With over a decade in the industry, I've managed diverse operations ranging from upscale restaurants to large-scale catering events. My experience includes overseeing budgets, optimizing supply chains, and ensuring compliance with health and safety regulations. I've successfully led teams of up to 50 staff members, fostering a culture of excellence and innovation to enhance customer satisfaction and profitability.

I utilize advanced inventory management software to track stock levels and predict future needs, ensuring minimal waste and optimal stock rotation. For cost control, I regularly review pricing strategies, negotiate with suppliers for better rates, and implement portion control measures. This approach has consistently resulted in a reduction of food costs by 5% annually while maintaining high-quality standards.

I believe in a holistic approach to customer satisfaction that includes training staff to be attentive and responsive, personalizing service, and regularly gathering customer feedback. Additionally, I would focus on menu innovation, ensuring a balance of classic favorites and new, exciting options. By analyzing feedback and sales data, I can tailor offerings to meet and exceed customer expectations.

Compliance is a top priority. I ensure all staff are trained in current health and safety protocols and that our operations strictly adhere to local and national regulations. Regular audits and surprise inspections are conducted to maintain standards. I also stay updated with any changes in legislation to promptly implement necessary adjustments in our practices.

In my previous role, I led a project to revamp our menu, focusing on local, sustainable ingredients. This initiative not only improved our environmental footprint but also boosted sales by 15% within six months. The project involved extensive market research, collaboration with local farmers, and innovative menu development, which significantly enhanced our brand image and customer loyalty.