TPWD - Food Service Manager III; Restaurant Manager - Assistant Indian Lodge

GENERAL DESCRIPTION

Under the direction of the Restaurant Manager, this position performs highly complex senior level food service supervisory work and is responsible for overseeing the daily operation of the Black Bear Restaurant in conjunction with the Food Service Manager IV. Acts as restaurant manager in manager’s absence. Duties include food preparation for quick service, full service, and/or fast casual restaurant style operations, including special events.

Maintains food service equipment, preparing and placing grocery orders, maintaining food, non-food and equipment inventories, monthly food inventory, purchase entry, menu development, and preparing work schedules for all restaurant employees (cooks, customer service staff, and dishwashers), hiring and training staff, noting areas in need of correction or improvement and making necessary recommendations. Fills in as cook when necessary. Instructs staff on safety and health codes and ensures all work areas are kept clean.

Assisting in restaurant operating and concession budget. Responsible for handling personnel issues. Provides for and ensures excellent customer service. Assists with developing promotional materials to include special events and social media messaging. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment. Performs additional duties as assigned. Complies with all Agency, Division and Branch rules, regulations and procedures.

Education
:
Graduation from High School or GED.

Experience
:
One year of experience in a hotel restaurant or a free-standing restaurant as an operational supervisor. Two years of experience in a food service operation.

NOTE:

Experience may have occurred concurrently.

Licensure
:
Must possess or be able to obtain, within 30 days of employment, a valid State driver’s license. Must possess or be able to obtain, within 30 days of employment, a Food Service Manager certificate issued by the Texas Department of Health.

NOTE:

Retention of position contingent upon obtaining and maintaining required license or certificate.

Graduation from a certified culinary school or a degree in hotel or restaurant management.

Knowledge of restaurant operations including quantity food preparation techniques and procedures. Knowledge of ordering and inventory of grocery supplies. Knowledge of kitchen sanitation, safe food temperatures and health law compliance. Knowledge of basic mathematic calculations. Knowledge of restaurant promotions, special events and advertising principles.

Skill in using MS Word, Excel and Outlook. Skill in effective verbal and written communication. Skill in cooking and baking. Skill in the use and care of food preparation appliances and equipment. Skill in the operation, cleaning and sanitizing of food service appliances and equipment. Skill in providing quality customer service in a courteous and professional manner. Skill in establishing and maintaining effective work relationships with co-workers and work-related contacts.

Skill in planning, assigning and/or supervising the work of others. Skill in supervising the preparation and serving of meals. Skill in supervising dining room set-up for service and designating lines and equipment to be used. Skill in instructing staff on safety rules and regulations, sanitary procedures, food preparation and the operation of food service equipment. Skill in training others. Ability to work as a member of a team.

Ability to work independently with little or no supervision. Ability to assist in establishing food service regulations, procedures and standards. Ability to ensure dining, service, and food preparation areas are maintained in a clean manner and ensures food preparation equipment is properly cleaned and sanitized. Ability to plan, organize and implement daily kitchen and dining room assignments. Ability to oversee the work of others, to analyze problems and recommend solutions.

Ability to interpret and follow recipes. Ability to checks perishables and frozen foods for proper storage. Ability to perform manual labor including,…