Retail Dining FOH Supervisor

Commander, Navy Installations Command•Annapolis, MD

2d•Onsite

About The Position

The Retail Dining FOH Supervisor supports Naval Academy Hospitality across a variety of dining and event locations, including catering events, the 1845 coffee shop, The Alley restaurant, and outdoor bars at USNA sporting events. The supervisor carries out daily operations at designated a la carte locations and banquet events according to location SOPs and Banquet Event Orders. This flexible position works on an as-needed basis, with event schedules that vary each week and may include morning or evening shifts of 4–8 hours on weekdays and weekends.

Requirements

Meet one of the following basic qualification paths: one year of specialized food-service experience; five years of education beyond high school; or three years of general work experience.
Be able to lead front-of-house teams independently, oversee shift assignments, and execute operations in compliance with SOPs and BEOs.
Be able to engage proactively with guests and promptly resolve service, food, or beverage complaints.
Have knowledge of dining, bar, and barista operations, health and sanitation requirements, and alcohol awareness.
Be able to communicate clearly and coordinate execution across FOH, kitchen, catering, and logistics teams.
Be able to oversee and complete inventory management, post-event revenue collection, and post-event administrative reports.
Must be able to obtain and maintain a security clearance; requires being at least 18 years old.
Males born after December 31, 1959, must be registered for Selective Service.
U.S. citizenship is required for Tier 3 positions.
Must understand and communicate in English.
Must participate in Direct Deposit.
Must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.
Must be C.A.R.E. trained.
Must provide verification of employment eligibility in the United States.

Nice To Haves

Education in Hotel and Restaurant Management or a related field.

Responsibilities

Execute daily operations at designated a la carte locations according to manager specifications and location-specific SOPs.
Execute banquet events according to Banquet Event Order specifications.
Prepare and oversee staff assignments for setup, service, teardown, and side work.
Ensure front-of-house service staff wear proper uniforms and present a clean, professional image.
Coordinate event execution with managers, kitchen, logistics, and inventory staff.
Confirm reservations for The Alley restaurant and member featured events as needed.
Communicate room floor plans and ensure tables, chairs, linens, place settings, and other preparations are accurate.
Maintain a safe, secure, legal, and healthy work environment by enforcing sanitation, food-preparation quality, service standards, procedures, and alcohol commission regulations.
Acknowledge, greet, and thank members and guests, communicate with them, and ensure client satisfaction.
Investigate and resolve food, beverage, or service complaints within the scope of authority, referring other matters to management.
Maintain ambiance by monitoring lighting, background music, linens, glassware, dinnerware, utensils, customer-facing chill boxes, merchandisers, condiment counters, food presentation, and service.
Support FOH and BOH staff by refilling drinks, delivering food, bussing tables, and assisting with bar and barista duties.
Settle cash bars, manage revenue and inventory, and complete banquet post-function reports, bar inventory sheets, and a la carte inventory sheets in accordance with SOPs.
Follow sanitation, safety, and alcohol beverage control policies, including verifying legal drinking age and discontinuing service to intoxicated guests.
Understand and train staff on alcohol awareness procedures, including proper pouring, accountability, and cutoff procedures.