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Catering Manager

Lake Murray Lodge in Ardmore, OK.

Recruitment #180906-UNCZ-26



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 located at Lake Murray Lodge in Ardmore, 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.

• Any individual may apply for an unclassified posting.
• OTRD is an Equal Opportunity Employer. Reasonable accommodation to individuals with disabilities may be provided upon request.

Catering Manager I (3094)

Under general direction of the Lodge Manager or the Assistant Manager, organizes and supervises the operation of state owned lodge dining rooms and banquet facilities. Responsibility does not include kitchen operations.

Examples of Work Performed:
• Assigns duties and responsibilities to Food Service Workers, Wait staff, Set-Up Staff and other personnel involved in the operation of the banquet facilities.

• Conducts the inspection of banquet facilities, approves the appearance and applicability of set-ups, head tables, arrangements, etc.

• Prepares invoices for billing and forwards to front desk staff for posting.

• Other duties as assigned by the Lodge Manager.

Knowledge, Skills and Abilities:
• Knowledge of the principles and practices of the management of a food service operation, knowledge of the procedures involved in booking parties, meetings, and conventions; of food cost; and of menu structuring; all as evidenced by a passing grade on an appropriate examination.

• Considerable knowledge of food service organization and operation; of safety hazards and precautions; and menu planning.

• General knowledge of the principles of training and personnel practices.

• Considerable skill in organizing and supervising the work of others; in following written and oral instructions; and in establishing effective working relationships with others.

Education and Experience:
High School diploma and two years full time paid employment in a supervisory capacity involving the preparation and serving of food in a lodge, hotel, restaurant or similar institution; or an equivalent combination of education and experience. 



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