Hospitality Manager

About Varda Low Earth orbit is open for business. Varda is accelerating the development of commercial space infrastructure, from in-orbit pharmaceutical processing to reliable and economical reentry capsules.  Varda’s W-Series vehicles are built, designed, and operated by Varda in-house, including the pharmaceutical processing payloads, the capsules, the C-PICA heat shields, and the satellite buses. From life-saving pharmaceuticals to more powerful fiber optics, there is a world of products used on Earth today that can only be manufactured in space. Varda is accelerating innovation in the orbital economy by creating both the products and infrastructure needed so space can directly benefit life on Earth. Our mission is to expand the economic bounds of humankind.   Our team is uniquely suited to accomplishing this goal, with leadership and staff comprised of veterans from SpaceX, Blue Origin, major pharmaceutical companies and Silicon Valley. Varda was founded in January 2021 by Will Bruey and Delian Asparouhov with significant backing from world class investors including Khosla Ventures, Lux Capital, Founders Fund, Caffeinated Capital, General Catalyst, and Also Capital.   Varda is headquartered in El Segundo, California, where we have offices and a production facility where our vehicles, equipment, and materials are built, integrated, and tested. Varda also has offices in Washington, DC and Huntsville, AL.  Join Varda, and work to create a bustling in-space ecosystem. About This Role The Varda 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 beverage offerings as well as customer service operations. This role includes developing and implementing effective customer service strategies and training programs across a multi-outlet environment. Key responsibilities of the Hospitality Manager include coordinating service operations for catering services, site safety and sanitation. 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 Varda’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 food and beverage outlets/catering locations   Build and lead a high-performing team by managing 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.   Support development and implementation of systems and processes that optimize team productivity, time management, and resource allocation across the department.   Support 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.   BASIC QUALIFICATIONS:     High school diploma or equivalency certificate    5+ years of food service industry experience and 3+ 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   Complete understanding of managing a team in 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 coffee, beer, wine and spirits   Showcases high level of professionalism   Experience in a corporate environment   Proficient knowledge of HR best practices   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 ob