• Manage the food service department to provide excellent service and quality • Communicate with department, facility, and company leadership to achieve goals • Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value • Provide leadership that supports a team environment that fosters morale, passion, quality, and respect • Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance • Lead team member recruiting, training, development, scheduling, and assignments • Perform daily inspections and assessments and coach and counsel team members • Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance • Implement team-building initiatives to create a positive and safe work environment • Drive compliance with health, safety, and industry regulatory agencies