High-Impact, High-Volume Retail Dining Manager

Maryland Office of Tourism Development; Annapolis (MD); On-site; USD 54,000 - 59,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Life Insurance

Long-Term Disability Insurance

Health Savings Account (HSA)

Flexible Spending Account (FSA)

401(k) and Roth 401(k)

Paid Vacation and Sick Leave

Job summary

Naval Academy Business Services Division (NABSD) in Annapolis, Maryland seeks a Retail Dining FOH Manager to lead a high-volume front-of-house team, supervise a la carte service, and oversee daily restaurant operations within NABSD facilities.

The role includes HR duties, scheduling, training, and ensuring quality service, while coordinating with chefs and support teams to deliver a consistent guest experience. Schedule includes 8-hour shifts across weekdays, weekends, and holidays.

Qualifications

• Experience in leadership/supervisory or managerial role.
• Experience in high-volume restaurant or banquet facility; related education preferred.
• Education in Business Administration, Hotel and Restaurant Management, or closely related field.
• Experience in customer service with strong written and verbal communication.

Responsibilities

• Hire, train, and schedule FOH staff; coordinate with kitchen, inventory, logistics, catering and marketing.
• Oversee daily FOH operations and revenue/labor analysis.
• Ensure sanitation, safety and alcohol service policies are followed; train on alcohol awareness and CARE procedures.
• Coordinate reservations and seating; manage floor plans and event setups.
• Maintain ambiance and presentation; monitor customer satisfaction and resolve complaints.

Skills

Team leadership

Staff scheduling

HR administration

Customer service

Multi-tasking

Communication

Job description

Naval Academy Business Services Division (NABSD) in Annapolis, Maryland seeks a Retail Dining FOH Manager to lead a high-volume front-of-house team, supervise a la carte service, and oversee daily restaurant operations within NABSD facilities.

The role includes HR duties, scheduling, training, and ensuring quality service, while coordinating with chefs and support teams to deliver a consistent guest experience. Schedule includes 8-hour shifts across weekdays, weekends, and holidays.