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 West Houston, Woodlands, and Northwest Surgical Center locations. The manager will need to work onsite at each location at least one day per week, with one day per week 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. Room Service programs like the one at our Northwest Houston Surgery Center that provide efficient, high quality, cooked-to-order culinary options have become essential to ensuring a better patient experience. Our Dining Services teams offer two coffee bars located in The Woodlands and West Houston, and 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.
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.
May be moved to new locations and/or shifts as operations dictate. Cross training may also involve shift changes.
EDUCATION:
Required: Bachelor's degree in Hotel or Restaurant Management, Institutional Management, Foods and Nutrition or related field.
EXPERIENCE:
Required: Four years of supervisory experience in administrative food service. May substitute required education degree with additional years of equivalent experience on a one-to-one basis. MD Anderson employees may substitute successful completion of the LEADing Self Accelerate or LEADing Self Discover programs 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.
LICENSE/CERTIFICATION:
Must obtain a current ServSafe Food Protection Manager Certification within 30 days of entry into job.
OTHER:
Must pass pre-employment skills test as required and administered by Human Resources.
The University of Texas MD Anderson Cancer Center offers excellent https://www.utsystem.edu/offices/employee-benefits/ut-retirement-program/voluntary-retirement-programs, 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.http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html
Additional Information
Requisition ID: 179296
Employment Status: Full-Time
Employee Status: Regular
Work Week: Days
Minimum Salary: US Dollar (USD) 68,500
Midpoint Salary: US Dollar (USD) 85,500
Maximum Salary : US Dollar (USD) 102,500
FLSA: exempt and not eligible for overtime pay
Fund Type: Hard
Work Location: Onsite
Pivotal Position: No
Referral Bonus Available?: No
Relocation Assistance Available?: No
LI-Onsite
