Serve as the main communicator and day-to-day client contact, fostering positive client relationships and ensuring excellence in service and quality of products Plan, organize and direct the work of team members engaged in the procurement, storage, preparation and serving of food for this multi-operation location Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met Prepare and maintain budgets including purchasing and staffing expenditures Approve food orders and ensure a proper level of inventory to meet demand and minimize cost and waste Routinely monitor budget compliance and recommend changes as needed to maintain operational quality Take part in interviewing, selecting, managing and developing of team members Lead, conduct and participate in meetings/presentations; provide leadership and direction for timely decisions Foster an atmosphere of teamwork and encourage team members to collaborate Requirements: 3 or more years of food service management experience A background as a chef or trained in culinary arts Demonstrated success in managing and developing teams to achieve desired results Proficiency with financial aspects for the role, from budgeting to interpreting results and interacting with management team Excellent written and oral communication skills Ability to conduct high level client meetings and presentations for quarterly reviews Strong working computer knowledge, including Microsoft Word and Excel Willingness and desire to take an involved, hands-on approach with leading the business Personal characteristics that include: self-motivation, high levels of energy and enthusiasm and positive attitude