RESTAURANT MANAGER

Date: Mar 6, 2025

Req ID: 47871

Location:

MORRILTON, AR, US, 72110

Category: DEPT OF PARKS AND TOURISM

Anticipated Starting Salary: 36,155

Restaurant Manager

Position #: 22092464

Salary: $36,155

Grade: GS06

Requisition: 47871

Location: Petit Jean State Park, Morrilton, AR

Closing date: 3/21/2025

This position manages a medium-sized restaurant at Mather Lodge. Duties include hiring, training and supervising kitchen and dining room staff, preparing work schedules, completing performance appraisals, ordering food and supplies, and maintaining food cost, quality control and customer service. Other duties include creating new menus, overseeing cash control, arranging, and coordinating group meals, maintaining departmental policies and procedures, and other duties as assigned. Must be able to work a varied schedule, including nights, weekends, and holidays, and must have a valid driver’s license. A criminal background check is required.

Position offers a full benefit package including paid holidays, annual and sick leave, health insurance, and retirement pension. Park housing is available.

Preferred Qualifications: Experience with back of house operations and Aloha POS.

Applicants must meet or exceed the following qualifications: the formal education equivalent of a high school diploma plus five years’ experience in restaurant management or related field, including two years’ experience in supervision. 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/ADA/AA employer. Minorities and women encouraged to apply.

Applications accepted online only: https://arcareers.arkansas.gov/

Position Information

Class Code: S014C

Grade: GS06

FLSA Status: EXEMPT

Salary Range: $36,155.00 - $57,668.00

Summary

The Restaurant Manager is responsible for the overall management of a park food service facility. This position is governed by state and federal laws and agency/institution policy.

Functions

Provides daily supervision of skilled and unskilled food service workers, oversees food quality, and ensures customer service standards are met. Inspects facility for cleanliness, safety, and maintenance needs, and coordinates requests for repairs. Establishes and justifies the restaurant budget, authorizes expenditures, monitors spending, and maintains proper food and labor cost. Conducts menu planning, assists in the preparation of food orders, and oversees temperature control, portion control, presentation, and food rotation. Manages inventory by checking on storage procedures, rotating supplies, and altering menu to cut down on food waste. Meets with special groups or other departments to coordinate special activities or accommodations, handles customer complaints, and offers special assistance. Performs other duties as assigned.

Dimensions

None

Knowledge, Skills and Abilities

Knowledge of food service techniques, procedures, and safety concerns. Knowledge of laws, regulations, or standards governing food preparation and storage. Ability to perform comparative food shopping and ordering, as well as knowledge of state procurement policies. Ability to train employees in a multitude of job tasks related to food service or kitchen sanitation. Ability to provide information to supervisors, co-workers, and subordinates in verbal and written formats.

Minimum Qualifications

The formal educational equivalent of a high school diploma; plus five years of experience in restaurant management or a related field, including two years experience in supervision. 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.

Licenses

None