Healthcare Café Supervisor: Lead Service & Quality

Midland Memorial Hospital; Midland (TX); On-site; USD 42,000 - 56,000; Full time

Job summary

Midland Memorial Hospital operates a café/retail foodservice in the F. Marie Hall facility, delivering meals and beverages to staff, visitors, and patients. The Retail Supervisor reports to the Executive Chef and ensures smooth front-of-house operations, production for breakfast, and adherence to food safety standards.

The role emphasizes training and supervising staff, maintaining welcoming service, and coordinating with campus culinary teams to uphold quality and patient-focused service.

Qualifications

• High school diploma or equivalent required.
• ServSafe Manager Certification and allergen awareness training required.
• Minimum 1 year of food service supervision preferred.

Responsibilities

• Oversee daily operations of the café/retail area and ensure excellent service.
• Supervise front-of-house staff, schedule and train cafe employees.
• Ensure cash handling procedures are followed, balance deposits, and safeguard cash.
• Maintain food safety standards and HACCP documentation for audits.
• Coordinate with Executive Chef and campus culinary team to ensure menus and quality.
• Open the café 15 minutes before opening and prep for service.
• Monitor inventory, place orders, and minimize waste to control costs.
• Respond to customer feedback and resolve complaints professionally.

Skills

Cash handling

Staff supervision

Food safety

Customer service

Training staff

Inventory management

HACCP

Education

High school diploma or equivalent

ServSafe Manager Certification

Allergen awareness training

Tools

POS system

Job description

Midland Memorial Hospital operates a café/retail foodservice in the F. Marie Hall facility, delivering meals and beverages to staff, visitors, and patients. The Retail Supervisor reports to the Executive Chef and ensures smooth front-of-house operations, production for breakfast, and adherence to food safety standards.

The role emphasizes training and supervising staff, maintaining welcoming service, and coordinating with campus culinary teams to uphold quality and patient-focused service.