Restaurant & Catering (FOH) Supervisor

U.S. Department of the Navy; Annapolis (MD); On-site; USD 52,000 - 72,000; Full time

Job summary

The U.S. Department of the Navy's Retail Dining FOH Manager at the U.S. Naval Academy in Annapolis, MD, supervises on-site front-of-house staff and coordinates setup, service, and teardown of events to ensure guest satisfaction.

You will lead FOH teams, manage shift assignments, ensure health and sanitation standards, engage guests during events, and prepare post-event reports and revenue data.

Qualifications

• One year of specialized food service experience required.
• Five years of education beyond high school, or equivalent.
• Three years of general work experience accepted in lieu of formal education.

Responsibilities

• Independently lead FOH teams, oversee setup/service/teardown per SOPs and BEOs.
• Provide proactive guest engagement and quickly resolve service issues.
• Maintain dining/bar/barista operations with sanitation and alcohol awareness.
• Coordinate execution between FOH, kitchen, catering and logistics staff.
• Oversee inventory, post-event revenue collection, and reports.

Skills

Lead FOH teams

Guest engagement

FOH operations knowledge

Clear communication

Inventory & reports

Education

Education beyond high school

Job description

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, 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.

In order to meet the basic requirement of the Restaurant & Catering (FOH) Supervisor position, NF-1101-03, you must meet one of the following requirements:

1. 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
2. five (5) years of education beyond high school; OR
3. three (3) years of general work experience.

YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:

1. Ability to independently lead FOH teams, oversee shift assignments (setup, service, teardown), and execute operations in full compliance with SOPs and BEOs.
2. Experience providing proactive guest engagement during events and rapidly resolving service, food, or beverage complaints.
3. Knowledge of dining, bar, and barista operations, including strict health/sanitation compliance and alcohol awareness. Preferred Education in Hotel & Restaurant Management or related field.
4. Ability to communicate clearly across diverse teams and coordinate seamless execution between FOH, kitchen, catering, and logistics staff.
5. Experience overseeing and completing inventory management, post-event revenue collection, post-event administrative reports.