Manager, Spaceport Events

MANAGER, SPACEPORT EVENTS

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 Spaceport Events Manager is a leadership role responsible for overseeing staff supervision, guest services, customer satisfaction, and quality control across multiple food service outlets and event operations. This individual works directly with Hospitality leadership to delegate tasks, monitor service patterns, improve customer service interactions, and serves as a key point of contact with customers and stakeholders. They are also responsible for overseeing event area standards, addressing concerns or complaints, and ensuring consistent execution across all service periods. The Spaceport Events Manager can support all service outlets and can troubleshoot equipment issues, solve complex operational problems, and communicate effectively at all levels. This position involves hiring and developing talent, ensuring team compliance with mandatory training, managing scheduling and payroll, and overseeing the interviewing, hiring, and onboarding of new staff. The Spaceport Events Manager supports SpaceX’s mission by upholding friendly, welcoming service environments that enhance the productivity and morale of the workforce while ensuring the team is performing to departmental and company standards.

RESPONSIBILITIES: 

• Establish and enforce high standards for all event operations, ensuring consistent excellence in service delivery and guest experience across all events
• Own and optimize the JIRA ticketing system for all hospitality requests, including events, catering, and tours, while identifying opportunities to improve efficiency and response times
• Lead the development and management of catering reports for all food venues, meeting spaces, and event areas, using data to drive operational improvements and resource planning
• Direct the creation and execution of detailed service plans, timelines, and schedules, ensuring alignment with organizational goals and seamless delivery across multiple outlets
• Design and implement training programs focused on customer service, allergen awareness, and nutritional knowledge, while measuring effectiveness and driving continuous improvement
• Lead performance management by documenting, sharing, and acting on feedback for hospitality staff, supporting development plans and accountability
• Collaborate strategically with fellow Hospitality leadership to plan and coordinate services in shared spaces, ensuring integration with traditional operations and optimal use of resources
• Develop and implement systems that enhance team time management, productivity, and operational efficiency across the department
• Champion and enforce rigorous food safety practices, ensuring full compliance and fostering a culture of safety throughout all operations
• Oversee and maintain accurate and up-to-date record-keeping logs, implementing processes that ensure compliance and operational integrity
• Facilitate clear and proactive communication between staff and leadership regarding team and operational needs, driving alignment and issue resolution
• Create, maintain, and scale in-person and online training materials to support consistent onboarding and development across all Hospitality roles
• Lead the training and development of all Hospitality team members on roles and responsibilities, ensuring high performance and readiness
• Manage staff scheduling and coverage by overseeing rotations, break coverage, and daily responsibilities to maintain operational excellence
• Direct the setup, execution, and breakdown of services and events, ensuring high-quality delivery while identifying opportunities for improved efficiency
• Own inventory management by monitoring levels, forecasting needs, and implementing controls to minimize waste and ensure product availability
• Manage vendor relationships by overseeing order placement, delivery coordination, and resolution of quality or service issues to ensure reliability and cost-effectiveness

BASIC QUALIFICATIONS: 

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

PREFERRED SKILLS AND EXPERIENCE: 

• 7+ years of leadership experience, focus on event planning & management
• 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 

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 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)