TENNESSEE STATE PARKS LEAD SERVER - 04142026-76801

Job Information

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF ENVIRONMENT & CONSERVATION, TENNESSEE STATE PARKS DIVISION, HARDIN COUNTY

For more information, visit the link below:
https://www.tn.gov/content/dam/tn/environment/job-announcements-/preferred-service/00010919_tsp_lead_server_plsp_tdec-job-opp_ps_ua.pdf

Qualifications

Education and Experience: Experience equivalent to one year of experience of food service work.

Necessary Special Qualifications: Applicants for this class must within 90 days of their hire date obtain:

1. TIPS or ServSafe and Alcohol
2. ServSafe Food Safety

Examination Method: Education and Experience, 100%, for Preferred Service positions.

Overview

Under general supervision, leads and trains staff in food service and dining area preparations to provide customer service to patrons in a state park restaurant, and other work as required. This classification is responsible for leading and training a staff of Tennessee State Parks employees responsible for various food serving duties. This classification will also serve dining patrons in the restaurant by presenting menus to diners, suggesting menu options, suggesting wines or other beverages, answering questions regarding food preparation, taking food orders, making proper use of point-of-sale system, and bringing food from the kitchen to the dining tables. Serves patrons during banquets by assisting in the preparation of the facility and provides continual service within a banquet environment. This classification differs from the TSP Server in that the latter does not provide training to staff.

Responsibilities

1. Responsible for the training and leading of the food service staff in a Tennessee State Parks restaurant or lounge and banquet setting.
2. Prepares the dining area for patrons by performing a variety of duties such as making tea and coffee, filling salt and pepper shakers, refilling the ice bin, sorting and wrapping silverware,
   and folding linens throughout their shift.
3. Becomes informed of daily/weekly specials in the restaurant and can explain all menu items and methods of cooking/preparation to the customers as requested. Promotes beverage sales through knowledge of cocktails, beer, and wine availability at all times.
4. Presents dining patrons in the restaurant with menus, suggesting dinner courses, appropriate wines or other beverages, answering questions regarding food preparation, taking food orders, making proper use of point-of-sale system, and bringing food from the kitchen to the dining tables.
5. Serves menu items to guests in a prompt and courteous manner and according to the banquet event order; coordinates the service of courses to correspond with the dining pace of the guests for banquets.
6. Computes bill and accepts payment through various payment methods: cash, credit/debit, etc.; tracks sales receipts; and returns change promptly to guest, if due.
7. Clears table after service. Removes trays of dirty dishes, silverware and glassware to kitchen
   for cleaning at all times. Assists in cleaning the restaurant, vacuums, sweeps, and mops the floor.
8. Sets up tables for banquets and parties, assists in decorating space for events as appropriate for banquets. Clears room at end of banquet of all props and centerpieces and properly returns them to storage.

Competencies (KSA's)

1. Customer Focus
2. Plans and Aligns
3. Directs Work
4. Instills Trust
5. Communicates Effectively

Knowledges:

1. Customer and Personal Service
2. Clerical
3. Food Production

Skills:

1. Active Learning and Listening
2. Instructing
3. Coordination
4. Mathematics
5. Speaking

Abilities:

1. Auditory Attention
2. Prolonged Stamina
3. Limb and/or Full Body Flexibility
4. Multilimb Coordination
5. Reaction Time

Tools & Equipment

1. Computer/ Point of Sale System/ Printer
2. Telephone
3. Small kitchen appliances
4. Bar tools and equipment