Job Summary

The 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.

Job Description

In order to meet the basic requirement of the Retail Dining FOH Supervisor position, NF-1101-03, you must meet one of the following requirements: (a) 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 (b) five (5) years of education beyond high school; OR (c) have three (3) years of general work experience. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: Experience in a Leadership, Supervisory and/or Managerial role. Education in Hotel and Restaurant Management or a closely related field is preferred. Experience in customer service, guest relations, industry service standards, and etiquette. Experience and comprehensive knowledge of food and beverage preparation. Experience planning, managing, or supervising catered events is preferred. Experience and skill in written and oral communication, organization, attention to detail, self-motivation, and working independently.