PAY GRADE: 419
CLASS TITLE:HOTEL AND RESTAURANT ASSISTANT MANAGER - SES
ALLOCATION FACTOR(S)
This is work assisting in managing, planning, coordinating, and supervising the daily operational activities of a hotel/lodge and restaurant facility within a state agency. Responsible for the marketing and sales functions of the hotel/lodge and restaurant. The primary duty of the employee(s) allocated to this class is to spend a majority of time communicating with, motivating, evaluating employees, and having the authority to recommend hiring, transfer, suspension, layoff, recall, promote, discharge, assign, reward, or discipline subordinate employees.
EXAMPLES OF WORK PERFORMED:
(Note: The examples of work as listed in this class specification are not necessarily descriptive of any one position in the class. The omission of specific statements does not preclude management from assigning specific duties not listed herein if such duties are a logical assignment to the position. Examples of work performed are not to be used for allocation purposes.)
- Motivates employees to improve the quality and quantity of work performed.
- Plans work loads, work flows, deadlines, work objectives, and time utilization with employees.
- Evaluates employees through established evaluation criteria and responsibilities and meeting regularly with employees to ensure the established criteria are met.
- Trains employees in methods for performing effective and efficient jobs.
- Communicates on a regular basis with employees both individually and in staff meetings.
- Directs the work of employees to ensure best use of time and resources.
- Assists with the daily administrative and operational functions and procedures for a facility.
- Manages the overall daily activities of a lodge, restaurant, gift shop and concession, and/or other operating functions of a facility.
- Assists with the safety, security, and maintenance functions of a facility.
- Assists in implementing policies and procedures to ensure the comfort, security and safety of guests and employees.
- Assists in implementing policies and procedures to comply with city, state, and federal regulations for hotel and restaurant operations.
- Represents the park and facility by serving on committees at the national, state, or local levels.
KNOWLEDGE, SKILLS AND ABILITIES:
(Note: The knowledge, skills and abilities (KSA's) identified in this class specification represent those needed to perform the duties of this class. Additional knowledge, skills and abilities may be applicable for individual positions in the employing agency.)
- Knowledge of hotel/restaurant operating procedures.
- Knowledge of the principles and practices of management and supervision.
- Knowledge of state and federal laws governing the operation of a lodge and restaurant facility.
- Knowledge of business functional areas such as budgeting, accounting, purchasing or personnel for a lodge and restaurant facility.
- Ability to supervise people.
- Ability to develop, implement, and interpret policies and procedures necessary for the successful management of the facility, including the scheduling of programs and events and determining support activity requirements.
- Ability to understand and apply applicable rules, regulations, policies and procedures relating to facility management.
- Ability to communicate effectively.
- Ability to solve problems and make decisions.
- Ability to work independently.
- Ability to plan, organize and coordinate multi-functions.
- Ability to deal with the public in a professional and courteous manner.
MINIMUM QUALIFICATIONS
EFFECTIVE:
7/1/2001
HISTORY:
11/01/1994