In my previous role, a customer complained about the quality of their meal. I immediately apologized and offered to replace the dish. When the customer still expressed dissatisfaction, I provided a complimentary dessert and a discount on their next visit. This approach not only resolved the issue but also turned the customer into a loyal patron who appreciated the personalized attention.

I prioritize tasks based on urgency and impact. For instance, ensuring that high-priority guests receive prompt service is always top of the list. I also allocate time to address operational issues that could affect service quality, such as inventory checks and staff scheduling. By maintaining a clear focus on these key areas, I ensure smooth operations even during peak times.

I believe in fostering a positive work environment where team members feel valued. I provide regular feedback and recognize achievements to boost morale. Additionally, I invest in training programs that not only enhance skills but also offer career development opportunities. This approach helps in retaining talent and ensuring a motivated, high-performing team.

I use a combination of data analysis and regular audits to manage inventory. By tracking sales trends and monitoring stock levels, I can predict demand and order accordingly. I also conduct weekly inventory checks to identify any discrepancies and adjust ordering patterns. This method ensures we maintain optimal stock levels without overstocking or running out of key items.

In my previous role, I was responsible for ensuring compliance with health and safety regulations. I implemented regular training sessions for staff on food handling and hygiene practices. I also conducted routine inspections to ensure all areas met safety standards. By maintaining a proactive approach, I minimized risks and ensured a safe environment for both staff and customers.