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Food & Beverage Coordinator

Roman Nose Lodge - Watonga, OK

Recruitment #181018-UNCF-175



Submit a Resume and Cover Letter* during the announcement period listed above to:
Human Resources
ATTN:  Carlene Smith
900 N Stiles Ave, Ste 200
Oklahoma City, OK 73104-3234
Phone: 405-522-9584
This position is located at Roman Nose Lodge in Watonga, OK. 

*Cover Letter must include an accurate address and telephone number, as well as the title of the position for which you are applying. 

**Pursuant to 21 O.S. – 481, Oklahoma Tourism and Recreation Department (OTRD) avoids hiring relatives of individuals already employed by OTRD.  The OTRD Nepotism Policy (P121) is strictly enforced, therefore, managers are strongly discouraged from hiring immediate family members. Please indicate on your application or cover letter if you have any relatives or friends that are employed at OTRD.

• Any individual may apply for an unclassified posting.
• Employment Application must be postmarked by the closing date of announcement.
• OTRD is an Equal Opportunity Employer. Reasonable accommodation to individuals with disabilities may be provided upon request.

Food and Beverage Coordinator (3140)


Under the general supervision of the Lodge Manager plans, organizes, coordinates and directs the operation of the entire food service department (including both front and back of the house) at a state resort.

Establishes policies and procedures for a food service department; directs all phases of the work, including purchasing, food planning, preparation and serving, inventory and storing supplies, cleaning of working areas and equipment, maintaining sanitary standards and managing personnel.

Supervises dining room personnel in the serving of food.

Estimates budget requirements for the department; recommends and initiates for approval expenditures for food, supplies, personnel, and new equipment; reviews expenditures and checks against budget allotments in order to maintain proper control of the department’s budget.

Observes and analyzes work in food preparation and serving units, and reorganizes assignments of duties, rearranges layout of equipment to improve efficiency and working conditions.

Checks grade and quality of supplies received and notifies appropriate officials in cases of discrepancies.

Schedules employees’ work for both kitchen and dining areas.

Performs related work as required and assigned by Lodge Manager.

Extensive knowledge of modern principles and practices of large scale food service management; of food service organization and operations of food procurement and quality; of food management record-keeping; of state purchasing procedures and budget preparation; and of administrative supervisory principles and practices.

Skill in organizing and planning the work of others; in establishing and maintaining effective working relationships with others; and in giving and following oral and written instructions.

Two (2) years of experience in food service work in a supervisory capacity in a commercial or institutional environment; or, any equivalent combination of education and experience.



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