U.S. Department of the Navy
Restaurant and Catering FOH Supervisor
U.S. Department of the Navy, Annapolis, Maryland, United States, 21403
Overview
The Retail Dining Front of the House (FOH) Supervisor supervises day-of a la carte operations, including on-site FOH staff, set-up, execution, and tear down of the operation/event. The Retail Dining FOH Supervisor stays in contact with the host (on-site contact) and/or member/guest to ensure the highest guest satisfaction possible. 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.
Responsibilities
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. Confirm 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. 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 the members/guests 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 an 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.
Requirements
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
Probationary period: Flexible employees are employed based on the needs of the business
U.S. Citizenship is required for Tier 3 Positions
Must be able to understand and communicate in English
#J-18808-Ljbffr
Responsibilities
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. Confirm 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. 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 the members/guests 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 an 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.
Requirements
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
Probationary period: Flexible employees are employed based on the needs of the business
U.S. Citizenship is required for Tier 3 Positions
Must be able to understand and communicate in English
#J-18808-Ljbffr