1. Participates in developing and executing a strategic plan that creates best in class operations, drives increased customer satisfaction and meets financial targets. 2. Oversees and manages the work of the executive chef, management and culinary staff; complies with safe food handling, equipment safety guidelines and sanitation standards. 3. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized. 4. Creates and maintains standards of excellence; supports the training and certification processes needed to maintain standards of performance and/or ready the organization for advanced levels of service. 5. Oversees and manages the food/inventory system for recipe development, creating cycle menus, forecasting production quantities, i