Careers

Job Summary:

Team Members are responsible for communicating with guests to provide a fast-casual restaurant experience that is friendly and hospitable. Team members will work all FOH and BOH stations, leveraging their knowledge of the Point of Sale (POS) system, delivering exceptional customer service, following food recipes and preparation methods, and properly executing Fuku menu items. This role is also responsible for adhering to food safety and other sanitation measures to ensure that everything in the kitchen properly follows the Department of Health (DOH) and company guidelines.

Duties and Responsibilities:

BOH

• Responsible for prepping, assembling, cooking, and cooling all food products to Fuku recipe guidelines and health code specifications
• Prepares a variety of cold prep items for all cooked batch items, sauces, soups, stews, all pre-cooked items, and partially cooked items
• Washes, peels, slices, and mixes vegetables, fruits, or other ingredients
• Responsible for all stove, oven, and fryer cooking. Properly portions all food items such as chicken, meats, potatoes and/or vegetables before cooking
• Carefully wraps and stores all food items, labels all stored items, and ensures proper product rotation using first-in/first-out procedures (FIFO)
• Maintains proper organization and the highest level of cleanliness of all equipment, food storage, and preparation areas including cleaning dishes and the dish area
• Responsible for communicating openly and thoroughly with supervisors, and for bringing all concerns to the supervisor’s attention immediately

FOH

• Greets and engages guests in a friendly and hospitable manner upon arrival to and departure from Fuku
• Demonstrates working knowledge of menu items, ingredients, and allergens
• Effectively communicates talking points regarding menu items, brand initiatives, and Fuku culture
• Answers guest questions and concerns about the menu items
• Suggestively sells and highlights promotional items/brand initiatives to increase sales, guest experience & loyalty
• Ensures that guest orders are entered accurately into the POS system
• Collects credit card and cash payments from guests
• Hands orders to guests, ensuring timeliness and accuracy of each order
• Addresses any guest concerns, directing them to a supervisor or manager if necessary
• Assists with table touches and delivers exceptional hospitality to our guests
• Encourages guests to leave in-store or online feedback; understands and can clearly explain feedback system
• Ensures that all FOH stations are correctly set up; executes station checklist
• Understands flow of service
• Responsible for communicating respectfully, openly, and thoroughly with supervisors, and for bringing any concerns to a manager’s attention immediately

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently occasionally lifting 25 – 50 pounds, sitting, standing, for 4 to 8 hours, bending, squatting, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Fuku reserves the right to add or delete duties and responsibilities at the discretion of Fuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

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), transgender status or gender dysphoria, 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, unemployment status, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status.

Job Summary:

The Director of Concessions and Business Development (Higher Ed) is a key role in growing the Fuku brand in the higher education markets. The Director of Concessions and Business Development must be well versed in school funding and financial acumen and must also demonstrate an ability to navigate unique selling environments to execute Fuku’s sales strategy.This role will be responsible for working with multiple internal and external teams to identify key improvement areas across the company portfolio of higher ed, sports arenas/stadiums concessions, airport concessions, and ghost kitchens. This person will be tasked with evaluating growth opportunities, leading new deals, and designing implementation/ sales strategies for such initiatives. This person will also be responsible for supervising and refining existing business practices and processes (e.g., company reporting, training, quality assurance, etc.). The person leading this role wears many hats and is responsible for developing and maintaining relationships and processes, specifically. They work cross-functionally with marketing, culinary, and operations to R&D new products and determine pricing and promotions. As Fuku expands its concessions and licensing business and continues to test success with ghost kitchens, the responsibilities for this role will continue to evolve over time. This high-energy role will require 50-60% travel within the continental U.S.

Duties and Responsibilities:

• Win new deals and maintain existing relationships (e.g., higher ed, concessions, licensing, ghost kitchens, etc.)

• Generate leads, structure new deals, and assess company impact

• Collaborate with biz dev team on quarterly and annual sales goals for higher education markets, concessions, ghost kitchens, and related partnerships; regularly monitor and report on progress toward these goals

• Evaluate real estate, licensed partners, and concessions agreements to maximize profitability to the company

• Continuously assess and improve Fuku business processes, implement new processes as needed

• Build and execute flexible short term and long-term strategic plans based on evolving data; analyze historical sales trends and menu composition to further inform decisions

• Identify opportunities and weaknesses to create action plans

• Continuously evaluate product-market fit among constantly changing consumer behavior

• Develop and strengthen relationships with higher ed, concessionaires, ghost kitchen operators, and other external vendors

• Uphold and refine Fuku standards of operation across the portfolio

• Conduct market research on new and potential developments across the industry

• Evaluate new partnership opportunities and report on how overall impact on Brand and internal targets

• Collaborates cross-functionally with culinary, marketing, and other departments to promote Fuku’s portfolio

• Manage all aspects of private/group event sales (fielding inquiries, managing clientele relationships, site visits, and client    meetings, developing proposals, and negotiating contracts)

Supervisory Responsibilities:

• Recruit, interview, hire, and train supervisory staff in the department, as needed

• Oversee the daily workflow of the department

• Handle discipline and termination of employees and in accordance with company policy

Job Summary:

The Supervisor is responsible for supporting the General Manager in the restaurant. Responsibilities include shift supervision, training, and leading staff to ensure all guests receive excellent service every time they order at Fuku.

