TENNESSEE STATE PARKS (TSP) LEAD SERVER - 08072026-79963

Location: Buchanan, TN – Paris Landing State Park, Department of Environment & Conservation, Henry County

Pay

$10.50 per hour / $20,475 annually

Schedule

Full-Time

Qualifications

• Experience equivalent to one year of food service work.
• Must obtain TIPS or ServSafe and Alcohol certification within 90 days of hire.
• Must pass the ServSafe Food Safety Examination within 90 days of hire.

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. Responsibilities include leading a team of Tennessee State Parks employees, serving dining patrons, presenting menus, suggesting menu options, taking orders, processing payments, and delivering food and beverages. This role also involves setting up and breaking down banquet spaces and ensuring high-quality service during banquets.

Responsibilities

• Train and lead food service staff in the restaurant, lounge, and banquet settings.
• Maintain up-to-date knowledge of daily and weekly specials, menu offerings, and preparation methods to answer guest questions and provide recommendations.
• Demonstrate expertise in cocktails, beer, and wine selections to enhance guest dining experiences and promote beverage sales.
• Deliver food and beverage service promptly and courteously, adhering to the Banquet Event Order (BEO).
• Coordinate the timing of each course to align with guests' dining pace, ensuring a seamless banquet experience.
• Accurately process guest payments using various payment methods, balance transactions, and maintain sales receipt records.
• Set up banquet rooms according to event specifications, including table arrangements and décor.
• Break down banquet spaces after events by removing decorations, centerpieces, and equipment and returning them to storage.

Skills

• Competencies: Customer Focus, Planning and Aligning, Directing Work, Instilling Trust, Communicating Effectively.
• Knowledge Areas: Customer and Personal Service, Clerical, Food Production.
• Skills: Active Learning and Listening, Instructing, Coordination, Mathematics, Speaking.
• Abilities: Auditory Attention, Prolonged Stamina, Limb and/or Full Body Flexibility, Multilimb Coordination, Reaction Time.
• Tools & Equipment: Computer/Point of Sale System/Printer, Telephone, Small kitchen appliances, Bar tools and equipment.