Retail Dining FOH Supervisor #26-057b

Anne Arundel Workforce Development Corporation (AAWDC)•,

4d•$24 - $26•Onsite

About The Position

Join Naval Academy Hospitality as a Retail Dining FOH Supervisor and lead a team in supporting a variety of catering events, including weddings, retirements, class reunions, Midshipmen Events, and conferences. This role offers the opportunity to work in diverse locations such as Catering, the coffee shop 1845, the Alley Restaurant, and outdoor bars for sporting events. We are seeking highly professional individuals who are energetic, enjoy staying active, and are dedicated to providing a welcoming atmosphere and memorable guest experiences. The position involves 6-hour to 8-hour shifts, 3 to 5 days per week, with availability required for morning, evening, weekday, weekend, and holiday shifts to support events.

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.
Incumbent must possess a minimum of 1-year experience as a server/bartender in a high-volume restaurant or banquet facility.
Exceptional guest service and hospitality skills with knowledge of food and beverage preparation, service standards, guest relations and etiquette.
Must be self-motivated, with excellent organizational and communication skills, and attention to detail.
Ability to supervise and lead a diverse team with little to no supervision.
Must be C.A.R.E Trained.

Responsibilities

Execute day-to-day operations for designated a la carte locations according to Retail Dining FOH Manager specifications and location-specific SOPs.
Execute banquet events according to Banquet Event Order specifications.
Oversee and prepare staff assignments, including set-up, service, tear-down, and side work.
Confirm that all FOH service staff are in proper uniform and present a clean and professional image.
Communicate with Managers, kitchen, logistics, and inventory staff to coordinate execution according to specifications.
Confirm reservations for The Alley restaurant and Member featured events as needed.
Communicate 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 them throughout the day.
Maintain customer satisfaction by investigating and resolving complaints regarding food and beverage quality and/or service.
Resolve guest complaints within the scope of authority; otherwise, refer the matter to appropriate management for resolution.
Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, utensil quality and placement.
Monitor customer-facing chill boxes, merchandisers, and condiment counters.
Monitor 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 sheets (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.
Understand and be able to train on alcohol awareness procedures such as proper pouring, accountability, and proper cut-off procedures.
Maintain a 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.