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Food and Beverage Manager
The Food and Beverage Manager oversees the daily operations of food service facilities within Arkansas state parks, lodges, or other government-managed venues. This position ensures high-quality dining experiences, compliance with state health and safety regulations, and efficient food and beverage service operations.
Class Code:
RRE01C
Job Grade:
SGS06
Special Job Requirements:
Typical Functions:
Manage daily food and beverage operations, including restaurants, catering, concessions, and special events. Ensure food safety and sanitation standards are met, following Arkansas Department of Health guidelines. Develop and enforce standard operating procedures for kitchen, bar, and dining services. Monitor inventory, ordering, and stock rotation to minimize waste and maintain quality. Develop and manage budgets, sales forecasts, and expense reports. Implement cost-control strategies while maintaining high service standards. Track revenue and expenses to ensure financial efficiency and profitability. Recruit, train, and supervise kitchen, waitstaff, and bar personnel. Supervises staff by interviewing, recommending staff for hire/fire, assigning and reviewing work, counseling, and evaluating the performance of incumbents. Address customer feedback and resolve complaints professionally. Develop menu offerings and pricing strategies that align with visitor expectations and park themes. Maintain compliance with state food and beverage laws, alcohol service regulations, and labor laws. Ensure the proper licensing and certifications are obtained for food handling and alcohol service. Conduct safety and sanitation audits to uphold public health standards. Ensure compliance with Arkansas food safety, alcohol service, and labor laws.
Knowledge, Abilities, and Skills:
Strong supervisory skills with experience managing diverse teams. Ability to train, motivate, and retain staff in a fast-paced environment. Effective problem-solving skills to handle operational challenges. Excellent interpersonal skills with a focus on guest satisfaction. Ability to handle complaints diplomatically and improve service quality. Strong verbal and written communication skills for interacting with staff, vendors, and guests. Experience with budgeting, inventory management, and sales tracking. Ability to analyze financial reports and implement cost-saving measures. Knowledge of pricing strategies, menu planning, and food cost control. Understanding of culinary trends, food presentation, and beverage pairing. Knowledge of Arkansas health department food safety regulations.
Minimum Qualifications:
At least three years of experience in food service management, restaurant operations, or hospitality leadership, or a related field, including one year in a leadership capacity.
Required Certificates:
Must obtain and maintain ServSafe Food Manager Certification within six months of hire. 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.
Exempt:
E