TPWD - Food Service Manager III (Restaurant Manager - Assistant)

Texas A&M International; Fort Davis (TX); On-site; USD 38,000 - 48,000; Full time

Job summary

Texas Parks and Wildlife Department’s Black Bear Restaurant in Fort Davis seeks a senior food service supervisor to manage daily operations under the Food Service Manager IV. You’ll supervise cooks, customer service staff, and dishwashers, plan schedules, and ensure compliance with safety and health codes.

Responsibilities include menu development, inventory control, budget assistance, staff training, and ensuring excellent customer service.

Qualifications

• Graduation from High School or GED.
• Food Service Manager certificate within 30 days of employment.
• Culinary degree or certified culinary school preferred.

Responsibilities

• Oversee daily operation of Black Bear Restaurant with Food Service Manager IV.
• Supervise cooks, customer service staff and dishwashers; schedule staff.
• Ensure safety, health code compliance and clean work areas.
• Assist with menu development, budget and promotional efforts.

Skills

Restaurant operations

Inventory management

Food safety

Staff training

Education

High School Diploma

Food Service Manager certificate

Culinary degree

Tools

MS Word

Excel

Outlook

Job description

To manage and conserve the natural and cultural resources of Texas and to provide hunting, fishing and outdoor recreation opportunities for the use and enjoyment of present and future generations.

PHYSICAL WORK ADDRESS: Black Bear Restaurant (Indian Lodge), Hwy 118 North Park Rd 3, Fort Davis, Texas 79734

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.Assists 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.

MINIMUM QUALIFICATIONS

Education

Graduation from High School or GED.

Experience

One year experience in a hotel restaurant or a free standing restaurant as an operational supervisor.

Two years 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.

PREFERRED QUALIFICATIONS

Education

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

KNOWLEDGE, SKILLS AND ABILITIES

• 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 ensure 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 check perishables and frozen foods for proper storage.
• Ability to perform manual labor including, lifting supplies and materials up to 40 lbs.
• Ability to conduct work activities in accordance with TPWD safety program.

WORKING CONDITIONS

Required to work in a public hotel-type facility.

Required to work 40 hours per week, includes various schedules with hours other than 8:00 a.m. to 5:00 p.m. and days off other than Saturdays, Sundays and holidays.

Working split shifts may be available.

Required to perform manual labor including, lifting supplies and materials up to 40 lbs.

Must conform to TPWD dress and grooming standards, work rules and safety procedures.

Non-smoking environment in State buildings and vehicles.

Required forms that will need to be attached with application for Military Employment Preference

• Veteran-DD214 showing honorable discharge or Statement of Service (only for transitioning service members who have not reached their date of separation).
• Surviving spouse of a veteran who has not remarried-Marriage Certificate and DD Form 1300 or appropriate documentation.
• Orphan of a veteran killed while on active duty-Birth Certificate and DD Form 1300 or appropriate documentation.
• Spouse of a member of the US Armed Forces/Texas National Guard serving on Active Duty-Marriage Certificate and copy of spouses active-duty military orders.
• Spouse of a veteran with disability and is the primary income for household-Marriage Certificate, Veterans DD214, and VA Benefits Summary Letter showing disability rating.

Documentation must be attached to the application before military preference can be granted.

*More information on military occupational specialty codes can be found below: