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.
• Employer-paid medical coverage starting day one for employees working 30+ hours/week, plus optional group dental, vision, life, AD&D, and disability insurance.
• Accruals for PTO and Extended Illness Bank, plus paid holidays, wellness, childcare, and other leave options.
• Tuition Assistance Program after six months of service and access to extensive wellness, fitness, and employee resource groups.
• Defined-benefit pension through the Teachers Retirement System, voluntary retirement plans, and employer-paid life and reduced salary protection programs.
Responsibilities
People Leadership & Culture • Lead, coach, and develop frontline leaders and staff through a servant-leadership and performance-based approach
• Create and sustain a culture of psychological safety and trust where employees feel safe to speak up, learn, and grow
• Drive staff engagement through clear communication, recognition, professional development, and accountability
• Ensure appropriate staffing levels, labor productivity, and succession planning
Customer & Vendor Relationship Management • Champion a customer-focused culture that delivers exceptional patient, visitor, and staff dining experiences
• Build and maintain strong relationships with internal stakeholders, hospital leadership, and interdisciplinary partners
• Manage vendor partnerships and ensure contract compliance, service quality, cost control, and continuous improvement
Culinary, Service, Production, & Procurement Oversight • Oversee culinary standards, menu execution, food quality, presentation, and production systems across patient and retail kitchens and retail operations
• Ensure procurement practices align with quality, sustainability, cost-effectiveness, and hospital standards
• Collaborate across patient and retail production, service, and procurement teams to innovate menus that meet customer preferences while supporting financial goals
Sanitation, Safety & Infection Control • Ensure full compliance with local, state, and federal food safety regulations, hospital policies, and infection control standards
• Lead readiness for regulatory and sanitation inspections, audits, and corrective action plans
• Promote a strong culture of food safety, cleanliness, and workplace safety at all times
Financial & Business Management • Manage café and retail financial performance including budgeting, forecasting, expense control, revenue generation, POS transaction controls, and training
• Analyze financial and operational data including waste, production, and sales to identify trends, risks, and opportunities for improvement
• Implement strategies to ensure operations achieve break-even performance at a minimum, with a focus on sustainable profitability
• Drive continuous improvement initiatives that enhance operational and financial outcomes
EDUCATION- Required: Bachelor's Degree Hotel or Restaurant Management, Institutional Management, Culinary, Food and Nutrition, or related field.
WORK EXPERIENCE- Required: 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 CERTIFICATIONS- Required: SERVM - ServSafe Food Prot Mgr within 30 Days
OTHER 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.
