Tpwd - Food Service Manager Iv (Restaurant Manager)

TPWD MISSION

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.
PLEASE NOTE:  

All applications must contain complete job histories, which includes job title, dates of employment (month/year) and hours worked per week, name of employer, supervisor's name and phone number and a description of duties performed.  

Job history and volunteer experience should be listed in the work history section of the application to receive credit towards meeting the minimum requirements.  Part-time experience credit is prorated based on the duration and hours worked per week.  Please indicate hours worked for part-time/temporary/seasonal experience. If this information is not submitted, your application will be considered incomplete.

Applications with "See attached" or "See resume" will not be accepted in lieu of a completed application.  Omission of data can be the basis for disqualification; you may state 'unknown' for any incomplete fields. If education is used to meet the minimum requirements of the job posting, a copy of a college transcript(s) issued from the registrar must be provided if you are selected for an interview. 

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APPLICATIONS SUBMITTED THROUGH WORK IN TEXAS:  Work In Texas (WIT) applicants must complete the supplemental questions to be considered for the posting. To complete the supplemental questions, go to CAPPS Recruit to register or login. CAPPS Recruit, https://capps.taleo.net/careersection/ex/jobsearch.ftl?lang=en  
MILITARY OCCUPATIONAL SPECIALTY CODES:

Job Classification

Service

Military Specialty

Food Service Manager I-IV

Army

640A, 922A

Food Service Manager I-IV

Navy

CS, CSS, 752X

Food Service Manager I-IV

Coast Guard

CS, F&S

Food Service Manager I-IV

Marine Corps

3302.

Food Service Manager I-IV

Air Force

3F1X1, 4D0X1, 30C0

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

https://www.onetonline.org/crosswalk/MOC/ https://hr.sao.texas.gov/Compensation/MilitaryCrosswalk/MilitaryCrosswalkGuide.pdf

MILITARY EMPLOYMENT PREFERENCE:  If you choose to claim military employment preference as outlined by the State of Texas, you must complete the Military Employment Preference Survey and attach this form and required documentation referenced on this form at the time your application is submitted. If you have questions regarding this requirement, please visit our Military Employment Reference page at https://tpwd.texas.gov/jobs/veterans/

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

1.     Veteran- DD214 showing honorable discharge.

2.     Surviving spouse of a veteran who has not remarried- Marriage Certificate and DD Form 1300 or appropriate documentation.

3.     Orphan of a veteran killed while on active duty- Birth Certificate and DD Form 1300 or appropriate documentation.

4.     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.

5.     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.
BENEFITS:

Texas Parks and Wildlife offers a variety of benefits for employees such as generous paid time off, group insurance, retirement and pension, and frequent training and staff development opportunities.  Other benefits include longevity pay, merit pay, deferred compensation, flexible benefit plans, 401K/457 retirement plans, direct deposit,  telework, staggered work hours, Employee Assistance Program and a Return to Work Program. For new employees or rehires, health insurance is available the 1st of the following month after a 60-day waiting period. Click HERE to view our Benefits page.
HIRING CONTACT:  Stephanie Rubio, (432) 426-3533 ext. 268

PHYSICAL WORK ADDRESS: Black Bear Restaurant, 16542 Park Road 3, TX Hwy 118N, Fort Davis, TX 79734

GENERAL DESCRIPTION

Under the direction of the Superintendent Management Team, the Food Service Manager performs advanced senior level Food Service supervisory work and is responsible for overseeing the daily operation of the Black Bear Restaurant at Indian Lodge State Park.  Duties include menu planning, product costing, supervising and leading daily food preparation for quick service, full-service, and/or fast casual restaurant style operations, including special events.  Prepares and places grocery orders and maintains food, non-food and equipment inventories.  Plans work schedules for all restaurant employees, marketing, recruiting, hiring and training staff.  Sets operational standards, work planning and standard operating procedures development.  Identifies areas in need of correction or improvement and makes necessary changes or recommendations as appropriate.  Operates Food Service equipment and fills in as cook when necessary.  Instructs staff on safety and health codes, monitors staff and the restaurant for compliance, ensures that all food preparation and serving areas are kept clean and that all health and safety concerns are immediately addressed.  Handles personnel issues or refers to others as appropriate.  Responsible for the restaurant operating and concession budget and monitoring the financial performance of the Black Bear Restaurant, preparing reports, being accountable for meeting financial goals or limits and taking appropriate actions to ensure the restaurant's long term viability.  Provides excellent customer service. Plans, assigns, and/or supervises the work of others.  Works under minimal supervision with extensive 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:

Three years experience in a hotel restaurant or a free standing restaurant as an operational manager;

Two years experience in a Food Service operation supervisor.

NOTE: Experience may have occurred concurrently

Licensure:  

If driving is required, applicant must possess a valid State driver's license;

Must possess or be able to obtain, within 30 days of employment, a valid Food Service Manager certificate issued by the Department of State Health Services.

NOTE: Retention of position contingent upon obtaining and maintaining required license and certification.

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 menu design, planning and costing;

Knowledge of 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 staff training techniques;

Knowledge of restaurant promotions, special events and advertising principles;

Skill in cooking and baking;

Skill in the use and care of food preparation appliances and equipment;

Skill in managing staff and handling personnel issues;

Skill in restaurant financial management and reporting;

Skill in using MS Word, Excel and Outlook;

Skill in effective verbal and written communication;

Skill in providing quality customer service in a courteous and professional manner;

Skill in training others;

Skill in planning, assigning and/or supervising the work of others;

Ability to plan, organize and implement daily and long term kitchen and dining room assignments;

Ability to oversee the work of others;

Ability to analyze problems and implement solutions;

Ability to interpret, create and follow recipes;

Ability to perform basic mathematical calculations;

Ability to establish and maintain Food Service regulations, procedures and standards for the restaurant;

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.;

Required to travel 5% with possible overnight stays;

May be required to operate a State vehicle;

Non-smoking environment in State buildings and vehicles.

TPWD IS AN EQUAL OPPORTUNITY EMPLOYER