make sure every item is portioned and built to recipe, build sheets, and prep standards.
• Run daily line checks, station checklists, and end-of-shift logs.
• Keep food safety and sanitation up to Fuku and DOH standards, including proper storage, labeling, and FIFO.
• Know and follow Fuku’s people safety policies and procedures every shift, keeping the restaurant a safe and welcoming place for guests, team members, and vendors.

Operations

• Run the shift with or without your GM or AGM in the building, jumping in wherever the team needs you during peak hours.
• Keep every transaction accurate, from cash and card to online orders, and follow cash handling and safe procedures.
• Support cost control through proper portioning, waste tracking, and labor awareness.
• Report equipment and facility issues promptly, and keep management updated on anything that affects the shift.

What You Bring to The Table:

Eligibility

• Must be legally authorized to work in the US.
• Must hold a valid food handler’s certification.
• Must be at least 18 years old.

Schedule & Availability

• Work occurs on a variable full-time schedule (at least 30 hours a week) during non-traditional hours, including early mornings, late evenings, weekends, and holidays.

Experience

• 1+ years of restaurant or hospitality experience, ideally including time as a trainer, shift lead, or in a similar role.
• Strong knowledge of food prep, kitchen equipment, safety, and sanitation, with the ability to read, follow, and teach recipes and procedures.
• High school diploma or equivalent preferred. Culinary school or equivalent restaurant experience is a plus.
• Ability to communicate, read, and write in English. Spanish is a plus.

The Fuku Way 

• We all sit at the same table. You lead from the floor, not the office. You listen first, make room for every voice on your team regardless of title, and build the kind of trust that holds up on a busy Friday night.
• We own it, especially when it gets spicy. You run your restaurant like it's your own business. The people, the food, the guests, the budget: everything inside your four walls is yours. You make the call, own the outcome, and stay steady when things go sideways.
• We eat together and leave full. You get real satisfaction from watching your people grow. You give feedback that's honest and kind, celebrate wins out loud, and can name someone you developed who's now leading on their own.
• Quality is our compass. You notice the details others walk past, hold the standard when no one's watching, and know how to raise the bar without burning out your team.
• It's more than just a meal. You read a guest and a teammate equally well. You know people remember how they were treated, not just what they ordered, and you coach your team to make every visit feel that way.
  
  

Physical Requirements

• Ability to kneel, bend, reach, climb, and stand for long durations of time.
• Ability to move and lift equipment and supplies of 30+ pounds.

Fuku is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.