Restaurant & Catering FOH Supervisor #25-055a

From weddings, to retirements, class reunions, Midshipmen Events, and conferences, we cover it all! Our Retail Dining FOH Supervisors get to work in a variety of locations spanning from Catering, to our signature coffee shop 1845, the Alley Restaurant and our outdoor bars for various USNA sporting events. 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. Flexible scheduling is available in support of weekday and weekend events, day and evening shifts, and holidays.

JOB SUMMARY
This position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining and Hospitality Team, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress.
The Retail Dining FOH (Front of the House) 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 Retail Dining FOH Supervisor stays in contact with the host (on-site contact) and/or member/guest to ensure the highest guest satisfaction possible. 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.

DUTIES & RESPONSIBILITIES
• Execute day-to-day operations for designated la carte locations according to Retail Dining FOH 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, glassware, etc.) and ensure room preparation is accurate.
• Acknowledge, greet, and thank all members and guests, and ensure client satisfaction by communicating with the members/guests throughout the day. Maintains customer satisfaction by investigating and resolving complaints regarding food and beverage quality and/or service. Resolve guest complaints 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 and submit to Catering Account Executive or Inventory Specialist.
• 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.
• Maintains safe, secure, legal, and healthy work environment by following, and enforcing sanitation, quality of food preparation and service standards and procedures; conforming to the regulations of the alcoholic beverage commission.

KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows:
** Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience.
1. Incumbent must meet one of the following requirements: successfully completed five (5) years of education beyond high school; OR possess four (4) years of specialized experience in the catering or hospitality industry; OR have one (1) year of specialized experience equivalent to the GS-5 or NF-3 level in the Federal service. Education in Hotel and Restaurant Management or a closely related field is preferred.
2. Demonstrated ability to lead and supervise a diverse workforce. Experience planning, managing, or supervising catered events is preferred.
3. Proven excellence in customer service and hospitality management; comprehensive knowledge of food and beverage preparation, industry service standards, guest relations, and etiquette.
4. Must be self-motivated and capable of working independently. Strong organizational and communication skills, with a keen attention to detail, are required.