Nicole DeTuccio
Nicole DeTuccio is an Operations Manager at Sodexo based in Liberty Hill, Texas, where she leads food and beverage operations within senior living and healthcare dining environments. With a strong foundation in operations management, catering, and team leadership, she focuses on delivering high-quality dining experiences that enhance resident satisfaction and overall service efficiency. Her role involves overseeing front-of-house operations, coordinating kitchen and service teams, and implementing systems that improve communication, consistency, and service delivery.
With over a decade of diverse professional experience, Nicole has built a career spanning food service operations, event coordination, merchandising, and procurement. Prior to her current position, she held roles including Chef Manager and Catering Manager, where she played a key role in rebuilding dining programs, improving operational workflows, and strengthening team performance. She is recognized for her ability to manage complex, multi-unit operations, develop cohesive teams, and drive improvements through feedback-based and resident-centered service models.
Nicole’s professional philosophy centers on leadership, collaboration, and continuous improvement, with a strong belief that effective service comes from empowered teams and meaningful relationships. Beyond her work in food and beverage, she brings additional expertise in merchandising, vendor management, and contract negotiation, reflecting a versatile career path across multiple industries. She is also actively engaged in community and volunteer causes, including food security, elder care, and community improvement, reflecting her commitment to service both inside and outside the workplace.
• Creighton University - BS
What’s the best career advice you’ve ever received?
The best career advice I have ever received is that not all managers are leaders, and not all leaders are managers.
What advice would you give to young women entering your industry?
My advice to young women entering my industry is to stay open-minded about the types of facilities and settings you consider working in. Don’t limit yourself too early, as opportunities in places like independent living or other non-traditional environments can be just as valuable for growth and experience. In my own career, I once worked as a chef in a nursing home—something I never would have initially envisioned—but I found that the skills I had developed were highly transferable and meaningful in that setting. Being flexible and open to different paths can lead you to opportunities and experiences you might not have otherwise discovered.
What are the biggest challenges or opportunities in your field right now?
The biggest challenges in food and beverage right now are the rising cost of food and keeping a good workforce. We're trying to stay on budget and stay in our plan, but continue to elevate our program within that budget. Keeping good staff is really difficult, especially when you have a lot of market limitations. For my specific employees, their salaries are very specific, so I have a narrow window for compensation, which makes staffing challenging.
What values are most important to you in your work and personal life?
The values most important to me in both my work and personal life are leadership, teamwork, collaboration, and resident-centered service. I believe in leading by example and working closely with others to create a supportive and effective team environment. Just as importantly, I prioritize ensuring that residents are heard and that dining improvements are guided by their feedback, so that the services provided truly reflect their needs and preferences.
Locations
Sodexo
Liberty Hill, TX 78642