Salary:

Job Details:

JOB SUMMARY:

Under general direction, this position supervises restaurant staff at the restaurant facility at Tierra Verde Golf Club, and assists the Restaurant Manager with other duties as assigned.

ESSENTIAL JOB FUNCTIONS:

• Assist with planning, directing and monitoring a full service restaurant facility which includes catering golf tournaments and special events.
• Supervise daily operation, including but not limited to, food preparation, restaurant set-up and work flow processes, asset control, food and beverage inventory systems, food cost controls, supplies and equipment procurement.
• Assist with selecting, hiring, training and supervising food production and wait staff including but not limit to excellent service delivery, scheduling and coordinating the work of line cooks, beverage cart attendants and other kitchen/restaurant employees to ensure that food preparation and delivery is economical and technically correct.
• Supervise the cooking of items that require skillful preparation and presentation which help to ensure consistent high quality and to minimize food costs
• Exercise portion control over all items served and assist in establishing menu item selling prices.
• In the absence of Restaurant Manager, ability to collect and account for monies received, prepare necessary financial reports for the budgetary purposes, project annual food/beverage and labor costs and monitor actual financial results
• Take corrective action where necessary to ensure that financial goals are met.
• Safeguard all restaurant personnel and patrons by implementing staff training to increase their knowledge about safety, serving alcohol, sanitation, and accident prevention principles.
• Develop and monitor policies, procedures and work standards including TABC certification of all staff with quarterly training sessions.

MINIMUM QUALIFICATIONS:

Knowledge, Skills and Abilities Required:

• Knowledge of materials, care and use of restaurant tools and equipment used in food preparation, cooking and serving.
• Knowledge of restaurant inventory systems including alcohol.
• Knowledge of food and equipment safety.
• Knowledge of food preparation, proportion, production and presentation.
• Skill in catering/sales presentations.
• Skill in planning, organizing, monitoring and evaluating employees’ work assignments to accomplish objectives.
• Skill in preparing professional level reports, memoranda, letters, etc.
• Skill in communicating effectively with customers, vendors and employees by oral or written means.
• Ability to analyze and evaluate policies, procedures, services and facilities in order to develop recommendations for improvement.
• Ability to determine training needs of employees and develop programs to meet those needs.
• Ability to prepare and present restaurant style food and beverage items, including alcoholic beverages.
• Ability to work in both indoor and outdoor environments and withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Ability to plan orders, procure and receive food and supplies and utilize an inventory tracking system.
• Ability to establish and maintain effective working relationships with subordinates, peers, and management within the city as well as external customers.
• Ability to address and resolve concerns/issues raised by golf patrons and restaurant customers in a timely manner.
• Ability to operate a variety of restaurant and food preparation equipment including but not limited to flat grill, char broiler, stove, oven, deep fryer, dishwasher, fountain dispenser, steam table and refrigeration equipment.
• Ability to operate a variety of office equipment including but not limited to personal computers, calculators, credit card machine, and telephones.
• Ability to perform a variety of physical activities including but not limited to lifting, bending, kneeling, carrying, reaching, seeing, calculating, writing, and walking.
• Ability to operate a motorized vehicle.
• Ability to plan, schedule, coordinate and monitor work to accomplish departmental objectives.
• Ability to move 55 pounds for distances of up to 20 feet.
• Ability to actively communicate with prospective clients as to available booking dates, set-up, audio-visual, catering, security, and staffing needs.
• Ability to prepare event work orders so as to communicate client’s needs to the facility’s operational staff.

Qualifying Education and Experience:

• Two years college coursework in Hospitality Management, Business Management, Events Management, Culinary Course study or related field, plus 2 years of related supervisory experience.
• Food Managers Safety Certificate and TABC Certificate required within two weeks of employment.
• Must possess a Texas Operator’s License, Class C., with good driving record.

PRE-EMPLOYMENT TESTING:

• Criminal background check
• Motor Vehicle Review (MVR)
• Drug and alcohol tests
• Physical and Human Performance Evaluation (HPE)

City of Arlington is an Equal Opportunity Employer. We are committed to fostering a diverse and inclusive workplace that is free from discrimination. We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or veteran status, or any other characteristic protected by applicable federal, state, or local laws.