Supervisor FMHOC Food Svc Operations

Midland Health•Midland, TX

About The Position

The Retail Supervisor oversees the daily operations of the café and retail foodservice area within the F. Marie Hall facility. Reporting directly to the Executive Chef, this role is responsible for excellent customer service, efficient café operations, and high-quality food and beverage offerings for staff, visitors, and patients. The supervisor manages front-of-house staff and breakfast production, coordinates with the main campus culinary team, maintains food safety standards, and ensures a welcoming, professional café environment.

Requirements

High school graduate or equivalent.
ServSafe® Manager Certification required.
Allergen awareness training required.
Able to stand, walk, sit, stoop, reach, lift, speak, and hear.
Lifting is limited to 35 lbs. for clinical staff and 50 lbs. for non-clinical staff; use an assisted-lift device or another individual’s assistance for lifts over these limits.

Nice To Haves

Minimum of 1 year of food service supervision preferred.

Responsibilities

Ensure cashiers follow retail cash-handling and reporting policies and procedures; maintain departmental safes and cash, and balance deposits and safe balances according to policy.
Supervise FMHOC staff, coordinate training, and participate in retail and production activities.
Ensure café menus, specials, and retail offerings meet standards set by the Executive Chef.
Ensure retail operations are ready to open 15 minutes before scheduled opening times for pre-meal checks.
Work with the Executive Chef to ensure food is prepared to standard and ready to serve.
Oversee pre-meal checks and ensure staff know which food items are being served against menus.
Maintain the appearance of retail and dining areas.
Ensure JOLT HACCP records are complete and available for quality and auditing purposes.
Lead by example in providing excellent service to staff, patients, and visitors.
Respond promptly and professionally to customer feedback, complaints, and special requests, and follow up with the Executive Chef and department director.
Promote a welcoming, friendly café environment that reflects the healthcare facility’s values.
Supervise, schedule, and train café employees in various roles.
Support staff engagement and foster teamwork between the café and kitchen.
Track inventory, order supplies, and minimize waste to maintain cost efficiency.
Enforce food safety, sanitation, and infection control standards in the retail café.
Ensure compliance with DNV regulations, local health department guidelines, and HACCP procedures.