Duties and Responsibilities:

• Mastery of all Front of House (FOH) and Back of House (BOH) stations
• Monitors FOH and BOH stations to ensure proper execution of station according to Fuku procedure; offers guidance and constructive feedback when necessary
• Ensures proper portioning of all food items; guarantees the usage of recipes and build sheets
• Facilitates Team Member training
• Controls flow of service and supervises restaurant with or without the General Manager and/or Assistant Manager’s presence
• Assists General Manager and/or Assistant Manager in managing labor and food cost through managing waste and proper portioning
• Comprehensive understanding of the Point of Sales (POS) system
• Demonstrates extensive knowledge of menu items, ingredients, and allergens
• Guarantees an accurate accounting of all sales transactions, including credit card payments, cash payments and online orders
• Responsible for the supervision and execution of accurate cash handling and reconciliation
• Resolution of guest issues; ensures guest recovery
• Conducts daily line checks and station-specific checklists; submits end of shift logs
• Executes sanitation and food safety standards and ensures DOH compliance
• Ensures proper storage of all food items, labels all stored items, and guarantees proper product rotation using first-in/first out procedures (FIFO)
• Monitors all facility machinery and equipment; reports maintenance issues to management as needed
• Responsible for communicating openly and thoroughly with management and for bringing any concerns to management’s attention immediately
• Provide assistance to Team Members during rush periods

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently occasionally lifting 25 – 50 pounds, sitting, standing, for 4 to 8 hours, bending, squatting, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Fuku reserves the right to add or delete duties and responsibilities at the discretion of Fuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

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), transgender status or gender dysphoria, 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, unemployment status, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status.

Job Summary:

The General Manager of Fuku leads by example. As an ambassador for the brand, you'll create a fun and engaging guest and employee experience. You are responsible for upholding the highest standard of all aspects of Front and Back of House operations and foster a 'training never ends' mentality with your team. With a hands-on approach, you'll oversee employee training and development, food preparation, lunch and dinner service, food safety and sanitization, and so much more. You'll also manage all order placements, inventory, store organization, and cleanliness. The General Manager has full responsibility for the store's profit and loss statement and provides real-time solutions to increase profitability. Key responsibilities include understanding and facilitating employee training, establishing challenging goals for your team, driving employee engagement through incentive programs, mentoring and developing all Fuku Team Members, controlling labor, purchasing, and other controllable costs.

Duties and Responsibilities:

• Responsible for all aspects of Front and Back of House operations.
• Create and uphold a dynamic, engaging guest experience with a focus on hospitality.
• Engage, motivate, and develop Fuku team members on an ongoing basis
• Monitor and ensure all standard operating procedures are being followed.
• Ensure the proper execution of food preparation and kitchen safety techniques.
• Manage the purchasing, ordering, and inventory of all food, paper goods, cleaning, and other supplies.
• Manage food and beverage programs by analyzing food and beverage inventory, costs, the product mix of core, limited run, and other menu items.
• Responsible for aiding in the documentation of all operational procedures and processes for ongoing development of SOPs and relay feedback as necessary
• Proficient knowledge and use of Restaurant ordering and inventory management systems.
• Uphold stringent protocols of employee health and wellness, food safety, and overall restaurant cleanliness,
• Responsible for meeting budgeted financial targets including top line sales, bottom line net income, Labor Cost Percentage and Food, Beverage and Retail (COGS) Cost Budgets.
• Holds weekly manager meetings, daily shift meetings with staff, and periodic full staff meetings
• Responsible for hiring, training, scheduling, human resource processing, coaching, disciplining, maintaining performance records, and managing all hourly personnel.
• Demonstrate mastery of all Fuku tech, including Toast POS System, Opus, Jolt, 7Shifts, and other tech platforms; train all team members to use them with ease.
• Responsible for maintaining the highest standards of food quality and consistency, Ensuring all Fuku recipes are followed.
• Relay to staff any menu changes, meal "specials," or other factors related to food service or dining room operation.
• Expert in guest recovery, both in-store and on all online ordering platforms, reviews and is primarily responsible for following up with letters, complimentary items, etc.
• Execute the general responsibilities necessary to minimize operating costs. Maintains a system of cost controls through purchasing and sales.
• Oversee maintenance procedures, including restaurant equipment and pest control and elimination procedures.
• Responsible for approving and entering all invoices into the Fuku accounting system
• Responsible for approving payroll weekly. Ensuring all time entries are correct and updated in 7 shifts
• Create labor schedule based on changing needs of the business; submit schedules for review and provides schedules to team members at least two weeks in advance.
• Uphold and enforce strict adherence to all Covid-19 protocols.
• Oversee all cash handling and deposit procedures. Any discrepancies are investigated and reported. All bank deposits are made on time.
• Oversee and implement goals for team member incentive programs; provide feedback for future programs.
• Maintain all training materials ensuring they are up to date
• Communicate all new updates and initiatives with the team via our various channels, including Email, Opus, 7 Shifts, In-store, and verbally.

