I have over 10 years of experience managing dining services in high-volume environments, including universities and corporate campuses. My role involved overseeing daily operations, ensuring food quality and safety, managing budgets, and leading a team of 50+ staff members. I successfully implemented new menu options that increased customer satisfaction by 20% and reduced food waste by 15%.

I address staffing challenges by fostering a positive work environment and providing regular training and development opportunities. When turnover is high, I focus on improving recruitment strategies and offering competitive benefits. For underperformance, I conduct regular performance reviews, provide constructive feedback, and offer targeted coaching to help employees improve.

I prioritize food safety by implementing a robust HACCP (Hazard Analysis Critical Control Point) system and ensuring all staff are trained in food safety protocols. Regular audits and inspections are conducted to maintain compliance with local health regulations. I also stay updated on industry standards and make necessary adjustments to our practices.

I manage budgets by closely monitoring expenses, negotiating with suppliers for better rates, and optimizing inventory management to reduce waste. I also analyze sales data to identify trends and adjust purchasing decisions accordingly. By implementing these strategies, I have consistently maintained budget targets and improved profitability.

In a previous role, a customer complained about food quality. I immediately addressed the issue by personally speaking with the customer, apologizing, and offering a replacement meal. I also conducted an internal investigation to identify the root cause and implemented corrective actions to prevent future occurrences. This proactive approach helped restore customer trust and improve overall satisfaction.