Operational Readiness Manager Jobs in Missouri (NOW HIRING)

The Hospitality Operations Manager is a hands-on leadership position responsible for supporting the daily execution of J. Rieger & Co.’s hospitality experience across food and beverage, tours and tastings, guest services, and gift shop operations. This role works closely with the Director of Hospitality Operations and department leaders to maintain consistent service standards, coordinate teams, resolve operational challenges, and ensure a seamless experience for every guest.

The Manager maintains a visible presence throughout the operation, supporting employees and managers during service, monitoring staffing and facility readiness, and responding to changing business needs. This position helps translate company standards and operational plans into daily action while fostering a culture centered on hospitality, accountability, teamwork, and continuous improvement.

• Three or more years of hospitality leadership experience in food and beverage, hotels, restaurants, entertainment venues, tourism, retail, or a comparable guest-facing operation.
• Experience supervising employees and coordinating daily operations within a fast-paced service environment.
• Working knowledge of labor management, scheduling, inventory, cost controls, and operational reporting.
• Proven ability to coach employees, address performance concerns, and maintain service standards.
• Strong communication, organization, decision-making, and problem-solving skills.
• Availability to work a schedule that reflects the needs of the business, including evenings, weekends, holidays, and special events.

• Experience supporting multiple departments, outlets, or guest-facing service environments.
• Experience working across food and beverage, tours, retail, events, or experiential hospitality operations.
• Demonstrated success improving service consistency, labor efficiency, guest satisfaction, and team performance.
• Familiarity with point-of-sale, scheduling, reservation, payroll, inventory, and business-reporting systems.
• Experience implementing training, operating procedures, opening and closing standards, and team-accountability processes.
• Degree or continuing education in hospitality management, business administration, or a related field, or an equivalent combination of education and relevant experience.

• Support daily operations across food and beverage, tours and tastings, guest services, and gift shop operations.
• Maintain a visible leadership presence throughout the facility and provide hands-on support during service, high-volume periods, special events, and guest-recovery situations.
• Coordinate with department leaders to ensure appropriate staffing, deployment, operational readiness, and communication across hospitality outlets.
• Reinforce service standards, operating procedures, opening and closing expectations, health and safety requirements, and company policies.
• Lead pre-shift communication and help ensure teams understand daily priorities, programming, facility activity, product information, and guest needs.
• Coach and develop employees through regular feedback, training, recognition, and performance accountability.
• Assist with recruiting, onboarding, scheduling, and retaining a knowledgeable, engaged, and hospitality-driven team.
• Monitor labor, sales, cost of goods, inventory, guest feedback, and other operating information to identify concerns and improvement opportunities.
• Partner with the Director and department leaders to implement initiatives that improve revenue, profitability, operating efficiency, and the guest experience.
• Respond promptly and professionally to guest concerns, employee issues, facility needs, safety concerns, and operational disruptions.
• Support cross-department programming, promotions, private events, and other revenue-generating or guest-engagement initiatives.
• Ensure the guest journey remains consistent and brand-aligned across tours, tastings, retail, food and beverage, and other on-site experiences.

The Hospitality Operations Manager must be a dependable and approachable leader who is comfortable working alongside the team and making timely decisions in a fast-paced environment. This role requires strong communication, organization, situational awareness, and the ability to coordinate employees and operations across multiple guest-facing areas. The Manager should be able to interpret basic financial and operational information, coach employees effectively, resolve guest concerns, and maintain consistent standards while adapting to the changing needs of the business. Success requires genuine enthusiasm for hospitality, attention to detail, sound judgment, and a willingness to step in wherever support is needed.