I have over five years of experience managing breakfast services in high-volume restaurants. I have successfully coordinated teams of up to 10 staff members, ensuring smooth operations from setup to breakdown. My experience includes managing inventory, training new staff, and maintaining high standards of food quality and customer service. I have also implemented efficient scheduling systems to maximize productivity and minimize wait times for customers.

When handling customer complaints, my approach is to remain calm and empathetic. I listen carefully to the customer's concerns, acknowledge their feelings, and take immediate action to resolve the issue. For example, if a customer is unhappy with their meal, I would offer to replace it or provide a complimentary item. I also follow up to ensure the customer is satisfied and use the feedback to improve future service.

To ensure consistency, I implement detailed training programs for new and existing staff, focusing on recipe adherence and presentation standards. I conduct regular quality checks during service and provide constructive feedback. Additionally, I maintain a clear communication channel with the kitchen staff to address any issues promptly. By fostering a culture of continuous improvement, I ensure that every dish meets our high standards.

I use a combination of historical data and real-time feedback to create accurate staff schedules. I analyze past sales and customer flow to predict peak times and ensure adequate coverage. I also maintain a flexible schedule that allows for quick adjustments based on unexpected demand. Regular communication with staff helps me anticipate any personal conflicts or availability changes, ensuring we are always well-staffed during critical hours.

In my previous role, I introduced a new breakfast menu that included healthier options and local ingredients. To ensure its success, I conducted thorough staff training sessions to familiarize them with the new dishes and ingredients. I also promoted the new menu through in-house marketing and customer engagement activities. By gathering feedback and making necessary adjustments, I was able to successfully integrate the new menu into our regular offerings, resulting in increased customer satisfaction and sales.