The Restaurant Manager is responsible for the overall management of a park food service facility. This position is governed by state and federal laws and agency policy. Typical Functions
Provides daily supervision of skilled and unskilled food service workers, oversees food quality, and ensures customer service standards are met. Inspects facility for cleanliness, safety, and maintenance needs, and coordinates requests for repairs. Establishes and justifies the restaurant budget, authorizes expenditures, monitors spending, and maintains proper food and labor cost. Conducts menu planning, assists in the preparation of food orders, and oversees temperature control, portion control, presentation, and food rotation. Manages inventory by checking on storage procedures, rotating supplies, and altering menu to cut down on food waste. Meets with special groups or other departments to coordinate special activities or accommodations, handles customer complaints, and offers special assistance. Performs other duties as assigned. Special Job Dimensions Knowledge, Abilities, and Skills
Knowledge of food service techniques, procedures, and safety concerns. Knowledge of laws, regulations, or standards governing food preparation and storage. Knowledge of state procurement laws and policies. Ability to perform comparative food shopping and ordering. Ability to train employees in a multitude of job tasks related to food service or kitchensanitation. Ability to prepare menu items, cook on the line, and set up a buffet, if necessary. Ability to provide information to supervisors, co-workers, and subordinates in verbal and written formats. Minimum Education and/or Experience
The formal education equivalent of a bachelors degree in business, hospitality or a related field; plus one year of experience in restaurant or catering management or a related field, including six months of cooking experience and one year in a supervisory capacity. Additional requirements determined by the agency for recruiting purposes require review and approval by the Office of Personnel Management. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE. Preferred Qualifications Certificates, Licenses, Registrations Agency Specific Information
Location:Petit Jean State Park, Morrilton, AR
This position manages a 104-seat restaurant and 50-seat meeting room at Mather Lodge. Duties include hiring, training, and supervising of restaurant staff, preparing work schedules, completing performance appraisals, ordering food and supplies, maintaining food cost, responsible for management of beer, wine & alcohol sales, quality control and customer service standards. Must be able to prepare quality food items and work front of house as needed. Other duties include menu creation, cash control, group meal planning and other duties as assigned. Applicant must be able to work a varied schedule, including nights, weekends and holidays, and must possess a valid drivers license. A criminal background check and drivers record check will be performed.
Position offers a full benefit package including paid holidays, annual and sick leave, health insurance, and retirement pension.
Applicants must meet or exceed the following qualifications: The formal education equivalent of a bachelors degree in business, hospitality or a related field; plus one year of experience in restaurant or catering management or a related field, including six months of cooking experience and one year in a supervisory capacity. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE
We are an EOE/ADA/AA employer. Minorities and women encouraged to apply.
Applications accepted online ONLY: www.arstatejobs.com.
Associated topics: conference, floor manager, food service supervisor, general manager, grocery store manager, operations, operations manager, restaurant general manager, restaurant leader, service manager