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, occasionally lifting 25 – 50 pounds, sitting, standing, for 4 to 8 hours, bending, squatting, traveling from location to location, and moving intermittently during working hours. Ability to travel as business needs dictate to assist with Fuku events, concessions, or ghost kitchen operations. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Fuku reserves the right to add or delete duties and responsibilities at the discretion of Fuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

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), transgender status or gender dysphoria, 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, unemployment status, familial status as that term is described under the New York State Human Rights Law (if you are employed in New York State), caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status under any applicable federal, state or local law.

Job Summary:

Team Members are responsible for communicating with guests to provide a fast-casual restaurant experience that is

friendly and hospitable. Team members will work all FOH and BOH stations, leveraging their knowledge of the Point

of Sale (POS) system, delivering exceptional customer service, following food recipes and preparation methods, and

properly executing Fuku menu items. This role is also responsible for adhering to food safety and other sanitation

measures to ensure that everything in the kitchen properly follows Department of Health (DOH) and company guidelines.

Duties and Responsibilities:

BOH

• Responsible for prepping, assembling, cooking, and cooling all food products to Fuku recipe guidelines and health code specifications
• Prepares a variety of cold prep items for all cooked batch items, sauces, soups, stews, all pre-cooked items and partially cooked items
• Washes, peels, slices, and mixes vegetables, fruits, or other ingredients
• Responsible for all stove, oven, and fryer cooking. Properly portions all food items such as chicken, meats, potatoes and/or vegetables before cooking
• Carefully wraps and stores all food items, labels all stored items, and ensures proper product rotation using first in/first out procedures (FIFO)
• Maintains proper organization and the highest level of cleanliness of all equipment, food storage and preparation areas including cleaning dishes and the dish area
• Responsible for communicating openly and thoroughly with supervisors, and for bringing all concerns to supervisor’s attention immediately

FOH

• Greets and engages guests in a friendly and hospitable manner upon arrival to and departure from Fuku
• Demonstrates working knowledge of menu items, ingredients, and allergens
• Effectively communicates talking points regarding menu items, brand initiatives, and Fuku culture
• Answers guest questions and concerns about the menu items
• Suggestively sells and highlights promotional items/brand initiatives to increase sales, guest experience & loyalty
• Ensures that guest orders are entered accurately into the POS system
• Collects credit card and cash payments from guests
• Hands orders to guest, ensuring timeliness and accuracy of each order
• Addresses any guest concerns, directing them to a supervisor or manager if necessary
• Assists with table touches and delivers exceptional hospitality to our guests
• Encourages guests to leave in store or online feedback; understands and can clearly explain feedback system
• Ensures that all FOH stations are correctly set up; executes station checklist
• Understands flow of service
• Responsible for communicating respectfully, openly, and thoroughly with supervisors, and for bringing any concerns to a manager’s attention immediately

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently occasionally lifting 25 – 50

pounds, sitting, standing, for 4 to 8 hours, bending, squatting, and moving intermittently during working hours. These

physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Fuku reserves the right to add or delete duties and

responsibilities at the discretion of Fuku or its managers. This job description is intended to describe the general level of

work being performed. It is not intended to be all-inclusive.

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), transgender status or gender dysphoria, 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, unemployment status, familial status as that term is described under the New

York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City

Human Rights Law (if you are employed in New York City) or other protected status.

Job Summary:

The Supervisor is responsible for supporting the General Manager in the restaurant. Responsibilities include shift supervision, training, and leading staff to ensure all guests receive excellent service every time they order at Fuku.

Duties and Responsibilities:

• Mastery of all Front of House (FOH) and Back of House (BOH) stations
• Monitors FOH and BOH stations to ensure proper execution of station according to Fuku procedure; offers guidance and constructive feedback when necessary
• Ensures proper portioning of all food items; guarantees the usage of recipes and build sheets
• Facilitates Team Member training
• Controls flow of service and supervises restaurant with or without the General Manager and/or Assistant Manager’s presence
• Assists General Manager and/or Assistant Manager in managing labor and food cost through managing waste and proper portioning
• Comprehensive understanding of the Point of Sales (POS) system
• Demonstrates extensive knowledge of menu items, ingredients, and allergens
• Guarantees an accurate accounting of all sales transactions, including credit card payments, cash payments and online orders
• Responsible for the supervision and execution of accurate cash handling and reconciliation
• Resolution of guest issues; ensures guest recovery
• Conducts daily line checks and station-specific checklists; submits end of shift logs
• Executes sanitation and food safety standards and ensures DOH compliance
• Ensures proper storage of all food items, labels all stored items, and guarantees proper product rotation using first-in/first-out procedures (FIFO)
• Monitors all facility machinery and equipment; reports maintenance issues to management as needed
• Responsible for communicating openly and thoroughly with management and for bringing any concerns to management’s attention immediately
• Provide assistance to Team Members during rush periods`