Food Service Manager

Manager Of Food OperationsThe University of Texas MD Anderson Cancer Center is a leading institution focused on cancer care, research, education, and prevention. The Manager of Food Operations plays a key leadership role within Inpatient - Room Service Program, overseeing food service operations that support patients, visitors, and employees while advancing operational excellence and service quality.The Manager of Food Operations leads culinary, retail, procurement, and customer service functions across the café environment. Working collaboratively with multidisciplinary stakeholders, the Manager of Food Operations drives employee engagement, operational performance, financial stewardship, and regulatory compliance throughout food service operations at UT MD Anderson.The ideal candidate for the Manager of Food Operations will bring strong leadership experience in food service operations, including oversight of staff development, customer service, culinary production, procurement, financial management, and regulatory compliance.Salary Range (40-hour work week): Minimum $37.98/hour – Midpoint $47.60/hour – Maximum $57.21/hour The typical work schedule is Days, Weekends, part of the ride-out team, and must be flexible with work hours. 7am -4pm - Monday - Friday. Work Location: Onsite - Inpatient - Room Service Program.Why Us? At UT MD Anderson, the Manager of Food Operations contributes directly to the institution's mission by ensuring exceptional dining experiences, operational excellence, food safety, and financial sustainability. This role offers opportunities to lead high-performing teams, influence strategic initiatives, and support continuous improvement while building a rewarding career in a mission-driven environment.ResponsibilitiesPeople Leadership & CultureLead, coach, and develop frontline leaders and staff through a servant-leadership and performance-based approachCreate and sustain a culture of psychological safety and trust where employees feel safe to speak up, learn, and growDrive staff engagement through clear communication, recognition, professional development, and accountabilityEnsure appropriate staffing levels, labor productivity, and succession planningCustomer & Vendor Relationship ManagementChampion a customer-focused culture that delivers exceptional patient, visitor, and staff dining experiencesBuild and maintain strong relationships with internal stakeholders, hospital leadership, and interdisciplinary partnersManage vendor partnerships and ensure contract compliance, service quality, cost control, and continuous improvementCulinary, Service, Production, & Procurement OversightOversee culinary standards, menu execution, food quality, presentation, and production systems across patient and retail kitchens and retail operationsEnsure procurement practices align with quality, sustainability, cost-effectiveness, and hospital standardsCollaborate across patient and retail production, service, and procurement teams to innovate menus that meet customer preferences while supporting financial goalsSanitation, Safety & Infection ControlEnsure full compliance with local, state, and federal food safety regulations, hospital policies, and infection control standardsLead readiness for regulatory and sanitation inspections, audits, and corrective action plansPromote a strong culture of food safety, cleanliness, and workplace safety at all timesFinancial & Business ManagementManage café and retail financial performance including budgeting, forecasting, expense control, revenue generation, POS transaction controls, and trainingAnalyze financial and operational data including waste, production, and sales to identify trends, risks, and opportunities for improvementImplement strategies to ensure operations achieve break-even performance at a minimum, with a focus on sustainable profitabilityDrive continuous improvement initiatives that enhance operational and financial outcomesEducationRequired: Bachelor's Degree Hotel or Restaurant Management, Institutional Management, Culinary, Food and Nutrition, or related field.Work ExperienceRequired: 4 years Supervisory experience in foodservice, hospitality, culinary, dietetics, customer service, healthcare support service, business/finance, or related field.: May substitute required education degree with additional years of equivalent experience on a one to one basis.: Successful completion of the LEADing Self Accelerate and/or LEADing Self Discover programs may substitute for one year of required supervisory or management experience. Completion of both programs can be substituted for a maximum of two years of supervisory or management experience.Preferred: 5 years Foodservice in Hotel, Restaurant, Healthcare, School, or College/University experience.Preferred: Strong background in culinary operations.Licenses And CertificationsRequired: SERVM - ServSafe Food Prot Mgr within 30 DaysOther Requirements: Must pass pre-employment skills test as required and administered by Human Resources. The University of Texas MD Anderson Cancer Center offers excellent benefits, including medical, dental, paid time off, retirement, tuition benefits, educational opportunities, and individual and team recognition. This position may be responsible for maintaining the security and integrity of critical infrastructure, as defined in Section 113.001(2) of the Texas Business and Commerce Code and therefore may require routine reviews and screening. The ability to satisfy and maintain all requirements necessary to ensure the continued security and integrity of such infrastructure is a condition of hire and continued employment. It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state, or local laws unless such distinction is required by law.