Retail Dining FOH Supervisor #26-057b

Are you the ultimate TEAM player who is ready to lead a team Join Naval Academy Hospitality and work with an outstanding group of professionals to support our varied catering events. 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. Scheduling 6-hour to 8-hour shifts 3 to 5 days per week. Availability needed to support Morning evening weekday weekend and holiday shifts in support of events.
In order to meet the basic requirement of the Retail Dining 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) have three (3) years of general work experience.

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.

1. Incumbent must possess a minimum of 1-year experience as a server/bartender in a high-volume restaurant or banquet facility.

2. Exceptional guest service and hospitality skills with knowledge of food and beverage preparation service standards guest relations and etiquette.

3. Must be self-motivated with excellent organizational and communication skills and attention to detail.

4. Ability to supervise and lead a diverse team with little to no supervision.