Manager, Hospitality

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 will also establish and maintain customer service principles, contributing to the mission of providing operational excellence and quality food options that enhance morale and productivity within SpaceX.

RESPONSIBILITIES:

• Oversees the accuracy of menus across various service formats
• Establishes and enforces standards for hospitality operations
• Monitors the quality and consistency of food products in all service locations
• Maintains clean and safe workstations throughout the operation
• Trains staff on customer service, allergen awareness, and nutritional knowledge
• Ensures that proper food safety practices are followed by staff and management
• Coordinates and improves time management for the team
• Monitors the financial activities of hospitality operations
• Develops and maintains training materials for both in-person and online formats
• Manages performance evaluations for hospitality staff

BASIC QUALIFICATIONS:

• High school diploma or equivalency certificate
• 7+ years Leadership Experience
• 10+ years of food handlers experience

PREFERRED SKILLS AND EXPERIENCE:

• Possess or be able to obtain a managerial-level food safety certification
• Advanced understanding of customer service and safe kitchen operations
• Proficient in Microsoft Office and Outlook
• Excellent written and verbal communication skills
• Strong knowledge of food service principles and practices
• In-depth knowledge of food service systems, including ordering and inventory management
• Culinary degree
• Proficient knowledge of human resources management
• Experience with batch cooking or high-volume operations
• Proven leadership experience in managing teams of 10 or more staff members
• Experience in opening new operations and creating operational procedures from the ground up

ADDITIONAL REQUIREMENTS:

• Ability to carry large heavy items, such as dishes in tubs or trays unassisted (up to 25 lbs.)
• Able to stand for long periods of time - up to 8 hours a day
• Must be able to work all shifts and available for weekends as needed
• Able to perform frequent bending, stooping, and lifting of objects