Assistant Restaurant Manager
Position #: 22092327
Salary: $32,405
Pay Grade: GS05
Requisition: 47891
Location: Petit Jean State Park, Morrilton, AR
Closing date: 3/21/2025
This position assists in the management of a 104-seat restaurant and 50-seat meeting room at Mather Lodge. Duties include assisting with hiring, training, and supervising of restaurant staff, preparing work schedules, completing performance appraisals, ordering food and supplies, maintaining food cost, quality control and customer service standards. Must be able to train others to prepare quality food items. Other duties include assisting with 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 driver’s license. A criminal background check and driver’s 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 high school diploma; plus three years of experience in restaurant management or related food service 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.
We are an EOE/AA/ADA employer. Women and minorities encouraged to apply.
Applications accepted online only: https://arcareers.arkansas.gov/
Position Information
Class Code: S048C
Grade: GS05
FLSA Status: EXEMPT
Salary Range: $32,405.00 - $51,686.00
Summary
The Assistant Restaurant Manager is responsible for assisting the Restaurant Manager in all aspects of the park's food service facilities. This position is governed by state and federal laws and agency/institution policy.
Functions
Provides daily supervision to food service workers. Assists in the preparation of food orders and oversees temperature controls, portion controls, presentation, and food rotation. Checks the quality of raw and cooked food products to ensure that standards are met. Inspects supplies, equipment, and storage areas for temperature and sanitation requirements, and inspects work areas to ensure conformance to established standards. Assists Manager with menu planning and food and supply orders. Manages inventory by checking the quantity and quality of received products; rotating supplies, and altering menu to cut down on food waste. Assists in taking inventories; maintains records on food cost, food waste, and dish breakage. Communicates and works closely with all park operational units to meet the requirements of food service operations. Performs other duties as assigned.
Knowledge, Skills and Abilities
Knowledge of laws, regulations, or standards governing food preparation and storage and the ability to ensure compliance with same. Knowledge of appropriate use of equipment, facilities, and materials required. Knowledge of food service techniques, procedures, and safety concerns. Ability to train employees in multiple of job tasks related to food service or kitchen sanitation. Ability to provide information to supervisors, co-workers, and subordinates. Ability to monitor and review information from materials events or the environment to detect and assess problems. Ability to establish and maintain effective working relationships with others.
Minimum Qualifications
The formal educational equivalent of a high school diploma; plus three years of experience in restaurant management or a related field. 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.
