Food Operations Manager

The Food Service Manager in the department of Food & Nutrition Services at UT MD Anderson Cancer Center provides professional and supervisory direction of room service and retail operations at our Texas Medical Center location.  The manager will need to work onsite and be flexible to travel when needed.   One day per week will be allowed to work remote to complete administrative work.

The ideal candidate must have a Bachelor’s degree in Hotel, Restaurant, or Institutional Management, Foods and Nutrition, or a directly related field and at least four years of supervisory experience in administrative food service.  Without a Bachelor’s degree, eight years of experience is required.

MD Anderson offers our employees:
- Paid employee medical benefits (zero premium) starting on first day for employees who work 30 or more hours per week
- Group Dental, Vision, Life, AD&D and Disability coverage
- Paid time off (PTO) and Extended Illness Bank (EIB) paid leave accruals
- Paid institutional holidays, wellness leave, childcare leave and other paid leave programs
- Tuition Assistance Program after six months of service
- Teachers Retirement System defined-benefit pension plan and two voluntary retirement plans
- Employer paid life, AD&D and an illness-related reduced salary pay program 
- Health Savings Account and Dependent Care Reimbursement flexible spending accounts
- Fertility benefits
- State of Texas longevity pay
- Extensive wellness, recognition, fitness, employee health programs and employee resource groups.

Much like the personalized cancer treatment our patients receive, our culinary and clinical nutrition teams design restaurant-style menus with fresh, cooked-to-order foods that are personalized to meet each cancer patient's dietary guidelines.   We strive to make meaningful experiences with each and every guest that visits one of our locations.  We feature a variety of quality healthful snacks and bottled beverages in all of our cafés, coffee shops and convenience stores.

The University of Texas MD Anderson Cancer Center is ranked the nation’s top hospital for cancer care by U.S. News & World Report’s “Best Hospitals.”  MD Anderson’s mission is to eliminate cancer in Texas, the nation and the world through exceptional programs that integrate patient care, research and prevention. Our mission also includes education for undergraduate and graduate students, trainees, professionals, employees and the public.

Job Specific Competencies:

Managerial:
Administers and monitors strict & thorough training program for all employees upon hiring. Ensure strict adherence to excellence sanitation practices in their section. Participates in the development of department short and long range goals and objectives, and develops sectional goals and objectives that are consistent with these. Assists leadership Team in the formulation and maintenance of policies and procedures for efficient sectional operation. Performs all assignments/projects requested by Leadership Team in a timely manner so as to meet all deadlines. Ensures the efficient utilization of personnel through preparation of job descriptions and fluctuating job schedules, interviewing, employee selection, training, assigning, and evaluating. Coordinates with Sous Chef all activities needed to meet departmental goals on an ongoing basis. Participates in weekend/holiday manager-on-duty rotation schedule. Devotes sufficient time daily to accomplish all tasks/projects on a timely basis.

Financial:
Participates in the management team preparation of the annual budget.  Responsible for the monthly financial results of the operation as directed by Leadership Team to include:
- Food cost, Labor cost and M&O costs as a percent of the sections generated revenues.
- Preparation of sales and cost forecasts on a monthly basis to assure timely adjustments of labor and food quantities.
- Monitors timecards midweek to eliminate/minimize overtime by schedule adjustments.
- Generate variance report at end of month on all sales, costs and expenses to explain shortfalls and/or overages.
- Establish and manage waste control procedures to assure efficient use of food and supplies.
- Accurately cost out any menu items that are suspected of having a rising food cost due to market or seasonal price adjustments.
- Calculate overall food cost percentage of operation by quarterly compilation of menu mix analysis.
- Audit portion control procedures through randomly selecting products and testing for adherence to specifications.
-Conduct in-depth analysis of purchasing, inventory, production, and revenue to ensure strong financial stewardship and operational efficiency.
-Analyze purchasing and sales data to confirm that food and supply items are effectively utilized and optimized for profitability. 
-Prepare and distribute weekly financial “flash” reports highlighting high- and low-performing venues or concepts, including variance to budget (revenue and expenses), year-to-date performance, and forward-looking forecasts. 
-Monitor and report key performance indicators (KPIs), including food cost percentage, waste percentage, and labor cost percentage. 
-Partner with area leadership to develop and implement strategies to meet or exceed budget targets. 
-Provide data-driven recommendations based on financial analysis, industry trends, and market fluctuations to support long-term financial sustainability. 
-Evaluate the profitability of individual concepts and recommend actionable strategies to improve margins and overall performance. 
-Produce ad hoc financial and operational reports for leadership as needed. 
-Develop and maintain training programs to enhance leadership’s financial literacy and business acumen. 
Support major initiatives and projects by gathering, analyzing, and presenting detailed data to inform decision-making. 
-Closely monitor waste versus production and recommend process improvements to enhance forecasting accuracy and reduce loss. 
-Develop and recommend retail pricing strategies based on competitive benchmarking and market analysis of comparable facilities.
May be moved to new locations and/or shifts as operations dictate. Cross training may also involve shift changes.

Customer Service/Inventory Management:
Maintains accountability for satisfaction survey results. Manages improvements and implements changes as directed. Conducts surveys to improve efficiency and service to maintain quality in the assigned area, and implements changes indicated by these studies. Constantly monitors customer service levels and takes actions necessary to progressively improve it. Coordinates menu planning with the appropriate production unit to ensure the quality and quantity of food items to be served. Supervises inventories of sectional supplies and equipment, as well as the operation and maintenance of such equipment. Recommends any needed purchases to the appropriate member of Leadership Team.