Retail Dining FOH Manager

About the role

The Retail Dining FOH (Front of House) Manager, located in the U.S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD), Annapolis, Maryland, directly supervises a la carte operations, to include but not limited to Drydock, and other sites as directed by the Retail Dining Operations Manager. The FOH Manager completes HR administrative duties, directly supervise FOH a la carte service staff and setup and breakdown of event establishments.

Responsibilities

• Hiring, training, and scheduling staff; liaising with the kitchen, inventory, logistics, catering, and marketing to ensure day-to-day operations are properly planned, organized, and executed
• Creating revenue generating concepts; providing revenue and labor analysis
• Accomplishing human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining of employees
• Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures; identifying temporary worker requirements; engaging temporary agencies and supervising staff
• Maintaining fiscal year spreadsheets for a la carte operations; ensuring a spreadsheet for fiscal year revenue, and an itemized sales list for food, beverage, and alcohol is updated monthly
• Achieving a la carte service operational objectives by contributing information and analysis to functional strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, completing audits; participating in inventories; determining system improvements; implementing change
• Maintaining 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
• Adhering to sanitation, safety and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
• Understanding and training on alcohol awareness procedures such as proper pouring, accountability and proper cut off procedures
• Creating calendar of events/specials for a la carte locations as needed; developing theme nights, holidays parties, appreciation specials, etc. based on yearly calendar and Yard calendar
• Working with Chef to ensure menus are produced in accordance with what is advertised, works with inventory team to ensure necessary product is available, and coordinates personnel schedules
• Maintaining 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
• Ensuring client satisfaction; identifying current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements
• Investigating and resolving complaints regarding food, customer service, etc.
• Acknowledging, greeting and thanking all members and guests in accordance with NABSD Retail Dining and Hospitality client service standards
• Confirming all FOH service staff are in proper uniform, presenting a clean and professional image
• Confirming reservations for The Alley restaurant and special events; ensuring all reservation emails and phone calls have been returned and recorded, and prepares restaurant seating assignments in accordance with reservations
• Communicating floor plans to include but not limited to setup of tables, chairs, linens, table settings, glassware, stanchions, etc., and ensures the room/space preparation is accurate
• Maintaining customer satisfaction by investigating and resolving complaints regarding food and beverage quality and/or service
• Assisting FOH/BOH staff, and Retail Dining Supervisors (refilling drinks, delivering food, bussing tables, bar support, etc.)
• Participating and completing closing procedures by securing the facility in accordance with Standard Operating Procedure (SOP) guidelines and policies

Physical demands

Walking and standing, lifting a maximum of 50lbs. Incumbent will work in an office setting, kitchen setting and in the area of the catering events (at times, the events may be offsite).

Qualifications

In order to meet the basic requirement of the Retail Dining FOH Manager position, NF-1101-03, you must meet one of the following 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.

Knowledge, skills, and abilities

• Experience in a Leadership, Supervisory and/or Managerial role
• Experience in high-volume restaurant or banquet facility, or education in Business Administration, Hotel and Restaurant Management, or a closely related field is preferred
• Experience in customer service, with skill in written and oral communication
• Ability to multi-task in a high-volume, fast-paced setting
• Experience remaining organized under short time constraints with established deadlines
• Ability to manage and lead a team with little or no supervision

Conditions of employment

• Must be able to obtain and maintain a 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: Full Time employees serve a one-year probationary period. This position will also serve a concurrent one-year supervisory 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

Schedule

8-hour shifts 5 days a week, to include weekdays, weekends, and holidays.

Benefits

• Medical, Dental, Life, and Long-Term Disability Insurance
• Health Savings Account (HSA)
• Flexible Spending Account (FSA)
• Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options
• Paid Vacation and Sick Leave Accrual
• Use of the Brigade Sports Complex
• Shop at the Midshipmen Store
• 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