Manager, Hospitality

SpaceX•Brownsville, TX

23h•Onsite

About The Position

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.

Requirements

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

Nice To Haves

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
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)

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.