Restaurant & Catering FOH Supervisor

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.

**Qualifications:**
Incumbent must meet one of the following requirements: Possess three (3) 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. Demonstrated ability to lead and supervise a diverse workforce. Experience planning, managing, or supervising catered events is preferred. Proven excellence in customer service and hospitality management; comprehensive knowledge of food and beverage preparation, industry service standards, guest relations, and etiquette. Must be self-motivated and capable of working independently. Strong organizational and communication skills, with a keen attention to detail, are required.