Sr. Manager, Hospitality

SpaceX was founded under the belief that a future where humanity is out exploring the stars is fundamentally more exciting than one where we are not. Today SpaceX is actively developing the technologies to make this possible, with the ultimate goal of enabling human life on Mars.

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…