Assistant Manager, Food Service - Catering at Anderson

The Assistant Manager, Food Service in the department of Catering at MD Anderson Cancer Center in the Texas Medical Center supervises the daily area operation and enforcing of policies and procedures.  They will impact the management of food service personnel, customer service, patient and guests service, general accounting and business activities.

Must be available to work various shifts during hours of operation, 5:30am - 7pm, with weekends and holidays only as events require.

Catering at Anderson has a wide variety of catering and coffee services available and is here to provide outstanding customer service and delicious food. Our expansive, fresh and on-trend menu items are prepared onsite daily and can be customized to accommodate the needs of any occasion or event.  From delicious full-services meals, box lunches, coffee service or anything in-between, our catering team is ready to help.
 
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.

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:

Supervisory:
Recruits, orients, trains and counsels personnel. Completes performance evaluations. Delivers in-services. Schedules and oversees timekeeping for staff. Enforces departmental and institutional policies & procedures. Oversees daily operations including the assignment and supervision of personnel, procurement of supplies, and the service of food. Supervises the execution of daily, weekly and monthly cleaning duties. Performs functions of direct report staff as needed. Formulates and implements department policies.

Financial, Inventory Management, Safety and Sanitation:
Responsible for the activities affecting monthly financial results to include food cost and waste reduction, labor cost and overtime, M&O costs, and all associated reporting. Oversees delivery team and related logistics. Responsible for strict adherence to cash handling policies and procedures. Ensures catering employees follow excellent sanitation practices.

Customer Service:
Promotes a pleasant atmosphere in the department through prompt, courteous service to patrons and co-workers. Models teamwork. Ensures excellent service is provided to all customers. Take appropriate action when customer service complaints arise. Monitors the levels of inventories that are in each storage area and insures employees are following FIFO method of inventory rotation.