Manager, Hospitality

MANAGER, HOSPITALITY

The SpaceX Hospitality team serves all employees, customers, government partners, potential clients and/or visitors with everything from snacks to daily meals to full-service events. The Hospitality Manager will oversee the organization’s food and customer service operations. This role includes developing and implementing effective customer service strategies and training programs across a 24/7 multi-outlet environment. Key responsibilities of the Hospitality Manager include coordinating service operations for approximately 10,000 meals daily across various concepts, including high-volume food halls, quick service outlets, full-service restaurants, bars, and catering services. Additionally, the Hospitality Manager will monitor and motivate staff, ensure excellent customer service, engage with customers, and facilitate cross-site communication. This position involves hiring and developing talent, ensuring that the team is up to date with all mandatory company training, managing scheduling and payroll, and overseeing the interviewing, hiring, and onboarding of new staff. The Hospitality Manager supports SpaceX’s mission by managing hospitality functions and ensuring delivery of quality food/beverage options across all operations. This creates exemplary, professional and welcoming service environments that enhance productivity and morale. 

RESPONSIBILITIES: 

• Establish and drive standards for hospitality operations and guest interactions
• Lead the development and execution of new services, offerings, and training programs
• Direct and optimize day-to-day operations of multiple food service outlets/catering locations
• Build and lead a high-performing team by managing supervisors and direct reports, including strategic hiring, performance management, talent development, succession planning, and fostering a culture of accountability and growth
• Collaborate with organizing and coordinating events, including large onsite/offsite gatherings and catering requests
• Champion and enforce rigorous food safety, sanitation, and workplace safety standards, ensuring full regulatory compliance and cultivating a proactive safety culture across all locations.
• Develop and implement systems and processes that optimize team productivity, time management, and resource allocation across the department.
• Design, implement, and evaluate comprehensive training programs focused on customer service, menu knowledge, allergens, and nutritional awareness; create scalable training materials and measure their impact on performance.
• Own product quality, consistency, and inventory management across all outlets by establishing robust quality control systems, monitoring key metrics, reducing waste, and driving continuous improvement in service and menu execution.
• Manage financial performance of the department, including P&L responsibility, budgeting, forecasting, labor and inventory cost control, sales analysis, and reporting; identify opportunities to improve profitability and operational efficiency.
• Build and manage strategic vendor relationships, negotiating contracts, monitoring performance, resolving issues, and driving improvements in quality, cost, and reliability of products and services.

BASIC QUALIFICATIONS: 

• High school diploma or equivalency certificate 
• 10+ years of food service industry experience and 5+ years of leadership experience 

PREFERRED SKILLS AND EXPERIENCE: 

• 7+ years of leadership experience within the food service industry 
• Experience opening new operations and/or creating operations procedures from the ground up
• Complete understanding of managing a team in fine dining, upscale, casual and quick service restaurants
• Advanced interpersonal, oral and written communication skills 
• Advanced time management skills 
• Advanced understanding of food safety and sanitation practices
• Advanced knowledge of food service systems, ordering and inventory
• Proficient computer skills including Microsoft Office
• Proficient knowledge with allergen identification and dietary restrictions
• Proficient knowledge of beverage service including beer, wine and spirits
• Showcases high level of professionalism
• Experience in a corporate environment
• Proficient knowledge of HR best practices
• Experience leading groups in large team settings of 25 or more staff members

ADDITIONAL REQUIREMENTS: 

• Ability to carry large, heavy items unassisted (up to 25lbs) 
• Must have the ability to stand for long periods – up to 8-12 hours a day
• Able to perform frequent bending, stooping, and lifting of objects through entire shift 
• Must be able to work all shifts and available for overtime, weekends and holiday(s) as needed
• Must participate in internal leadership and development training
• Adaptability, problem-solving skills, and extreme attention to detail
• Team player with the ability to collaborate effectively, including but not limited to training of incoming team members 
• Ability to work gracefully under pressure 
• Must have or obtain TX Food Manager Certification and TABC certification (training provided internally as needed)