I have over five years of experience in managing dining services, including overseeing daily operations, staff management, and customer satisfaction. In my previous role, I successfully increased customer satisfaction scores by 20% through improved menu planning and staff training. I also implemented a new inventory management system that reduced food waste by 15%.

I believe in addressing customer complaints promptly and professionally. My approach involves actively listening to the customer's concerns, apologizing for any inconvenience, and offering a solution or compensation when appropriate. For example, if a dish is not up to standard, I would offer to replace it or provide a discount on the meal.

I prioritize food safety and quality by implementing strict protocols and regular training for staff. This includes proper food handling, storage, and preparation techniques. I also conduct regular inspections and audits to ensure compliance with health regulations. Additionally, I work closely with suppliers to ensure high-quality ingredients are consistently available.

I motivate my staff by setting clear expectations, providing regular feedback, and recognizing their achievements. I also invest in ongoing training programs to enhance their skills and knowledge. For instance, I organize workshops on customer service excellence and culinary techniques. This not only boosts their confidence but also ensures consistent high-quality service.

In a previous role, we faced a sudden kitchen equipment failure during peak hours. I quickly reassigned staff to focus on ready-to-serve items and coordinated with a nearby restaurant to provide additional support. This proactive approach ensured minimal disruption to service and maintained customer satisfaction. It also highlighted the importance of contingency planning and effective communication.