- Direct responsibility of financial performance, driving occupancy and dining standards for communities throughout NC, SC, VA, WV, GA, MD. Region includes Independent Living, Assisted Living, Memory Care and Skilled Nursing. - Recruit, on-board, mentor, develop and motivate on-site dining services management staff to achieve operating efficiencies in quality of service, food and beverage, resident satisfaction and financial performance- Conduct site visits and reviews documenting results, establishing action plans, follow up on areas of opportunity, highlight accomplishments- Provide on-site, virtual training and leadership as needed for management teams including Executive Directors, Business office managers and associates to ensure a full understanding of programs, standards, new initiative, state and local regulations - Participate in Town Hall meetings, building relationships with residents and family members, proactively finding solutions to solving problems, issues or concerns and improving the overall resident experience in an appropriate and timely manner- Assist in the preparation of annual budgets, monitoring financials, forecasting, variance reports, financial improvement plans and training- Partner with clinical teams to ensure regulatory and quality standards are met within the dining department including Physicians Diet Orders, modified diets, adaptive equipment and monthly charting updates. Partner with Executive Directors and Sales teams to maintain and increase occupancy- Maintain positive relationships with Asset Management teams to ensure building and equipment needs are met- Ensure staff understands the needs of seniors relating to the aging process, residents are treated with dignity and respect, needs and requests are honored, residents rights are upheld

- Oversee all aspects of operations including financials, site audits, HACCP and OSHA requirements, culinary planning process (menu analysis/costing), labor management and compliance with company, state and local policies and procedures for all contracts within area. - Maintain highest quality of service relating to the effective operation of the contract environments. - Provide leadership and strategic direction by managing day to day work activities to build client relationships - Overall financial accountability including writing budgets, managing to the budget and contractual obligations- Build and maintain exceptional client satisfaction, customer satisfaction and public relations. - Ensure all company marketing initiatives and promotions successfully implemented - Manage diverse workforce in union and non-union environments- Train and mentor senior staff members, supervisors and associates in career development and succession planning- Co-Owner of Health Ahead program development and implementation - Maintain “A” ratings from Local Health and State Regulatory departments- NSF Auditing process

- Financial accountability for departments operating in accordance with the approved budget while providing the client with maximum value.- Increase customer satisfaction and maintain positive public relations. - Manage and mentor senior staff, supervisors and employees (union environment). - Budget composition, forecasting, financial analysis and variance reports.- Direct client contact relating to day to day activities and issues. - Maintain highest quality of dining including Kosher dining program (winner of the People's Choice award)and areas relating to the effective operation of the environment - Promote professional growth and development of team including hiring, discipline, coaching for development and initiating the performance review process.- Facilitate achievement of the financial and strategic goals of the company by successfully assessing, developing and implementing improvement solutions for unit operations. - Develop and implement tools, job aids and communication documents to support integration of improvement solutions to increase revenue and customer satisfaction. Conducted site visits to train, implement and evaluate supporting operational systems. - Manage Unit openings and remodels working directly with contractors and clients. - Utilize "Fresh Eyes" approach to identify deficiencies and provided action plans with short term and long term goals. Responsible for follow up on all recommendations.- Develop operational procedures for new products and menus- Provide support to management teams on areas requiring guidance, implement train the trainer initiatives to ensure management’s success implementing new operation procedures or products.- Coordinate and direct special projects in partnership with Event Management includingDuke Children’s Classic Charity event.

- Oversee operations and team members; create menus, desserts and artisan breads for Innovative Restaurant Concepts Four Star restaurants (Cafe Maxx, East City Grill, Bistro 17, East City Bistro and Artisan Bakeshop).- Train and mentor students from world class Culinary Institutes during internships. - Articles and recipes published in top industry and national magazines (featured in Bon Appetit 5th Anniversary edition), cookbooks, CD cookbooks and newspapers. - Recognized for outstanding performance by numerous trade publications. Awards include blue ribbons, industry awards and recognition's including a Culinary Excellence Award.- Develop, implement and execute innovative menu concepts - Coordinate wine selections with food courses for menu service during Wine Dinners with top Vineyards - Participated and partnered in numerous Charity Events to raise funds while working alongside top chefs.