About this role
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.
MANAGER, HOSPITALITY
The Cape Canaveral, FL 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. 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 contr