Food Operations Manager 2
About The Position
Sodexo is seeking a results-driven Food Operations Manager 2 to support retail food operations at UT Southwestern Hospital. This position oversees daily retail operations to ensure operational efficiency. The role is a leadership position responsible for overseeing on-site food service operations and delivering exceptional service outcomes. This position drives operational performance, financial results, and client satisfaction through effective team leadership, safety oversight, and strategic execution. The manager is accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.
Requirements
- Associate degree
- 2 - 3 years of Management Experience
- 2 - 3 years of Related Experience
- Experience leading, training, and developing on-site food service teams.
- Knowledge of HACCP standards, regulatory compliance, and high-volume dining environments.
- Hospitality-focused approach centered on service quality and customer experience.
- Experience planning and executing operational and strategic initiatives aligned with client goals.
- Creative mindset supporting culinary innovation, sustainability, and team engagement.
Responsibilities
- Oversee daily retail operations to ensure operational efficiency.
- Drive operational performance, financial results, and client satisfaction through effective team leadership, safety oversight, and strategic execution.
- Manage people, set direction, and deploy resources.
- Conduct performance evaluations and pay reviews.
- Make hire/fire decisions.
- Influence and negotiate with parts of the organization.
- Lead a high-performing team that directly impacts client satisfaction and daily experiences.
- Influence operational excellence through hands-on leadership and strategic planning.
- Manage high-volume dining operations with visibility across service, safety, and financial outcomes.
- Champion sustainability, culinary quality, and continuous improvement initiatives.
- Partner closely with clients to strengthen relationships and deliver on contractual commitments.
- Provide professional growth through ownership of operations, people development, and long-term planning.
- Lead, train, and develop on-site food service teams.
- Ensure knowledge of HACCP standards, regulatory compliance, and high-volume dining environments.
- Maintain a hospitality-focused approach centered on service quality and customer experience.
- Plan and execute operational and strategic initiatives aligned with client goals.
- Support culinary innovation, sustainability, and team engagement.
Benefits
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
