| Location | Branson West, MO |
| Job Type | Part-time |
Silver Dollar City is ushering in a new era of Ozarks hospitality with its first-ever landmark resort, a stunning six-story, craftsman-style, 262-room retreat which overlooks sweeping, untouched vistas of the Ozark Mountains and Table Rock Lake. Thoughtfully designed to blur the lines between nature, craft, and comfort, Silver Dollar City Resort offers guests direct, priority access to the park and nearby attractions and serves as a focal point of a major multi-million-dollar investment redefining the Branson experience. From the theme park and White Water to Showboat cruises and the region’s most beloved adventures, the resort is the best way to experience it all.
Joining the Silver Dollar City Resort team is becoming part of a legacy of service. Rooted in the Herschend family’s decades-long commitment to heartfelt hospitality, inspiring storytelling, and the preservation of regional craft, this organization has grown from a single cave tour in the 1950s into the world’s largest family-owned theme park, attractions, and hospitality company. If you’re passionate about creating meaningful, memory-making experiences and want to play a foundational role in shaping how thousands of families discover the Ozarks for generations to come, this is a rare opportunity to help build something extraordinary with a mission-driven team that truly cares.
The ideal candidate will bring strong leadership, sound business judgment, and a passion for hospitality, with the ability to develop hosts, manage competing priorities, and balance attentive guest service with operational and financial goals.
Summary of Essential Functions & Responsibilities
Partners with resort leadership to direct daily operations of assigned food and beverage outlets, maintaining service, quality, safety, and operational standards while achieving budgeted revenue, cost, and profit goals.
Promotes a positive, cooperative work environment that supports host engagement, development, and job satisfaction through Lead with Love principles.
Maintains each outlet’s concept and identity through consistent recipes, product offerings, presentation, and service.
Monitors guest service and feedback, identifies opportunities for improvement, and implements actions to strengthen guest satisfaction, loyalty, and financial performance.
Conducts accurate monthly inventories of food, beverages, and operating supplies within assigned areas and investigates discrepancies.
Leads safety efforts within assigned outlets, ensuring compliance with company policies and applicable food safety, sanitation, and responsible alcohol service requirements.
Ensures required training, inspections, audits, and operational records are completed accurately and on time.
Serves as a resource for point-of-sale, scheduling, and payroll systems, supporting host training and accurate system use.
Reviews profit and loss statements, participates in financial reviews, and develops and implements action plans to address performance gaps.
Establishes and communicates performance expectations, monitors results, and provides timely coaching, feedback, and recognition.
Partners with Talent Acquisition and Human Resources to recruit, interview, and hire hosts.
Maintains awareness of food and beverage industry trends and recommends improvements appropriate to the resort and its guests.
Develops and manages host schedules to meet guest demand while maintaining service standards and labor productivity goals.
Participates in the resort’s manager-on-duty program as assigned.
Coordinates with Finance, Accounting, Information Technology, and other departments to resolve payroll, cash-handling, purchasing, billing, and system concerns.
Leads regular departmental meetings to review operational performance, upcoming priorities, service standards, and guest and host concerns.
Responds promptly to guest concerns, follows service recovery procedures, and escalates issues as appropriate.
Supports host development through training, mentoring, and fair, consistent performance management in accordance with company policies.
Maintains productive relationships with hosts, guests, vendors, community members, and industry partners.
Responds to operational inquiries and communicates relevant information across departments.
Management reserves the right to change and/or add to these duties at any time
Qualifications
At least three years of directly related food and beverage management experience required, including beverage compliance and inventory control practices in the hospitality industry.
At least three years of management experience overseeing two or more direct reports in a multi-outlet environment required.
Demonstrated success in progressively responsible management roles required; experience in the theme park, tourism, hospitality, or entertainment industry preferred.
Associate degree, relevant certification, or equivalent on-the-job experience required.
Knowledge of forecasting, budgeting, scheduling, labor management, purchasing, and inventory control.
Strong financial acumen, including the ability to analyze operating results, control costs, and identify opportunities to improve revenue and profitability.
Must obtain and maintain licenses, permits, and certifications required by applicable state and local authorities for assigned duties.
Must complete and maintain company-required food safety, responsible alcohol service, and emergency response training and certifications.
Strong computer skills and working knowledge of point-of-sale systems, scheduling and payroll software, and Microsoft Office applications.
Must demonstrate effective leadership, listening, coaching, problem-solving, and conflict management skills.
Ability to communicate effectively with guests, vendors, and hosts, understand written instructions and safety information, and prepare accurate operational and financial records using approved communication methods.
Must demonstrate genuine friendliness, professionalism, and care when representing Silver Dollar City Resort.
Must be self-motivated and committed to continuous improvement.
Must be able to delegate responsibilities, prioritize assignments, and adapt to changing operational needs in a fast-paced environment.
Must maintain confidentiality and exercise sound judgment when handling sensitive information.
Must maintain a professional appearance and good personal hygiene.
Must promote a positive, cooperative work environment through teamwork, appreciation, and constructive feedback.
Must be attentive to guests’ needs and resolve concerns within company guidelines.
Must understand and follow procedures that support a safe and secure environment for guests and hosts.
Must maintain dependable attendance and flexibility with assigned schedules, including required overtime, evenings, weekends, and holidays.
Must successfully complete a background screening following a conditional offer of employment, in accordance with company policy and applicable law.
Physical Requirements
The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Ability to stand and walk for prolonged periods while overseeing assigned food and beverage outlets.
Ability to lift and carry supplies, products, and equipment weighing up to 50 pounds, using assistance or equipment as appropriate.
Ability to operate computers, point-of-sale systems, and other operational equipment using available tools or accommodations.
Ability to access and review menus, inventory records, financial reports, and other operational documents using available tools or accommodations.
Ability to tolerate varying temperatures and weather conditions when assigned duties require outdoor work.
Benefits Offered
Equal Opportunity Employer / Disabled / Veterans
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor