Restaurant & Catering FOH Supervisor

Summary

The Restaurant & Catering FOH Supervisor supervises day-of a la carte operations, which includes on‑site FOH staff, set‑up, execution, and teardown of the operation/event. The 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.

• 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. 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, etc.) and ensure room preparation is accurate. Maintain 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.
• Maintain 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.

• 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
• Probationary period:
  Part‑Time employees must complete a one‑year probationary period.
• U.S. Citizenship is required for Tier 3 Positions
• 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.

KNOWLEDGE,

SKILLS and ABILITIES

(KSAs) requirements for this position. Your application must include narratives for each KSA, using specific examples to demonstrate your qualifications and experience.

• Incumbent must meet one of the following requirements:
  Possess three (3) years of specialized experience in the catering or hospitality industry; OR have one (1) year of specialized experience equivalent to the GS‑5 or NF‑3 level in the Federal service. Education in Hotel and Restaurant Management or a closely related field is preferred.
• Demonstrated ability to lead and supervise a diverse workforce. Experience planning, managing, or supervising catered events is preferred.
• Proven excellence in customer service and hospitality management; comprehensive knowledge of food and beverage preparation, industry service standards, guest relations, and etiquette.
• Must be self‑motivated and capable of working independently. Strong…