Retail Dining FOH Supervisor
What you'd do
The Retail Dining FOH (Front of the House) Supervisor position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD). The FOH Supervisor supervises day-of a la carte operations, which includes on-site FOH staff, set-up, execution, and tear down of the operation/event. The FOH Supervisor stays in contact with the host (on-site contact) and/or member/guest to ensure the highest guest satisfaction possible.
Major duties
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.
What you need to qualify
In order to meet the basic requirement of the Retail Dining FOH Supervisor position, NF-1101-03, you must meet one of the following requirements: 1. 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 2. five (5) years of education beyond high school; OR 3. have three (3) years of general work experience. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: 1. Experience in a Leadership, Supervisory and/or Managerial role. Education in Hotel and Restaurant Management or a closely related field is preferred. 2. Experience in customer service, guest relations, industry service standards, and etiquette. 3. Experience and comprehensive knowledge of food and beverage preparation. Experience planning, managing, or supervising catered events is preferred. 4. Experience and skill in written and oral communication, organization, attention to detail, self-motivation, and working independently.
Before you apply
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