Sr. Manager, Hospitality

SR. 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 Senior Manager will lead hospitality operations across multiple sites and concepts within the organization. This role includes developing and implementing customer service strategies, operational standards, and training programs across a 24/7 multi-outlet environment. Key responsibilities of the Hospitality Senior Manager include directing service operations for approximately 10,000 meals daily across multiple locations and concepts, including high-volume food halls, quick service outlets, full-service restaurants, bars, and catering services. The Hospitality Senior Manager leads and develops managers and supervisors, drives performance across locations, ensures excellent customer service, and facilitates cross-site communication and consistency. This position involves talent development, performance management, ensuring team compliance with mandatory training, and overseeing scheduling, payroll, and operational execution. The Hospitality Senior Manager supports SpaceX’s mission by leading hospitality functions and ensuring the consistent delivery of high-quality food and beverage options. This creates exemplary, professional and welcoming service environments that enhance productivity and morale.

RESPONSIBILITIES: 

• Define and uphold hospitality standards and guest experience excellence across a portfolio of outlets, driving consistent performance while identifying and implementing improvements that enhance service quality and brand reputation
• Lead the development, piloting, and rollout of new services, offerings, and training programs within assigned locations, ensuring they deliver measurable improvements in revenue, guest satisfaction, and operational efficiency
• Direct day-to-day operations across multiple food service outlets and catering locations, optimizing processes, resource allocation, and performance to meet both operational targets and strategic objectives
• Build and lead high-performing teams by managing managers and supervisors, including talent acquisition, performance management, leadership development, coaching, and succession planning for key roles
• Plan and oversee large-scale events and catering operations, ensuring flawless execution, strong financial results, and high client satisfaction while identifying opportunities to expand the catering business
• Champion food safety and workplace safety standards across all locations, ensuring full compliance, conducting regular audits, and fostering a proactive culture of safety and continuous improvement
• Design and implement systems and processes that enhance team productivity, time management, and cross-functional collaboration across the department
• Develop and scale training programs on customer service, menu knowledge, allergens, and nutritional awareness; create advanced training materials and measure their effectiveness through performance metrics and feedback
• Own product quality, consistency, and inventory performance across assigned locations by establishing robust quality control systems, monitoring key performance indicators, reducing waste, and driving sustainable improvements
• Manage financial performance for the area of responsibility, including P&L oversight, budgeting, forecasting, labor and cost control, sales analysis, and identifying opportunities to improve profitability and operational efficiency
• Build and strengthen strategic vendor relationships by negotiating contracts, monitoring performance, resolving issues, and driving improvements in quality, cost, and supply reliability

BASIC QUALIFICATIONS: 

• Associate degree or higher
• 12+ years of food service industry experience
• 7+ years of leadership within the food service industry in a high-volume multi-concept operation

PREFERRED SKILLS AND EXPERIENCE: 

• 10+ years of leadership within the food service industry in a high-volume multi-concept operation
• Experience opening new operations and/or creating operations procedures from the ground up
• Extensive experience managing teams across multiple concepts, including fine dining, upscale, casual, and quick service restaurants
• Expert interpersonal, oral, and written communication skills
• Expert time management skills
• Expert understanding of food safety and sanitation practices
• Expert knowledge of food service systems, ordering, and inventory management
• Advanced computer skills including Microsoft Office
• Advanced knowledge with allergen identification and dietary restrictions
• Advanced knowledge of beverage service including beer, wine, and spirits
• Demonstrates the highest level of professionalism
• Experience in a corporate environment
• Advanced knowledge of HR best practices
• Experience leading groups in large team settings of 50 or more staff members

ADDITIONAL REQUIREMENTS: 

• Ability to carry large, heavy items unassisted (up to 25lbs) 
• Must have the ability to stand for periods up to 8-12 hours a day
• 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 
• Must have or obtain TX Food Manager Certification and TABC certification (training provided internally as needed)