Restaurant & Catering (FOH) Supervisor

Commander, Navy Installations • United States, United States • 1w ago

Summary The Retail Dining FOH (Front of House) Manager, located in the U.S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland, directly supervises a la carte operations, which includes on-site FOH staff, set-up, execution, and tear down of the operation/event. The Retail Dining FOH Supervisor stays in contact with the host (on-site contact) and/or member/guest to ensure the highest guest satisfaction possible. Responsibilities Execute day-to-day operations for designated ala carte locations according to Manager specification, and location specific SOPs. Execute banquet events according to Banquet Event Order specifications. Oversee/prepare staff assignments to include set-up, service, tear-down and side work. Confirms all FOH service staff are in proper uniform, presenting a clean and professional image. Communicate with Managers, kitchen, logistics, and inventory staff to coordinate execution according to specifications. Confirms reservations for The Alley restaurant and Member featured events as needed; Communicates floor plans (setup of tables, chairs, linens, table settings, etc.) and ensures room preparation is accurate. Maintains safe, secure, legal, and healthy work environment, enforcing sanitation, quality of food preparation, service standards and procedures; conforming to the regulations of the alcoholic beverage commission. Acknowledge, greet, and thank all members and guests, and ensure client satisfaction by communicating with the members/guests. Investigate and resolve complaints regarding food and beverage quality and/or service, within scope of authority; otherwise refer the matter to appropriate management for resolution. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, utensil quality and placement; monitoring customer facing chill boxes, merchandisers, and condiment counters; monitoring food presentation and service. Assist FOH/BOH staff by refilling drinks, delivering food, bussing tables, bar support, barista support, etc. Settle cash bars, manage revenue, and manage inventory by properly completing banquet post-function reports, bar inventory sheets, and a la carte inventory sheet (in accordance with SOPs) at the conclusion of the event. Adhere to sanitation, safety and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests. Must understand and be able to train on alcohol awareness procedures such as proper pouring, accountability and proper cut off procedures. Must be C.A.R.E Trained. The work requires the use of arms, hands and legs and involves prolonged standing, walking, reaching, and light lifting. Objects handled and carried may weigh in excess of 20 pounds. All duties are to be performed in accordance with applicable laws and regulations, as well as NABSD Retail Dining and Hospitality policies, practices and procedures. Requirements Conditions of Employment Qualifications In order to meet the basic requirement of the Restaurant & Catering (FOH) Supervisor position, NF-1101-03, you must meet one of the following requirements: a) Possess one (1) year of specialized experience in a food service role that equipped you to perform successfully the duties of this position. Specialized experience may include, but is not limited to: Front of House, Back of House, supervisory/managerial duties in the food service industry; OR b) five (5) years of education beyond high school; OR c) three (3) years of general work experience. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: Ability to independently lead FOH teams, oversee shift assignments (setup, service, teardown), and execute operations in full compliance with SOPs and BEOs. Experience providing proactive guest engagement during events and rapidly resolving service, food, or beverage complaints. Knowledge of dining, bar, and barista operations, including strict health/sanitation compliance and alcohol awareness. Preferred Education in Hotel & Restaurant Management or related field. Ability to communicate clearly across diverse teams and coordinate seamless execution between FOH, kitchen, catering, and logistics staff. Experience overseeing and completing inventory management, post-event revenue collection, post-event administrative reports. Education Additional Information Are you the ultimate TEAM player who is ready to lead a team? We are looking for highly professional individuals that love to keep moving and provide a welcoming atmosphere for our guests while making their experience on the Yard one to remember. Event scheduling varies each week, with possible morning or evening shifts of 4-8 hours, weekdays and weekends. Notes: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case-by-case basis.

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