Restaurant & Catering (FOH) Supervisor

• 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.

• Must be able to obtain and maintain a security clearance requires 18 years of age
• Males born after December 31 1959 must be registered for Selective Service
• Verification of employment eligibility in the United States is required - We are an E-Verify participant
• Probationary period: Full Time employees serve a one-year probationary period. This position will also serve a concurrent one-year supervisory probationary period
• U.S. Citizenship is required for Tier 3 Positions
• Must be able to understand and communicate in English
• Participation in Direct Deposit
• Must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct
• Reference Checks

In order to meet the basic requirement of the Restaurant & Catering (FOH) Supervisor position NFyou 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:

1. Ability to independently lead FOH teams oversee shift assignments (setup service teardown) and execute operations in full compliance with SOPs and BEOs.
2. Experience providing proactive guest engagement during events and rapidly resolving service food or beverage complaints.
3. Knowledge of dining bar and barista operations including strict health/sanitation compliance and alcohol awareness. Preferred Education in Hotel & Restaurant Management or related field.
4. Ability to communicate clearly across diverse teams and coordinate seamless execution between FOH kitchen catering and logistics staff.
5. Experience overseeing and completing inventory management post-event revenue collection post-event administrative reports.