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Tucson Medical Center Logo Tucson Medical Center · Hospitality and Tourism

Assistant Manager Operations - Food Services

United States, Tucson · Job Posted July 13, 2026
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Job Description

Responsible for all TMC Health patient and retail operations. In collaboration with Executive Chef, Operations Manager, Clinical Nutrition Manager, develops patient and retail menus, retail pricing, live well specials, food purchase specifications. Supervises food service employees. Ensures sanitation standards, food quality, and food presentation standards are consistently met by collaboratively working all members of the foodservice department. Assists in the development of the budget and analyzing sales and revenue projections. Trains, onboards and evaluates staff, providing recommendations for improvements.

Job Responsibility

  • Responsible for all TMC Health patient and retail operations
  • In collaboration with Executive Chef, Operations Manager, Clinical Nutrition Manager, develops patient and retail menus, retail pricing, live well specials, food purchase specifications
  • Supervises food service employees
  • Ensures sanitation standards, food quality, and food presentation standards are consistently met by collaboratively working all members of the foodservice department
  • Assists in the development of the budget and analyzing sales and revenue projections
  • Trains, onboards and evaluates staff, providing recommendations for improvements
  • Effectively manages food service staff
  • Interviews, hires, onboards and trains
  • provides effective feedback and evaluates employee performance
  • appropriately handles performance issues
  • delegates work assignments for the greatest amount of efficiency and productivity
  • Holds department meetings a minimum of monthly, to keep staff informed, engaged and educated
  • Ensures all foods prepared meet existing standard for quality, freshness, taste and appearance
  • Establishes menu-selling price through market analysis, food cost and markup methods
  • Establishes and monitors food waste management techniques in order to minimize food and supply waste and theft
  • Analyzes sales of each retail outlet and provides report on monthly sales data to management team
  • Develops and implements action plans based on sales reports to increase revenue for TMC Healthcare
  • Develops, implements, and monitors standards of service in all service areas
  • Implements marketing techniques to improve net revenues
  • Ensures accurate prices are displayed
  • Assists in the selection of equipment and supplies that will improve the quality and level of services provided to patients, visitors and staff
  • Assists in the development and administration of the department's budget, cost control, and sales
  • Acts as a preceptor to dietetic interns as assigned
  • Ensures that appropriate cash management processes are implemented and enforced
  • Serves as system administrator for POS system and CBORD
  • Analyzes sales records and trends, current market conditions and develops pricing structures, marketing promotions, and other food retail special events for TMC HealthCare
  • Ensures all equipment and utensils are inspected and maintained for cleanliness and proper operation
  • ensures required sanitary levels are maintained throughout food preparation process
  • Adheres to nutritional standards of patient diets as prescribed by the clinical nutrition team through accurate ingredients and portion control methods
  • Acts as the purchasing agent for the department in the absence of the foodservice buyer
  • Delegates receiving delivery to appropriate staff
  • Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards
  • Adheres to and supports team members in exhibiting TMCH values of integrity, community, compassion, and dedication
  • Performs related duties as assigned

Requirements

  • Associates degree in culinary arts or culinary school certification or an equivalent combination of relevant education and experience
  • One (1) year of food services supervisory experience required
  • Development and food cost management
  • high volume healthcare, hotel/resort, restaurant experience preferred
  • ServSafe certification or ability to pass ServSafe examination within one (1) year of hire required
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