Restaurant & Catering FOH Supervisor #26-057

Naval Academy Business•Naval Academy, MD

9d•Onsite

About The Position

This is a federal job offering flex positions on an as-needed basis, providing flexibility to earn extra income and gain federal work experience. It's designed for individuals seeking better work-life balance, such as military spouses, college students, or retirees. The role involves leading a team at Naval Academy Hospitality, supporting various catering events including weddings, retirements, class reunions, Midshipmen Events, and conferences. The supervisor will work in diverse locations such as Catering, the coffee shop 1845, The Alley Restaurant, and outdoor bars for USNA sporting events. The ideal candidate is highly professional, enjoys staying active, and is dedicated to providing a welcoming atmosphere and memorable guest experiences.

Requirements

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 five (5) years of education beyond high school; OR have three (3) years of general work experience.
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.
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.
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.
Must obtain and maintain a secret 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
U.S. Citizenship is required for Tier 3 Positions
Reference Checks
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.

Nice To Haves

Preferred Education in Hotel & Restaurant Management or related field.

Responsibilities

Execute day-to-day operations for designated la 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.