Restaurant & Catering FOH Supervisor

About the role

Join Naval Academy Hospitality and work with an outstanding group of professionals to support varied catering events, including weddings, retirements, class reunions, Midshipmen events, and conferences. Our Retail Dining FOH Supervisors work in a variety of locations such as Catering, the signature coffee shop 1845, Anchors & Irons, the Club at Greenbury Point, the Alley Restaurant, and outdoor bars for USNA sporting events.

Responsibilities

• Execute day-to-day operations for designated à la carte locations according to Manager specifications and location-specific SOPs.
• Execute banquet events according to Banquet Event Order (BEO) specifications.
• Oversee and prepare staff assignments, including 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; communicate floor plans (setup of tables, chairs, linens, table settings) and ensure room preparation is accurate.
• Maintain a safe, secure, legal, and healthy work environment, enforcing sanitation, quality of food preparation, service standards, and procedures; conform to alcoholic beverage commission regulations.
• Acknowledge, greet, and thank all members and guests; ensure client satisfaction by communicating with members/guests.
• Investigate and resolve complaints regarding food and beverage quality and/or service within scope of authority; otherwise, refer to appropriate management.
• Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, utensil quality and placement; monitor customer-facing chill boxes, merchandisers, and condiment counters; oversee food presentation and service.
• Assist FOH/BOH staff by refilling drinks, delivering food, bussing tables, providing bar and barista support.
• Settle cash bars, manage revenue, and manage inventory by completing banquet post-function reports, bar inventory sheets, and à la carte inventory sheets (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.
• Understand and train staff on alcohol awareness procedures such as proper pouring, accountability, and proper cut-off procedures.
• Must be C.A.R.E Trained.

Requirements

• Must be able to obtain and maintain a security clearance (requires being at least 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 (E-Verify participant).
• 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.
• Participation in Direct Deposit is required.
• Must maintain the privacy of official work information and data and demonstrate the highest level of ethical conduct.

Qualifications

To meet the basic requirement of the Retail Dining FOH Supervisor position (NF-1101-03), you must meet one of the following:

• Possess one (1) year of specialized experience in a food service role that equipped you to perform the duties of this position. Specialized experience may include Front of House, Back of House, or supervisory/managerial duties in the food service industry.
• Have five (5) years of education beyond high school.
• Have three (3) years of general work experience.

You will be rated on the following Knowledge, Skills, and Abilities (KSAs):

• 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.
• Preferred: Education in Hotel & Restaurant Management or a related field.
• 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, and post-event administrative reports.

Additional Information

This flexible position works on an as-needed basis, offering the ability to earn extra income while gaining valuable federal work experience. It is ideal for military spouses, college students, retirees, or anyone seeking better work-life balance.

Benefits

• Use of the Brigade Sports Complex.
• Ability to shop at the Midshipmen Store.
• Ability to shop at the Navy Exchange.
• Potential membership eligibility at the Naval Academy Club.
• Use of MWR facilities.
• Eligible to join Navy Federal Credit Union.
• Eligible for childcare with CDC & NAPS.
• Use of Employee Assistance Program.