TSP RESTAURANT MANAGER - 01212025-64633

Job Information

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, TENNESSEE STATE PARKS DIVISION, MARSHALL COUNTY

For more information, visit the link below:
https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00116492_tsp_rest_mgr_hhst_tdec-job-opp_ps.pdf

Qualifications

Education and Experience: High School diploma plus 3 years of experience serving restaurant or catering operations including at least 2 years of supervisory experience in a food and beverage operation.

Substitution of Education for Experience: A bachelors degree in culinary arts or food and beverage management can substitute on a year-by-year basis for the required experience, up to 3 years.

Necessary Special Qualifications: Applicants for this class must within 90 days of their hire date obtain:

1. TIPS or ServSafe and Alcohol
2. ServSafe Food Safety

Examination Method: Education and Experience, 100%, for Preferred Service positions.

Overview

SUMMARY: Under general supervision, this classification is responsible for the direction of all aspects of food service for the front-of-house of a Tennessee State Parks restaurant and catering operation and may perform other duties as required

DISTINGUISHING FEATURES: This classification is responsible for the direction and operation of a Tennessee State Parks restaurant front-of-house. This classification oversees all food service operations in a restaurant and catering setting, oversees daily fiscal operations, reports financial performance, promotes sales, supervises employees, and provides customer service. This class differs from that of the TSP LEAD SERVER in that an incumbent of the latter operates at the lead level and does not supervise employees or restaurant operations. This class differs from that of TSP Director of Food and Beverage in that the latter manages the front of house and back of house operation of a large-scale food and beverage operation at a Tennessee State Park.

Responsibilities

1. Contributes to the success of the restaurant operation through the direction and control of all front-of-house activities to ensure a positive guest experience and restaurant profitability.
2. Responsible for the direction of all aspects of food service for the front-of-house of a Tennessee State Parks restaurant and catering operation. Responsible for balancing workload across serving staff by reviewing and managing seating based on customer volume.
3. Oversee the daily fiscal operations of a Tennessee State Parks restaurant including sales monitoring, adjusting tickets, confirming register cash values, and other tasks as needed.
4. Routinely monitor and report on the monthly financial performance of the restaurant to Tennessee State Parks hospitality leadership. This includes expenses, sales, profits, labor costs, and other metrics as needed.
5. Assists Tennessee State Parks hospitality leadership with financial activities, such as establishing the restaurant budget, and updating business and budget plans on a quarterly basis.
6. Works with Group Sales to coordinate details of events and conferences and determine proper room setup and equipment needs.
7. Responsible for the purchase and requisition of front-of-house, bartending, and food service equipment.
8. Supervises and evaluates subordinate employees in their job performance. Prepares shift schedules for front-of-house staff based on projected business volume to best manage labor costs. Approves employee time and leave. Provides training to staff on the proper use of equipment, food service, and cleanliness. Assist hospitality management by providing recommendations on personnel actions such as new hires, promotions, demotions, dismissals, and disciplinary actions. Manage conflict between staff to promote a positive work environment.
9. Maintain the highest standards of food quality, service, cleanliness, safety and sanitation. These standards are upheld by maintaining a knowledge of OSHA and TOSHA guidelines, training staff on proper procedures, ensuring government health and safety standards are followed, meeting health department requirements, inspecting equipment, and documenting accidents.
10. Ensures food and beverage staff successfully perform all functions for guest service and for handling upset guests who are dissatisfied with the products and services they received. Addresses difficult situations involving upset guests before escalating. Attempts to resolve all issues of poor guest service before guests leave the property.
11. Welcome guests to the restaurant and ensure that their seating and accommodations meet their needs and expectations.
12. Routinely communicate with guests during table visits to provide tailored customer service and to promote feedback in order to improve guest dining experiences
13. Works with the TSP Kitchen Manager to ensure that the front and back of house of the restaurant are working together to provide a high quality of service to the guests. Work with Kitchen Manager and kitchen staff to quickly and efficiently expedite all customer orders to maintain guest satisfaction.
14. May be required to perform food service tasks such as expediting orders, hosting, taking orders, clearing tables, delivering foods, and other and service tasks when necessary.

Competencies (KSA's)

Competencies:

1. Approachability
2. Building Effective Teams
3. Command Skills
4. Composure
5. Conflict Management
6. Customer Focus
7. Decision Quality
8. Delegation
9. Informing
10. Informing
11. Integrity and Trust
12. Organizing
13. Planning
14. Time Management

Knowledge:

1. Clerical
2. Customer and Personal Service
3. Economics and Accounting
4. English Language
5. Food Production
6. Administration and Management

Skills:

1. Active Learning
2. Active Listening
3. Instructing
4. Judgment and Decision Making
5. Management of Financial Resources
6. Management of Personnel Resources
7. Persuasion
8. Quality Control Analysis
9. Reading Comprehension
10. Service Orientation
11. Social Perceptiveness
12. Speaking
13. Time Management

Abilities:

1. Auditory Attention
2. Depth Perception
3. Extent Flexibility
4. Gross Body Coordination
5. Manual Dexterity
6. Memorization
7. Oral Comprehension
8. Oral Expression
9. Peripheral Vision
10. Speech Clarity
11. Stamina
12. Time Sharing
13. Written Comprehension

Tools & Equipment

1. Computer
2. Telephone
3. Printer
4. Basic Audio/Visual Equipment
5. Projector
6. Calculator
7. Cell Phone
8. Point of Sale system

TN Driver Standards

State of Tennessee positions that may involve driving responsibilities require candidates to meet the following minimum driver qualifications:

• A valid driver's license
• For the past five years, the candidate's driver record must not have record of the following violations: driving under the influence (DUI), reckless driving, license suspension for moving violations, more than 4 moving violations.

Please include your Driver's License Information under the Licenses and Certifications section of your application.

**Agencies may allow an exception based on other factors.