Develop, educate, and coach current Dietary Managers (DM), and current dietary employees. Lead, mentor, engage and develop DM to maximize their contributions. Ensure safety and sanitation standards at each facility. Provide technical expertise in menu planning to ensure budgets are upheld. Assist in developing and managing budgets which includes cost control with regards to raw food and labor of staff. On site visits to a location weekly, or to be determined at acceptable intervals with Vice President of Operations guidance. Assist in planning diets and menu development which will be reviewed by the Registered Dietician. Conduct meetings with NSM at least quarterly for team building opportunities. Conduct monthly QAPI Audits and report results to facility administrator and Vice President of Operations Provide professional growth and development of all NSM and Dietary employees. Develop and communicate goals and objectives.