Supervisor, Hospitality

SUPERVISOR, 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 Supervisor supports the direction and management of the organization's food/beverage operations and is directly responsible for the quality of service throughout one or more of our food service outlets/catering locations. This role assists in developing and implementing effective customer service strategies and training programs. Duties include, but are not limited to, coordinating service operations; monitoring, positioning, and motivating staff; ensuring excellent customer service; engaging with customers; hiring, onboarding, and developing talent; maintaining team compliance with mandatory trainings; handling scheduling and payroll; and setting up/upholding customer service principles. Additionally, maintaining food safety and sanitation standards is of utmost importance and necessary to protect the health of all served individuals, comply with regulations, and uphold the organization's commitment to excellence. The Hospitality Supervisor supports SpaceX's mission by overseeing day-to-day hospitality functions and providing quality food/beverage options. This creates exemplary, professional, and welcoming service environments that enhance productivity and morale.

RESPONSIBILITIES:

• Set and enforce standards for hospitality operations and guest interactions
• Support conceptualization and implementation of new services, offerings, and training programs
• Oversee day-to-day operations through one or more food service outlets/catering locations
• Manage direct reports, including hiring, performance evaluations, development opportunities, 1:1 meetings, responsibility assignment, communication facilitation, and feedback documentation
• Assist with organizing and coordinating events, including large onsite/offsite gatherings and catering requests
• Enforce food safety practices and maintain clean, safe workstations
• Coordinate and enhance team time management
• Train staff on customer service expectations, menu knowledge, allergens, and nutritional awareness; create and maintain in-person and online training materials
• Manage and monitor product quality, consistency, service, menu accuracy, and inventory levels; address issues as needed
• Monitor financial activities, support scheduling, sales data collection/reporting, and other administrative tasks
• Communicate with vendors for orders, deliveries, and product quality issues

BASIC QUALIFICATIONS:

• High school diploma or equivalency certificate
• 6+ years of food service industry experience
• 2+ years of leadership experience

PREFERRED SKILLS AND EXPERIENCE:

• 5+ years of leadership experience within the food service industry
• Experience opening new operations and/or creating operations procedures from the ground up
• Experience managing a team in fine dining, upscale, casual, and quick service restaurants
• Excellent interpersonal, oral, and written communication skills
• Excellent time management skills
• Excellent understanding of food safety and sanitation practices
• Excellent knowledge of food service systems, ordering, and inventory
• Advanced computer skills, including Microsoft Office
• Advanced expertise in allergen identification and dietary restrictions
• Advanced understanding of beverage service, including beer, wine, and spirits
• High level of professionalism
• Experience in a corporate environment
• Proficient knowledge of HR best practices
• Experience leading groups in large team settings of 10 or more staff members
• 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

ADDITIONAL REQUIREMENTS:

• 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 throughout the entire shift
• Must be able to work all shifts and be available for overtime, weekends, and holiday(s) as needed
• Must participate in internal leadership and development training
• Must have or obtain TX Food Manager Certification and TABC certification (training provided internally as needed)