Minimum three years of experience managing large-scale food service, contract operations, offshore, or remote experience preferred ServSafe certification and HACCP knowledge Strong financial acumen, forecasting, budgeting, P&L management, cost controls Menu development experience, strong proficiency with data analytics and Microsoft Office Excellent written and verbal communication, professional business vocabulary Ability to travel frequently and work in demanding environments, valid passport may be required. Our team consists of culinary professionals, dedicated kitchen support personnel, and hospitality experts committed to delivering unparalleled guest services supporting every aspect of daily community life for our clients, resident workers -- 365 days a year, 24 hours a day.