Restaurant Operations Lead at Margaritaville… · Branson

Apply Description Job Overview: Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with the day-to-day operations of the restaurant, including both Front of House and Back of House functions. Ensures seamless coordination between kitchen and service teams to deliver high-quality food, exceptional guest experiences, and operational efficiency. This role operates in a support capacity and has no independent authority to hire, terminate, formally discipline, or make binding business or financial decisions on behalf of the company. Position Description: Ensures the highest quality food and guest experience is delivered consistently and meets company specifications. Assists in training new staff members across both Front of House and Back of House departments. Assists management with motivating, developing, coaching, and counseling staff members to ensure proper service and culinary standards are maintained. Oversees overall restaurant flow, ensuring smooth coordination between kitchen production, expo, and guest service. Visits guest tables during service to ensure satisfaction, resolve concerns, and maintain high levels of hospitality. Supports management in overseeing expo operations to facilitate timely and accurate food delivery in accordance with established standards. Notifies management of low inventory and recommends new inventory for both FOH and BOH operations. Supports management in coordinating daily staff assignments and workflow across departments as directed. Promptly communicates staff member concerns and operational issues to management for resolution. Authorizes comps and discounts within pre-approved limits established by management to support guest satisfaction. Supports management in upholding company standards for service efficiency, Sanitation, food safety, and training compliance across FOH and BOH operations, and promptly reports any concerns or deficiencies to management. Supports management in encouraging staff member development and reinforcing service and culinary standards through positive, constructive engagement. Ensures all productivity, service, and quality standards are consistently maintained. Maintains a high level of knowledge regarding company products, menu items, and promotions; communicates effectively to guests and staff. Establishes rapport with guests through name recognition and proactive engagement. Assists with coordination of catering and banquet functions with appropriate department heads. Ensures proper plate presentation and adherence to recipe and product specifications. Supports waste prevention initiatives and quality control standards in kitchen operations. Adheres to responsible alcohol service policies and ensures FOH compliance. Utilizes all safety and sanitation practices as defined in company safety programs and reports any incidents to management. Adheres to all company policies and procedures as outlined in the Staff Member Handbook. Performs other duties as assigned by management and responds with urgency in a fast-paced environment. Requirements Skills/Experience: 1–2 years restaurant experience in a high-volume Food & Beverage environment. Leadership experience preferred. Strong written and verbal communication skills. Ability to interact professionally with multiple departments and external contacts. Ability to manage multiple priorities in a fast-paced environment with direction from management and in accordance with established procedures. Ability to follow established protocols, assess routine operational situations, and escalate issues to management promptly and appropriately. Basic computer skills (Word, Excel, Outlook preferred). Educational Requirements: High school diploma or GED required. Valid food safety certification and alcohol awareness certification required (must be obtained prior to first day of employment, subject to local laws).