Director of Hospitality Operations

Jacob Rieger & Company LLC•Kansas City, MO

2d•$90,000 - $100,000•Onsite

About The Position

The Director of Hospitality Operations is a senior on-site leader responsible for the overall performance of J. Rieger & Co.’s hospitality experience, including food and beverage, tours and tastings, guest services, and gift shop operations. This role translates the company’s vision into consistent daily execution by developing department leaders, strengthening operational standards, managing financial performance, and creating a seamless experience for every guest. Working collaboratively with company leadership and cross-functional departments, the Director balances strategic planning with visible, hands-on leadership. This position plays an important role in driving revenue and profitability, improving operating efficiency, supporting programming and events, and building a culture centered on hospitality, accountability, teamwork, and continuous improvement.

Requirements

Five or more years of progressive leadership experience in hospitality, food and beverage, hotels, restaurants, entertainment venues, tourism, or a comparable guest-facing operation.
Experience leading managers and overseeing multiple departments, outlets, or service environments.
Strong understanding of hospitality financials, including budgeting, forecasting, labor management, cost of goods, and profit-and-loss performance.
Proven ability to develop teams, establish accountability, and improve operating standards.
Excellent 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.

Nice To Haves

Experience overseeing a combination of food and beverage, tours, retail, events, or other experiential hospitality operations.
Experience managing high-volume or multi-outlet hospitality environments.
Demonstrated success improving revenue, profitability, labor efficiency, guest satisfaction, and team performance.
Experience implementing operating systems, service standards, training programs, and performance expectations.
Familiarity with point-of-sale, scheduling, reservation, payroll, inventory, and business-reporting systems.
Bachelor’s degree in hospitality management, business administration, or a related field, or an equivalent combination of education and relevant experience.

Responsibilities

Provide strategic and operational leadership across food and beverage, tours and tastings, guest services, and gift shop operations.
Lead, develop, and hold department leaders accountable for operational execution, team performance, financial results, and the guest experience.
Establish clear expectations, operating standards, systems, and processes that create consistency across hospitality departments and outlets.
Own hospitality financial performance, including budgeting, forecasting, revenue growth, profitability, labor management, cost of goods, and expense control.
Review financial reports, operating data, staffing levels, and guest feedback to identify opportunities and implement measurable improvements.
Maintain a visible leadership presence throughout the operation, supporting teams during service, special events, high-volume periods, and guest-recovery situations.
Partner with department leaders to recruit, train, coach, and retain a knowledgeable, engaged, and hospitality-driven team.
Collaborate with marketing, sales, private events, production, and other departments to support programming, promotions, events, and revenue-generating initiatives.
Ensure hospitality operations reflect the J. Rieger & Co. brand and provide a seamless guest journey across tours, tastings, retail, food and beverage, and other on-site experiences.
Ensure compliance with applicable health, safety, sanitation, alcohol-service, employment, and operating requirements.
Oversee vendor and supplier relationships in partnership with department leaders to support product quality, service standards, availability, and cost management.
Identify and lead opportunities to improve service delivery, operating efficiency, technology use, communication, and the overall guest and employee experience.