Assists Regional Directors, Area Directors, Executive Directors and Dining Service Managers in the following duties: Operating as the DSC at a community, hiring and training appropriate staff, resolving food cost problems, resolving food quality issues, addressing sanitation concerns, improving efficiency of dining services operation, and resolving dining services labor issues. Assists with the start-up of new dining services departments; reviews the menu system for accuracy, assists with the setup of kitchen and reviews small ware delivery for accuracy.