In my previous role, a customer was dissatisfied with their meal and became quite vocal. I approached the situation calmly, listened to their concerns, and offered a complimentary dessert and a discount on their next visit. This not only resolved the issue but also turned the customer into a repeat visitor. I believe in handling conflicts with empathy and a solution-oriented approach.

I prioritize tasks based on urgency and impact. For instance, if a kitchen is running behind, I ensure that the kitchen staff is supported and orders are streamlined. Simultaneously, I monitor the dining area to ensure customer satisfaction. I use a combination of delegation, time management, and situational awareness to keep operations smooth.

I implement regular training sessions for staff to keep them updated on new recipes and service techniques. I also conduct routine quality checks on ingredients and finished dishes. Feedback from customers is crucial; I encourage open communication and use their insights to make continuous improvements.

I use a combination of manual checks and digital tools to track inventory. Daily, I review stock levels and place orders as needed to avoid shortages. I also analyze sales data to predict future demand and adjust orders accordingly. This ensures we have the right amount of stock without over-ordering.

I create detailed schedules based on historical data and anticipated demand. I ensure that there are enough staff members during peak hours by cross-training employees and having a flexible roster. I also maintain open communication with the team to address any scheduling conflicts promptly.