Summary
The Retail Dining FOH Supervisor supervises day-of a la carte operations, which includes 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.
Duties
- 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. Confirms 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. Confirms reservations for The Alley restaurant and Member featured events as needed; Communicates 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. Maintains customer satisfaction by investigating and resolving complaints regarding food and beverage quality and/or service. Resolve guest complaints within scope of authority; otherwise refer the matter to appropriate management for resolution.
- Maintains 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 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
Conditions of Employment
- 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
Qualifications
KNOWLEDGE, SKILLS and ABILITIES (KSAs) requirements for this position are as follows:
** A detailed narrative for each KSA, demonstrating your qualifications and experience using specific
examples, must be included in your application.
1. Incumbent must meet one of the following requirements: successfully completed five (5) years of education
beyond high school; OR possess four (4) 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.
2. Demonstrated ability to lead and supervise a diverse workforce. Experience planning, managing, or supervising
catered events is preferred.
3. Proven excellence in customer service and hospitality management; comprehensive knowledge of food and
beverage preparation, industry service standards, guest relations, and etiquette.
4. Must be self-motivated and capable of working independently. Strong organizational and communication skills,
with a keen attention to detail, are required.
Education
Incumbent must meet one of the following requirements: successfully completed five (5) years of education beyond high school; OR possess four (4) 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.
Benefits
A career with the U.S. government provides employees with a comprehensive benefits package. As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding. Opens in a new windowLearn more about federal benefits.
Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent. Contact the hiring agency for more information on the specific benefits offered.
How You Will Be Evaluated
You will be evaluated for this job based on how well you meet the qualifications above.
You will be evaluated for this job based on how well you meet the qualifications (Knowledge, Skills, and Abilities (KSAs)) above.
All applications and supporting documents will be reviewed to determine if they meet the hiring eligibility and KSA requirements listed in the announcement, and will be rated based on the information provided. Best qualified applicants will be referred to the hiring manager.